Name: Best Chicken and Sausage Gumbo Recipe – Easy & Flavorful
Ingredients: 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces); 1 lb andouille sausage (sliced); ½ cup vegetable oil; ½ cup all-purpose flour; 1 large onion, diced; 1 green bell pepper, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 6 cups chicken broth; 1 can (14.5 oz) diced tomatoes; 2 tsp Cajun seasoning; 1 tsp paprika; ½ tsp dried thyme; ½ tsp black pepper; 2 bay leaves; 1 cup okra, sliced (optional); 1 tbsp hot sauce (optional, for extra heat); 1 tsp salt, or to taste; 3 green onions, chopped (for garnish); Fresh parsley, chopped (for garnish); Cooked white rice, for serving; Use smoked turkey sausage for a lighter version.; Swap chicken thighs for chicken breast if you prefer leaner meat.; If you don’t like okra, omit it or replace it with file powder for thickening.

Description

Welcome, food lovers! If you’re craving a hearty, flavor-packed Southern classic, this Chicken and Sausage Gumbo recipe is just what you need. This dish brings together tender chicken, smoky sausage, and a rich, well-seasoned roux for the perfect balance of comfort and spice. Whether you’re a long-time gumbo fan or trying it for the first time, this recipe will guide you through making the best homemade gumbo with authentic Creole and Cajun flavors.

Ingredients

Scale

Main Ingredients:

1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
1 lb andouille sausage (sliced)
½ cup vegetable oil
½ cup all-purpose flour
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups chicken broth
1 can (14.5 oz) diced tomatoes
2 tsp Cajun seasoning
1 tsp paprika
½ tsp dried thyme
½ tsp black pepper
2 bay leaves
1 cup okra, sliced (optional)
1 tbsp hot sauce (optional, for extra heat)
1 tsp salt, or to taste
3 green onions, chopped (for garnish)
Fresh parsley, chopped (for garnish)
Cooked white rice, for serving

Optional Ingredient Substitutions:

Use smoked turkey sausage for a lighter version.
Swap chicken thighs for chicken breast if you prefer leaner meat.
If you don’t like okra, omit it or replace it with file powder for thickening.

Instructions

Step1: Make the Roux

Heat vegetable oil in a large pot over medium-low heat.
Add flour, whisking constantly until it turns a deep brown color, like chocolate. This takes 15-20 minutes, so be patient!

Step2: Cook the Holy Trinity

Add the onion, celery, and bell pepper to the roux.
Stir for 5 minutes until softened.
Add garlic and cook for another minute.

Step3: Add the Meats

Stir in the chicken thighs and sausage, letting them brown slightly.

Step4: Build the Flavor

Pour in chicken broth and diced tomatoes.
Stir in Cajun seasoning, paprika, thyme, black pepper, bay leaves, and salt.

Step5: Simmer the Gumbo

Bring to a boil, then reduce heat to low.
Let simmer for 45 minutes, stirring occasionally.

Step6: Add Okra (Optional)

Stir in okra and cook for another 10-15 minutes.
Add hot sauce if desired.

Step7: Serve and Enjoy

Remove bay leaves and ladle gumbo over cooked white rice.
Garnish with green onions and fresh parsley.

Notes

Patience is key with the roux – a darker roux gives richer flavor.
Use low heat to avoid burning the flour while making the roux.
Add shrimp or crab in the last 10 minutes for a seafood twist.