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soulful chicken sausage gumbo

Soulful Chicken and Sausage Gumbo

This authentic Cajun gumbo combines a dark roux with tender chicken and smoky andouille sausage for a deeply flavorful, soul-warming dish. The aromatic holy trinity of onions, bell peppers, and celery creates a complex foundation that simmers to perfection.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 people
Course: Main Course
Cuisine: Cajun
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup flour
  • 2 pounds andouille sausage
  • 4 quarts chicken stock
  • 2 teaspoons Creole seasoning
  • 2 bay leaves
  • 1 teaspoon dried thyme leaves
  • 1 cup oil
  • 1 large deboned chicken cut into pieces
  • 2 large onions chopped
  • 2 bell peppers chopped
  • 4 celery ribs chopped
  • 4-6 garlic cloves minced
  • 1 bunch green onions tops only, chopped
  • 2/3 cup fresh parsley chopped
  • Salt and freshly ground pepper to taste

Equipment

  • Large heavy pot
  • Wooden spoon
  • Measuring cups

Method
 

  1. Season chicken pieces with salt, pepper, and Creole seasoning.
  2. In a large heavy pot, brown the seasoned chicken pieces. Once browned, remove and set aside.
  3. Brown the andouille sausage in the same pot, then remove and set aside with the chicken.
  4. Pour off excess fat from the pot, but keep the flavorful bits at the bottom.
  5. In the same pot, combine oil and flour to make a roux. Cook over medium to high heat, stirring constantly until the roux reaches a dark reddish-brown color (similar to coffee or milk chocolate).
  6. Once the roux reaches the desired color, quickly add the chopped onions, bell peppers, celery, and minced garlic. Stir constantly for about 4 minutes until vegetables begin to soften.
  7. Add the chicken stock, bay leaves, and dried thyme leaves to the pot.
  8. Return the browned chicken and sausage to the pot. Bring everything to a boil, then reduce to a simmer.
  9. Simmer for about an hour, skimming off any fat that rises to the surface.
  10. In the final five minutes of cooking, stir in the chopped green onion tops and fresh parsley.
  11. Serve over white rice in large shallow bowls.

Notes

The key to exceptional gumbo is patience with the roux - don't rush this step! Stir constantly to prevent burning. For best results, make this gumbo a day ahead as the flavors deepen overnight.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months. The gumbo actually tastes even better the next day.
For an authentic touch, serve with hot French bread for sopping up the rich broth.