Chicken and Sausage Gumbo is a beloved dish from Louisiana that combines rich flavors, comforting textures, and a touch of spice. This hearty stew is packed with tender shredded chicken and savory sausage, all brought together in a thick, flavorful broth. It’s perfect for family dinners or gatherings with friends, making it a delicious addition to any meal.
Why Make This Recipe
This recipe for Chicken and Sausage Gumbo is not only easy to follow but also rewarding. It allows you to create a classic dish that warms the heart and fills the stomach. The combination of chicken and Andouille sausage brings a wonderful depth of flavor, while the roux adds a unique richness. Additionally, you can customize the spice level, making it suitable for everyone in the family. Plus, it’s a great way to use leftover rotisserie chicken, saving you time and minimizing waste!
How to Make Chicken and Sausage Gumbo
Ingredients
- 1 pound sliced, cooked Andouille sausage (sliced ¼-inch thick)
- 4 cups shredded rotisserie chicken
- 1 cup all-purpose flour
- 1 cup vegetable oil
- 1 cup diced celery (about 3-4 large ribs)
- 1 ½ cups diced green bell pepper (about 1 large bell pepper)
- 1 ½ cup diced onion (about 1 large onion)
- 2 tablespoons minced garlic (about 6 cloves)
- 6 cups chicken broth
- 3 bay leaves
- ½ teaspoon Creole or Cajun seasoning (more or less to taste)
- ¼ teaspoon dried thyme
- Salt (to taste)
- Ground black pepper (to taste)
- 1-2 tablespoons cornstarch (for slurry, if needed)
- 2 tablespoons water (for slurry, if needed)
Directions
- Combine 1 cup all-purpose flour and 1 cup vegetable oil in a large 6 to 8-quart pot. Cook over medium-low heat for 30-60 minutes, whisking occasionally, until the roux is a dark chocolate brown color.
- Increase the heat to medium. Add the sliced Andouille sausage, diced celery, diced green bell pepper, and diced onion to the pot. Cook for about 5 minutes, until the vegetables have softened.
- Add the minced garlic and cook for another minute, until fragrant.
- Slowly stir in the chicken broth. Then, add the bay leaves, Creole or Cajun seasoning, dried thyme, and salt and pepper to taste. Return the heat to medium-low and let it simmer uncovered for about an hour.
- After an hour, add the shredded rotisserie chicken and continue to simmer for another 45-60 minutes.
- If you want the gumbo to be thicker, mix 1-2 tablespoons of cornstarch with 2 tablespoons of water to make a slurry. Stir this slowly into the pot during the last 5-10 minutes of simmering.
- Before serving, discard the bay leaves. Serve your gumbo with white rice, green onions, fresh parsley, and hot sauce.
How to Serve Chicken and Sausage Gumbo
Serving Chicken and Sausage Gumbo is simple. Ladle the gumbo into bowls and serve it hot over a scoop of white rice. Garnish each bowl with sliced green onions and freshly chopped parsley. If your guests like a little heat, have hot sauce available on the table for them to add to their servings.
How to Store Chicken and Sausage Gumbo
To store Chicken and Sausage Gumbo, let it cool completely. Then, transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container, where it can last for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat on the stove until warm.
Tips to Make Chicken and Sausage Gumbo
- Be Patient with the Roux: The roux is key to a delicious gumbo. Stir it constantly and watch it closely to avoid burning.
- Customize the Vegetables: Feel free to add other vegetables like okra or diced tomatoes to enhance the dish.
- Adjust the Spice Level: Start with less Creole or Cajun seasoning if you’re sensitive to spice, and add more as needed.
Variation
For a lighter version, consider using turkey sausage instead of Andouille, or substitute the chicken broth with vegetable broth for a vegetarian gumbo. You can also add seafood like shrimp or crab for a delicious seafood gumbo.
FAQs
1. Can I use fresh sausage instead of cooked Andouille sausage?
Yes, you can use fresh Andouille sausage. Just make sure to cook it thoroughly before adding other ingredients.
2. How can I thicken my gumbo?
The roux typically thickens the gumbo, but if you find it too thin, you can use a cornstarch slurry as mentioned above or let it simmer longer.
3. Is it necessary to use a roux in gumbo?
Yes, the roux adds a rich flavor and gives gumbo its distinctive taste. However, some shortcuts or alternative thickening methods can be used if you’re short on time.
Chicken and Sausage Gumbo
Ingredients
For the Roux
- 1 cup all-purpose flour
- 1 cup vegetable oil
Main Ingredients
- 1 pound sliced, cooked Andouille sausage (sliced ¼-inch thick)
- 4 cups shredded rotisserie chicken
- 1 cup diced celery (about 3-4 large ribs)
- 1.5 cups diced green bell pepper (about 1 large bell pepper)
- 1.5 cups diced onion (about 1 large onion)
- 2 tablespoons minced garlic (about 6 cloves)
- 6 cups chicken broth
- 3 leaves bay leaves
- 0.5 teaspoon Creole or Cajun seasoning (more or less to taste)
- 0.25 teaspoon dried thyme
- Salt (to taste)
- Ground black pepper (to taste)
- 1-2 tablespoons cornstarch (for slurry, if needed)
- 2 tablespoons water (for slurry, if needed)
Instructions
Preparation
- Combine 1 cup of all-purpose flour and 1 cup of vegetable oil in a large 6 to 8-quart pot. Cook over medium-low heat for 30-60 minutes, whisking occasionally, until the roux is a dark chocolate brown color.
- Increase the heat to medium. Add the sliced Andouille sausage, diced celery, diced green bell pepper, and diced onion to the pot. Cook for about 5 minutes, until the vegetables have softened.
- Add the minced garlic and cook for another minute, until fragrant.
- Slowly stir in the chicken broth. Then, add the bay leaves, Creole or Cajun seasoning, dried thyme, and salt and pepper to taste. Return the heat to medium-low and let it simmer uncovered for about an hour.
- After an hour, add the shredded rotisserie chicken and continue to simmer for another 45-60 minutes.
- If you want the gumbo to be thicker, mix 1-2 tablespoons of cornstarch with 2 tablespoons of water to make a slurry. Stir this slowly into the pot during the last 5-10 minutes of simmering.
- Before serving, discard the bay leaves.
Serving
- Ladle the gumbo into bowls and serve it hot over a scoop of white rice. Garnish each bowl with sliced green onions and freshly chopped parsley. Offer hot sauce on the side.
