Chicken and Sausage Gumbo
A hearty stew from Louisiana combining tender shredded chicken and savory sausage in a rich broth, perfect for family dinners.
Ingredients
For the Roux
- 1 cup all-purpose flour
- 1 cup vegetable oil
Main Ingredients
- 1 pound sliced, cooked Andouille sausage (sliced ΒΌ-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.
Notes
Let gumbo cool completely before transferring to an airtight container. Keep refrigerated for up to 3-4 days or freeze for up to 3 months. Reheat before serving. Be patient with the roux, stirring constantly to avoid burning. Customize the dish by adding vegetables like okra or tomatoes, and adjust spice level to taste.