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–+ servings
A bowl of Chicken and Sausage Gumbo.
Kristi Cox

Chicken and Sausage Gumbo

5 from 1 vote
Chicken and Sausage Gumbo is a hearty, rich soup/stew made with a dark roux, sausage, chicken, and vegetables served over rice. Gumbo is a staple of Louisiana cuisine.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Roux You can find the recipe for my dark roux on my blog.
  • 1 chicken You can substitute the whole chicken with 3-4 pounds of chicken thighs or chicken breast.
  • 1 lb smoked sausage, cut in ½ pieces, you can use andouille or a good smoked sausage.
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3-4 stalks of celery, chopped
  • 2 bay leaves
  • 9-10 cups water or chicen broth
  • 2 tsp garlic powder, optional
  • ½ cup green onions, chopped
  • ¼ cup parsley, chopped
  • 1 tbsp file powder
  • ½-1 tbsp Cajun seasoning, like Tony's Creole Seasoing or Emerils
  • cayenne pepper, to taste
  • salt, to taste
  • Louisiana Hot Sauce
  • White Rice

Equipment

Method
 

  1. Prepare dark roux. (You will find my roux recipe on the blog.)
  2. Add bell pepper, onion and celery to the dark roux and cook for about 4 minutes.
  3. Add bay leaves and stir.
  4. Slowly stir in hot water until well combined.
  5. Add cajun seasonings and garlic. Stir and cook for 1-2 minutes.
  6. Add chicken pieces.
  7. Sear smoked sausage in separate pan and drain. Add drained sausage to the pot.
  8. Bring the mixture to a boil. Reduce heat and cook uncovered stirring occasionally.
  9. Cook for 1½-2 hours until chicken is cooked.
  10. Remove chicken from the gumbo and set on a platter or cutting board to cool.
  11. Remove the chicken meat from the bones and shred or pull apart, tossing the bones and skin.
  12. Add chicken to gumbo and stir. Remove bay leaves.
  13. Remove gumbo from heat and add file powder.
  14. Season with salt and cajun seasoning to taste.
  15. To Serve: Spoon rice into bowl and put gumbo on top. Sprinkle with chopped green onions and parsley. Some may want to add file or hot sauce to their gumbo.

Notes

You can season (cajun seasoning) and sear your chicken pieces before adding to the gumbo pot for additional flavor and to render some fat off.
Instead of using water you can use chicken stock or chicken broth. 
Don't add cold water to hot roux. By adding hot water to your hot roux it will help prevent your roux from separating.

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