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Chicken and Sausage Gumbo

A rich, comforting Louisiana staple made with smoky sausage, tender chicken, and a deep, flavorful roux. Serve it over rice for a bowl of pure Southern soul.

Ingredients

Ingredient	Amount
Vegetable oil	½ cup
All-purpose flour	½ cup
Yellow onion (large, diced)	1
Green bell pepper (diced)	1
Celery stalks (diced)	3
Garlic cloves (minced)	4
Andouille sausage (sliced rounds)	1 lb
Chicken thighs (boneless, skinless, chopped)	1½ lbs
Chicken stock	8 cups
Bay leaves	2
Dried thyme	1 tsp
Smoked paprika	1 tsp
Cayenne pepper	½ tsp (adjust to taste)
Salt	2 tsp (to taste)
Black pepper	1 tsp
Worcestershire sauce	1 tbsp
Okra (sliced, optional but traditional)	1 cup
Green onions (sliced)	½ cup
Fresh parsley (chopped)	¼ cup
Cooked white rice	For serving

Instructions

Start with the roux
In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat.
Whisk in flour and stir constantly for 20–25 minutes until the roux turns a deep chocolate brown. Watch closely to avoid burning.
Sauté the aromatics
Add onion, bell pepper, celery, and garlic. Cook for about 5 minutes until softened and fragrant.
Brown the meats
Stir in sausage and chicken. Cook until lightly browned and beginning to caramelize.
Build the gumbo
Pour in chicken stock and stir well. Add bay leaves, thyme, paprika, cayenne, salt, black pepper, and Worcestershire sauce.
Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, stirring occasionally.
Final touches
Add okra (if using) and simmer for another 10 minutes.
Remove bay leaves, then stir in green onions and parsley. Taste and adjust seasoning as needed.
Serve & enjoy
Ladle gumbo into bowls over hot cooked rice. Serve with hot sauce on the side for extra kick.

Tips & Variations

Make it ahead: Gumbo tastes even better the next day after flavors meld.
Seafood twist: Add shrimp or crab in the last 10 minutes for a coastal variation.
Gluten-free option: Use a gluten-free flour blend for the roux.

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