This chicken and sausage gumbo is made starting with a foundation of a thick, rich, and deep roux. Simmered along with flavorful spices, hearty meat, a variety of aromatics, and veggies. This New Orleans classic comforting dish is not only insanely delicious with every bite but also a warm hug in a bowl.
Gumbo is one of my favorite dishes, ever.
There are many variations of gumbo that one could make but I sure do love me some southern gumbo. Now, I’m not gonna sugar coat anything with you; making gumbo does indeed take some considerable time to prepare. While it is a more hands-on dish, the final result is so very much worth the effort, y’all.
Gumbo is certainly not what I’d recommend for an easy weeknight recipe; in fact, I always refer to it as a “special” occasion kind of dish. You know, when you want to impress someone special or maybe you want to show out for the family with a new recipe, ha! Food is basically love but in edible form and what better way to show someone (or yourself!) love than with a warm + cozy bowl of homemade gumbo.
What Is The History Of Gumbo?
While the exact origination of gumbo proves to be challenging and speculative to determine; history shows us that gumbo has roots in Southern Louisiana Cajun and Creole culture. You will find many different articles and culinary research trying to suggest otherwise. Regardless though, gumbo is of major cultural and culinary significance and the most famous delicacy within the state of Louisiana.
Moreover, the term “gombo/gumbo” is derived from a West African word for okra. Research shows us that to understand this dish is to understand its origin as largely African and nothing else. Also, it is of grave importance to recognize the influence that African slaves contributed to Creole culture too. Gullah Geechee people, distinctive Black folks living in the Lowcountry region of South Carolina; have major culinary influence here. Gullah Geechee folks are descendants of Africans. Gullah is also a term used to appoint the Creole dialect of English. Ultimately, history proves that gumbo is of a larger-based fabric of African roots.
Commonly Found Ingredients In Gumbo
For starters, the foundation of an authentic and classic gumbo all starts with the roux. This is what will kick off our gumbo, the roux; fat and flour browned together until it reaches a rich chocolate color. The most commonly found gumbos are seafood-style gumbo and chicken and sausage gumbo. You will find whole crab legs/crabmeat, fresh white fish (like cod or pollock), shrimp, lobster, and oyster in seafood-centered gumbos. Some gumbo variations you may even see will include duck meat too!
Thickeners such as okra and filé (ground sassafras leaves) are also traditionally found. A more controversial ingredient in gumbo is the use of the tomato. Some cooks will use tomato and others wouldn’t be caught adding tomato to their gumbo. Meh, again, it’s all in personal preference. Additionally, a heaping slew of aromatics, spices, and veggies, along with the meat (and much patience!) will basically make up a good pot of gumbo. Lastly, one thing that’s agreed on is that a good bowl of gumbo is always served with rice.
How To Make Chicken And Sausage Gumbo (Video)
Listen, the saying “I can show you better than I can tell you” has never been more true haha. Seriously speaking, the making of this chicken and sausage gumbo is a video that had to be included.
It helps, for reassurance purposes, to see exactly how this recipe comes together. With that being said, I sure do hope this lil video helps you tremendously on your gumbo-making journey! ☺️
(Note: the full ingredients list, including measurements, is provided in the recipe card, directly below.)
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Notes About This Chicken and Sausage Gumbo
- Roux: for the fat, I use duck fat because it is one of the best fats you can cook with. Also, duck fat has a high smoke point so the risk of burning your roux is low. I highly recommend using duck fat or bacon drippings as your fat. They both have fantastic flavor too! However, I know that neither one of those options may be easily accessible. As a replacement, use oil such as vegetable/canola/avocado or butter.
- Continuous stir of the roux: yes, I know this may be a pain but do not leave the pot, keep stirring dat roux! Hot oil and flour and can burn with a quickness. With continuous stirring in place, it’ll prevent that from happening. Trust, no one wants to have to start all over again. Nahhhhh.
- Chicken and Sausage: my recipe calls for about 3 cups of shredded chicken. A store-bought rotisserie chicken, shredded, will give you enough for this recipe. Pro tip: save the chicken carcass and make homemade chicken stock! Additionally, I use andouille sausage cut into 1/2-inch thick rounds.
- Substitutions: okay, let’s address this because I just know someone will ask; “Can I sub for this or that?” This chicken and sausage gumbo recipe was tested as it is written. Although, I do believe recipes can be slightly adjusted according to personal preference. If you want to replace the sausage with seafood, go ahead. If you want to omit the okra, do you boo. Customizations are welcome!
Phew, that’s a lot of info but we sure did get through it all huh?!
I just know that this foolproof easy recipe along with the video will serve you well. All in all, I’m so happy to be sharing this southern recipe. Historically Black and southern-inspired recipes will always have a bit more of my heart. This chicken and sausage gumbo is dang delicious you guys! The flavors get even better as the gumbo sits too (umm, hello…that next day gumbo will make you wanna holla!). Seriously, it will.
Again, this recipe will be great to make anytime or for a special occasion. Wait a minute, better yet; go on and add this recipe to your to do list if you want to make something new! Cooking with company involved? This recipe is perfect with more than one cook in the kitchen too. Each person will find a task to do. I just know you will love this chicken and sausage gumbo recipe to the fullest! Enjoy this one, y’all.
REMEMBER TO LEAVE A ⭐️STAR RATING⭐️AND TAG ME ON THE ‘GRAM IF YOU MAKE ANY OF MY RECIPES! I ALWAYS LOVE TO SEE IT WHEN YOU DO!
UNTIL NEXT TIME…LOVE AND BUTTER,
This chicken and sausage gumbo is made starting with a foundation of a thick, rich, and deep roux. Simmered along with flavorful spices, hearty meat, a variety of aromatics, and veggies.
- 3/4 cup duck/bacon fat; butter, vegetable/canola/avocado oil as alternative
- 1 cup all-purpose flour
- 1/4 cup tomato paste
- 1 medium-sized yellow onion, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup green bell pepper, chopped
- 3 garlic cloves, finely chopped
- 6 cups chicken stock
- 1 cup tomato puree
- 3 cups cooked shredded chicken
- 12 ounces (about 2 cups) andouille sausage, cut into 1/2-inch rounds
- 4 teaspoons pure ground gumbo filé, divided
- 1 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1 teaspoon kosher salt
- 3 bay leaves
- 4 fresh thyme sprigs
- 3/4 cup celery, diced
- hot sauce, such as Tabasco or Louisiana Crystal
- 2 cups okra, cut into 1/2-inch rounds
- Steamed white rice, for serving
- Heat a large, heavy-bottomed pot/dutch oven (cast-iron is great for gumbo) over medium heat. Add in fat (or oil). Once fat/oil is shimmering and hot; make a roux by adding in flour and cooking/stirring over medium-low heat until it turns a rich chocolate brown color, about 15-20 minutes. Be sure to continually stir the roux to keep it from burning.
- Once the roux has browned, add in tomato paste and stir until dissolved, about 1-2 minutes. Then add in onions, bell peppers, garlic, and cook for 2-3 more minutes, stirring regularly.
- Add in stock and tomato puree and stir together. Increase the heat and bring mixture to a simmer, enabling mixture to thicken, about 3-5 minutes.
- Add in shredded chicken, sausage, 2 teaspoons gumbo filé powder, dried oregano, paprika, salt, bay leaves, thyme, and celery. Stir mixture well until fully incorporated in and let simmer for 2 hours on low heat. Be sure to stir mixture together every so often.
- Add in a few squirts of hot sauce, okra, and remaining 2 teaspoons of gumbo filé powder, stir, and let cook for 10 more minutes. Discard thyme sprigs and bay leaves from gumbo. Taste and adjust seasoning levels with salt/pepper, and hot sauce if you like more heat.
- Serve gumbo with steamed rice and enjoy!
- : This vegetable seed pod has lovers and haters. Some love it and embrace all that it is and some can’t be bothered with its signature slippery inside texture. I find that its “slimey-ish” insides aren’t noticed much once it cooks along with everything else in the pot. However, feel free to roast the okra in the oven for a bit prior to adding to the pot. And fresh or frozen okra works great!
- Category: Entreé
- Method: Stew
- Cuisine: Creole
Keywords: soup, stew, cajun, gumbo, creole