Chicken and Sausage Gumbo

🧂 Ingredients

• 1 about 3-4 lbs Whole chicken
• 1 lb Andouille sausage
• 1 cup All-purpose flour
• 1 cup Vegetable oil
• 1 large Yellow onion
• 1 large Green bell pepper
• 3 medium Celery stalks
• 4 cloves Garlic
• 8 cups Chicken stock
• 2 cups Okra
• 2 whole Bay leaves
• 1 teaspoon Dried thyme
• 1/2 teaspoon Cayenne pepper
• to taste Salt
• to taste Black pepper
• optional Filé powder
• for serving Cooked white rice
• for garnish Fresh parsley
• for garnish Green onions

👨‍🍳 Instructions

1. 1

   Prepare the Dark Roux: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour until smooth. Cook, stirring constantly, for 45-60 minutes, or until the roux reaches a deep, dark chocolate color. This process requires patience and constant attention to prevent burning. The aroma will deepen and become nutty. If it smells burnt, discard and start over.

   ⏱️ 45-60 minutes
2. 2

   Add the 'Holy Trinity': Reduce heat to medium-low. Add the chopped onion, bell pepper, and celery (the 'holy trinity') to the roux. Stir well to combine. Cook, stirring frequently, until the vegetables have softened and are translucent, about 10-15 minutes. Add the minced garlic and cook for another minute until fragrant.

   ⏱️ 15 minutes
3. 3

   Build the Gumbo Base: Gradually whisk in the chicken stock, about a cup at a time, ensuring each addition is incorporated smoothly into the roux mixture. Bring the mixture to a simmer, scraping the bottom of the pot to loosen any browned bits. Add the chicken pieces, sliced andouille sausage, bay leaves, dried thyme, and cayenne pepper. Stir to combine.

   ⏱️ 10 minutes
4. 4

   Simmer and Develop Flavors: Reduce the heat to low, cover the pot, and let the gumbo simmer gently for at least 1.5 hours, or until the chicken is cooked through and tender. Skim off any excess fat that rises to the surface periodically. Stir occasionally to prevent sticking.

   ⏱️ 1 hour 30 minutes
5. 5

   Add Okra and Finish: Remove the bay leaves. If using fresh okra, add it during the last 30 minutes of simmering. If using frozen, add it during the last 15 minutes. The okra will help thicken the gumbo. Taste and season generously with salt and black pepper. The gumbo should be rich and flavorful.

   ⏱️ 30 minutes
6. 6

   Serve: Ladle the hot gumbo over cooked white rice. Garnish with chopped fresh parsley and green onions. For an authentic touch, offer filé powder at the table for individuals to stir into their own bowls just before eating (do not boil filé powder as it can become stringy).

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The key to a great gumbo is a well-developed, dark roux. Be patient and do not rush this step. Constant stirring is essential to prevent burning.
• ✓Use a heavy-bottomed pot or Dutch oven for even heat distribution, especially when making the roux.
• ✓The 'holy trinity' refers to the combination of onion, bell pepper, and celery, a foundational aromatic base in Creole and Cajun cooking.
• ✓Filé powder, made from dried sassafras leaves, is a traditional thickener and flavoring agent. Add it off the heat to preserve its texture and flavor.
• ✓Gumbo often tastes even better the next day as the flavors meld.

🔄 Variations

• Seafood Gumbo: Substitute chicken with shrimp, crab, oysters, and/or fish. Add seafood in the last 10-15 minutes of cooking to avoid overcooking.
• Duck and Sausage Gumbo: Use duck meat (braised and shredded) instead of chicken.
• Vegetarian Gumbo: Omit meats and use a rich vegetable stock. Add hearty vegetables like mushrooms or sweet potatoes.

🥗 Nutrition

Per serving