Chicken and Sausage Gumbo
A rich, flavorful gumbo made with a dark roux, smoky andouille sausage, and tender chicken.
Servings: 8 servings
Equipment
- 1 6 to 8-quart pot or dutch oven
Ingredients
- 1 pound sliced, cooked Andouille sausage sliced ¼-inch thick
- 4 cups shredded rotisserie chicken
- 1 cup all-purpose flour
- 1 cup vegetable oil
- 1 cup diced celery about 3-4 large ribs
- 1 ½ cups diced green bell pepper about 1 large bell pepper
- 1 ½ cup diced onion about 1 large onion
- 2 tablespoons minced garlic about 6 cloves
- 6 cups chicken broth
- 3 bay leaves
- ½ teaspoon Creole or Cajun seasoning more or less to taste
- ¼ 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
- Combine 1 cup all-purpose flour and 1 cup vegetable oil in a large 6 to 8-quart pot, then 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 and add 1 pound sliced, cooked Andouille sausage, 1 cup diced celery, 1 ½ cups diced green bell pepper, and 1 ½ cup diced onion to the pot and cook for about 5 minutes, until the vegetables have softened. Add 2 tablespoons minced garlic and cook for another minute, until fragrant.
- Slowly stir in 6 cups chicken broth before adding 3 bay leaves, ½ teaspoon Creole or Cajun seasoning, ¼ teaspoon dried thyme, and salt and ground black pepper to taste. Return the heat to medium-low and simmer uncovered for about an hour.
- Add 4 cups shredded rotisserie chicken and continue to simmer for another 45-60 minutes.
- If you would like the gumbo to be thicker before serving, combine 1-2 tablespoons cornstarch (1 tablespoon for a little thickening, 2 for more) with 2 tablespoons water in a small bowl to make a slurry, then stir the slurry slowly into the pot during the last 5-10 minutes of simmering.
- Discard the bay leaves before serving with white rice, green onions, fresh parsley, and hot sauce.
Notes
Make Ahead & Storage Instructions
- Make Ahead: Chill overnight in an airtight container to deepen flavor. Reheat on the stovetop over medium-low, stirring occasionally.
- Store: Keep leftovers in the fridge up to 7 days. Reheat on the stovetop or in the microwave until heated through.
- Freeze: Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over medium-low.
Nutrition
Calories: 640kcal | Carbohydrates: 21g | Protein: 32g | Fat: 48g | Saturated Fat: 11g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 1181mg | Potassium: 540mg | Fiber: 2g | Sugar: 4g | Vitamin A: 281IU | Vitamin C: 26mg | Calcium: 43mg | Iron: 3mg
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