Chicken and Sausage Gumbo
Chicken and sausage gumbo is a deep, smoky Louisiana stew built on a dark roux, the vegetables known as the holy trinity, and spicy andouille. It is served over rice and is a perfect dish for a crowd.
- 2 h 25 minTotal time
- 8Servings
- 470kcal / serving
- 34 gProtein
The roux is the only tricky part, and it only takes patience. Stir constantly over medium-low heat, and you will get a nutty, chocolate-brown base that gives gumbo its flavor and body.
The science: why this works
- A dark roux thickens the gumbo and adds a nutty, toasted flavor that cannot come from any other step.
- The holy trinity of onion, bell pepper and celery builds the classic Cajun flavor base.
- Andouille sausage seasons the pot with smoke and spice as it simmers.
- A long, gentle simmer makes the chicken fall-apart tender and lets the flavors blend.
How roux darkens
When flour cooks in fat, the starch and proteins brown and break down into nutty flavor compounds. The darker the roux, the more flavor it has, but the less thickening power. Stir constantly, since scorching creates bitter flecks.
Learn: Making a lump-free roux →Warm broth avoids lumps
Adding cold liquid to a very hot roux can make it seize into lumps. Using warm broth and adding it a ladle at a time lets the starch spread evenly. Whisk as you pour, and the gumbo stays smooth and silky.
Learn: Rescuing a lumpy sauce →Chicken and Sausage Gumbo
2 h 25 min · 8 servings · American · Main course
Ingredients
Makes 8 servings
- 120 mlvegetable oil
- 120 mlall-purpose flour
- 1large onion, diced
- 1green bell pepper, diced
- 3stalks celery, diced
- 4cloves garlic, minced
- 350 gandouille sausage, sliced into coins
- 6cups chicken broth, warmed
- 700 gchicken thighs, boneless, skinless
- 2 tspCajun seasoning
- 1 tspdried thyme
- 2bay leaves
- 2 tspWorcestershire sauce
- 1 tspsalt, or to taste
- 3scallions, sliced
- Cooked white rice and hot sauce, to serve
Method
Tips for the best result
- Use a flat-edged wooden spoon to scrape the whole bottom of the pot while making the roux.
- Chop all the vegetables before you start, since the roux needs your constant attention.
- Gumbo tastes better the next day, so make it ahead.
Mistakes to avoid
- Walking away from the roux: it burns, so stay and stir, and start over if black flecks appear.
- Pouring cold broth into hot roux: it can seize and splatter, so use warm broth.
- Skipping the skim: the gumbo looks greasy, so skim the oil off the top as it simmers.
Variations and swaps
- Add 1 cup sliced okra for a thicker gumbo, or file powder at the table.
- Stir in peeled shrimp for the last 5 minutes.
- Add a splash of hot sauce or a pinch of cayenne for more heat.
- Swap andouille for smoked kielbasa if you cannot find it, which is milder.
- Swap the vegetable oil for bacon fat in the roux for a smoky depth.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Freeze for up to 3 months and reheat to 165°F (74°C). Cook the rice fresh.
Chicken and Sausage Gumbo: questions
How dark should a gumbo roux be?
For this gumbo, aim for the color of milk chocolate. It takes about 30 to 40 minutes at medium-low heat with constant stirring.
What is the holy trinity in Cajun cooking?
The holy trinity is onion, bell pepper and celery. It forms the flavor base for gumbo, jambalaya and many other Cajun dishes.
What if my roux burns?
If you see black flecks or smell a bitter, burnt smell, start over. A burnt roux makes the whole gumbo taste bitter.
Can I make gumbo in a slow cooker?
Make the roux and soften the vegetables on the stove, then move everything to a slow cooker and cook on low for 6 to 8 hours.
