Chicken and Sausage Gumbo
A dark roux gives this Louisiana-style chicken and sausage stew its deep, toasted flavor.
United States · Soups & Stews · 135 min
DeSabor Kitchen · Published · Updated · 25 / 110 / 135 min · 6 · United States
Jump to RecipeThe dark roux is the foundation, not a shortcut thickener. Stir across the whole pot bottom and lower the heat if dark flecks appear before the flour turns uniformly brown. Burnt roux cannot be repaired by adding stock.
The Story Behind the Dish
Gumbo belongs to Louisiana's many overlapping culinary traditions. This chicken-and-sausage version is one approach, not a substitute for seafood or other regional gumbos.
Ingredients
- 80 ml neutral oil
- 80 g flour
- 1 onion, 1 green pepper and 2 celery stalks, diced
- 3 garlic cloves, minced
- 300 g smoked sausage, sliced
- 750 g boneless chicken thighs
- 1.5 litres chicken stock
- 2 bay leaves; 1 tsp dried thyme; 1/2 tsp cayenne
- 600 g cooked rice; 1/2 tsp salt, adjusted for the stock
Instructions
- Heat oil in a heavy pot over medium-low heat. Stir in flour and cook, stirring constantly, 25–35 minutes until deep brown. If it burns, start the roux again.
- Add onion, pepper and celery carefully; stir 8 minutes. Add garlic and sausage and cook 3 minutes.
- Gradually stir in stock. Add chicken, bay, thyme and cayenne. Simmer gently 45–50 minutes, until chicken reaches 74°C and is tender.
- Shred chicken in the pot, remove bay leaves and adjust salt. Spoon into bowls with cooked rice.
Cook's Tips
- Use a flat wooden spatula to scrape the bottom while cooking the roux; it can scorch quickly.
Home-style recipe; not independently kitchen-tested. Check all ingredients and substitutions for allergens. Times are estimates; use the texture and temperature checks in the method. Serving accompaniments are separate unless listed. In temperatures above 32°C, refrigerate perishables within 1 hour rather than 2.
How to Serve It
Serve the gumbo around a small mound of hot rice, not as a dry rice dish. Remove bay leaves and divide sausage and shredded chicken evenly among bowls.
Variations & Substitutions
Okra- and filé-thickened gumbos are other approaches, not missing steps here. Do not combine several thickeners indiscriminately; this chicken-and-sausage version uses its dark roux for body.
Andouille is useful if available; another smoked sausage gives a different profile. Boneless thighs stay moist during the simmer. Replacing flour requires a separately tested roux method, not a casual one-for-one swap.
Storage & Reheating
Refrigerate gumbo within 2 hours in shallow containers at 4°C or below for up to 3 days. Store rice separately, chill within 1 hour and use within 24 hours.
Bring gumbo to a gentle boil, stirring, and confirm chicken reaches 74°C. Reheat rice once only until steaming throughout. Add stock if the gumbo has thickened overnight.
The DeSabor Table
- Chicken and Sausage Gumbo — Main Dish