Chicken and Sausage Gumbo

A rich and hearty Louisiana classic, this gumbo brings together smoky sausage, tender chicken, and a deep, slow-cooked roux. Served over rice, it’s Southern comfort in a bowl.

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🛒 Ingredients

Ingredient	Amount
Vegetable oil	½ cup
All-purpose flour	½ cup
Yellow onion, diced	1 large
Green bell pepper, diced	1
Celery stalks, diced	3
Garlic cloves, minced	4
Andouille sausage, sliced	1 lb
Boneless chicken thighs, chopped	1½ lbs
Chicken stock	8 cups
Bay leaves	2
Dried thyme	1 tsp
Smoked paprika	1 tsp
Cayenne pepper	½ tsp (adjust as needed)
Salt	2 tsp (to taste)
Ground black pepper	1 tsp
Worcestershire sauce	1 tbsp
Okra, sliced (optional)	1 cup
Green onions, sliced	½ cup
Fresh parsley, chopped	¼ cup
Cooked white rice	For serving

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👨‍🍳 Directions

Start with the roux
In a large Dutch oven or heavy pot, heat the oil over medium heat.
Whisk in the flour, stirring constantly for 20–25 minutes until the mixture turns a dark brown—think chocolate. Stay close—it can burn fast.

Cook the veggies
Add in the onion, bell pepper, celery, and garlic. Cook for 5 minutes, stirring often, until soft and aromatic.

Add the meats
Toss in the sausage and chicken, cooking until both begin to brown and develop flavor.

Simmer the gumbo
Pour in the chicken stock. Stir in bay leaves, thyme, paprika, cayenne, salt, pepper, and Worcestershire sauce.
Bring to a boil, then reduce to a simmer. Let it cook uncovered for 45–60 minutes, giving it a stir now and then.

Finishing touches
Add okra (if using) and cook for 10 more minutes.
Remove bay leaves, then stir in the green onions and parsley. Taste and adjust the seasoning.

Serve it up
Spoon the gumbo over hot rice in bowls. Offer hot sauce on the side for those who want extra heat.

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🔥 Tips & Variations

• Plan ahead: Gumbo is even better the next day after a night in the fridge.
• Seafood version: Add peeled shrimp or lump crab meat during the last 10 minutes of simmering.
• Gluten-free? No problem—use a gluten-free flour mix for the roux.