Tulo

Chicken and Sausage Gumbo

A bowl of dark brown chicken and sausage gumbo with visible chunks of andouille and shredded chicken, ladled over a mound of white rice and topped with sliced green onion.
Photo by Laura oliveira on Pexels

A roux cooked all the way to the color of dark chocolate is what gives gumbo its deep, toasty backbone, and it's built entirely from pantry staples: oil and flour, no butter to scorch. Browning the andouille first renders out smoky fat that carries through the whole pot, and a long, low simmer melts the chicken thighs tender while the holy trinity of onion, celery, and bell pepper breaks down into the base instead of staying crunchy.

Prep
25 min
Cook
1 hr 45 min
Total
2 hr 10 min
Servings
8

Ingredients

Servings8
  • 3/4 cup vegetable oil
  • 3/4 cup all-purpose flour
  • 1 lb andouille sausage, sliced into rounds
  • 2 lb boneless, skinless chicken thighs, cut into chunks
  • 2 cups yellow onion, chopped
  • 1 cup green bell pepper, chopped
  • 1 cup celery, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken stock
  • 2 tbsp Cajun seasoning
  • 1 tsp dried thyme
  • 2 leaves bay leaves
  • 1 tsp filé powder
  • 1/2 cup green onions, sliced, for garnish
  • 4 cups cooked white rice, for serving

Nutrition per serving

Calories
864
Protein
54g
Carbs
45g
Fat
51g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Heat the oil in a heavy Dutch oven or cast iron pot over medium heat. Whisk in the flour until smooth to form the roux.
  2. 2Cook the roux, whisking constantly, for 35-45 minutes, lowering the heat if it starts to smoke, until it reaches the color of dark chocolate or a copper penny.
  3. 3Immediately add the onion, bell pepper, and celery to the hot roux, stirring constantly; the vegetables will sizzle and stop the roux from cooking further. Cook for 5 minutes until softened.
  4. 4Stir in the garlic and cook for 30 seconds until fragrant.
  5. 5In a separate skillet over medium-high heat, brown the andouille sausage rounds for 4-5 minutes until they pick up color on both sides. Set aside.
  6. 6Gradually whisk the chicken stock into the roux and vegetable mixture, one cup at a time, whisking out any lumps before adding more.
  7. 7Add the browned sausage, chicken thigh chunks, Cajun seasoning, thyme, and bay leaves. Bring to a boil, then reduce heat to a low simmer.
  8. 8Simmer uncovered for 60-75 minutes, skimming any orange oil that rises to the surface every 15-20 minutes, until the chicken is fully tender and the gumbo has thickened slightly.
  9. 9Remove the bay leaves. Taste and adjust salt, pepper, and Cajun seasoning as needed.
  10. 10Remove the pot from heat and stir in the filé powder, if using, once the liquid has stopped boiling; do not boil the gumbo again after adding it.
  11. 11Ladle the gumbo over scoops of cooked white rice in bowls and top with sliced green onions.

Tips & variations

  • Stir the roux constantly and never walk away from the pot; a scorched roux smells bitter and can't be fixed, it has to be started over.
  • Add 1 pound of peeled shrimp during the last 5 minutes of simmering for a chicken, sausage, and shrimp gumbo.
  • For a lighter color and less risk of scorching, a roux can be made in a 350°F oven, stirring every 15 minutes, until it reaches the desired shade.
  • Swap chicken thighs for a whole cut-up chicken, adding bones back to the pot for extra richness, then discarding them before serving.
  • Not all cooks use filé powder if okra is added to the pot instead as a thickener; use one or the other, not both, to avoid an overly thick, gluey texture.

Storage & reheating

Refrigerate cooled gumbo in an airtight container for up to 4 days; the flavor improves overnight as the roux fully melds with the stock. Freeze without the rice for up to 3 months. Reheat gently on the stovetop over low heat, stirring occasionally, adding a splash of stock if it has thickened too much.

Tips from the Tulo kitchen

  • A cast iron or enameled Dutch oven holds heat more evenly than a thin stainless pot, which makes a big difference in preventing the roux from scorching during the long stir.
  • Chop all the vegetables before starting the roux; once the roux hits the right color it needs the vegetables added within seconds, and there's no time to chop once it's ready.

FAQ

How dark should the roux be for gumbo?

For a classic Cajun chicken and sausage gumbo, the roux should be cooked to a dark reddish-brown, close to the color of dark chocolate or a copper penny, which takes 35-45 minutes of constant stirring over medium heat.

Can gumbo be made ahead of time?

Yes, and it typically tastes better the next day. Make the gumbo through the simmering step, refrigerate, and reheat gently before serving, adding filé powder only after reheating and off the heat.

Why did my roux separate or turn oily?

This usually means the roux was cooked too fast at too high a heat, which can cause the fat to separate from the flour instead of staying emulsified; skimming the excess oil during the simmer fixes the appearance without affecting flavor.

Is gumbo supposed to have tomatoes in it?

Cajun-style gumbo, like this chicken and sausage version, doesn't use tomatoes. Tomato-based gumbo is more typical of the Creole style associated with New Orleans.

What can be used instead of filé powder?

Okra can be simmered into the pot in the last 20-30 minutes as an alternative thickener, or the gumbo can be left as is and thickened only through the roux and reduction.

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