Chicken and Sausage Gumbo
A dark-roux Louisiana gumbo with smoked andouille and bone-in chicken, simmered slow and served over rice.
- Prep
- 25 min
- Cook
- 110 min
- Total
- 135 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •Heavy cast-iron Dutch oven
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 26
- carbs
- 38
- protein
- 34
- calories
- 520
Instructions
- 1
Season the chicken with salt and pepper. Brown it in the Dutch oven, then brown the andouille and set both aside.
- 2
Add oil and flour to make a roux (flour cooked in fat). Stir constantly over medium-low heat for 35 to 45 minutes until milk-chocolate color.
- 3
Add the onion, bell pepper, and celery. Keep stirring for 8 minutes until the vegetables soften and the paste cools slightly.
- 4
Stir in the garlic, cayenne, and bay leaves. Slowly whisk in the hot stock one ladle at a time until smooth.
- 5
Return the chicken and sausage to the pot. Simmer uncovered for 1 hour, scooping off any fat that rises to the top.
- 6
Shred the chicken off the bone and return it. Simmer 15 minutes more, add the green onions and parsley, and serve over rice.
Chef's tips
Keep stirring the roux constantly until it reaches a rich milk-chocolate color. If it smells burnt, discard it and start over.
Storage
Refrigerate up to 4 days; gumbo is better on day two. Freezes well for 3 months without the rice.
Reheating
Reheat gently on the stove over low heat, adding a splash of stock; do not boil hard.
Common mistakes to avoid
- •Rushing the roux over high heat and burning the flour
- •Adding the vegetables before the roux gets dark enough
- •Boiling the gumbo rapidly instead of keeping it at a gentle simmer
Serving suggestions
Cooked Chicken and Sausage Gumbo?
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