New Orleans Chicken and Sausage Gumbo

bowl of gumbo with white rice in the middle and a spoon

New Orleans Chicken and Sausage Gumbo

Spicy, smoky Andouille sausage, tender pieces of juicy chicken thighs, and vegetables all cooked in a thick, roux based broth, this Chicken and Sausage Gumbo is GOOD STUFF.

Course Main Course

Cuisine Cajun/Creole

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings servings

Calories 365kcal

Author Danielle Wolter

Ingredients

1 pound chicken thighs boneless, skinless
1 pound Andouille Sausage substitute smoked sausage
1/2 cup oil
1/2 cup flour
1 onion chopped
1 green pepper chopped
1-15 ounce can diced tomatoes
4 cups chicken stock
16 ounces okra sliced
1 bay leaf
1 tablespoon Cajun seasoning
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1 tablespoon gumbo file

Instructions

Cut the chicken and sausage into bite sized pieces.
Heat a dutch oven over medium heat and add the sliced sausage. Cook until brown on the outside, about 5 minutes. Remove and set aside.
Add the chicken to the same pot and brown on the outside, about 3 minutes per side. Remove and set aside and turn off the heat.
Use a paper towel to wipe out any excess liquid from the dutch oven.
Turn the heat to medium low and add the flour and oil to the dutch oven. Cook, whisking constantly, for about 10 minutes, or until the roux is golden brown in color.
Add the chopped onion and green pepper and cook for about 2-3 minutes.
Add the tomatoes and stir in.
SLOWLY add the stock in, stirring constantly while adding to ensure the roux doesn't break.
Add the okra, bay leaf, Cajun seasoning, Worcestershire sauce and sugar and bring to a simmer. Cook at a simmer for 5 minutes.
Add the chicken and sausage and simmer for 5 minutes.
Remove from heat and stir in the gumbo file. Serve with steamed white rice and crusty French bread.

Notes

Stir your roux constantly while making it to ensure it doesn’t burn;
Add the stock slowly while stirring – this helps keep lumps from forming;
If you absolutely can’t find Andouille sausage, any spicy smoked sausage can be substituted.
This gumbo is even better the second day! Store it in the fridge overnight or up to 3 days. Reheat in a pot or the microwave until warmed through.

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