Chicken and Sausage Gumbo Recipe

With its West African origins, gumbo is the perfect dish to represent the cultural melting pot that is Louisiana. When the first cool temperatures of fall roll in, locals declare that it’s gumbo weather. Truth be told, gumbo is always in season — and it always starts with a roux. 

Grab a bowl at Dooky Chase's, a New Orleans staple serving up Creole-style gumbo, or at Pat's of Henderson, a Lake Charles restaurant offering classic seafood gumbo or chicken & sausage gumbo. If you can’t make the journey to Louisiana, try your hand at the recipe below and watch the instructional video for more cooking tips.

Ingredients for Chicken and Sausage Gumbo:

• 1 pound andouille sausage, cut into 1/4-inch slices
• 4 chicken breasts
• ¾ cup vegetable oil
• ¾ cup all-purpose flour
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 2 celery ribs, sliced
• 2 quarts hot chicken stock
• 3 garlic cloves, minced
• 2 bay leaves
• 2 teaspoons Creole seasoning
• 1/2 teaspoon dried thyme
• 1/2 to 1 teaspoon Louisiana-style hot sauce
• 4 green onions, sliced
• Filé powder (optional)
• Hot cooked rice
• Garnish: chopped green onions

Method of Preparation:

1. Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
2. Cook chicken in reserved drippings in Dutch oven over medium heat for 5 minutes or until browned. Remove paper towels, reserving drippings in Dutch oven. Set chicken aside.
3. Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate-colored.
4. Stir in onion, bell pepper and celery; cook, stirring often, for 8 minutes or until tender. Gradually add 2 quarts chicken stock and bring mixture to a boil; add chicken, garlic, bay leaves, Creole seasoning, thyme and hot sauce. Reduce heat to low and simmer, stirring occasionally, 1 hour.
5. Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 minutes more. Remove and discard bay leaves.
6. Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish with chopped green onions, if desired.

Variation: Substitute leftover turkey for chicken the day after Thanksgiving or Christmas feasts. Get the recipe.

Serves 10.

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