Let the good times roll with this Southern favorite, Chicken and Sausage Gumbo
Is it a soup? Is it a stew? Does it matter? No! Whether you do Creole or Cajun, gumbo is a category all its own and you’ll discover why when you make this Chicken and Sausage Gumbo, an oh-so-satisfying combo of chicken, sausage, vegetables and seasonings served over white rice that brings on the Bayou!
Our recipe is a Cajun gumbo that starts with a dark roux into which is layered sausage, rotisserie chicken, vegetables and Cajun seasoning. It’s zesty and rich, with a punch of smoke and spice, and when the whole thing is done, this gumbo tastes like…well, as the Cajuns say, Ca c’est bon–that’s good!!
Louisianans are super serious about their gumbo; after all, it is their state food. The Creole version usually includes tomatoes, filé powder, and the famous Holy Trinity–celery, onion, and green bell pepper. Our Cajun version uses red bell pepper, onion, and garlic, which you may think is an unholy trinity but it totally works! Although we aren’t including it in our recipe, you are also likely to find okra in gumbo, a kinda slimy vegetable that can turn some eaters off, but it becomes tender and lovely when stewed so you might want to try it…
Ingredients
- 6 oz sausage sliced
- 1/2 pound rotisserie chicken sliced
- 1 tbsp all-purpose flour
- 1 tbsp vegetable oil
- 1/2 red bell pepper diced
- 1/2 onion chopped
- 1/2 bunch fresh parsley chopped
- 2 cloves garlic minced
- 1/2 tbsp cajun seasoning
- 2 cups chicken broth
- Cooked white rice for serving
Preparation Steps
Step 1: In a large pot heat the oil on medium-high heat. Stir in the flour and cook for 15- 20 minutes until it turns to a dark chocolate-like color. Make sure to stir constantly with a wooden spoon.
Step 2: Heat a separate skillet on medium-high heat and add the sliced sausages and chicken. Brown them for 2-3 minutes from each side then remove to a plate.
Step 3: Add the chicken broth to the pot with the roux and bring to a boil. Add the vegetables, garlic and cajun seasoning. Boil for 10 minutes or until the vegetables are tender. Add the cooked sausage and chicken.
Step 4: Serve the gumbo warm over cooked rice and garnish with parsley leaves. Enjoy!
Top Tips For a Perfect Chicken and Sausage Gumbo
- You. Must. Be. Patient…when you are making the roux because if it doesn’t achieve that rich, deep brown color, you won’t get the flavor you want: it’s worth the wait and all that stirring.
- Speaking of brown, brown your meats! Even though they are already cooked, you want that savory flavor that only browning meat creates.
- For all you traditionalists out there, Andouille is the typical sausage of gumbo. But you can easily switch it out for chorizo or kielbasa. I’ve also used chicken sausage and turkey sausage. They all work.
FAQs
Roux is a thickener made from cooking flour and fat together and it has a delicious flavor; it’s the base for lots of sauces in lots of different cuisines. Roux can be light-colored or blonde, medium, or dark, like the one this recipe calls for. We’re using vegetable oil and flour, but you can sub out the oil for butter, lard, or even bacon fat.
Why not? To make the dish more Creole, you can add tomatoes and okra; you can also add shellfish.
Cajun seasoning is usually a mix of paprika, onion and/or garlic powder, pepper (black or white), salt, and cayenne pepper.
Serving Suggestions
Gumbo is traditionally served over white rice; part of what makes gumbo so delicious is the texture of the rice and the way it absorbs that smoky, spicy sauce. To amp up the flavor, instead of white rice why not make Cajun Dirty Rice with Sausage? But all that said, if you’re watching your carbs, you can certainly eat it without any rice at all.
While gumbo’s got all the major food groups, we still need some sides! Something that is often served with gumbo is potato salad but it also goes great with Delicious Cheesy Potato Casserole. And since we’re taking our taste buds to the South, why not serve collard greens and fried okra (don’t knock it til you’ve tried it!)
How to Store
Chicken and Sausage Gumbo can be stored in an airtight container in the refrigerator for up to 4 days and then reheated on the stove or in the microwave; just remember to store your rice separately so it doesn’t soak up ALL the liquid and leave you with, well, gumbo-flavored rice! The gumbo can be stored in the freezer for up to 6 months (thaw before reheating).
Chicken and Sausage Gumbo Recipe
Ingredients
- 6 oz sausage sliced
- 1/2 pound rotisserie chicken sliced
- 1 tbsp all-purpose flour
- 1 tbsp vegetable oil
- 1/2 red bell pepper diced
- 1/2 onion chopped
- 1/2 bunch fresh parsley chopped
- 2 cloves garlic minced
- 1/2 tbsp cajun seasoning
- 2 cups chicken broth
- Cooked white rice for serving
Instructions
- In a large pot heat the oil on medium-high heat. Stir in the flour and cook for 15- 20 minutes until it turns to a dark chocolate-like color. Make sure to stir constantly with a wooden spoon.
- Heat a separate skillet on medium-high heat and add the sliced sausages and chicken. Brown them for 2-3 minutes from each side then remove to a plate.
- Add the chicken broth to the skillet with the roux and bring to a boil. Add the vegetables, garlic and cajun seasoning. Boil for 10 minutes or until the vegetables are tender. Add the cooked sausage and chicken.
- Serve the gumbo warm over cooked rice and garnish with parsley leaves. Enjoy!
Nutrition
