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–+ servings

Authentic Southern Chicken and Sausage Gumbo

This hearty chicken and sausage gumbo relies on a traditional dark roux as its foundation, creating an authentic Cajun-style stew that's bursting with deep, complex flavors and warming spices. Perfect for Sunday suppers, special gatherings, or anytime you crave soul-satisfying Southern comfort food.
Print Recipe
Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Servings: 10 servings
Course: Dinner
Cuisine: Cajun
Calories: 480
Ingredients Method Nutrition

Ingredients
  

  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 2 large onions diced
  • 2 green bell peppers diced
  • 4 celery stalks diced
  • 6 cloves garlic minced
  • 12 cups chicken broth
  • 1 tablespoon Cajun seasoning
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 pound andouille sausage sliced
  • 3 pounds chicken thighs bone-in, skin removed
  • 1 cup fresh okra sliced (or frozen)
  • 1/4 cup fresh parsley chopped
  • 1/4 cup green onions chopped
  • File powder optional, for serving
  • Hot sauce optional, for serving
  • Cooked white rice for serving

Method
 

  1. Dice all vegetables and set aside. Slice the andouille sausage and prepare the chicken by removing the skin but leaving the bone in for extra flavor.
  2. In a large, heavy-bottomed Dutch oven, heat the vegetable oil over medium heat. Add flour gradually, whisking constantly. Continue cooking and whisking for about 20-30 minutes, until the roux reaches a deep chocolate brown color.
  3. Add the diced onions, bell peppers, and celery to the roux. Cook for about 5-7 minutes until vegetables begin to soften. Add the garlic and cook for another minute until fragrant.
  4. Slowly pour in the chicken broth, whisking constantly to prevent lumps. Add the Cajun seasoning, bay leaves, and thyme. Bring the mixture to a boil, then reduce to a simmer.
  5. Add the chicken thighs to the pot, submerging them in the liquid. Simmer for about 1 hour, or until the chicken is tender and beginning to fall off the bone.
  6. Remove the chicken pieces and set aside to cool slightly. Once cool enough to handle, shred the meat from the bones and return the meat to the pot, discarding the bones.
  7. Add the sliced andouille sausage and okra to the pot. Continue to simmer for another 30-45 minutes, allowing the flavors to meld together.
  8. About 5 minutes before serving, stir in the chopped parsley and green onions. Taste and adjust seasoning if needed.
  9. Ladle the gumbo over a scoop of white rice in deep bowls. Offer file powder and hot sauce at the table for guests to add to taste.

Nutrition

Calories: 480kcalCarbohydrates: 15gProtein: 16gFat: 40gSaturated Fat: 9gCholesterol: 56mgSodium: 1183mgFiber: 1gSugar: 2g
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