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Chicken and Sausage Gumbo

Ultimate Chicken and Sausage Gumbo for Soul-Warming Flavor

This Chicken and Sausage Gumbo is a comforting dish that warms the soul with its rich, hearty flavors.
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Course: Soups
Cuisine: American
Keyword: Chicken and Sausage Gumbo, comfort food, family dinners, gumbo, hearty meals, southern recipes
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 bowls
Calories: 350kcal

Equipment

  • Dutch oven

Ingredients

For the Roux

  • ½ cup vegetable oil opt for a neutral oil
  • ½ cup all-purpose flour key for achieving rich roux

For the Base

  • 1 large onion, chopped adds sweetness and depth
  • 1 large green bell pepper, chopped offers crunchy texture
  • 2 stalks celery, chopped adds aromatic elements
  • 4 cloves garlic, minced infuses bold flavor

For the Proteins

  • 1 lb smoked sausage, sliced use your favorite variety
  • 1 lb boneless, skinless chicken thighs, cut into chunks adds juiciness

For the Broth and Seasoning

  • 6 cups chicken broth flavorful base
  • 2 teaspoons Creole seasoning vital for quintessential taste
  • 2 leaves bay leaves infuses subtle depth
  • salt and black pepper, to taste season to your liking
  • 1 teaspoon thyme contributes warm, earthy note
  • 1 teaspoon smoked paprika enhances with smoky flavor

For Serving

  • cooked white rice hearty base for gumbo
  • chopped green onions fresh garnish
  • fresh parsley elevates flavor and presentation

Instructions

Step-by-Step Instructions

  • In a large Dutch oven, heat ½ cup of vegetable oil over medium heat. Gradually whisk in ½ cup of all-purpose flour, stirring continuously for about 20–25 minutes.
  • Once the roux reaches a deep brown shade, add 1 chopped large onion, 1 chopped green bell pepper, and 2 chopped celery stalks. Cook for about 5 minutes until tender.
  • Stir in 4 minced garlic cloves and cook for an additional minute until fragrant.
  • Add 1 pound of sliced smoked sausage to the pot. Cook for about 5 minutes until it begins to brown.
  • Stir in 1 pound of cut-up boneless chicken thighs along with 6 cups of chicken broth, 2 teaspoons of Creole seasoning, 1 teaspoon of thyme, and 1 teaspoon of smoked paprika. Season with salt and black pepper. Add 2 bay leaves and stir to combine.
  • Bring the gumbo to a boil over high heat. Once boiling, reduce heat to low and let it simmer for 45–60 minutes, stirring occasionally.
  • After simmering, discard the bay leaves. Taste and adjust seasoning as necessary.
  • Ladle the gumbo over bowls of cooked white rice. Garnish with chopped green onions and fresh parsley.

Notes

This dish is perfect for potlucks and leftovers taste even better the next day.

Nutrition

Serving: 1bowl | Calories: 350kcal | Carbohydrates: 30g | Protein: 20g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 10g | Cholesterol: 80mg | Sodium: 900mg | Potassium: 500mg | Fiber: 2g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 2mg