Chicken and Sausage Gumbo

A classic Louisiana dish, chicken and sausage gumbo is a hearty stew. The ingredients are cooked together in a roux, a thick sauce made from flour and oil, until the chicken is cooked through and the sausage is nicely browned. The gumbo is then simmered for a bit longer until it’s nice and thick. Serve the gumbo over a big dish of steamed white rice to make a meal.

Gumbo is typically served with hot sauce and filé powder, a spice made from ground sassafras leaves. The heat in hot sauce can range from very little to very intense, so it’s up to you which you want to season your gumbo with. Filé powder gives the gumbo a slightly earthy taste and helps to thicken it up.

Whether you’re in the mood for a hearty winter stew or something to take the edge off of a hot Louisiana summer day, chicken and sausage gumbo is always a good choice. So give it a try – you won’t be disappointed!

What ingredients do I need to make chicken and sausage gumbo?

• chicken broth
• roux (I use jar roux)
• smoked pork or mixed sausage
• chicken thighs
• frozen seasoning blend
  • If you can’t find seasoning blend you can use:
    • onion
    • bell pepper
    • celery
    • parsley
• garlic
• green onions chopped
• Seasoning to taste I use:
  • Black pepper
  • Salt
  • Onion powder
  • Pinch of Chinese pepper for extra spice

Chicken and Sausage Gumbo

0 from 0 votes

Recipe by Damon Oates Course: Main, SoupsCuisine: Cajun

Prep time

15

minutes

Cooking time

2

hours 

15

minutes

Total time

2

hours 

30

minutes

A chicken and sausage recipe that’ll surely warm up the soul when the chilly weather hits.

Ingredients

• 4 quarts 4 chicken broth

• 4 tbsp 4 roux (I use jar roux)

• 1 lb 1 smoked pork or mixed sausage cut up

• 2 lbs 2 chicken thighs trimmed and cut up

• 12 oz 12 frozen seasoning blend

• If you can’t find seasoning blend you can use:

• 1 large 1 diced onion

• 1 1 bell pepper diced

• 2 stalks 2 celery diced

• 1/2 cup 1/2 parsley diced

• 2 tablespoons 2 diced garlic

• 1/2 cup 1/2 green onions chopped

• Black pepper (to taste)

• Salt (to taste)

• Onion powder (to taste)

• Pinch Chinese pepper for extra spice (optional, to taste)

Directions

• In a large stock pot bring the broth and roux to a boil

  • 

• Boil about 30 minutes, stirring often – during this the roux will cause the mixture to foam up, make sure you have a tall pot or watch it closely
• Lower heat to medium
• Add diced sausage, chicken, seasoning blend and your desired spices

  • 

• Cook about 1.5 hours
• Add chopped green onions and let cook 15 minutes
• Serve hot over rice

  • 

Notes

• Add jar roux in microwave (without lid) for a minute to soften up before trying to spoon it out
• If you add to much roux, you will end up with a Chicken and Sausage stew! Just dice up some potatoes and add them to pot, cook till tender and enjoy your stew!

Did you make this recipe?

Tag @paperplateapproved on Instagram and hashtag it #paperplateapproved

Did you make this recipe?

Follow us on Facebook