Chicken and Sausage Gumbo

Closeup of chicken and andouille sausage gumbo in a bowl with rice.

5 from 9 votes

This traditional Chicken and Sausage gumbo recipe hits all of the right notes! Featuring a dark roux, tender chicken, andouille sausage, and the holy trinity of Louisiana cooking, this gumbo recipe has tons of Cajun flavor without being super hot.

Prep Time30

Cook Time3 30

Total Time4

Course: Main Dish

Cuisine: Cajun

Servings: servings

Calories: 516kcal

Author: Rachel

Cost: $17

Equipment

2 Large Dutch Ovens or Soup Pots
1 Wooden Spoon
1 Skillet or Sauté Pan

Ingredients

1 Whole Rotisserie Chicken Shredded into bite sized pieces, but save the skin and bones.
64 ounces Low-Sodium Chicken Stock
⅓ Cup Vegetable Oil
½ Cup All Purpose Flour
1 Yellow Onion 1 cup, finely chopped
1 Green Bell Pepper 1 cup, finely chopped
2 Sticks of Celery finely chopped
2 Cloves Garlic minced
1 lbs Andouille Smoked Sausage You can also use other hot or mild smoked sausage.
1 teaspoon Thyme
2 teaspoon Paprika
½ teaspoon Onion Powder
1 teaspoon Garlic Powder
2 Bay Leaves
¼ teaspoon cayenne pepper Adjust to your desired level of heat.
1 teaspoon Pepper
½ Teaspoon Salt

For Serving

1 cup Ice Cold Water
½ cup Green Onions
4 cups Cooked Rice for Serving

Instructions

Prepare all ingredients first - chop vegetables, slice 1 lbs Andouille Smoked Sausage, debone and shred 1 Whole Rotisserie Chicken but save the skin and bones in a bowl. Put all prepped ingredients in the refrigerator.
Off to the side, heat a large pot and over medium-low heat, add 64 ounces Low-Sodium Chicken Stock as well as the skin and bones from the chicken. Cover and warm until needed.
Roux Note: Times will vary to get the roux to a chocolate color. I prefer a quick roux, meaning that I use higher heat. This means it's a little more likely to burn so once you turn the heat up, you have to babysit the pot.
In the main large pot over medium-low heat, add ⅓ Cup Vegetable Oil and ½ Cup All Purpose Flour. Begin stirring regularly until you've achieved a smooth consistency. Once it's smooth, turn up the heat incrementally until you've reached medium or slightly higher if this isn't your first time. Stir at regular intervals for about 45 minutes to 1 hour.
While the roux is making (keep stirring), separate the chicken bones from the stock by pouring through a fine mesh sieve into a large bowl. Add the stock back to the pot, cover, and let simmer.
In another pot off to the side over medium heat, sear the sausage. Once they've browned a bit remove the sausage to a plate. Add about ½ cup chicken stock to that pan and scrape with a wooden spatula to loosen up any bits. Pour the liquid back into the stock pot through a mesh sieve.
Once the roux has reached a rich brown chocolate color, add 1 Yellow Onion, 2 Sticks of Celery, 1 Green Bell Pepper, and 2 Cloves GarlicCook for another 10 minutes, stirring often. The roux will continue to darken to a rich brown color.
Add the seasonings (1 teaspoon Thyme, 2 teaspoon Paprika, ½ teaspoon Onion Powder, 1 teaspoon Garlic Powder 2 Bay Leaves, ¼ teaspoon cayenne pepper, ½ Teaspoon Salt and 1 teaspoon Pepper).
Skim any fat off the top of the chicken stock. Ladle 1 cup of chicken stock into the roux and stir. Repeat until you get a smooth and creamy mixture akin to chunky gravy, then add all of the remaining stock in.
Add the sausage. Bring to a boil, cover, lower to a simmering heat (low to medium low), and cook for 1.5 hour.
After 1.5 hour, remove the bay leaves and taste test. Add the chicken and turn the heat back up to a simmer, maintaining for another 30 minutes. Cook 4 cups Cooked Rice according to package directions before the time is up.
At the end, turn off the heat, and add 1 cup Ice Cold Water. Doing this at the end shocks the gumbo and produces a melded flavor similar to second-day gumbo, with melded flavors.
Serve immediately with rice and ½ cup Green Onions, and hot sauce.

Notes

Freeze leftovers for up to 3-4 months.

Store in refrigerator with rice separate. Lasts for 3-4 days.

To reheat the gumbo, simply heat in the microwave in 30-second bursts until it reaches your desired temperature. You may notice a thin layer of separated oil, which you can skim off or not, depending on your preference.

Nutrition