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Authentic Chicken and Sausage Gumbo

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6

Ingredients
  

  • For the Roux
  • ½ cup vegetable oil or butter
  • ½ cup all-purpose flour
  • For the Gumbo
  • 1 lb 450 g boneless chicken thighs, cut into bite-sized pieces
  • 1 lb 450 g smoked sausage, sliced (Andouille preferred)
  • 1 large onion diced
  • 1 green bell pepper diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 6 cups chicken broth
  • 2 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • ½ tsp dried thyme
  • 1 bay leaf
  • 2 cups okra sliced (optional)
  • ½ tsp black pepper
  • Salt to taste
  • ½ cup chopped parsley
  • Cooked white rice for serving
  • File powder optional, for authentic flavor

Instructions
 

  • Make the Roux
  • In a large, heavy-bottomed pot, heat oil or melt butter over medium heat.
  • Gradually whisk in flour, stirring constantly.
  • Cook 10–15 minutes until deep caramel-brown.
  • Sauté the Vegetables
  • Add onions, bell peppers, and celery; cook 5–7 minutes until soft.
  • Add garlic; cook 1–2 minutes until fragrant.
  • Add Meats
  • Stir in chicken and sausage, coating with roux and vegetables.
  • Cook 5 minutes to lightly brown chicken and release sausage flavor.
  • Add Broth and Seasonings
  • Pour in chicken broth gradually, stirring to combine.
  • Add Cajun seasoning, smoked paprika, thyme, bay leaf, salt, and pepper.
  • Bring to a boil, then reduce heat to low.
  • Simmer
  • Cover and simmer 45–60 minutes, stirring occasionally, until chicken is tender and flavors meld.
  • Add Okra and Finish
  • Add sliced okra in the last 10–15 minutes.
  • Stir in chopped parsley before serving.
  • Sprinkle file powder at the end if using.
  • Serve
  • Serve hot over cooked white rice.
  • Garnish with parsley or green onions, optional hot sauce.

Notes

Roux is key: The darker, the deeper the flavor. Stir constantly to avoid burning.
Day-old chicken works well for richer flavor.
Sausage choice: Andouille is traditional; smoked kielbasa works too.
Adjust thickness: Simmer longer for thicker gumbo or add more broth for thinner.
Add seafood: Shrimp or crab can be added in the last 10 minutes.