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a plate of sausage and chicken gumbo with rice on a marble counter.
5 from 4 votes

Chicken and Sausage Gumbo

An easy and delicious recipe for slow simmered Chicken and Sausage Gumbo will be a new favorite on your dinner menu rotation!
Author Diana
Servings 6 Servings
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes

Equipment

Ingredients

  • ⅓ cup (76 g) unsalted butter
  • ⅓ cup (40 g) all purpose flour
  • 1 large yellow onion diced (about 2 cups)
  • 2 green bell peppers diced (about 2 cups peppers)
  • 4 ribs celery diced (about 1 cup celery)
  • 2 cups (720 ml) andouille sausage sliced, about 3-4 links
  • 4 cloves garlic minced
  • 3 cups chicken broth
  • 1 tablespoon Creole seasoning
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper or to taste
  • 2 large chicken breasts boneless and skinless, about 1 pound

For Serving

  • Cooked white rice
  • Sliced green onions

Instructions

  • In a large Dutch oven set over medium heat, melt the butter. Gradually whisk in the flour, continuing to whisk constantly to prevent the mixture from burning. Cook for 15-20 minutes until the roux reaches a light chocolate brown color, indicating it is ready for the next step.
  • Due to the roux's heat and potential splatter, stir in the onion, green pepper, and celery carefully. Cook for 4-5 minutes, or until the vegetables begin to soften, stirring often. Then, add the sausage and minced garlic, cooking for an additional 1-2 minutes.
  • Add the chicken broth, creole seasoning, smoked paprika, salt, pepper, and cayenne pepper and stir.
  • Add the chicken to the pot and increase the heat to bring the mixture to a boil. Then, lower the heat to a gentle simmer, letting it cook for 60-80 minutes. You'll want to see the gumbo thicken before moving on to the next step.
  • Remove the chicken breasts, and shred them into bite size pieces with 2 forks.
  • Return the chicken to the pot and stir. Serve immediately with cooked white rice and sliced green onions.

Notes

  • Don’t stop stirring! If left unattended for even a moment, the roux will burn. keep stirring while it gradually cooks and turns brown and delicious.
  • Try it with okra: Some like to add sliced okra to gumbo! I find that it's best to cook the okra separately, in a pot of water. Simmer it for 7-10 minutes, or until tender. You can then add it to the gumbo with the chicken. For this recipe, up to 1 pound of okra can be added.
  • Want to add tomatoes? Stir in a can of diced tomatoes with the chicken broth.
  • Adjust the consistency: If your gumbo thickens too much, just add a bit of extra chicken broth to thin it out.
  • To Store: Once cooled, gumbo can be stored in an airtight container in the fridge for up to 5 days. You can also freeze individual portions for up to 3 months. 

Nutrition

Calories: 451kcal | Carbohydrates: 13g | Protein: 25g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1341mg | Potassium: 650mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1157IU | Vitamin C: 36mg | Calcium: 44mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/chicken-and-sausage-gumbo/