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5 from 1 vote

Chicken and Sausage Gumbo

A rich, flavorful gumbo made with a dark roux, smoky andouille sausage, and tender chicken.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Dinner, entree, Main Course, main dish
Cuisine: American, cajun, creole, louisiana, Southern
Keyword: andouille sausage gumbo with chicken, cajun sausage and chicken gumbo, Chicken and Sausage gumbo, Chicken and Sausage gumbo recipe, creole sausage and chicken gumbo, gumbo, Gumbo recipe, gumbo with sausage and chicken
Servings: 8 servings
Author: Alyssa Rivers

Equipment

  • 1 6 to 8-quart pot or dutch oven

Ingredients

  • 1 pound sliced, cooked Andouille sausage sliced ¼-inch thick
  • 4 cups shredded rotisserie chicken
  • 1 cup all-purpose flour
  • 1 cup vegetable oil
  • 1 cup diced celery about 3-4 large ribs
  • 1 ½ cups diced green bell pepper about 1 large bell pepper
  • 1 ½ cup diced onion about 1 large onion
  • 2 tablespoons minced garlic about 6 cloves
  • 6 cups chicken broth
  • 3 bay leaves
  • ½ teaspoon Creole or Cajun seasoning more or less to taste
  • ¼ teaspoon dried thyme
  • salt to taste
  • ground black pepper to taste
  • 1-2 tablespoons cornstarch for slurry, if needed
  • 2 tablespoons water for slurry, if needed

Instructions

  • Combine 1 cup all-purpose flour and 1 cup vegetable oil in a large 6 to 8-quart pot, then cook over medium-low heat for 30-60 minutes, whisking occasionally, until the roux is a dark chocolate brown color.
  • Increase the heat to medium and add 1 pound sliced, cooked Andouille sausage, 1 cup diced celery, 1 ½ cups diced green bell pepper, and 1 ½ cup diced onion to the pot and cook for about 5 minutes, until the vegetables have softened. Add 2 tablespoons minced garlic and cook for another minute, until fragrant.
  • Slowly stir in 6 cups chicken broth before adding 3 bay leaves, ½ teaspoon Creole or Cajun seasoning, ¼ teaspoon dried thyme, and salt and ground black pepper to taste. Return the heat to medium-low and simmer uncovered for about an hour.
  • Add 4 cups shredded rotisserie chicken and continue to simmer for another 45-60 minutes.
  • If you would like the gumbo to be thicker before serving, combine 1-2 tablespoons cornstarch (1 tablespoon for a little thickening, 2 for more) with 2 tablespoons water in a small bowl to make a slurry, then stir the slurry slowly into the pot during the last 5-10 minutes of simmering.
  • Discard the bay leaves before serving with white rice, green onions, fresh parsley, and hot sauce.

Notes

Make Ahead & Storage Instructions
  • Make Ahead: Chill overnight in an airtight container to deepen flavor. Reheat on the stovetop over medium-low, stirring occasionally.
  • Store: Keep leftovers in the fridge up to 7 days. Reheat on the stovetop or in the microwave until heated through.
  • Freeze: Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over medium-low.

Nutrition

Calories: 640kcal | Carbohydrates: 21g | Protein: 32g | Fat: 48g | Saturated Fat: 11g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 1181mg | Potassium: 540mg | Fiber: 2g | Sugar: 4g | Vitamin A: 281IU | Vitamin C: 26mg | Calcium: 43mg | Iron: 3mg

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