Chicken and Sausage Gumbo Recipe
Gumbo is a thick, aromatic dish from Louisiana, something between a soup and a stew. In the chicken and sausage version it’s hearty and full of spices, and it’s most often served with white rice. The dish has Creole and African American roots, and its flavor is completely different from typical European soups – it’s more like a spicy sauce with meat and vegetables.
This gumbo combines juicy chicken, smoky sausage and a deep, nutty roux, creating a rich, layered flavor that’s very different from typical European soups. It’s hearty, comforting and perfect for feeding a crowd.
Chef's tips
Take your time when making the roux – don’t rush this step, because the darker it gets (without burning), the more flavor it will give the gumbo. Stir constantly and adjust the heat if it starts to brown too quickly.
How to serve
Serve with fluffy white rice and a sprinkle of fresh parsley or spring onions. You can also add a wedge of lime on the side and some crusty bread to mop up the sauce.
Ingredients
- chicken thighs - 600 g
- sausage - 250 g
- oil - 60 ml
- wheat flour - 60 g
- onion - 1 piece
- celery stalks - 2 stalks
- bell pepper - 1 piece
- garlic - 3 cloves
- tomatoes - 400 g
- stock - 900 ml
- bay leaf - 2 pieces
- chili pepper - 4 g
- thyme - 3 g
- salt
- black pepper
- rice - 300 g
Preparation
- Cut the chicken into larger cubes. Slice the sausage into half-moons. Dice the onion, pepper and celery finely. Mince the garlic.
- Heat 1 tablespoon of oil in a large pot over medium heat. Add the sausage and fry for 4–5 minutes, until lightly browned. Transfer it to a plate.
- In the same pot add the chicken and fry for 5–7 minutes, until browned on all sides. Transfer the meat to the sausage.
- Reduce the heat to medium. Pour the remaining oil into the pot, add the flour and stir constantly with a wooden spoon. Cook for 10–15 minutes, stirring all the time, until the mixture turns dark golden, almost caramel-colored – this is the roux, which will thicken the gumbo and give it a nutty flavor.
- Add the onion, pepper and celery to the roux. Fry for 5–7 minutes, stirring, until the vegetables soften. Add the garlic and fry for 1 minute more.
- Pour in the canned tomatoes and stock, stirring constantly so there are no lumps. Add the bay leaves, chili pepper, thyme, salt and pepper.
- Return the browned chicken and sausage to the pot. Bring to a boil, then reduce the heat to low and cook covered for about 35–40 minutes, until the meat is tender and the sauce is thick.
- In the meantime, cook the rice according to the package instructions, until tender but not overcooked.
- Taste the gumbo at the end and, if needed, season with more salt, pepper or chili. Remove the bay leaves.
- Serve the gumbo hot, placing a portion of rice in a bowl and generously ladling the meat and vegetable sauce over it.
Storage
No storage information available for this dish.
This version of gumbo is adapted to be easy to make at home with ingredients available in most supermarkets, while still keeping the characteristic Louisiana flavor profile.
