My Dad's Chicken and Sausage Gumbo is the ultimate comfort food. One of the best things to make on a cool day. PS: the leftovers are THE BEST!
- 3 smoked sausages, such as kielbasa or andouille if you can find it, sliced into 3/4 to 1 inch slices
- 4 lbs boneless, skinless chicken thighs
- 2 bell peppers
- 2 medium yellow onions
- 4 celery stalks
- 1/2 cup vegetable oil
- 1 cup all-purpose flour
- 3 dry bay leaves
- 8 cups chicken broth
- 1/4 cup Cajun seasoning
- Hot sauce and chopped green onions and or parsley for serving, optional
For Cajun Seasoning:
(This makes more than you will need for this recipe, so be sure not to put your chicken hands in it so you can save it for other recipes.)
- 3 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon black pepper
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 2 tablespoons neutral oil (I like grapeseed or avocado oil)
- 2 cups long grain white rice
- 3 cups water
- Combine all Cajun seasoning ingredients in a bowl or jar and mix thoroughly.
- Season chicken generously on both sides with Cajun seasoning (should take about 1/4 cup) and set aside.
- Either dice the vegetables very finely by hand, or slice them into large chunks and let the food processor do all the work. Pulse them until they are minced, but not liquefied.
- Heat a tablespoon of oil over medium-high heat in a large, heavy, enameled dutch-oven and cook sliced sausage until it is browned. Work in batches if needed to get them all browned.
- Remove sausages to a paper towel-lined plate and try not to eat it all (Or try not to let your kids eat it all!).
- Working in batches, over medium-high heat, brown the seasoned chicken thighs on both sides and remove to a dish to cool. Place browned chicken and sausage in the fridge while you continue with the recipe.
- Add the remaining oil to the pan and the cup of flour. This is the most important step in the gumbo making process. Over medium heat, stir slowly and constantly until your flour mixture becomes a very dark peanut butter color and consistency. This should take about 25-30 minutes. Be patient and scrape the bottom to make sure it isn't sticking and burning.
- As soon as your roux is a nice dark peanut-butter/chocolatey color, add your minced vegetables immediately.
- Stir together---you will have a very thick, pasty mixture. Stir and cook for about 5 minutes, then add your chicken stock slowly. Add bay leaves and sausages and bring to a boil. Reduce heat to medium-low and gently simmer for 1 hour. You want bubbles and a bit of reduction but not a rapid boil.
- After 1 hour, add chicken and cook for an additional 2 hours at a very gentle simmer, stirring and skimming fat occasionally.
- Serve in bowls with plain white rice (recipe below) and good Louisiana hot sauce. Crystal is the brand my dad raised me on, and it's still my favorite (and my son's).
- Heat oil in a large, lidded sauce pan over medium high heat.
- Add rice and toast until the rice goes from slightly translucent to a very opaque, brighter white. You'll see what I mean. It's ok if some of the kernels get a little brown.
- Add water, allow water to come to a boil and immediately turn heat to lowest setting, clamp on a lid, and set your timer for 20 minutes. No peeking!
- After 20 minutes, slightly vent the lid and leave to sit for about 10 minutes before serving.
This Chicken and Sausage Gumbo recipe was originally posted on February 16, 2014 and updated on October 6, 2020.
- Category: dinner, main course, soups and stews
- Method: stovetop
Keywords: chicken and sausage gumbo, recipe for chicken and sausage gumbo