By eatmundo · July 3, 2026
🇺🇸AI-generated imageA soulful and robust stew from the heart of Louisiana, this gumbo features a dark, rich roux, tender chicken, spicy Andouille sausage, and the holy trinity of vegetables. Served over fluffy white rice, it's a deeply flavorful and satisfying meal.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a large Dutch oven, heat 1/2 cup vegetable oil over medium-high heat. Gradually whisk in 1/2 cup all-purpose flour to create a dark roux, stirring constantly for 15-20 minutes until it reaches a chocolate-brown color. Be careful not to burn it.
- 2
Add 1 large chopped onion, 2 chopped celery stalks, and 1 chopped bell pepper (the 'holy trinity') to the roux. Sauté for 8-10 minutes until vegetables are softened.
- 3
Stir in 2 cloves minced garlic, 250 g sliced Andouille sausage, and 500 g boneless, skinless chicken thighs (cut into 2.5 cm pieces). Cook for 5 minutes, stirring occasionally.
- 4
Pour in 1 litre chicken broth, 1 (400 g) can diced tomatoes (undrained), and 300 g sliced fresh or frozen okra. Bring to a boil, then reduce heat to low, add 2 bay leaves and 1 tsp dried thyme. Simmer, partially covered, for 1-1.5 hours, stirring occasionally, until flavors meld and chicken is tender.
- 5
Remove bay leaves. Season with 2 tsp Cajun seasoning, salt, and pepper to taste. The gumbo should be thick and savory.
- 6
Serve hot over cooked white rice, garnished with fresh chopped green onions if desired.
Frequently Asked Questions
What is chicken and sausage gumbo?
Chicken and sausage gumbo is a thick stew originating from Louisiana, United States. It consists of chicken, sausage, bell peppers, onions, okra, tomatoes, and aromatics served over rice. It is typically consumed as a main course, particularly during cooler months or at gatherings.
Which cut of chicken is best for this gumbo and how should it be prepared?
Boneless, skinless chicken thighs are ideal for their rich flavor and ability to remain tender during the long simmer; cut them into 1-inch pieces before browning.
How do I ensure my roux for this gumbo doesn't burn and reaches the correct color?
Stir the flour and oil constantly over medium-high heat for 15-20 minutes until it reaches a chocolate-brown color, to achieve the deep flavor required for authentic gumbo.
What kind of sausage is best for an authentic Hearty Louisiana Chicken and Sausage Gumbo?
Traditional Andouille sausage is highly recommended for its smoky, spicy flavor profile; if unavailable, a good quality smoked pork sausage can be used as a substitute.
How can I reduce the sliminess of okra when adding it to this gumbo?
Sautéing the okra separately until lightly browned before adding it to the gumbo can significantly reduce its mucilaginous texture, or consider using frozen sliced okra which tends to be less slimy.
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