Main CourseDinnerSoup

Classic Chicken and Sausage Gumbo

Name: Classic Chicken and Sausage Gumbo
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 6 servings
Cuisine: american, louisiana_creole
Ingredients: 0.75 cup vegetable oil; 0.75 cup all-purpose flour; 1 pcs yellow onion chopped; 2 pcs celery stalk chopped; 1 pcs green bell pepper chopped; 4 clove garlic minced; 6 cup chicken broth; 411 g diced tomato undrained; 340 g smoked sausage sliced into 1/2-inch rounds; 680 g boneless, skinless chicken thigh cut into 1-inch pieces; 1 cup okra fresh or frozen, sliced (optional); 2 pcs bay leaf; 1 tsp dried thyme; 0.5 tsp cayenne pepper; 1 tsp salt; 0.5 tsp black pepper; 6 cup cooked white rice; 2 tbsp fresh parsley chopped (optional)

This hearty gumbo features a rich, dark roux, tender chicken, and savory smoked sausage, simmered with the 'holy trinity' of vegetables. It's a comforting and flavorful one-pot meal that's perfect for a cool evening.

An original recipe by Forkin

Total time: 1 hr 55 min
Serves: 6
Difficulty: Medium
Per serving: 1,003 kcal

Allergen information: may contain celery and gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

0.75 cupvegetable oil
0.75 cupall-purpose flour
1 pcsyellow onion, chopped
2 pcscelery stalk, chopped
1 pcsgreen bell pepper, chopped
4 clovegarlic, minced
6 cupchicken broth
411 gdiced tomato, undrained
340 gsmoked sausage, sliced into 1/2-inch rounds
680 gboneless, skinless chicken thigh, cut into 1-inch pieces
1 cupokra, fresh or frozen, sliced(optional)
2 pcsbay leaf
1 tspdried thyme
0.5 tspcayenne pepper
1 tspsalt
0.5 tspblack pepper

for serving

6 cupcooked white rice

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

Dutch oven · whisk · cutting board · knife · large heavy-bottomed pot

The method

Step by step

1
In a large heavy-bottomed pot or Dutch oven, combine the vegetable oil and all-purpose flour.
Cook’s note: Using a heavy pot helps prevent the roux from burning.
2
Cook over medium heat, stirring constantly, for 25-35 minutes, until the roux turns a rich, dark chocolate brown color. This is the most crucial step, so do not rush it.
About 35 min
Cook’s note: The darker the roux, the deeper the flavor of your gumbo. Be careful not to burn it.
3
Add the chopped yellow onion, celery stalk, and green bell pepper to the roux.
4
Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened.
About 10 min
Cook’s note: The hot roux will quickly cook the vegetables.
5
Stir in the minced garlic and cook for another 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
6
Gradually whisk in the chicken broth, starting with a small amount to create a smooth paste, then adding the rest. Continue whisking to prevent lumps.
About 5 min
Cook’s note: Adding cold broth to a hot roux can help prevent lumps.
7
Stir in the diced tomato, smoked sausage, boneless, skinless chicken thigh, okra (if using), bay leaf, dried thyme, cayenne pepper, salt, and black pepper.
8
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 45 minutes, or up to 1 hour, stirring occasionally, until the chicken is cooked through and the flavors have melded.
Cook’s note: The longer the gumbo simmers, the deeper the flavors will become.
9
Remove the bay leaves before serving.
10
Serve hot over cooked white rice, garnished with fresh parsley if desired.

Per serving

Nutrition

30%Score

Calories: 1,002.9kcal
Protein: 47g
Carbs: 75.6g
Fat: 56.5g
Fibre: 4.9g
Sugar: 6.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover gumbo in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of broth or water if it's too thick.