Louisiana Chicken and Sausage Gumbo Recipe – A Southern Comfort Classic

When you think of Louisiana, vibrant, flavorful cuisine often comes to mind. One dish that perfectly captures the essence of this Southern state is the beloved Chicken and Sausage Gumbo. This rich, hearty stew brims with the deep flavors of smoky sausage, tender chicken, and a dark, flavorful roux. The secret? Allowing the holy trinity of Cajun cooking—onions, bell peppers, and celery—to meld beautifully with classic Cajun spices.

Photo byNick Davies

I first fell in love with this dish during a visit to Louisiana. The warmth of the gumbo felt like a welcoming hug, especially when paired with freshly baked cornbread. It was love at first bite! That trip inspired me to recreate the experience at home, and now, I’m excited to share this authentic Chicken and Sausage Gumbo recipe with you. It's simple enough to make but full of depth, offering a true taste of the Bayou.

If you're new here, don’t forget to hit the follow button for more incredible recipes like this! This gumbo is a must-try for anyone who loves comforting, hearty meals with a bold punch of flavor. So, gather your ingredients and let's bring Louisiana to your kitchen!

Cultural Origins of Gumbo

Gumbo is a cornerstone of Louisiana cuisine, with its origins rooted in a blend of African, French, and Native American cooking traditions. The name "gumbo" itself is derived from the African word for okra, one of the traditional ingredients used to thicken the stew. However, in this recipe, we’ll use a dark roux for a richer, silkier texture.

Gumbo often varies by region—some prefer seafood, others like it packed with meats. But no matter the variation, it’s always served with a steaming side of rice, which soaks up the flavorful broth perfectly.

Chicken and Sausage Gumbo Recipe

Ingredients:

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 lb smoked andouille sausage, sliced
• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups chicken stock
• 2 tsp Cajun seasoning
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 2 cups cooked white rice
• Chopped green onions and parsley for garnish

Instructions:

1. Make the Roux: In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to create the roux. Stir constantly for about 15-20 minutes until it reaches a deep brown color, similar to dark chocolate. Be careful not to burn it.
2. Add Vegetables: Stir in the onion, bell pepper, and celery, allowing the vegetables to soften and absorb the roux. Cook for about 5 minutes until they become tender.
3. Cook the Chicken and Sausage: Add the sliced andouille sausage and chicken pieces to the pot. Cook until the chicken is no longer pink and the sausage is browned, about 5-7 minutes.
4. Add Garlic and Seasoning: Stir in the minced garlic, Cajun seasoning, thyme, and bay leaves. Cook for an additional minute until fragrant.
5. Simmer the Gumbo: Pour in the chicken stock and add the diced tomatoes. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 45 minutes, stirring occasionally.
6. Serve: Remove the bay leaves, season with salt and pepper to taste, and serve the gumbo hot over white rice. Garnish with chopped green onions and parsley for a fresh pop of color.

Pro Tips for Perfect Gumbo:

• Don’t rush the roux! The depth of flavor in gumbo comes from that dark, rich roux. Be patient while stirring to get the perfect color.
• Make it your own: Feel free to add okra or even some shrimp for an extra traditional twist.
• Pairings: Serve with cornbread, and for a complete Louisiana experience, enjoy with a glass of sweet tea or cold beer.

Call to Action:

Did you love this Louisiana Chicken and Sausage Gumbo recipe? Let me know in the comments if it brought the flavors of the South into your home! Don't forget to share this recipe with friends and follow me for more mouth-watering Southern classics.