Chicken Sausage Gumbo is a hearty dish featuring tender chicken and smoky Andouille sausage in a richly spiced broth. It’s a classic comfort food that warms you from the inside out! I love how this dish combines traditional ingredients like bell peppers, onions, and celery with exciting twists like fire-roasted tomatoes and jalapeños. The result is a delightful blend of flavors that can be enjoyed any day of the week. Let’s dive into how to make this satisfying dish!
Why You’ll Love This Chicken Sausage Gumbo
This Chicken Sausage Gumbo is not just a dish; it’s an experience. Here’s why you’ll adore it:
- Flavor Explosion: The combination of Andouille sausage and spices creates a depth of flavor.
- Comfort Food: A warm bowl of gumbo is perfect for chilly nights.
- Easy to Make: This recipe is straightforward, ideal for beginners.
- Healthy Options: With chicken and veggies, it’s a nutritious choice.
- Customizable: You can easily adapt it to suit your taste with various ingredients.
- Perfect for Meal Prep: Great for making ahead and enjoying later.
This easy chicken sausage gumbo captures the essence of Cajun chicken sausage gumbo and is sure to impress anyone at your table!
Ingredients for Chicken Sausage Gumbo
Gather these items:
- 12 ounces Andouille pork sausage
- 1 1/2 pounds boneless skinless chicken thighs
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 teaspoon smoked paprika (or to taste)
- 2 cups yellow onion (diced small)
- 1 medium green bell pepper (seeded and diced small)
- 2 celery ribs (diced small)
- 1 small jalapeño (seeded and diced)
- 4 cloves garlic (finely minced)
- 10 ounces canned diced fire-roasted tomatoes with juice
- 6 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme (or to taste)
- 1 teaspoon dried oregano (or to taste)
- 1/4 teaspoon cayenne pepper (or to taste)
- 1 teaspoon salt (or to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
- 1 cup sliced okra (fresh or frozen)
- 2 tablespoons fresh parsley (chopped)
How to Make Chicken Sausage Gumbo Step-by-Step
- Step 1: To a large Dutch oven, add the sausage and heat over medium-high to brown it. Remove and set aside.
- Step 2: Add the chicken to the pot, brown for 3-4 minutes, and set aside.
- Step 3: Reduce heat to low, add the butter, and melt. Scrape up any brown bits.
- Step 4: Sprinkle flour over the butter and whisk until it turns dark brown, about 5 minutes.
- Step 5: Add the smoked paprika and mix in.
- Step 6: Add the onion, bell pepper, celery, jalapeño, and cook until beginning to soften, about 4-5 minutes.
- Step 7: Add garlic and stir for 1 minute.
- Step 8: Add the can of tomatoes with juice and stir.
- Step 9: Slowly whisk in chicken broth, Worcestershire, bay leaves, thyme, oregano, salt, pepper, and cayenne.
- Step 10: Add the sausage and chicken back into the pot.
- Step 11: Bring to a gentle simmer, then reduce heat and simmer uncovered for 50-60 minutes.
- Step 12: Add okra in the last 15 minutes.
- Step 13: Remove bay leaves, add parsley, and adjust seasoning as needed.
- Step 14: Serve with white rice and cornbread.
Pro Tips for the Perfect Chicken Sausage Gumbo
Keep these in mind:
- Andouille sausage is traditional but other smoked sausages can be used.
- Use clarified butter or ghee for a higher smoking point.
- Simmering longer develops the flavors.
- Okra thickens the gumbo and should not be skipped.
- For a spicy kick, adjust the cayenne and jalapeños to your taste.
Best Ways to Serve Chicken Sausage Gumbo
This gumbo is best enjoyed with:
- White Rice: A classic pairing that balances the rich flavors.
- Cornbread: Sweet cornbread complements the savory gumbo perfectly.
How to Store and Reheat Chicken Sausage Gumbo
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, simply warm on the stovetop over medium-low heat, adding a splash of chicken broth to loosen the gumbo if it gets too thick. This will maintain the great flavors and textures!
Frequently Asked Questions About Chicken Sausage Gumbo
What’s the secret to perfect Chicken Sausage Gumbo?
The secret lies in making a rich, dark roux and allowing the gumbo to simmer for a long time. This deepens the flavors and enhances the overall taste.
Can I make Chicken Sausage Gumbo ahead of time?
Absolutely! In fact, making it a day ahead allows the flavors to meld beautifully. Just store it in the refrigerator and reheat when ready to serve.
How do I avoid common mistakes with Chicken Sausage Gumbo?
To avoid common mistakes, ensure you don’t rush the roux; a properly cooked roux is key. Also, taste and adjust seasoning as you go to achieve the perfect balance.
Variations of Chicken Sausage Gumbo You Can Try
There are many chicken sausage gumbo variations to explore:
- Chicken Sausage and Okra Gumbo: Incorporate fresh or frozen okra for added texture.
- Chicken Sausage Gumbo with Shrimp: Add shrimp for additional protein and flavor.
- Spicy Chicken Sausage Gumbo: Increase the heat with extra cayenne or jalapeños.
- Healthy Chicken Sausage Gumbo: Use lean chicken and omit the sausage for a lighter version.
Each of these variations can provide a unique twist on this classic dish!
For more delicious recipes, check out our Creamy Sausage Potato Chowder or Irresistible Korean Mexican Shrimp.
For more tips on meal prep, visit Best Zucchini Bread Recipe and Heartwarming Tuscan White Bean Recipe.
Print
Chicken Sausage Gumbo: 12 Comforting Steps to Perfection
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Chicken and Sausage Gumbo is a hearty dish featuring tender chicken and smoky Andouille sausage in a richly spiced broth. It includes traditional ingredients like bell peppers, onions, and celery, with added twists like fire-roasted tomatoes and jalapeños for extra flavor.
Ingredients
- 12 ounces Andouille pork sausage
- 1 1/2 pounds boneless skinless chicken thighs
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 teaspoon smoked paprika (or to taste)
- 2 cups yellow onion (diced small)
- 1 medium green bell pepper (seeded and diced small)
- 2 celery ribs (diced small)
- 1 small jalapeño (seeded and diced)
- 4 cloves garlic (finely minced)
- 10 ounces canned diced fire-roasted tomatoes with juice
- 6 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme (or to taste)
- 1 teaspoon dried oregano (or to taste)
- 1/4 teaspoon cayenne pepper (or to taste)
- 1 teaspoon salt (or to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
- 1 cup sliced okra (fresh or frozen)
- 2 tablespoons fresh parsley (chopped)
Instructions
- To a large Dutch oven, add the sausage and heat over medium-high to brown it. Remove and set aside.
- Add the chicken to the pot, brown for 3-4 minutes, and set aside.
- Reduce heat to low, add the butter, and melt. Scrape up any brown bits.
- Sprinkle flour over the butter and whisk until it turns dark brown, about 5 minutes.
- Add the smoked paprika and mix in.
- Add the onion, bell pepper, celery, jalapeño, and cook until beginning to soften, about 4-5 minutes.
- Add garlic and stir for 1 minute.
- Add the can of tomatoes with juice and stir.
- Slowly whisk in chicken broth, Worcestershire, bay leaves, thyme, oregano, salt, pepper, and cayenne.
- Add the sausage and chicken back into the pot.
- Bring to a gentle simmer, then reduce heat and simmer uncovered for 50-60 minutes.
- Add okra in the last 15 minutes.
- Remove bay leaves, add parsley, and adjust seasoning as needed.
- Serve with white rice and cornbread.
Notes
- Andouille sausage is traditional but other smoked sausages can be used.
- Use clarified butter or ghee for a higher smoking point.
- Simmering longer develops the flavors.
- Okra thickens the gumbo and should not be skipped.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 cup
- Calories: 548
- Sugar: 3 g
- Sodium: 1200 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg