Chicken and Sausage Gumbo Recipe
A great Chicken and Sausage Gumbo starts with the perfect roux! Oven-toasting your flour frees up your hands and adds incredible flavor with less fuss!
Servings: 6
Calories: 431kcal
Equipment
Ingredients
- 1/3 cup all-purpose flour
- 6 bone-in skin-on chicken thighs
- 6 ounces Kielbasa or Andouille sausage sliced
- 3 ounces tomato paste
- 4 cups low sodium chicken broth
Vegetables
- 1 medium yellow onion thinly sliced
- 1 medium yellow bell pepper diced
- 2 medium tomatoes chopped
- 2 stalks celery with leaves, chopped
Seasonings
- 4 cloves garlic chopped
- 2 bay leaves
- 1 teaspoon salt optionally more to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon allspice
To Finish
- 1 tablespoon white vinegar
- 1/3 cup chopped fresh parsley leaves
- 1/2 cup chopped green onion scallion
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Place the flour in an oven-safe skillet (cast iron works great!) and set it in the preheated oven for 20 minutes. Stir the flour and bake for another 20 minutes, checking every 5-10 minutes or so, until it turns nut-brown in color. Let the flour cool, then press it through a sieve to remove any lumps.
- While the flour is toasting, heat a 6-quart or large Dutch oven over medium-high heat. Pat the chicken dry, then add them skin-side down to the hot pan and cook, undisturbed, for 3-5 minutes or until the chicken releases from the bottom of the pan. You may need to cook the chicken in batches if they won't fit in a single layer in your pot. Turn the chicken and brown the other side for another 3-5 minutes. Remove the chicken and set aside on a plate.
- Add the sliced sausage to the pot and brown on one side for 3-5 minutes. Use a slotted spoon to transfer the browned sausage to the plate with the chicken.
- Turn the heat down to medium-low. Stir the tomato paste into the chicken broth and set aside.
- Sprinkle about 3 tablespoons of the toasted flour into the hot fat drippings in the Dutch oven. Whisk until well combined. Repeat with the remaining flour until all of it is incorporated into the fat. Allow it to bubble and cook for 3-5 minutes, until it is the consistency of melted peanut butter. If you like, you can continue to cook it until it achieves a darker color, another 5-10 minutes.
- Stir in the tomato paste and broth mixture. Add all the vegetables and seasonings to the pot, along with the browned chicken and sausage. Turn the heat up to high and allow the contents to come to a boil. Reduce the heat to low and simmer, uncovered, for 1 hour, or until the meat is tender and the sauce has thickened.
- Remove the bay leaves. Stir in the vinegar and parsley. Taste and add salt as desired.
- Serve with plenty of cooked rice and chopped scallions for garnish.
Notes
This recipe doesn’t include okra, but you can easily add it by slicing two medium okras and cooking them with onions, bell peppers, and other veggies. It acts as a natural thickener. If you’d rather skip the okra, filé powder (ground sassafras leaves) works just as well—just add it at the end, but be careful not to use too much, as it can make the gumbo stringy!
Store leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, let the dish cool completely, then transfer to a freezer-safe container and freeze for up to 3 months.
Thaw in the refrigerator overnight before reheating. To reheat, warm on the stovetop over low heat or in the microwave until heated through.
Nutrition
Serving: 1serving | Calories: 431kcal | Carbohydrates: 17g | Protein: 28g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 131mg | Sodium: 890mg | Potassium: 812mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1132IU | Vitamin C: 54mg | Calcium: 54mg | Iron: 3mg
