Chicken and Sausage Gumbo 

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This Chicken and Sausage Gumbo recipe will take some time and love in the kitchen, but it is worth the effort! It is hearty and comforting and perfect to serve loved ones. 

What is Gumbo?

Gumbo is a dish that originated in Louisiana and is a stew filled with onions, bell pepper, and celery, a combo known as the holy trinity, meat, and broth, and is typically served over rice. There are many different types and variations of Gumbo with the most common including seafood or chicken and andouille sausage. It is seasoned with cajun seasoning, which gives it a spicy kick. 

Don’t skip the beef broth

Most recipes call for chicken broth, but this version uses beef broth. I believe it helps bring richness to the broth and brings it up a notch!

My husband and I were in Houston Texas and tried Gumbo for the first time at a Cajun restaurant and fell in love. He insisted that I figure out how to make it and create a recipe that was close to the flavor. As we were eating the gumbo, we were convinced it was made with beef broth because of how rich and delicious the broth was. After attempting to make it at home with beef broth we were convinced that was the case. 

For even more nutrients, you could try this recipe with beef bone broth too! 

Tips to make roux for Gumbo

A roux is the combination of equal parts of flour and fat to thicken a liquid. It can be used to thicken sauces, gravies, or soups. The roux for gumbo is cooked for a long time to develop a rich, nutty flavor and deep color. The longer you cook the roux, the deeper and more complex the flavor is. The roux is a huge part of the delicious flavor of Gumbo! Learn more about making roux here. 

Tip 1: Do not walk away from it – If you walk away, the chances of burning it are high. Stir constantly to ensure it is cooked evenly. If you burn the roux the flavor will overpower the dish- and you don’t want that!

Tip 2: Use a wooden spoon or whisk – Personally I like a wooden spoon so it scrapes up all the brown bits and incorporates them into the roux

Tip 3: Cook until it turns to a brown, chocolate color. – It may seem like you are cooking it too long. But this color takes time! Be patient. 

Tip 4: Watch the heat – If it seems to be cooking too fast, reduce the heat or adjust as needed. This is a long process and will take about 20-25 minutes. 

Tip 4: Don’t skip this step! – It may seem tempting to skip the roux or only cook it for a few minutes. But the roux builds flavor as it cooks and adds so much richness and complexity to the gumbo. I know it’s tempting, but do not skip it! 

Choosing Andouille Sausage

Be sure to pay attention to ingredients when buying your andouille sausage. Look for brands that do not use nitrates or nitrites. Nitrate/nitrites are a common ingredient in processed meats used as a preservative. However, nitrate/nitrites have been linked to adverse health effects such as an increased risk for cancer. 

One brand I have found that I like is Aidells Cajun Andouille Sausage. 

How to make the best rice

Gumbo is typically served on top of rice in a bowl. While rice isn’t necessary, I highly recommend it! Here are my tips for cooking the best rice. 

Tip one: Rinse the rice using a fine mesh strainer. 

Tip two: Sub broth for water. I typically use chicken broth, but for this recipe, I use beef broth since the gumbo uses beef broth. The recipe calls for 6 cups, so if you buy two 32 oz cartons, you will have 2 cups left over, which is usually exactly what you need to cook rice! 

Tip three: Add a pinch of salt

Tip Four: Add a tablespoon of butter

Then, cook according to package instructions! 

Ingredients you need:

• Chicken – thighs or boneless, skinless breasts work
• Andouille sausage – You’ll need one package. Look for brands that are nitrate/nitrite free. 
• Green bell pepper, onion, and celery– known as the holy trinity, it is a staple in Cajun cooking.
• Garlic – Always need garlic!
• Okra – I keep it easy and use frozen, pre-cut okra
• Avocado oil – Needed to make the roux
• Flour– use unbleached, all-purpose flour
• Cajun seasoning – You can adjust to your preferred spice level. This amount will give a little kick!
• Bay leaves
• Beef broth – brings a richness to the broth
• Salt
• Rice – Used for serving, see notes about cooking rice. 

Steps to make Gumbo

First, chop all your veggies and slice the chicken and sausage. 

Then, brown the chicken and sausage and render some of the fat. Use a large pot, or Dutch oven and heat over medium heat. Add 1 tbsp of the avocado oil and heat. Add in the chicken and sausage and brown on all sides. Remove from the pan and then set aside, leaving behind any of the oil. 

Next, make the roux. Add ½ cup avocado oil and ½ cup flour to the pot and reduce the heat slightly to medium-low to ensure the flour mixture doesn’t burn. Stir with a wooden spoon to remove the brown bits on the bottom of the pan.

Using the wooden spoon or a whisk, stir constantly until the roux is the color of chocolate. This step will take about 20-25 minutes, it takes time, and some love, but it is well worth it! (See above for more detailed steps on making a roux) 

Once the roux is nice and brown, add in the chopped vegetables, onion, bell pepper, celery, and garlic, and stir to combine with the roux. Cook for about 5 minutes, or until they start to soften.

Next, add in the remaining ingredients. Add in the chicken, sausage, okra, cajun seasoning, salt, bay leaves and beef broth. Stir all together and make sure to scrape up any brown bits. 

Bring the gumbo to a boil and then reduce to a low simmer. Cook, uncovered, for 1 hour. This step will thicken the gumbo and build into a rich and complex flavor. 

Serve over rice and enjoy! (See notes above on cooking rice!) 

How to store Gumbo:

Add gumbo to a large bowl or glass container and let it cool before adding to the fridge. Store in an air-tight container for 3-4 days. 

Can gumbo be frozen?

Yes! Gumbo is a great recipe to freeze. Add to a freezer-safe container and freeze to enjoy at a later time. It will stay good in the freezer for three months. I also like to freeze Gumbo in individual-sized portions to pull out of the freezer for a quick lunch or dinner!