Gumbo is a rich, flavorful dish with roots deep in Louisiana Creole and Cajun cuisine. With a roux as its base and a combination of tender chicken, smoky sausage, and savory vegetables, this hearty dish is perfect for a cozy dinner. This recipe is easy to follow and results in a flavorful gumbo that is off the chain!

Ingredients

For the Roux:

1 cup flour
2/3 cup neutral oil (I used avocado oil)

For the Gumbo:

2 medium onions, diced
3 stalks celery, diced
2 bell peppers, diced (green, red, or a mix)
2 cups sliced frozen or fresh okra
1 tsp neutral oil (to fry okra)
6 cloves garlic, minced
1/2 bunch green onions, chopped (separated in half)
1/4 bunch parsley, chopped (for garnish)
2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 lb Andouille sausage, sliced into rounds
12-14 cups stock or water (chicken or vegetable broth works well)
2 tbsp Creole seasoning (or to taste)
2 bay leaves
Optional: Off the Chain seasoning for extra flavor

Instructions

Step 1: Make the Roux

In a large heavy-bottomed pot or Dutch oven (I use a magnalite), heat the 2/3 cup of oil over medium heat.
Gradually whisk in 1 cup of flour, stirring constantly to create a smooth mixture. Continue to cook the roux, stirring frequently, for about 20-30 minutes, or until it turns a deep brown color. Be patient! The darker the roux, the richer the flavor. Do not leave the stove or you risk it burning.

Step 2: Sauté the Vegetables

While your roux is cooking, heat 1 teaspoon of oil in a separate skillet over medium-high heat. Add the okra and sauté until it starts to brown and soften. Set aside.
Once your roux is ready, add the diced onions, celery, and bell peppers to the pot. Sauté for 5-7 minutes, or until the vegetables start to soften and become fragrant.
Add the minced garlic and cook for another minute, until fragrant.

Step 3: Brown the Meat (In a Separate Pan)

While the vegetables are cooking, heat a little oil in the skillet you used for the okra over medium-high heat. Add the chicken thighs, and cook for 5-7 minutes until browned on all sides. You may need to do this in batches, depending on the size of your pan.
Once browned, remove the chicken and set it aside.
In the same pan, add the Andouille sausage slices and cook for an additional 3-4 minutes, allowing the sausage to brown and release its oils. Set aside with the chicken.

Step 4: Add the Liquid

In the large pot with the vegetables and roux, pour in the 12-14 cups of stock or water (heat up liquid first). Whisk to combine, ensuring the roux is well incorporated into the liquid.
Add the Creole seasoning, bay leaves, and any additional seasonings like Off the Chain seasoning (if using). Bring the mixture to a boil.
Reduce the heat and let the gumbo simmer uncovered for about 1-1.5 hours, stirring occasionally.

Step 5: Add the Okra & Meat

After the gumbo has simmered for about 1 hour, add the sautéed okra and browned meat to the pot.
Stir well and continue to simmer for another 15-20 minutes, allowing the okra to fully integrate and thicken the gumbo.

Step 6: Final Seasoning & Garnish

Taste the gumbo and adjust the seasoning if necessary (more salt, Creole seasoning, or hot sauce can be added).
Remove the bay leaves.
Add 1/2 of the chopped green onions and the parsley
Serve the gumbo in large bowls and garnish with the remaining chopped green onions

Serving Suggestions

Serve your gumbo with a side of fluffy white rice or enjoy it on its own.
If you like your gumbo with a bit of heat, drizzle some hot sauce on top before serving.
Homemade potato salad pairs perfectly with this dish for soaking up all that delicious broth.

Tips for Success

Patience with the Roux: The key to a deep, rich gumbo flavor is in the roux. Don’t rush it—let it cook until it’s nice and dark, but keep stirring to avoid burning.
Customizable Protein: While chicken and Andouille sausage are the traditional proteins in gumbo, feel free to switch things up. You can add shrimp, crab, or even use a different sausage if you prefer.
Thickening Tip: If your gumbo is too thin, let it simmer a bit longer, or add a slurry of flour and water to thicken it up. If it’s too thick, simply add more stock or water.
Add Warm Liquid to Roux: Heat up your broth or water before adding to the hot roux to avoid breaking or clumping your roux! You can do this on the stove top or in the microwave.

Why This Gumbo is So Good:

This gumbo has all the flavors that make Creole cooking so beloved: a rich, nutty roux, tender chicken, smoky sausage, and savory vegetables. It’s a one-pot wonder that is perfect for feeding a crowd or meal prepping for the week. With the balance of spices, fresh herbs, and hearty meat, it’s a dish that will have everyone asking for seconds.

& Oh yeah Oh yeah That’s Off the Chain!

Happy Cooking! 🍴

Authentic Creole Chicken and Sausage Gumbo Recipe

Gumbo is a rich, flavorful dish with roots deep in Louisiana Creole and Cajun cuisine.

5 from 1 vote

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