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Authentic Creole Chicken and Sausage Gumbo Recipe

Gumbo is a rich, flavorful dish with roots deep in Louisiana Creole and Cajun cuisine.
5 from 2 votes
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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 intobite-sized pieces
  • 1 lb Andouille sausage, sliced into rounds
  • 8-10 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