Chicken and Sausage Gumbo Recipe - A soul-warming blend of succulent chicken, smoky sausage, and a rich, dark roux, this dish is a celebration of the deep flavors of Louisiana. Slow-cooked to perfection, it's a culinary journey you won't want to miss. Serve it over fluffy white rice and garnish with fresh parsley for an authentic Creole experience. Perfect for cozy gatherings and family dinners.
Heat the oil in a large pot or Dutch oven over medium heat. Add the flour and cook, stirring slowly and constantly with a wooden spoon, to make a dark brown roux the color of milk chocolate, 20 to 25 minutes. (Be careful when stirring as the oil is boiling hot!)
Add the yellow onion, celery, and bell pepper and cook, stirring, until soft, 5 minutes.
Add the sausage and seasonings and cook, stirring, for 5 minutes.
Add the stock, stir until the roux mixture and stock are well blended, and bring to a boil. Add bay leaves.
Reduce the heat to low and cook at a very low simmer, uncovered, stirring occasionally, for 1 hour. Add the chicken, stir, and simmer, stirring occasionally, for 20 to 30 minutes.
Remove from the heat and discard the bay leaves. Taste and adjust the seasoning. Serve over cooked white rice and garnish with parsley, if desired.
Notes:
It is important to watch the roux and stir it constantly so it doesn't burn. You want to cook the roux until it reaches the color of chocolate. Milk chocolate to dark chocolate are what I usually shoot for.
If you burn the roux, it is best to start over.
Can I make the roux in advance? Yes! You can make the roux and let it cool slightly before storing it in an airtight container in the refrigerator. It will last up to six months in the refrigerator or up to a year in the freezer.
I use rotisserie chicken in this dish. You can use any chicken you have on hand.
chicken breasts, chicken thighs, or chicken tenderloins all work fine.
Gumbo traditionally uses adouille sausage. If you can't find andouille, you can substitute smoked sausage.