Craving a warm and filling dinner that's full of flavor? This Cajun Chicken & Sausage Gumbo is just what you need. A big pot of this classic Southern stew fills your kitchen with delicious smells and is perfect when you want comfort food that's a little different.
Classic Louisiana Gumbo with Chicken and Sausage
I made this gumbo for the first time after I visited New Orleans. The mix of French, African, and Spanish flavors; the slow cooking; the dark roux-it was so good, and I had to try to make it myself because it's not something we used to eat in the Netherlands.
And now it's a family favorite, especially on weekends when we have a bit more time to let it simmer and fill the house with that amazing smell.
This dish is all about patience and layers. You start with the roux, dark and rich. Then come the vegetables, sausage, chicken, and those warm Creole spices. Everything simmers together until you have a thick, flavorful gumbo that tastes even better the next day.
Tips for the Best Southern Chicken and Sausage Gumbo with Rice
- Take your time with the roux. Stir it until it's dark brown for that rich, nutty taste.
- Use cold stock so the roux blends smoothly.
- Use good smoked sausage, like Andouille or chorizo.
- Add ingredients step by step to build flavor.
- Simmer long and slow. That's how gumbo gets its taste.
- Okra helps thicken the gumbo, but zucchini works too.
- Add salt, pepper, or Tabasco at the end to finish it off.
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Ingredients
Creole spices
- 2 tablespoons celery salt
- 1 tablespoon paprika powder
- 1 tablespoon sea salt, coarse
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons cayenne pepper ground
- ½ teaspoon all spice, ground
Gumbo
- 3 pounds Whole chicken, cut into 10 pieces
- 2 tablespoons creole spices , see recipe above
- 1 cup canola oil
- 1 cup all-purpose flour
- 2 onions, diced
- 2 pounds smoked sausage, sliced
- 2 stalks celery, diced
- 2 red chili peppers
- 1 tomato, diced
- 2 cloves garlic, minced
- 2 sprigs fresh thyme, leafs only
- 12 cups chicken stock, cold
- 2 bay leaves
- ½ pound andouille sausage, or chorizo, chopped
- ½ pound okra, or zucchini, sliced
- 1 tablespoon Worcestershire sauce
- salt and pepper, to taste
- tabasco, to taste
- 1 tablespoon file powder, (optional)
Louisiana white rice
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1½ cup white rice, like Basmati, uncooked
- 3 cups chicken stock
- 1 bay leaf
- ⅛ teaspoon salt
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Creole Spice Mix
- Mix all ingredients and store in a jar.2 tablespoons celery salt, 1 tablespoon paprika powder, 1 tablespoon sea salt, 1 tablespoon ground black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons cayenne pepper ground, ½ teaspoon all spice
Make the Gumbo
- Rub chicken with two tablespoons of Creole spice mix. Keep in the fridge.3 pounds Whole chicken, 2 tablespoons creole spices
- Heat oil in a big pot. Add flour and stir for 15 minutes on medium heat until dark brown.1 cup canola oil, 1 cup all-purpose flour
- Add onions and stir for 10 more minutes until soft.2 onions
- Add chicken and fry for 10 minutes.
- Stir in smoked sausage.2 pounds smoked sausage
- Add celery, chili, tomato, and garlic. Cook for 3 minutes.2 stalks celery, 2 red chili peppers, 1 tomato, 2 cloves garlic
- Pour in stock, thyme, and bay leaves. Bring to a boil, then simmer 45 minutes.2 sprigs fresh thyme, 12 cups chicken stock, 2 bay leaves
- Add chopped sausage, okra, and Worcestershire sauce. Simmer for 45 minutes.½ pound andouille sausage, ½ pound okra, 1 tablespoon Worcestershire sauce
- Season with salt, pepper, and Tabasco. Add file powder if using.salt and pepper, tabasco, 1 tablespoon file powder
Louisiana white rice
- In a pan, heat oil and cook onion 3-5 minutes.1 tablespoon olive oil, 1 small onion
- Add rice and stir for 2 minutes.1½ cup white rice
- Add stock, bay leaf, and salt. Cover and simmer 15-18 minutes.3 cups chicken stock, 1 bay leaf, ⅛ teaspoon salt
- Fluff with a fork and serve with Gumbo.
Notes
- Fridge: Store gumbo in a sealed box for 3 days.
- Freezer: Freeze in portions for up to 6 months. Defrost overnight in the refrigerator.
- Reheat: Gently warm on the stove until hot.
Nutrition
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