Get a taste of New Orleans with this savory and delicious chicken and sausage gumbo! Smoky sausage, vegetables, spices and succulent chicken make this an awesome recipe that’s great for sharing.
When winter rolls in, there’s nothing better than a warming gumbo! This Chicken and Sausage Gumbo is vibrant, spicy and simmered to perfection.
What Is Gumbo Soup Made Of?
Gumbo is a peppery chicken or meat stew that’s common in Creole cooking. It is thickened with a classic roux, which is a browned flour mixture that lends tons of flavor to the broth. It’s comforting and packed with southern flavor!
Using A Roux In This Chicken And Sausage Gumbo
For this recipe, a dark brown roux is made with butter and flour to give richness and a deep toasted flavor. Roux is a classic French technique used as a thickening agent in soups, stews, and sauces.
It’s easy to make but adds so much body to this delicious gumbo!
What To Serve With This Gumbo
Make some fluffy steamed white rice to serve with the stew to make it a full meal. Or how about whipping up some freshly baked cornbread muffins, that’s another tasty option!
Top Tips For This Chicken And Sausage Gumbo
- The taste gets even better with leftovers the next day, so make a big batch!
- Serve with fluffy rice or cornbread.
Make Ahead Meal
Chicken Gumbo can be made up to three days in advance and stored, refrigerated, in an airtight container.
Chicken and Sausage Gumbo Recipe
- 3 chicken breasts
- 12 ounces 340g Andouille sausage, sliced
- 6 cups water
- 2 bay leaves
- 1 tbsp extra virgin olive oil
- 1 cup celery chopped
- 1 cup red bell peppers
- 1 cup onion diced
- 1 can diced tomatoes
- ½ tsp cumin
- ½ tsp salt
- ½ tsp ground thyme
- 2-3 fresh thyme sprig
- ½ cup extra virgin oil
- ½ cup unsalted butter
- 1 ¼ cup all-purpose flour
- In a medium sized add saucepan combine butter, extra virgin olive oil and flour
- Cook on medium heat while continuously stirring with a whisk for 30 minutes. Whisking every 15-20 seconds is very important to avoid burning roux
- The roux will turn from a light blonde to a dark brown colour
- Set roux aside
- In a large pot add water, chicken breasts and bay leaves
- Bring to boil, then simmer for 40 minutes. Remove chicken from water, but keep the broth for later use
- Let chicken cool, shred, then set aside
- Slice Andouille sausage
- In a small non-stick pan add extra virgin olive oil and add sausage
- Cook for 8 minutes on each side until browned.
- Remove Andouille sausage from pan. In the same pan, add bell peppers, onion and celery
- Saute veggies in the oil from the sausage for 10 minutes on medium heat. Deglaze with 1 cup of broth from boiled chicken, then set aside
- Prepare the roux according to above mentioned instructions
- Add veggies, ground cumin, ground thyme, salt, diced tomatoes and 2 ½ cups of broth from boiled chicken in the roux and let them simmer on medium heat for 45 minutes. Stir occasionally
- Add Andouille sausage and shredded chicken and simmer for another 15 minutes
- Garnish with fresh thyme and serve with boiled rice on the side