Chicken Beef Sausage Gumbo (Printable)
A flavorful stew featuring tender chicken, smoked beef sausage, and seasoned vegetables in a deep brown roux.
# What You'll Need:
→ Meats
01 - 1 lb boneless skinless chicken thighs cut into 1-inch pieces
02 - 12 oz smoked beef sausage sliced into ½-inch rounds
→ Vegetables
03 - 2 tablespoons vegetable oil
04 - 1 large onion finely chopped
05 - 1 green bell pepper diced
06 - 2 celery stalks diced
07 - 4 cloves garlic minced
08 - 2 spring onions sliced for garnish
09 - 2 tablespoons fresh parsley chopped for garnish
→ Roux
10 - ¼ cup unsalted butter
11 - ½ cup all-purpose flour
→ Liquids
12 - 5 cups chicken stock
13 - 1 can 14 oz diced tomatoes drained
14 - 2 teaspoons Worcestershire sauce
15 - 1 teaspoon hot sauce optional to taste
→ Spices & Seasonings
16 - 2 teaspoons Cajun seasoning
17 - 1 teaspoon dried thyme
18 - 1 teaspoon smoked paprika
19 - 2 bay leaves
20 - Salt and black pepper to taste
21 - Cooked long-grain white rice for serving
# Directions:
01 - Heat butter in a large heavy-bottomed pot or Dutch oven over medium heat. Whisk in flour and cook stirring constantly until roux reaches deep brown color approximately 12–15 minutes.
02 - Stir onion bell pepper and celery into roux. Cook for 5 minutes until vegetables begin to soften.
03 - Add minced garlic and cook for 1 minute until fragrant being careful not to burn.
04 - Add chicken pieces and sausage rounds cooking for 3–4 minutes until lightly browned on all sides.
05 - Add Cajun seasoning thyme paprika bay leaves diced tomatoes Worcestershire sauce and hot sauce. Mix thoroughly to distribute spices evenly.
06 - Gradually pour in chicken stock while stirring constantly. Scrape bottom of pot to release any browned bits and incorporate flavors.
07 - Bring mixture to boil then reduce heat to low. Simmer uncovered for 45–50 minutes stirring occasionally until gumbo thickens properly and flavors meld together.
08 - Taste and adjust salt and pepper as needed. Remove and discard bay leaves before serving.
09 - Ladle hot gumbo over cooked white rice in individual bowls. Garnish generously with sliced spring onions and fresh chopped parsley.
# Expert Advice:
01 -
- The depth that only a properly dark roux can bring
- That moment when the house smells like a New Orleans kitchen
- Leftovers that taste even better the next day
02 -
- The darker your roux the more intense the flavor but also the easier to burn
- Stirring constantly at the beginning prevents lumps that never disappear
- Gumbo continues thickening as it cools so don't overreduce during cooking
03 -
- Brown your sausage separately first if you want extra crisp edges and depth
- Season your gumbo gradually tasting as you go since Cajun seasoning blends vary