Warm up with a classic Louisiana Chicken and Sausage Gumbo, made with smoky sausage, tender chicken thighs, and a rich, homemade roux. This hearty gumbo combines the holy trinity of onion, bell pepper, and celery with Cajun spices, fresh thyme, and Worcestershire for authentic flavor in every bite. Served with potato salad on the side, this comforting gumbo recipe is perfect for family dinners or gatherings.
Chicken and Sausage Gumbo
Makes 8 cups
Ingredients
- 1 pound smoked sausage, sliced crosswise ¼ inch thick
- 2 pounds bone-in skin-on chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup water
- ½ cup vegetable oil
- ¾ cup all-purpose flour
- 1 cup chopped yellow onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 1 jalapeño, seeded and diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 dried bay leaves
- 4 sprigs fresh thyme
- 2 tablespoons Worcestershire sauce
- Potato salad, to serve
- Garnish: paprika
Instructions
- In a large Dutch oven, cook sausage over medium heat, stirring occasionally, until browned, 5 to 7 minutes. Remove using a slotted spoon, reserving drippings in pot.
- Sprinkle chicken with 1 teaspoon salt and black pepper, and add to pot. Cook over medium heat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer chicken to a bowl.
- Add ½ cup water to pot, scraping browned bits from bottom of pot with a wooden spoon. Pour liquid over chicken. Wipe pot clean.
- In same pot, heat oil over medium heat. Whisk in flour; cook, stirring frequently, until roux is the color of milk chocolate, about 20 minutes.
- Add onion, bell pepper, celery, jalapeño, and garlic to roux. Cook over medium heat, stirring frequently, until vegetables are softened, 5 to 10 minutes. Stir in broth, bay leaves, thyme, and Worcestershire; bring to a boil. Return chicken and juices to pot, and reduce heat. Cover and simmer until broth is thickened and chicken is tender, 30 to 45 minutes.
- Remove chicken; let stand until cool enough to handle. Shred chicken, discarding bones and skin. Return chicken to pot. Stir in sausage; cook until heated through. Serve with potato salad, and garnish with paprika, if desired.
