Chicken & Sausage Gumbo

Here’s a classic, hearty Chicken & Sausage Gumbo—rich, flavorful, and full of Southern comfort 🇺🇸🍲

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Chicken & Sausage Gumbo

This gumbo combines tender chicken, smoky sausage, and a deeply flavored roux in a spiced, aromatic broth. Serve over rice for a filling, satisfying meal.

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🧺 Ingredients (Serves 6–8)

For the Roux

• ½ cup vegetable oil or butter

• ½ cup all-purpose flour

For the Gumbo

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

• 1 lb smoked sausage (Andouille or Kielbasa), sliced

• 1 cup onion, chopped

• 1 cup bell pepper, chopped

• ½ cup celery, chopped

• 4 cloves garlic, minced

• 1 teaspoon thyme

• 1 teaspoon smoked paprika

• ½ teaspoon cayenne pepper (adjust to taste)

• 1 bay leaf

• 4 cups chicken broth

• 1 can (14.5 oz) diced tomatoes (optional)

• 2 cups okra, sliced (fresh or frozen)

• Salt and black pepper, to taste

• Cooked white rice, for serving

• Chopped parsley and green onions, for garnish

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🍳 Instructions

1. Make the Roux

1. In a large heavy pot or Dutch oven, heat oil over medium heat.

2. Gradually whisk in flour and cook, stirring constantly, until dark brown (like chocolate), about 10–15 minutes. Be careful not to burn.

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2. Sauté Vegetables

1. Add onions, bell peppers, celery, and garlic to the roux.

2. Cook 5–7 minutes, until vegetables are soft and fragrant.

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3. Add Meat & Spices

1. Stir in chicken and sausage. Cook 5 minutes to brown lightly.

2. Add thyme, smoked paprika, cayenne, bay leaf, salt, and pepper.

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4. Simmer

1. Pour in chicken broth and diced tomatoes (if using). Bring to a boil, then reduce heat.

2. Cover and simmer 30–40 minutes, stirring occasionally.

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5. Add Okra

• Add okra and simmer 10–15 more minutes, until gumbo is thickened and chicken is tender.

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6. Serve

• Serve hot over cooked white rice.

• Garnish with chopped parsley and green onions.

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🌟 Tips for Perfect Gumbo

• Roux is key—cook low and slow for flavor.

• Okra thickens the gumbo naturally; you can also use filé powder at the end for extra thickness and authenticity.

• Gumbo tastes even better the next day, after flavors meld.

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If you want, I can make a quick weeknight version with fewer steps or a slow-cooker version so it’s hands-off but still full of flavor.