Chicken Beef Sausage Gumbo (Printable Version)
A savory stew featuring tender chicken, smoky beef sausage, and a deeply seasoned roux with vegetables.
# What You Need:
→ Meats
01 - 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 12 ounces 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 ounces) diced tomatoes, drained
14 - 2 teaspoons Worcestershire sauce
15 - 1 teaspoon hot sauce, optional
→ 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
# How to Make It:
01 - In a large, heavy-bottomed pot or Dutch oven, heat the butter over medium heat. Whisk in the flour and cook, stirring constantly, until the roux turns a deep brown color, about 12 to 15 minutes.
02 - Stir in the onion, bell pepper, and celery. Cook for 5 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
03 - Stir in the chicken pieces and sausage, cooking for 3 to 4 minutes until lightly browned.
04 - Add the Cajun seasoning, thyme, paprika, bay leaves, diced tomatoes, Worcestershire sauce, and hot sauce. Mix well to combine.
05 - Gradually pour in the chicken stock, stirring to combine and scraping the bottom to release any browned bits. Bring to a boil, then reduce heat and simmer uncovered for 45 to 50 minutes, stirring occasionally, until the gumbo thickens and the flavors meld.
06 - Taste and adjust salt and pepper as needed. Remove bay leaves. To serve, ladle the gumbo over cooked rice in bowls. Garnish with spring onions and parsley.
# Expert Tips:
01 -
- The depth of flavor from a properly cooked roux is something you cannot achieve any other way
- It feeds a crowd and somehow tastes even better the next day
- The combination of smoky sausage and tender chicken creates that perfect Louisiana balance
02 -
- A burnt roux tastes bitter and cannot be saved, so keep the heat medium and stir constantly
- The gumbo will thicken as it cools, so do not worry if it seems slightly thin while hot
03 -
- Brown the sausage separately first for extra smoky flavor, then drain the excess fat
- Chicken thighs can be swapped for breast, but thighs stay infinitely juicier