The BEST Chicken & Sausage Gumbo Recipe You’ll Ever Make!

andouille sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat while maintaining flavor.

okra

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans provide a similar texture and flavor.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken thighs

Breast is leaner, while bone-in thighs are often cheaper.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be used for a fresher taste.

Cut the pound of boneless skinless chicken thighs into bite-sized pieces and place them in a bowl.

Season the chicken with salt, garlic powder, onion powder, and black pepper, mixing well.

Slice the andouille sausage and add it to the bowl with the chicken.

In a large pot, heat the sausage and chicken over medium-high heat for about 3 minutes on each side, then set aside.

Turn off the heat and add 1/2 cup of vegetable oil and 1/2 cup of all-purpose flour to the pot to make a roux.

Stir the roux continuously over medium-high heat for about 20 minutes until it reaches a dark chocolate color.

Add the diced yellow onion, diced garlic, and chopped celery to the roux, cooking for about 4-5 minutes until softened.

Add 6 cups of chicken stock, 2 bay leaves, and the sausage and chicken back into the pot.

Season with 1 tablespoon of Tony Chachere's seasoning and 1 tablespoon of cayenne pepper, stirring well.

Cover the pot and let the gumbo simmer for at least 1 hour.

After an hour, add a little parsley for color and 1 tablespoon of gumbo filé, stirring to combine.

Let the gumbo cook for an additional 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens