Mardi Gras Chicken Sausage Gumbo (Printable)
Rich Creole stew with chicken, sausage, and aromatic vegetables simmered to perfection.
# What You Need:
→ Meats
01 - 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
02 - 12 oz andouille sausage, sliced into 1/4-inch rounds
→ Vegetables & Aromatics
03 - 1 large yellow onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced
07 - 2 scallions, sliced for garnish
08 - 2 tbsp fresh parsley, chopped for garnish
→ Roux
09 - 1/2 cup vegetable oil
10 - 1/2 cup all-purpose flour
→ Liquids
11 - 6 cups low-sodium chicken stock
→ Spices & Seasoning
12 - 2 tsp kosher salt, plus more to taste
13 - 1 tsp black pepper
14 - 1 tsp smoked paprika
15 - 1/2 tsp cayenne pepper
16 - 2 tsp dried thyme
17 - 2 bay leaves
18 - 1 tsp filé powder
→ Rice
19 - 3 cups cooked white rice
# How to Make It:
01 - Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Gradually whisk in flour, stirring constantly for 15–20 minutes until the mixture reaches a deep chocolate brown color.
02 - Add diced onion, bell pepper, and celery to the roux. Sauté for 5 minutes until vegetables are softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add andouille sausage slices and cook for 3–4 minutes, allowing them to brown slightly.
05 - Add chicken pieces to the pot. Season with kosher salt, black pepper, smoked paprika, cayenne pepper, dried thyme, and bay leaves. Stir well to coat the meat evenly.
06 - Slowly pour in chicken stock while stirring constantly. Bring to a boil, then reduce heat to low. Simmer uncovered for 45–60 minutes, stirring occasionally.
07 - Taste and adjust seasoning as needed. Stir in filé powder just before serving to thicken and enhance flavor.
08 - Remove and discard bay leaves. Serve hot over cooked white rice, garnished with sliced scallions and fresh parsley.
# Expert Suggestions:
01 -
- This gumbo brings the entire spirit of New Orleans into your kitchen, with layers of flavor that develop from the bottom of the pot up
- The andouille sausage adds a smoky depth that makes you understand why Cajun cooking is legendary
02 -
- A burnt roux will ruin everything and there's no saving it, so when in doubt, start over
- The gumbo will continue thickening as it cools, so don't panic if it looks slightly thin in the pot
03 -
- Use a cast iron Dutch oven for even heat distribution, but any heavy-bottomed pot works
- Mise en place everything before starting the roux because you won't have hands free once that flour hits the oil