Entree: United States – Cajun and Creole Louisiana – Chicken and Sausage Gumbo

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr

Total 1 hr 45 min

Ingredients

- 3/4 cup (180 ml) vegetable oil or peanut oil
- 3/4 cup (90 g) all-purpose flour
- 6 bone-in, skin-on chicken thighs, approx. 3 lb (1.4 kg) total
- 1 lb (454 g) andouille or smoked sausage, sliced 1/2 in (1 cm) thick
- 2 cups (400 g) yellow onion, diced (about 2 medium onions)
- 1 cup (120 g) celery, diced (about 3 stalks)
- 1 cup (150 g) green bell pepper, diced (about 1 large)
- 4 cloves garlic, minced (about 12 g)
- 8 cups (1.9 L) low-sodium chicken stock or broth
- 2 tbsp (30 g) Creole seasoning (or to taste)
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) cayenne pepper (adjust to heat preference)
- 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 8 oz (225 g) frozen sliced okra (optional)
- 2 tsp (4 g) filé powder (ground sassafras), optional, for finishing
- 2 tbsp (30 ml) Worcestershire sauce (optional)
- 2 cups (370 g) long-grain white rice, uncooked (for serving)
- 6 cups (1.4 L) water (for cooking rice) or follow rice package directions
- Chopped green onions and chopped parsley for garnish (optional)

Instructions

Short Description:
A rich, savory Louisiana-style gumbo built on a deeply browned (dark) roux, simmered with bone-in chicken, smoky andouille sausage, the Cajun "holy trinity" of vegetables, and warm Creole spices, served over white rice.

Regional Notes:
This is a Cajun/Creole Louisiana rendition featuring a dark roux (the backbone of the flavor), bone-in chicken, and smoked andouille sausage. The recipe emphasizes the holy trinity (onion, celery, green bell pepper), bold Cajun spices, and finishing options with filé powder or extra cayenne—distinguishing it from lighter or seafood-focused gumbos from other regions.

1. Pat the chicken thighs dry and season lightly with 1 tsp salt and 1/2 tsp black pepper. In a large Dutch oven or heavy pot over medium-high heat, brown the chicken thighs, skin side down first, in a tablespoon or two of oil until golden, about 6-8 minutes per side. Transfer browned chicken to a plate and set aside. If the pan accumulates a lot of fat, drain to leave about 1-2 tbsp.
2. In the same pot, add the measured 3/4 cup (180 ml) oil and warm over medium heat. Whisk in the 3/4 cup (90 g) flour to begin the roux.
3. Cook the roux over medium to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom and sides. Continue stirring until the roux reaches a deep chocolate-to-dark-peanut-butter color, about 25–35 minutes. Control heat so it browns steadily without burning.
4. Once the roux is dark, add the diced onion, celery, and bell pepper (the holy trinity). Stir and cook until the vegetables soften and the raw flour smell is gone, about 6–8 minutes. Add the minced garlic and cook 1 minute more.
5. Slowly pour in 1–2 cups of the chicken stock while stirring to deglaze and loosen the roux-vegetable mixture. Then add the remaining stock in a steady stream, stirring to make a smooth base.
6. Return the browned chicken thighs and the sliced andouille sausage to the pot. Add the thyme, bay leaves, smoked paprika, cayenne, remaining 1/2 tsp black pepper, Worcestershire sauce (if using), and 1 tbsp of the Creole seasoning. Reserve the remaining Creole seasoning for later tasting.
7. Bring the gumbo to a gentle boil, then reduce heat to low and simmer, uncovered, for 45–60 minutes, stirring occasionally. Skim excess fat from the surface as needed. If using okra, add it during the last 20 minutes of simmering so it contributes body without overcooking.
8. After simmering, remove the chicken thighs to a cutting board. When cool enough to handle, remove bones and skin, shred the meat, and return the shredded chicken to the pot. Taste and adjust seasoning with remaining Creole seasoning and salt as needed.
9. If using filé powder, stir in 1–2 tsp (4 g) off the heat (filé thickens and can gum if boiled). Keep the gumbo hot but do not boil vigorously after adding filé.
10. While the gumbo simmers, cook the rice: rinse 2 cups (370 g) long-grain white rice until water runs clear. Combine with 4 cups (940 ml) water (or per package directions) and a pinch of salt in a saucepan, bring to a boil, reduce to low, cover, and simmer 15–18 minutes until tender. Fluff with a fork.
11. To serve, spoon 1 cup cooked rice into each bowl and ladle gumbo over the rice. Garnish with chopped green onions and parsley and offer extra cayenne or filé at the table.
12. Leftovers: gumbo often improves after a day; cool promptly and refrigerate up to 3–4 days or freeze for up to 3 months. Reheat gently over low heat, adding a splash of stock or water if thickened.