authentic louisiana chicken and sausage gumbo recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best authentic louisiana chicken and sausage gumbo recipe

I have been making this authentic Louisiana chicken and sausage gumbo for years, and it is a staple in our home. My kids love the rich, savory broth and the tender pieces of chicken and smoky sausage. It is the kind of meal that fills the house with an amazing aroma and brings everyone to the table. This recipe is perfect for a cozy weeknight dinner or for feeding a crowd at a family gathering. It is packed with protein and vegetables, making it a hearty and satisfying meal that you can feel good about serving.

Authentic Louisiana Chicken and Sausage Gumbo

4.6 from 1484 votes

This gumbo is a classic Louisiana dish with a dark roux, tender chicken, and smoky andouille sausage. It is a hearty and flavorful stew that is perfect for any occasion.

Prep Time30 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time2 hours
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Roux

1 cup vegetable oil
1 cup all-purpose flour

For the Gumbo

1 large onion, chopped
1 green bell pepper, chopped
3 celery stalks, chopped
4 cloves garlic, minced
1 pound andouille sausage, sliced
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
8 cups chicken broth
1 (14.5 ounce) can diced tomatoes
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (or to taste)
Salt and black pepper to taste
1/2 cup chopped fresh parsley
4 green onions, sliced
Cooked white rice for serving
File powder (optional)

👨‍🍳Directions

1Make the roux. Heat the vegetable oil in the pot over medium heat. Gradually whisk in the flour. Cook, stirring constantly with a wooden spoon, for about 20-30 minutes, until the roux reaches a dark brown color like chocolate. Be careful not to burn it.
2Add the onion, bell pepper, and celery to the roux. Cook, stirring often, until the vegetables are soft, about 5 minutes. Add the garlic and cook for 1 minute more.
3Add the sliced sausage to the pot and cook for 5 minutes, stirring occasionally. Then add the chicken pieces and cook for another 5 minutes, until the chicken is browned on the outside.
4Pour in the chicken broth and diced tomatoes. Add the bay leaves, thyme, smoked paprika, cayenne pepper, salt, and black pepper. Bring the gumbo to a boil, then reduce the heat to low and simmer, uncovered, for 45 minutes to 1 hour, stirring occasionally.
5Remove the bay leaves. Stir in the fresh parsley and green onions. Serve the gumbo over cooked white rice. Sprinkle with file powder if desired.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Wooden spoon
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 8g❤️Cholesterol: 95mg🧂Sodium: 1200mg🌾Total Carbs: 20g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 30g

📝Notes

Tips: For a richer flavor, let the gumbo sit overnight in the refrigerator and reheat it the next day. You can adjust the amount of cayenne pepper to your spice preference.

Watch Video Of How Authentic Louisiana Chicken and Sausage Gumbo Works

This authentic Louisiana chicken and sausage gumbo is a wonderful recipe to have in your collection. It is a hearty and flavorful dish that is always a hit with family and friends. I hope you enjoy making it as much as I do.

❓ Frequently Asked Questions About Louisiana Chicken and Sausage Gumbo

1. What is the key to a good gumbo roux?

The key is patience. You need to cook the flour and oil mixture over medium heat, stirring constantly, until it reaches a dark brown color. This can take 20 to 30 minutes. Do not rush it or walk away, as it can burn easily. A dark roux gives the gumbo its signature deep flavor.

2. Can I use other types of sausage?

Yes, you can. Andouille sausage is traditional, but you can use smoked kielbasa or a spicy smoked sausage. The important thing is to use a fully cooked, smoked sausage to get that smoky flavor in the gumbo.

3. Do I have to use file powder?

No, file powder is optional. It is made from ground sassafras leaves and is used to thicken the gumbo and add a subtle earthy flavor. If you do not have it, you can leave it out. The gumbo will still be delicious.

4. Can I make this gumbo ahead of time?

Absolutely. In fact, gumbo tastes even better the next day after the flavors have had time to meld. Make it a day ahead, let it cool, and store it in the refrigerator. Reheat it gently on the stove when you are ready to serve.

5. What should I serve with gumbo?

Gumbo is traditionally served over cooked white rice. You can also serve it with crusty bread or a simple side salad. Some people like to add a dash of hot sauce at the table.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts