Chicken and Sausage Gumbo Recipe

Total time: 2 hours
Prep time: 30 minutes
Cook time: 2 1/2 hours
Yield: 5-8 servings

A Louisiana classic that’s full of flavor and deliciousness. Gumbo has long been a staple of Southern cuisine. We just made it a little better.

5 chicken thighs, skinless
3 links pork sausage
½ cup flour
1/4 cup vegetable oil
2 cup onion chopped

3 celery stalks chopped

1 green bell pepper chopped
¼ cup garlic chopped
2 bay leaves
1 cup green onions chopped
5 cups chicken or seafood stock
2 tbsp hot sauce
2 tbsp gumbo file (optional)

Heat oil in a heavy bottom pot over medium-high heat. Add the flour and whisk in until fully combined. Continuously stir for 20-25 minutes or until the roux becomes a deep peanut butter color (almost chocolate). Remove from heat and let cool.  Do not let the roux burn as it will ruin your dish (if you smell it burning or see small black specs, you will need to throw it out).

• Add Sausage to separate pot over high heat and brown sausage thoroughly for approximately 10-15 minutes and remove from pot and into metal bowl.
• Add the seasoning – onions, bell peppers, carrots and celery. Continue to cook and stir as needed, about 10-12 minutes or until the veggies soften and become translucent.
• Add the garlic and bay leaves and cook for an additional 3-4 minutes.
• Add chicken broth and let come to a simmer.
• After simmering, add cooled down roux into pot and dissolve in
• Cover and let simmer for 90 minutes
• Add file, Tabasco and green onions. Let set for 15-20 minutes and serve with white rice.

• When mixing roux and liquid, you must add hot to cold or cold to hot. If adding hot to hot or cold to cold it will not blend and will be lumpy.
• If roux smells burnt or has black specs, throw away and start over. A burnt roux will ruin your dish.
• Taste and season during every stage of cooking.
• The best tasting gumbo is usually the day after cooking. Sitting in the fridge over night lets the flavors really come together.
• If consistency of Gumbo is too thick, just add a little more stock. If not thick enough you can add cornstarch slurry to thicken a little.