Chicken and Smoked Sausage Gumbo

Main Course

Recipe courtesy of George Graham - AcadianaTable

Serves 6 to 8

  • 4 tablespoons vegetable oil
  • 4 chicken thighs, bone-in and skin-on
  • 2 chicken breasts, bone-in and skin-on
  • 2 cups diced yellow onions
  • 2 cups diced green bell pepper
  • 2 cups diced celery
  • 2 tablespoons minced garlic
  • 1/2 cup chopped flat-leaf parsley
  • 2 cups chopped smoked andouille or pork sausage, sliced into bite-size pieces
  • 12 cups chicken stock, plus water if needed
  • 1 tablespoon cayenne pepper
  • 1½ cups dark roux*
  • Kosher salt and freshly ground black pepper
  • Cajun Seasoning Blend, see recipe here
  • Dash of hot sauce
  • 8 cups cooked Louisiana long grain white rice, such as Supreme, for serving
  • 1 cup diced green onion tops
  • Filé powder, for serving
 *Here in Louisiana, you can buy light, medium, and dark roux in a jar in most every grocery store. Make your own by slowly cooking 3/4 cup of neutral oil with 3/4 cup of flour in a cast-iron skillet or Dutch oven until dark chocolate in color. The dark roux is what gives this gumbo its distinctive flavor.

Chicken and Smoked Sausage Gumbo

Chicken and Smoked Sausage Gumbo

Click image to enlarge



In a large cast-iron pot over medium-high heat, add the oil. Once sizzling hot, add the chicken pieces skin-side down. Brown the chicken on one side and turn to brown the other side. Remove the chicken to a platter and keep warm.

To the pot, add the onions, bell peppers, and celery. Sauté until the onions turn translucent, about 5 minutes. Add the garlic and parsley, and sauté until combined. Add the sausage and sauté just until it begins to brown. Add 1 cup of stock to the mixture and scrape the bottom of the skillet to loosen the brown bits of flavor. Add the chicken back to the pot.

Add enough additional chicken stock to the gumbo pot to cover all the chicken and vegetable mixture. Season with cayenne pepper and stir to combine. Add 1½ cups of roux and stir to combine. Bring the pot to a boil and then reduce the heat to a simmer. Cover the pot and let cook for 1 hour.

Uncover and remove the chicken pieces. Skim the surface of any excess oil. Taste the gumbo and if you prefer your gumbo thinner, add more stock. Add salt and pepper to taste. Cover the pot and simmer for 30 minutes longer.

Uncover the pot and once again skim the surface of any excess oil.

At this point, you can leave the chicken on the bone or remove the bones and skin from each of the pieces. Just prior to serving, add the chicken back to the pot, cover, and simmer for 20 minutes more.

Uncover the pot and skim the surface of any excess oil. Sample the finished gumbo and season with Cajun seasoning and hot sauce to taste.

Ladle the gumbo into large bowls over a mound of rice and garnish with diced green onion tops. Add a bit of filé powder if you like.

Notes: Most Cajun folks serve cold and creamy mustard potato salad with their gumbo. Ice-cold beer and hot French bread are a given


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