Our Favorite Gumbo
This chicken and sausage gumbo is a Southern classic built on a deeply browned roux and layered Cajun spices, simmered for 60 minutes to develop rich, complex flavor served over rice.
Total
2hServings
6This chicken and sausage gumbo is a Southern classic built on a deeply browned roux and layered Cajun spices, simmered for 60 minutes to develop rich, complex flavor served over rice.
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In a large pot, heat 2 tablespoons of oil over medium-high heat.
Add chicken and sausage to the pot and cook until you get a deep crust. Do not stir too much.
Remove the chicken and sausage from the pot and set aside.
Add the remaining ½ cup of oil and the flour to the pot. Cook over medium-low heat, while whisking, until brown in color with a nutty fragrance.
Once the roux reaches the desired color, add onion, celery, and bell peppers. Cook for 5 minutes.
Add okra, garlic, and seasonings and cook for an additional 5 minutes. The mixture will appear a bit stringy.
Add the browned chicken and sausage and the broth to the pot. Simmer uncovered for 30 minutes.
Add green onions and half of the parsley. Simmer for an additional 30 minutes or until it reaches desired consistency.
Remove bay leaves and serve over rice with remaining parsley.
Refrigerate in an airtight container up to 4 days, or freeze up to 3 months; reheat on stovetop over medium heat.
Cook the oil and flour over medium-low heat while whisking until it turns brown with a nutty fragrance. Do not let it burn.
Yes, but bone-in chicken thighs will add more flavor. Increase the simmering time slightly to ensure the meat is tender.
Smoked sausage is a direct substitute. Other spicy sausages work, but andouille gives the most authentic Cajun flavor.
Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat over medium heat on the stovetop until warmed through.
Yes, gumbo tastes better the next day as flavors meld. Make it completely, cool, then refrigerate or freeze before reheating.
