Chicken Gumbo with Sausage Recipe

How to Make Chicken Gumbo with Sausage

Gumbo, a beloved dish hailing from the southern United States, particularly Louisiana, is a culinary masterpiece that encapsulates the region’s rich cultural tapestry. This hearty stew-like concoction is a harmonious blend of diverse influences, reflecting the multicultural heritage of Louisiana, with its roots tracing back to West African, French, Spanish, and Native American culinary traditions.

At its core, gumbo typically consists of a flavorful broth infused with a roux—a mixture of fat and flour—along with a medley of vegetables such as okra, onions, bell peppers, and celery, known as the "holy trinity" in Cajun and Creole cooking. Proteins vary widely, ranging from chicken, sausage, and shrimp to more exotic options like alligator or turtle, depending on regional preferences.

The hallmark of gumbo lies in its complex layers of flavors, often enhanced by a myriad of spices like paprika, cayenne pepper, thyme, and bay leaves, creating a tantalizing aroma and depth of taste that keeps diners coming back for more. Served over a bed of rice, gumbo offers a comforting warmth that nourishes both body and soul, making it a cherished comfort food for many.

A Family Dish

Beyond its gastronomic appeal, gumbo symbolizes community and hospitality, often prepared in large batches to share with family and friends during festive gatherings and social events. Its versatility and adaptability allow for endless variations, ensuring each bowl tells a unique story of tradition, creativity, and culinary heritage.

Gumbo's history is as rich and diverse as its flavor profile. This iconic dish originated in the southern United States, particularly in the state of Louisiana, where it has become an integral part of the region's culinary identity. Its roots can be traced back to the early 18th century when Louisiana was a melting pot of cultures brought together by colonization, slavery, and trade.

What's In a Name

The dish's name is believed to have derived from the West African word "ki ngombo" or "quingombo," which refers to okra, one of the key ingredients in many gumbo recipes. Okra, a vegetable native to Africa, was introduced to the Americas by enslaved Africans, and it became a staple in Louisiana cuisine.

Gumbo's development was influenced by a blend of culinary traditions, including those of West Africa, France, Spain, and Native American tribes. French colonists contributed techniques such as roux-making, while African slaves introduced okra and the concept of one-pot dishes. Native American Choctaw tribes also contributed to the dish's evolution by introducing file powder, made from ground sassafras leaves, as a thickening agent.

Over time, gumbo evolved into a versatile dish with numerous variations, including Creole gumbo, which typically includes tomatoes and seafood, and Cajun gumbo, which is often made with a darker roux and ingredients like andouille sausage and chicken. Today, gumbo remains a beloved symbol of Louisiana's cultural heritage, celebrated for its complexity, warmth, and ability to bring people together around the dining table.

One of the cooking techniques employed with this recipe is sweating the vegetables. Sweating vegetables is similar to sauteings but over lower heat and without the browning.

One of the great things about gumbo is that there are as many variations of the dish as people cook it.  Depending on your comfort in the kitchen, this can be intimidating or liberating.

Below is a basic recipe yielding a delicious, flavorful gumbo.  Use this as a template for those of you who are comfortable with improvising in the kitchen.  Either way, if you've never tried gumbo, you really should.

What Are the Key Ingredients in a Gumbo?

While there's no strict rule on what must be included in a gumbo, certain key ingredients are traditionally used to create its signature flavor and texture. These ingredients form the foundation of the dish, allowing for variations and personal preferences:

• Roux: A mixture of fat (traditionally oil or butter) and flour, cooked together until it reaches the desired color, ranging from light blonde to dark brown. Roux is a thickening agent and imparts a nutty flavor to the gumbo.
• The "Holy Trinity": A combination of onions, bell peppers, and celery, chopped finely and sautéed in the roux. This trio forms the aromatic base of many Cajun and Creole dishes, including gumbo.
• Broth: Typically made from chicken, seafood, or a combination of both. The broth provides the liquid base for the gumbo and is often flavored with spices and seasonings.
• Okra: A vegetable native to Africa and an essential ingredient in many gumbo recipes. Okra serves as a natural thickener and adds a unique flavor and texture to the dish.
• Proteins: Common protein options include chicken, sausage (such as andouille), shrimp, crab, or a combination thereof. The choice of proteins can vary based on personal preference and regional influences.
• Seasonings: A blend of spices such as paprika, cayenne pepper, thyme, and bay leaves are commonly used to season gumbo, adding depth and complexity to its flavor profile.

While these ingredients are typical in many gumbo recipes, variations abound, allowing for diverse flavors and interpretations of this beloved southern dish.

Popular Gumbos

• Seafood Gumbo: This variation typically includes shrimp, crab, and sometimes other seafood like oysters or fish, along with the traditional "holy trinity" of vegetables and a flavorful seafood broth.
• Chicken and Sausage Gumbo: A hearty option featuring chicken pieces, often on the bone for added flavor, and spicy andouille sausage simmered in a rich roux-based broth.
• Duck and Sausage Gumbo: This version incorporates tender duck meat, such as duck leg confit, and savory sausage for a robust and flavorful gumbo experience.
• Creole Gumbo: Creole gumbo often includes the addition of tomatoes to the broth, giving it a slightly tangy flavor and vibrant color. It typically features a variety of seafood and sometimes includes okra as well.
• Cajun Gumbo: Cajun gumbo tends to have a darker roux, giving it a deeper flavor and color. It often includes ingredients like chicken, sausage, and sometimes duck or game meats, with the option of adding file powder (ground sassafras leaves) for extra thickening.
• Vegetarian Gumbo: For those abstaining from meat, vegetarian gumbo offers a delicious alternative, often featuring a variety of vegetables, such as okra, bell peppers, tomatoes, and onions, simmered in a flavorful vegetable broth.

Andouille Sausage

Andouille sausage is a staple in Cajun and Creole cuisine, renowned for its bold flavors and distinctive smoky taste. Originating in France, particularly in the regions of Brittany and Normandy, andouille sausage was brought to Louisiana by French immigrants. Over time, it evolved into a beloved ingredient in traditional Southern dishes.

Made from coarsely ground pork seasoned with garlic, onions, pepper, and other spices, andouille sausage boasts a robust flavor profile that adds depth to various dishes. Its unique taste comes from the smoking process, traditionally using pecan wood or other hardwoods, which infuses the sausage with a rich, smoky aroma.

Andouille sausage is incredibly versatile, used in many recipes including gumbo, jambalaya, red beans and rice, and even as a topping for pizzas or in pasta dishes. Its bold flavor and hearty texture make it a favorite among food enthusiasts seeking to add a touch of authentic Southern flair to their culinary creations.

📖 Recipe

Print Recipe

Chicken Gumbo with Sausage Recipe

Prep Time30 minutes mins

Cook Time2 hours hrs 15 minutes mins

Total Time2 hours hrs 45 minutes mins

Course: Main Course

Cuisine: American

Servings: 8 servings

Ingredients

• 2 ounces flour scant ½ cup
• 2 ounces neutral cooking oil
• 5 slices thick-cut bacon diced
• ½ pound Andouille sausage diced
• 1 large sweet onion diced
• 2 bell peppers diced
• 3 ribs celery diced
• ½ teaspoon pepper flake or to taste
• ½ teaspoon dried thyme
• 2 bay leaves
• 1 bottle beer
• 6 cups chicken broth low sodium canned or homemade
• 2 cups cooked dark meat chicken diced
• 28 ounces whole tomatoes
• ½ pound fresh okra or frozen cut into ½ slices
• salt and pepper to taste
• 4 teaspoons filé powder divided

Instructions

• Heat a small, cast iron skillet over medium heat.
• Add the oil and then stir in the flour, a little at a time. Cook, stirring constantly, until the roux is the color of a penny. Do not rush, and do this over medium to medium-low heat.
• In a Dutch oven, cook the bacon and sausage until the bacon is crisp and the fat has rendered out. Spoon out all but about 1 tablespoon of the fat.
• Add the onion, peppers and celery, and sweat over medium-low heat until the vegetables are softened but not browned. Regulate the heat so you hear a gentle sizzle, not an angry sizzle or sputtering/popping.
• Add salt and pepper, to taste, the pepper flake, thyme and bay leaves.
• Once the vegetables are translucent, add the roux, and stir until well combined.
• Pour in the beer and bring to a boil. Reduce by about half, turn down the heat and add 2 teaspoons filé powder, the tomatoes and chicken broth.
• Bring to a boil, then turn down the heat and simmer for about an hour. Taste, and adjust seasonings.
• Add the chicken and okra and simmer for an additional thirty minutes.
• Stir in the remaining 2 teaspoons of filé powder and serve over cooked rice.

Notes

Like most braises and stews, gumbo is even better the next day. If not serving immediately, omit the last 2 teaspoons of filé powder and add it after you reheat the gumbo the next day.

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