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Authentic Louisiana Style Chicken and Sausage Gumbo

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A heartwarming blend of smoky Andouille sausage, tender chicken, and the Holy Trinity of vegetables, simmered to perfection for a comforting meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Louisiana, Southern
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Meats
  • 1 pound spicy Andouille sausage, sliced Use smoked sausage or kielbasa as alternatives if Andouille is unavailable.
  • 1 pound boneless chicken thighs, cubed You can swap for shrimp or crab in seafood variations.
Vegetables
  • 1 medium onion, diced
  • 2 stalks celery, chopped
  • 1 medium bell pepper, diced
  • 1 cup okra, sliced (fresh or frozen) Frozen okra saves prep time.
  • 4 cloves garlic, minced
Liquids
  • 4 cups chicken broth
  • 1 can diced tomatoes (optional)
Spices and Other Ingredients
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons vegetable oil
  • ½ cup flour (for the roux)
  • to taste salt and black pepper
  • as needed cooked rice (for serving)

Method
 

Preparation
  1. In a large pot, heat vegetable oil over medium heat.
  2. Add flour and stir constantly for about 15-20 minutes, until it turns a rich brown color to create the roux.
Cooking
  1. Add diced onions, celery, and bell peppers. Cook for another 5-7 minutes until softened.
  2. Stir in the sliced Andouille sausage and chicken. Cook until the chicken is browned.
  3. Add minced garlic and Cajun seasoning; sauté for 1-2 minutes until fragrant.
  4. Slowly add chicken broth and optional tomatoes, bringing the mixture to a boil.
  5. Reduce heat and let it simmer for at least 30 minutes, stirring occasionally.
  6. Stir in sliced okra during the last 10 minutes of cooking. Adjust seasoning with salt and pepper as needed.
  7. Ladle hot gumbo over cooked rice in bowls.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 7gSodium: 800mgFiber: 4gSugar: 5g

Notes

Serve over white rice with a sprinkle of fresh green onions or parsley. Pair with a slice of crusty French bread to soak up the broth. A dash of hot sauce can elevate the flavor further.
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