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Hearty Chicken and Sausage Gumbo - Recipe

With the addition of Andouille sausage, this recipe makes a hearty chicken gumbo with lots of flavor. Serve with rice and cornbread on the side for a great southern-style meal.
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Hearty Chicken and Sausage Gumbo Recipe
  • Mix the Cajun seasoning, salt, and pepper together in a small bowl. Use half the seasoning mixture to rub over the chicken and set the remaining seasoning aside.
  • Heat two tablespoons of canola oil to a Dutch oven and add the chicken; brown the chicken and then remove from pan.
  • Add the remaining two tablespoons of oil to the pan and stir in the flour until well blended. Cook on low to medium-low for about 30 minutes or until flour mixture is browned. Watch carefully so that it does not burn.
  • Add the onion, peppers, and celery to the flour mixture and cook just until vegetables are tender; stir while cooking. Add the garlic and continue to cook for another minute.
  • Slowly add the water and stock, stirring to mix thoroughly. Add the sausage, Worcestershire sauce, bay leaves, chicken, and remaining seasoning mixture. Bring everything to a boil, reduce heat to a simmer, cover and cook until chicken is very tender, approximately 1 hour.
  • Remove the chicken and let it set to cool a little before removing meat from the bones. When cool enough to handle, remove meat and shred; add back shredded chicken back into the soup.
  • Heat the soup until everything is heated thoroughly. Serve over rice.
Prep Time: 1 hour
Cook Time: 1 3/4 hours
Container: Dutch oven
Servings: 8
-2 tablespoons Cajun seasoning
-1 teaspoon salt
-1/2 teaspoon pepper
-3 pounds chicken, thighs
-6 tablespoons canola oil
-1/2 cup flour
-3/4 cup finely chopped red pepper
-3/4 cup finely chopped green pepper
-1 onion (large), finely chopped
-2 celery ribs, finely chopped
-4 cloves garlic, minced
-4 cups water
-2 cups chicken broth
-1 1/2 pounds Andouille sausage links, sliced
-2 tablespoons Worcestershire sauce
-2 bay leaves
- Rice for serving