Smoked Sausage and Chicken Gumbo

 Here’s a flavorful and hearty recipe for Smoked Sausage and Chicken Gumbo, a classic Southern dish that’s perfect for feeding a crowd or for a comforting weeknight dinner.

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Ingredients

For the Gumbo

1 lb smoked sausage (such as Andouille), sliced into 1/4-inch rounds

1 lb chicken thighs or breasts, boneless and skinless, cut into bite-sized pieces

2 tbsp vegetable oil

1 large onion, chopped

1 bell pepper, chopped

2 celery stalks, chopped

4 cloves garlic, minced

1/4 cup flour (for the roux)

1 1/2 tsp paprika

1/2 tsp cayenne pepper (optional, for heat)

1/2 tsp dried thyme

2 bay leaves

1 can (14 oz) diced tomatoes, undrained

6 cups chicken broth (low-sodium)

1 tsp Worcestershire sauce

1 tsp hot sauce (optional, for extra heat)

Salt and pepper, to taste

1 cup okra, sliced (optional but traditional)

1/2 cup fresh parsley, chopped (for garnish)

1/4 cup green onions, chopped (for garnish)

Cooked white rice (for serving)

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Instructions

1. Make the Roux

In a large pot or Dutch oven, heat vegetable oil over medium heat.

Add the flour and whisk constantly for about 5-7 minutes, until the mixture turns a deep brown color (this is your roux). Be careful not to burn it. Once done, remove from heat and set aside.

2. Cook the Sausage and Chicken

In the same pot, add the smoked sausage slices and cook for 4-5 minutes, until browned and slightly crispy. Remove the sausage and set aside.

In the same pot, add the chicken pieces and cook for 5-6 minutes, until browned on all sides. Remove the chicken and set it aside with the sausage.

3. Sauté Vegetables

Add the chopped onion, bell pepper, and celery to the pot, and cook for 5-7 minutes, until softened.

Add the minced garlic and cook for another 1-2 minutes, until fragrant.

4. Combine the Gumbo

Return the sausage and chicken to the pot with the vegetables.

Add the paprika, cayenne pepper (if using), thyme, bay leaves, diced tomatoes, and Worcestershire sauce. Stir to combine.

Pour in the chicken broth and bring the mixture to a simmer.

Add the okra (if using) and stir everything together. Let the gumbo simmer for 30-45 minutes, stirring occasionally, until the chicken is cooked through and the flavors have melded together.

5. Finish and Serve

Taste the gumbo and adjust the seasoning with salt, pepper, hot sauce, or Worcestershire sauce as needed.

Remove the bay leaves before serving.

Serve the gumbo over cooked white rice and garnish with chopped parsley and green onions.

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Tips

If you want a thicker gumbo, let it simmer longer to reduce the liquid or add more flour to the roux.

You can also use shrimp, crab, or other seafood in addition to or instead of the sausage and chicken for a more traditional seafood gumbo.

Make sure to stir the roux constantly while cooking to avoid burning it. The darker it gets, the more flavor it will add to the gumbo.

Enjoy your Smoked Sausage and Chicken Gumbo, a rich and flavorful dish that’s perfect for cozy dinners or sharing with family and friends!