Chicken & Sausage Gumbo

5 from 3 votes

Hearty and absolutely bursting with Cajun flavor, this Easy Gumbo Recipe is a family favorite comfort food! It starts with an authentic dark roux and is loaded with andouille sausage, chicken, and shrimp, as well as plenty of vegetables. Take your tastebuds on a trip to the Bayou with this easy Louisiana recipe!

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner

Cuisine: American

Servings: servings

Author: Amy Nash

Ingredients

Roux

1 cup all-purpose flour
2/3 cup vegetable oil

Gumbo

1 large yellow onion diced
1 bunch celery diced
1 green bell pepper diced
2 cloves cloves garlic minced
3/4 pound fresh or thawed frozen okra sliced
1-2 Tablespoons Cajun seasoning
6-8 cups chicken broth
1 bunch fresh parsley leaves finely chopped
12 ounces Andouille sausages sliced into 1/4-inch thick discs
1 rotisserie chicken shredded
1 pound raw shrimp
1 bunch green onions finely chopped
Cooked white rice for serving

Instructions

Make the roux by combining the flour and oil in a large dutch oven or other large heavy-bottomed pot. Cook and stir over medium-low heat for 30-45 minutes, stirring almost constantly, until dark brown, almost chocolate colored, and about cookie dough consistency.
1 cup all-purpose flour, 2/3 cup vegetable oil
Add the onions, celery, bell pepper, and garlic. Continue to cook for 7-10 minutes until softened.
1 bunch celery, 1 green bell pepper, 1 large yellow onion, 2 cloves cloves garlic
Meanwhile, brown the sausages in a large skillet over medium-high heat. Place them in an even layer and cook for 2-3 minutes per side, working in batches if needed. Use a fork to flip them. Transfer to a plate when done.
12 ounces Andouille sausages
Deglaze the pan with 1/2 cup of the chicken broth, then pour this into the pot with the vegetables and roux.
Add remaining broth, cajun seasoning, okra (if using), and parsley, and stir well. Bring to a boil over medium heat and cook for about 10-15 minutes until the okra is tender.
3/4 pound fresh or thawed frozen okra, 1-2 Tablespoons Cajun seasoning, 6-8 cups chicken broth, 1 bunch fresh parsley leaves
Add the sausages, cooked chicken, and shrimp. Continue to cook just until shrimp are pink. Adjust salt and pepper as needed. Serve warm over white rice with chopped green onions sprinkled on top.
1 bunch green onions, 1 rotisserie chicken, 1 pound raw shrimp, Cooked white rice

Notes

Keeps in the fridge for 3-4 days or can be frozen for 2-3 months.
Traditionally, you would do either a chicken and sausage OR a seafood gumbo with shrimp, crawfish, mini scallops, lump crab meat, etc. rather than combining them as I have done here. But I love all of the different textures and flavors of the different proteins combined.

Nutrition

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