Chicken and Smoked Sausage Gumbo
Louisiana-style gumbo built on a dark chocolate roux, layered with smoky andouille or kielbasa, tender chicken, and the holy trinity of onions, celery, and bell peppers. Simmered low and slow for deep flavor, finished with fresh parsley, green onions, and file powder for authentic Cajun heat and complexity.
Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flourcake flour1:1wheat
thinner roux
- 1 ½ cups onions, chopped
- 1 cup celery, chopped
- 1 cup bell pepper, chopped
- 1 lb smoked sausage such as andouille or kielbasa, cut crosswise into 1/2-inch slices
- 1 ½ teaspoons salt
- ¼ teaspoon cayenne
- 3 bay leaves
- 6 cups chicken broth
- 1 lb boneless chicken meat, cut into 1-inch chunks
- 1 teaspoon Cajun seasoning
- 2 tablespoons fresh parsley leaves, chopped
- ½ cup green onion, chopped
- 1 tablespoon file powderokra2 tbsp freshthickenervegetable
2
Instructions
- 1
Combine oil and flour in a large cast iron or enameled Dutch oven over medium heat.
- 2
Stir slowly and constantly to make a dark brown roux the color of chocolate, about 20 to 25 minutes.
- 3
Add onions, celery, and bell peppers and stir until wilted, about 4 to 5 minutes.
- 4
Add sausage, salt, cayenne, and bay leaves and stir for 3 to 4 minutes.
- 5
Pour in chicken broth and stir until well combined.
- 6
Bring to a boil, then reduce heat to medium-low.
- 7
Cook uncovered, stirring occasionally, for 1 hour.
- 8
Season chicken with Cajun seasoning and add to the pot.
- 9
Simmer for 2 hours, skimming fat from the surface as it rises.
- 10
Remove from heat, stir in parsley, green onions, and file powder.
- 11
Remove bay leaves and serve in deep bowls.
Tips
Watch the roux closely during the 20-25 minute toasting period; it burns quickly once it darkens. Stir constantly to achieve the chocolate color without scorching.
Skim fat regularly during the final simmering to control richness.
File powder is traditional; add it off heat to preserve its thickening and flavor properties.
Good to Know
Refrigerate in an airtight container for up to 4 days. Gumbo freezes well for up to 3 months.
Prepare through the 1-hour initial simmer. Cool, refrigerate, and add chicken and remaining steps when ready to serve.
Ladle into deep bowls. Accompany with steamed white rice.
Common Mistakes
Rushing the roux will result in a gritty, underdeveloped base. Maintain medium heat and stir constantly for the full 20-25 minutes.
Adding cold broth to a hot roux can cause lumps. Stir thoroughly when combining.
Omitting the file powder skips traditional thickening and authentic Cajun flavor.