Hearty Chicken Sausage Gumbo with Potatoes and Dark Roux
A satisfying Louisiana-style gumbo that combines tender chicken, smoky andouille sausage, and hearty potatoes in a rich dark roux base. The traditional holy trinity of onions, celery, and bell peppers provides aromatic depth, while okra adds authentic texture and mild thickening. Perfect for cold evenings when you want something warming and substantial, this version stands out for including potatoes alongside the classic ingredients, making it a complete one-pot meal that feeds a crowd.
Ingredients
- 1 lb chicken breast, diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 TBS extra virgin olive oil
- 2 TBS all purpose flour
- 1 cup onions, chopped
- ½ cup celery
- ½ cup green bell pepper
- 2 ½ lbs russet potatoes, peeled and cut into 1-inch pieces
- 4 cloves garlic, crushed
- 4 cups chicken broth
- 15 oz diced tomatoes, canned
- 2 oz tomato paste
- 8 oz andouille sausage, chopped
- 3 bay leaves
- ½ teaspoon paprika
- ¼ teaspoon ground thyme
- ¼ teaspoon cayenne pepper
- 1 lb frozen chopped okra, thawed
Instructions
- 1
Season chicken breast with salt and pepper on both sides
- 2
Heat oil in large Dutch oven over medium high heat
- 3
Add chicken and cook until evenly browned, then transfer to bowl and reserve
- 4
Add remaining oil to hot pot and stir in flour
- 5
Stir until paste forms, reduce heat to medium and continue cooking until roux thickens and turns dark caramel color
- 6
Stir onions into the roux paste
- 7
Add celery, bell pepper, potatoes and garlic when onions soften
- 8
Cook vegetables then add chicken broth, diced tomatoes and tomato paste
- 9
Scrape browned bits from bottom of pot
- 10
Add sausage, bay leaves, paprika, thyme and cayenne pepper
- 11
Bring to boil over high heat, reduce to low, cover and cook for 1 hour
- 12
Stir in reserved chicken and okra
- 13
Cover and continue cooking for 30 minutes
Tips
Take time with the roux - stirring constantly for 15-20 minutes ensures proper flavor development and prevents burning.
Don't overcook the okra in the final step or it becomes mushy and unpleasant.
Kielbasa makes an excellent substitute for andouille if you prefer a milder sausage flavor.
Good to Know
Refrigerate up to 3 days in covered container
Can make 1 day ahead - flavors improve overnight
Serve hot in bowls with crusty bread or over rice
Common Mistakes
Stir roux constantly to avoid burning and bitter flavor
Don't rush the roux browning process for proper color development
Add okra in final stage to prevent overcooking and mushiness
Substitutions
use when fresh unavailable
FAQ
Can I make this without okra?
Yes, but okra provides traditional thickening and texture. You can substitute with additional vegetables like green beans.
How long does leftover gumbo keep?
Refrigerated gumbo stays fresh for 3-4 days. The flavors actually improve after resting overnight.
Can I freeze this gumbo?
Freezes well for up to 3 months, though potatoes may change texture slightly when thawed.