Chicken Beef Sausage Gumbo (Printable Version)
Hearty Cajun stew featuring tender chicken, smoky sausage, and vegetables in a seasoned roux.
# What You Need:
→ Meats
01 - 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 12 oz smoked beef sausage, sliced into ½-inch rounds
→ Vegetables
03 - 2 tablespoons vegetable oil
04 - 1 large onion, finely chopped
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 4 cloves garlic, minced
08 - 2 spring onions, sliced for garnish
09 - 2 tablespoons fresh parsley, chopped for garnish
→ Roux
10 - ¼ cup unsalted butter
11 - ½ cup all-purpose flour
→ Liquids
12 - 5 cups chicken stock
13 - 1 can (14 oz) diced tomatoes, drained
14 - 2 teaspoons Worcestershire sauce
15 - 1 teaspoon hot sauce, optional
→ Spices & Seasonings
16 - 2 teaspoons Cajun seasoning
17 - 1 teaspoon dried thyme
18 - 1 teaspoon smoked paprika
19 - 2 bay leaves
20 - Salt and black pepper to taste
21 - Cooked long-grain white rice for serving
# How to Make It:
01 - Heat butter in a large heavy-bottomed pot or Dutch oven over medium heat. Whisk in flour and cook, stirring constantly, until roux turns deep brown, approximately 12-15 minutes.
02 - Stir onion, bell pepper, and celery into roux. Cook for 5 minutes until softened. Add garlic and cook 1 minute until fragrant.
03 - Add chicken pieces and sausage, cooking for 3-4 minutes until lightly browned.
04 - Stir in Cajun seasoning, thyme, paprika, bay leaves, diced tomatoes, Worcestershire sauce, and hot sauce. Mix thoroughly to combine.
05 - Gradually pour in chicken stock, stirring constantly and scraping bottom to release browned bits. Bring to boil, then reduce heat and simmer uncovered for 45-50 minutes, stirring occasionally, until gumbo thickens and flavors meld.
06 - Taste and adjust salt and pepper as needed. Remove bay leaves. Ladle gumbo over cooked rice in bowls. Garnish with spring onions and parsley.
# Expert Advice:
01 -
- The roux creates an incredible depth of flavor that can't be rushed or substituted
- This gumbo freezes beautifully and actually tastes better the next day
02 -
- If your roux burns, start over, there is no fixing a burned roux
- The gumbo will continue to thicken as it cools, so don't reduce it too much
03 -
- Brown your sausage separately first for extra depth and drain excess fat
- Make gumbo a day ahead, the flavors develop overnight like magic