Mardi Gras Chicken Sausage Gumbo (Print Version)
Hearty Louisiana-style stew with tender chicken, smoky sausage, and aromatic vegetables in a rich roux.
# What You Need:
→ Meats
01 - 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
02 - 12 oz andouille sausage, sliced into 1/4-inch rounds
→ Vegetables & Aromatics
03 - 1 large yellow onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced
07 - 2 scallions, sliced for garnish
08 - 2 tbsp fresh parsley, chopped for garnish
→ Roux
09 - 1/2 cup vegetable oil
10 - 1/2 cup all-purpose flour
→ Liquids
11 - 6 cups low-sodium chicken stock
→ Spices & Seasoning
12 - 2 tsp kosher salt, plus more to taste
13 - 1 tsp black pepper
14 - 1 tsp smoked paprika
15 - 1/2 tsp cayenne pepper, adjust to taste
16 - 2 tsp dried thyme
17 - 2 bay leaves
18 - 1 tsp filé powder, optional for authentic flavor
→ Rice
19 - 3 cups cooked white rice
# How to Prepare:
01 - Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Gradually whisk in flour to create a roux. Stir constantly for 15-20 minutes until the roux reaches a deep chocolate brown color, being careful not to burn it.
02 - Add diced onion, bell pepper, and celery to the dark roux. Sauté for 5 minutes until vegetables are softened and fragrant, stirring constantly to prevent sticking.
03 - Stir in minced garlic and cook for 1 minute until fragrant, taking care not to let it brown or burn.
04 - Add andouille sausage slices to the pot. Cook for 3-4 minutes, allowing them to brown slightly and release their smoky flavors into the roux mixture.
05 - Add chicken pieces to the pot along with kosher salt, black pepper, smoked paprika, cayenne pepper, dried thyme, and bay leaves. Stir thoroughly to coat all meat evenly with the seasoning mixture.
06 - Slowly pour in chicken stock while stirring constantly to combine. Bring mixture to a boil, then reduce heat to low. Simmer uncovered for 45-60 minutes, stirring occasionally to prevent sticking and ensure even cooking.
07 - Taste the gumbo and adjust seasoning with additional salt if needed. If using filé powder, stir it in just before serving to thicken and add authentic flavor. Remove and discard bay leaves.
08 - Ladle hot gumbo over cooked white rice in serving bowls. Garnish generously with sliced scallions and chopped fresh parsley. Serve immediately while hot.
# Expert Advice:
01 -
- The deep chocolate roux creates an incomparable depth of flavor that develops into something greater than the sum of its parts.
- This gumbo freezes beautifully and actually tastes better the next day as the flavors continue to marry.
02 -
- Burnt roux cannot be saved and will ruin the entire pot. If it smells acrid or has black specks, start over.
- The roux will continue cooking slightly after you add vegetables, so pull it off heat a shade before your target color.
03 -
- Cast iron or enameled Dutch oven distributes heat evenly for the most consistent roux.
- Room temperature vegetables prevent the roux from seizing when you add them.