Chicken Beef Sausage Gumbo (Printable Version)
A flavorful Cajun stew featuring tender chicken, smoky sausage, and savory vegetables simmered in a rich roux.
# What You'll 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, to taste)
→ 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 the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Whisk in the flour and cook, stirring constantly, until the roux turns a deep brown color, about 12–15 minutes.
02 - Stir in the onion, bell pepper, and celery. Cook for 5 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
03 - Add the chicken pieces and sausage, cooking for 3–4 minutes until lightly browned.
04 - Add the Cajun seasoning, thyme, paprika, bay leaves, diced tomatoes, Worcestershire sauce, and hot sauce. Mix well to combine.
05 - Gradually pour in the chicken stock, stirring to combine and scraping the bottom to release any browned bits. Bring to a boil, then reduce heat and simmer uncovered for 45–50 minutes, stirring occasionally, until the gumbo thickens and the flavors meld.
06 - Taste and adjust salt and pepper as needed. Remove bay leaves. To serve, ladle the gumbo over cooked rice in bowls. Garnish with spring onions and parsley.
# Expert Tips:
01 -
- Theres something deeply satisfying about a dish that tastes like it simmered all day but comes together in under two hours
- The way smoky beef sausage plays against tender chicken in that rich, dark roux creates layers of flavor that make people pause after their first bite
02 -
- If your roux burns even slightly, it will taste bitter throughout the entire dish, so start over rather than trying to salvage it
- The gumbo will thicken as it cools, so dont panic if it seems slightly thinner than you expected while simmering
03 -
- Use a heavy bottomed pot or Dutch oven to prevent hot spots that can scorch your roux
- Have all your ingredients prepped before you start the roux, because once it reaches that perfect color, you need to move quickly