Mardi Gras Chicken Sausage Gumbo (Printable Version)
A festive stew blending tender chicken, spicy sausage, and vegetables in a flavorful roux base.
# What You'll 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 (to serve)
19 - 3 cups cooked white rice
# How to Make It:
01 - In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Gradually whisk in the flour to make a roux. Stir constantly for 15–20 minutes, until the roux is a deep chocolate brown.
02 - Add the onion, bell pepper, and celery (the holy trinity) to the roux. Sauté for 5 minutes, until softened.
03 - Stir in the garlic and cook for 1 minute until fragrant.
04 - Add the sausage slices and cook for 3–4 minutes, allowing them to brown slightly.
05 - Add the chicken pieces and season with salt, black pepper, paprika, cayenne, thyme, and bay leaves. Stir well to coat.
06 - Slowly pour in the chicken stock, stirring constantly to combine. Bring to a boil, then reduce heat to low and simmer uncovered for 45–60 minutes, stirring occasionally.
07 - Taste and adjust seasoning. If using, stir in the filé powder just before serving to thicken and add flavor. Discard bay leaves.
08 - Serve hot over cooked white rice, garnished with scallions and parsley.
# Expert Tips:
01 -
- This gumbo captures the soul of New Orleans in a single pot, rich and deeply satisfying
- The roux technique unlocks layers of flavor you cant achieve any other way
02 -
- If your roux smells acrid or bitter, you must start over, there is no fixing a burned roux
- The gumbo will thicken as it cools, so dont judge the consistency while its still hot
03 -
- Set up everything near the stove before starting your roux, once you begin stirring you cannot walk away
- Gumbo tastes even better the next day, so consider making it ahead if you can