Chicken and Sausage Gumbo (Classic Southern Recipe)

Gumbo is one of those recipes everyone makes differently, but this chicken and sausage gumbo keeps it simple. A dark roux, andouille sausage, and rotisserie chicken give you big flavor with minimal effort.

How to Make Chicken and Sausage Gumbo

No matter how you make it, gumbo is one of those soups and stews that always hits the spot. This sausage gumbo is my take on the classic. Rich, flavorful, and ready for your own spin. Feel free to tweak it and share your version in the comments!

1. Make Roux: Combine the flour and vegetable oil in a large 6 to 8-quart pot, then cook over medium low heat for 30-60 minutes. Whisking occasionally, until the roux becomes a dark chocolate brown color.
2. Cook Vegetables: Increase the heat to medium and add the sausage, celery, bell pepper, and onion to the pot. Cook for about 5 minutes, until the vegetables have softened. Add the garlic and cook for another minute, until fragrant.
3. Add Broth & Seasonings: Slowly stir in the chicken broth, then add the bay leaves, Cajun seasoning, dried thyme, salt, and pepper to taste. Return the heat to medium low and simmer uncovered for about an hour.
4. Add Chicken & Simmer: Add the chicken and continue simmering for an additional 45-60 minutes. If you would like the gumbo to be thicker, combine the cornstarch with water in a small bowl to form a slurry. Then, stir the slurry slowly into the pot during the last 5-10 minutes of simmering. Discard the bay leaves before serving chicken and sausage gumbo with white rice, green onions, fresh parsley, and hot sauce.

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