Chicken and Sausage Gumbo
A rich and delicious recipe for Chicken and Sausage Gumbo. Everyone will fall in love with this flavor packed dish and think you spent hours over the stove!
Servings: 8
Calories: 322kcal
Ingredients
cajun seasoning blend
- 3 tablespoons smoked paprika
- 1 ½ tablespoons garlic powder
- 1 ½ tablespoon onion powder
- 1 tablespoon ground ginger
- 1 tablespoon ground mustard
- 1 tablespoon chile powder
- 1 ½ teaspoons cayenne pepper
- 1 teaspoon black pepper
gumbo
- ¼ cup plus 2 tablespoons all purpose flour
- 4 Andouille sausages, chopped
- 6 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 celery ribs, diced
- 2 green bell peppers, seeded and diced
- 3 garlic cloves
- 2 tablespoons oregano, minced
- 2 tablespoons thyme, minced
- 3 to 4 cups chicken stock
- 2 bay leaves
- 1 cup fresh corn kernels (from 2 ears)
- 1 pound shrimp, peeled and cleaned with tails intact
- 1 ½ cups cooked and shredded chicken breast
- 8 okra, cut into ½-inch pieces
- salt and pepper to taste
garnishes
- ¼ bunch cilantro, chopped
- gumbo file, optional
Instructions
- Place all spice-blend ingredients in a small mixing bowl and whisk together. Set aside.
- Pour flour into a skillet and toast over medium heat until golden brown and nutty, 6 to 8 minutes, stirring occasionally. Remove from heat and set aside.
- Place butter into a large pot and melt over medium-high heat. Add Andouille and brown for 5 minutes. Remove from heat using a slotted spoon.
- Add onion, celery and bell peppers and sauté for 4 to 5 minutes. Season with salt and pepper. Remove with a slotted spoon.
- Stir toasted flour into pot and continue to stir until no lumps remain. Cook flour mixture for 4 to 5 minutes or until flour has browned even more and there's a nutty smell.
- Add sausage, vegetable mixture, garlic oregano, thyme, and spice-blend. Stir together until everything is well coated and continue to cook for 2 to 3 minutes.
- While stirring, slowly pour in stock, to prevent lumps from forming. Add bay leaves and stir together.
- Bring mixture to a boil and lower heat to medium-low. Simmer covered for 25 to 30 minute or until gumbo has thickened.
- Remove cover and stir in corn, shrimp, chicken, and okra. Raise heat up to medium and cook for about 5 minutes or until shrimp have just cooked through. Adjust seasonings as needed.
- Serve gumbo over rice, topped with chopped cilantro and a sprinkle of gumbo file, if using.
Notes
Why Toast the Flour Ahead of Time?
Toasting the flour ahead of time is a trick I learned decades ago and it's one of my favorite cooking hacks to date! By toasting the flour ahead of time you will save yourself loads of time on making a deep-dark roux without compromising any flavor!
Storing and Freezing Instructions
Storing and Reheating
Gumbo can be stored in an airtight container, in the refrigerator, for 2 days. Cool gumbo completely before storing and refrigerating.
To reheat, pour gumbo into a pot and simmer over medium heat until just heated through.
Freezing and Reheating
Gumbo can be stored in an airtight, freezer-proof container, in the freezer, for up to 2 months. Cool gumbo completely before storing and freezing.
To thaw and reheat, pour frozen block of gumbo into a pot and simmer over medium heat until melted and just heated through. If frozen gumbo is stuck to container, refrigerate overnight to thaw, then pour into a pot and simmer over medium heat until heated through.
Nutrition
Calories: 322kcal | Carbohydrates: 19g | Protein: 18g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 779mg | Potassium: 587mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2394IU | Vitamin C: 33mg | Calcium: 80mg | Iron: 3mg