Chicken Beef Sausage Gumbo (Printable)

A hearty Cajun stew featuring chicken, smoky sausage, vegetables, and a deeply seasoned 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

# Directions:

01 - Heat butter in a large heavy-bottomed pot or Dutch oven over medium heat. Whisk in flour and cook stirring constantly until roux turns deep brown about 12-15 minutes.
02 - Stir in onion bell pepper and celery. Cook for 5 minutes until softened.
03 - Add garlic and cook for 1 minute until fragrant.
04 - Stir in chicken pieces and sausage cooking for 3-4 minutes until lightly browned.
05 - Add Cajun seasoning thyme paprika bay leaves diced tomatoes Worcestershire sauce and hot sauce. Mix well.
06 - Gradually pour in chicken stock stirring to combine and scraping bottom to release any browned bits.
07 - Bring to a boil then reduce heat and simmer uncovered for 45-50 minutes stirring occasionally until gumbo thickens and flavors meld.
08 - Taste and adjust salt and pepper as needed. Remove bay leaves.
09 - Ladle gumbo over cooked rice in bowls. Garnish with spring onions and parsley.

# Expert Suggestions:

01 -
  • The roux technique transforms simple ingredients into something extraordinary
  • This stew tastes even better the next day when flavors have had time to deepen
02 -
  • If your roux burns even slightly, start over because the bitterness will ruin the entire dish
  • The gumbo will continue thickening as it cools, so don't worry if it seems slightly thin while simmering
03 -
  • Use a heavy bottomed pot or Dutch oven because thin pans cause roux to burn unevenly
  • Have all ingredients prepped before starting the roux since it requires constant attention

Return