Chicken and sausage gumbo is one of the ultimate comfort foods! Gumbo is a type of stew or soup that originated in southern Louisiana, particularly among the Creole and Cajun communities. It is a stew of different meats, seafood, roux, and vegetables, often served with rice. I highly recommend making this recipe if you have never tried it before!

Key Ingredients and Substitutions:

  • Chicken Thighs – Boneless skinless chicken thighs are the best for this recipe, but you can also use skin on and bone in for more flavor! Avoid breast, they will dry out.
  • Andouille Sausage – I like to buy cooked andouille sausage here so the form holds up. You can also buy it raw, just cook it off before slicing and adding to the stew.
  • Butter – Butter is used to make the roux that thickens the gumbo. You can use any fat here, such as ghee, olive oil, avocado oil, etc.
  • Gluten Free Flour – I use a 1-1 gluten free flour blend from Bob’s Redmill. Make sure your flour blend is 1-1 if gluten free. You can also use all purpose flour here.
  • Chicken Stock – This is the main braising liquid used for gumbo! You can substitute any stock or broth here.
  • Cajun Seasoning and Smoked Paprika – These are the main seasonings in gumbo and are a must! Try not to omit or substitute unless you want to make your own Cajun blend.
@kellyscleankitchen

How to make chicken and sausage gumbo #gumbo #chickengumbo #cajunfood

♬ Dancing in the Moonlight – King Harvest
  • SERVINGS:  4-6
  • PREP TIME: 20 Mins
  • COOK TIME: 1 Hr 15 Mins
  • TOTAL TIME: 1 Hr 35 Minr

This is great with rice pilaf!

Ingredients:

  • 1 lbs boneless skinless chicken thighs
  • Salt and pepper
  • 1/2 cup butter
  • 3/4 cup gluten free 1-1 flour
  • 2 tbsp avocado oil
  • 1 onion, diced
  • 2 celery ribs, diced
  • 1 green bell pepper, diced
  • 6 garlic cloves, minced
  • salt and pepper to taste
  • 1 tbsp cajun seasoning
  • 2 tbsp smoked paprika
  • 2 cups chicken broth
  • 1 bay leaf
  • 4 sprigs thyme
  • 1 pound andouille or smoked sausage cooked, sliced 1/4 inch thick
  • Green onions garnish, thinly sliced

Preparation:

STEP 1.

Season the chicken thighs with salt and pepper and set aside.

STEP 2.

In a stainless steel pan over medium heat, add the butter. Once the butter is melted add the flour and make the brown roux. Do this by stirring with a wooden spatula over medium heat until the roux is the color of chocolate. This takes around 10-15 minutes. Set aside.

STEP 3.

In a medium to large pot over medium heat, add the avocado oil and saute the onions, celery, and green bell pepper until translucent and cooked through, around 5 minutes. Salt and season as you go. Add the garlic once the vegetables are cooked and cook for another 2 minutes.

STEP 4.

Add the cajun seasoning, smoked paprika, chicken stock, bay leaf, thyme, sausage and raw chicken to the pot. Season with salt and pepper and stir to combine.

STEP 5.

Bring up to a simmer and simmer for 1 hour, stirring frequently, every few minutes.

STEP 6.

Once the chicken is cooked through and the sauce is thickened, serve the gumbo and top with green onions.

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