Mardi Gras Chicken Sausage Gumbo (Printable)
Hearty Creole stew with chicken, sausage, and vegetables simmered in a flavorful roux-based broth.
# 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
16 - 2 tsp dried thyme
17 - 2 bay leaves
18 - 1 tsp filé powder
→ Rice
19 - 3 cups cooked white rice
# How-To Steps:
01 - Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Gradually whisk in flour to form a roux. Stir constantly for 15-20 minutes until the roux reaches a deep chocolate brown color, being careful not to burn it.
02 - Add diced onion, bell pepper, and celery to the dark roux. Sauté for 5 minutes until vegetables are softened and aromatic.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
04 - Add andouille sausage slices to the pot. Cook for 3-4 minutes, allowing them to brown slightly and release their smoky flavors.
05 - Add chicken pieces to the pot along with kosher salt, black pepper, smoked paprika, cayenne pepper, dried thyme, and bay leaves. Stir well to coat the meat evenly with spices.
06 - Slowly pour in chicken stock while stirring constantly to incorporate. Bring to a boil, then reduce heat to low. Simmer uncovered for 45-60 minutes, stirring occasionally to prevent sticking, until the gumbo thickens and flavors meld.
07 - Taste the gumbo and adjust seasoning with additional salt if needed. If using filé powder, stir it in just before serving to thicken and add authentic Creole flavor.
08 - Remove and discard bay leaves. Ladle hot gumbo over cooked white rice in bowls. Garnish generously with sliced scallions and fresh chopped parsley.
# Expert Advice:
01 -
- The roux gives this gumbo an incredible depth that shortcuts can never replicate, like a warm hug in a bowl
- One pot feeds a crowd and somehow tastes even better the next day, making it perfect for Mardi Gras parties or lazy Sundays
02 -
- A burnt roux happens in seconds and cannot be saved, so pay attention and keep that heat medium or lower
- The roux continues cooking even after you add vegetables, so factor that into your timing and aim for slightly lighter than your target color
03 -
- mise en place everything before starting the roux, once you begin stirring you cannot stop to chop vegetables
- Use a light-colored pot so you can accurately judge the roux color as it develops