Chicken and Smoked Sausage Gumbo

  • Level: Intermediate
  • Yield: 4 servings
  • Total: 3 hr 50 min
  • Prep: 20 min
  • Cook: 3 hr 30 min
Advertisement

Ingredients

1 cup vegetable oil

1 cup all-purpose flour

1 1/2 cups chopped onions

1 cup chopped celery

1 cup chopped bell peppers

1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices

1 1/2 teaspoons salt

1/4 teaspoon cayenne

3 bay leaves

6 cups chicken broth

1 pound boneless chicken meat, cut into 1-inch chunks

1 teaspoon Rustic Rub, recipe follows

2 tablespoons chopped fresh parsley leaves

1/2 cup chopped green onions

1 tablespoon file powder

Rustic Rub:

8 tablespoons paprika

3 tablespoons cayenne

5 tablespoons freshly ground black pepper

6 tablespoons garlic powder

3 tablespoons onion powder

6 tablespoons salt

2 1/2 tablespoons dried oregano

2 1/2 tablespoons dried thyme

Directions

  1. Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
  2. Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.

Rustic Rub:

  1. Combine all ingredients and store in an air-tight container.

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement

phoye

This was a little fussy but delicious. Took several hours. No need to add cayenne or salt at the beginning. I added okra and used more than a pound of boneless chicken thighs and only 12 oz andouille. Otherwise I followed the recipe. Served over rice with creamy coleslaw on the side to counteract the heat. The roux made for a rich delicious flavor.

See All Reviews