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American/Southern · Dinner

Chicken and Sausage Gumbo

Non-vegEasy

Diet: Non-veg · High-protein

Chicken and Sausage Gumbo is a American/Southern dish. Never leave the roux unattended; burned flour requires restarting.

Prep
30 min
Cook
90 min
Total
120 min
Servings
6
Difficulty
Easy
Cuisine
American/Southern
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Chicken and Sausage Gumbo. The photograph includes spring onion garnish not included in this recipe.
The photograph includes spring onion garnish not included in this recipe. Representative photograph of Chicken and Sausage Gumbo. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Roux

Base

Stew

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Roux · About 30 min

  1. Cook 100 ml neutral oil, 100 g plain flour over medium-low heat 20–30 minutes, stirring constantly, until chocolate brown without burning.

    Check: Look for this result: chocolate brown without burning.

Base · About 8 min

  1. Carefully stir in 200 g onion, diced, 150 g celery, diced, 150 g green pepper, diced, 20 g garlic, 300 g smoked sausage, sliced; cook 8 minutes.

Stew · About 50 min

  1. Add 800 g chicken thighs, 1600 ml chicken stock, 300 g okra, sliced, 2 tsp Cajun seasoning, 2 bay leaves; simmer 45–50 minutes until chicken reaches 74°C / 165°F. Remove bay leaves and shred chicken if desired.

    Check: Look for this result: chicken reaches 74°C / 165°F.

Tips

  • Never leave the roux unattended; burned flour requires restarting.
  • Judge Chicken and Sausage Gumbo by the texture and doneness signs in its steps. Your pan and heat affect how long Chicken and Sausage Gumbo takes to cook.

Substitutions

  • In Chicken and Sausage Gumbo, replace pork sausage with smoked turkey sausage.

Storage

  • Get perishable Chicken and Sausage Gumbo into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chicken and Sausage Gumbo within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Chicken and Sausage Gumbo to 74°C / 165°F, stirring or turning it for even heating. When Chicken and Sausage Gumbo is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Chicken and Sausage Gumbo includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Chicken and Sausage Gumbo becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Chicken and Sausage Gumbo one day ahead. For Chicken and Sausage Gumbo, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chicken and Sausage Gumbo on the day of serving.

FAQ

What matters most when making Chicken and Sausage Gumbo?

Never leave the roux unattended; burned flour requires restarting.

What can I substitute in Chicken and Sausage Gumbo?

In Chicken and Sausage Gumbo, replace pork sausage with smoked turkey sausage.

Can I prepare Chicken and Sausage Gumbo ahead?

Prepare the measured ingredients for Chicken and Sausage Gumbo one day ahead. For Chicken and Sausage Gumbo, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chicken and Sausage Gumbo on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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