Southern Chicken & Sausage Gumbo
A hearty Southern-style gumbo with tender chicken, smoky sausage, and a rich, dark roux.
- Prep15 min
- Cook1h 45m
- Total2h
- DifficultyMedium
- Servings6
This gumbo is a classic Southern dish that brings together deep flavors from a dark roux, browned chicken, and smoky sausage. It's perfect for a comforting dinner, served over rice.
The key to this recipe is patience with the roux—cooking it slowly until it turns a rich brown color gives the gumbo its signature nutty flavor and thick texture.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a large pot, heat 2 tablespoons of oil over medium-high heat.
- Add the chicken and sausage to the pot and cook until you get a deep crust. Do not stir too much.
- Remove the chicken and sausage from the pot and set aside.
- Add the remaining 1/2 cup of oil and the flour to the pot. Cook over medium-low heat, while whisking, until brown in color with a nutty fragrance.
- Once the roux reaches the desired color, add the onion, celery, and bell peppers. Cook for 5 minutes.
- Add the okra, garlic, and seasonings and cook for an additional 5 minutes. The mixture will appear a bit stringy.
- Add the browned chicken and sausage and the broth to the pot. Simmer uncovered for 30 minutes.
- Add the green onions and half of the parsley. Simmer for an additional 30 minutes or until it reaches the desired consistency.
- Remove the bay leaves and serve over rice with the remaining parsley.
💡 Tips
- For a richer flavor, use homemade chicken broth.
- If you prefer a spicier gumbo, use a regular Cajun seasoning instead of low sodium.
- Serve with steamed white rice and hot sauce on the side.
Inspired by a recipe from Spend With Pennies