Hello and welcome! We are right in the middle of Mardi Gras Season! Even if you can’t make it to New Orleans for the parades and parties, you can make a delicious pot of Chicken and Sausage Gumbo to celebrate the day. This recipe is also great for a Super Bowl celebration – it’ll keep really well if you whip it up in a slow cooker to keep it hot. Also, we have Valentine’s Day to consider, and while it might not seem like it now, one taste and you’ll see this Gumbo is a gateway to romance!
I always felt super-intimidated by Gumbo; the toasty roux seemed finicky and too easy to ruin. But I found a technique on America’s Test Kitchen for a dry roux that removes the challenge and time of stirring and babysitting a fat-based roux on the stovetop. We will toast the flour in the oven, then make the roux. Interesting, right? Let’s get to it!
What You’ll Find in Today’s Post
Dry Roux – Toast the Flour
Step 1
Place an oven rack in the center position and preheat the oven to 425 degrees F. Transfer 1 cup of all-purpose flour to a 12-inch oven-safe skillet and place the skillet in the oven. Bake the flour, stirring occasionally until the flour is the color of ground cinnamon – about 40-50 minutes.
You will want to stir the four more often, the darker it gets. Also, definitely turn on your range fan and/or open a window because the flour will smell like burned popcorn as it bakes. Transfer the toasted flour to a medium bowl.
Chicken and Sausage Gumbo Ingredients
While the flour is toasting, we can prep the rest of the ingredients and get the Gumbo going. The first things going in the Dutch oven will be the holy trinity of diced onion, celery, and bell pepper. Then we have fresh garlic, thyme, smoked paprika, cayenne pepper, kosher salt, black pepper, and bay leaves. For our protein, we have boneless, skinless chicken thighs and Andouille sausage.
Build the Gumbo
Step 2
Heat one tablespoon of vegetable or grapeseed oil in a Dutch oven over medium heat until shimmering. Then add the onion, celery, and bell pepper. Sauté the holy trinity until softened.
Step 3
Then add the fresh minced garlic, the seasoning, and bay leaves. Stir to combine and let cook for about one minute, until fragrant. Then add 2 cups of chicken broth.
Step 4
Place the chicken thighs in the Dutch oven in a single layer; the chicken will not be totally submerged. Bring to a simmer and reduce the heat to medium-low. Cover and let simmer for about 15-17 minutes, until chicken is fork tender. When the chicken is cooked through, transfer it from the broth to a plate and set aside to cool slightly.
Mixing the Roux
Step 5
Turn your attention back to the toasted flour. Slowly whisk the remaining 2 cups of chicken broth into the toasted flour. Go very slowly at first, whisking to form a smooth, thick paste. Be sure the chicken broth is at room temperature before whisking it into the flour.
Step 6
Turn the heat under the Gumbo up to medium and slowly whisk the roux paste into the Gumbo, stirring to incorporate each addition before adding more.
Finishing the Gumbo
Step 7
Once all the roux is incorporated, add the Andouille sausage to the Gumbo. Simmer the Gumbo uncovered for about 20 minutes, until the Gumbo has slightly thickened.
While that’s simmering, shred the chicken thighs into bite-sized pieces. After the Gumbo has simmered for about 20 minutes, add the shredded chicken and the sliced scallions to the Gumbo. Stir to combine and remove from heat.
Step 8
Now, stir in 1-2 teaspoons of distilled white vinegar. Taste for seasoning and add more kosher salt if needed.
Step 9
Serve the Chicken and Sausage Gumbo over rice, and put out some vinegar-based hot sauce like Crystal or Tabasco.
This Chicken and Sausage Gumbo is totally amazing! 100% worth every minute of effort. I have tried a lot of Gumbos over my adult life, and I have to say that this gumbo has a depth of flavor I have never tasted in a Gumbo before. Toasting the flour is not only an easier method for the roux, but I think it adds a distinct nuttiness and richness that really pays off in the end.
Thank you all so much for joining me today! I do hope you make this Chicken and Sausage Gumbo. It’s perfect for a Mardi Gras feast, a Super Bowl get-together, or even Valentine’s Day! Trust me, this Gumbo will be a crowd pleaser, so consider it for a dinner party. Laissez le bon temps rouler! Take care and be well, everyone!
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FAQS – Chicken and Sausage Gumbo
A dry roux is made by toasting flour in the oven until it’s the color of ground cinnamon, then whisking in broth to form a paste. It gives you all the flavor of a traditional roux without the constant stirring and risk of burning.
Yes! Gumbo tastes even better the next day. Store it in the refrigerator and reheat gently on the stovetop. It also holds well in a slow cooker on the warm setting for serving at parties.
If you can’t find andouille, use smoked kielbasa or any smoked sausage with good flavor. It won’t be quite as spicy, so you may want to add a little extra cayenne.
A small splash of distilled white vinegar brightens all the rich, deep flavors and adds a subtle tang that balances the dish. It’s a classic finishing touch.
You can, but chicken thighs stay more tender and flavorful after simmering. If you use breasts, watch them carefully so they don’t overcook and dry out.
Key Equipment
Chicken and Sausage Gumbo Recipe Card
Chicken and Sausage Gumbo
Ingredients:
- 1 cup All-purpose Flour
- 1 tbsp. Vegetable or Grapeseed Oil
- 1 Onion chopped fine
- 1 Green Bell Pepper chopped fine
- 2 Celery Ribs chopped fine
- 1 tbsp. Minced Fresh Thyme
- 3 Garlic Cloves minced
- 1 tsp. Smoked Paprika
- 2 Bay Leaves
- 1/2 tsp. Cayenne Pepper
- Kosher Salt and Pepper
- 4 cups Chicken Broth room temperature, divided
- 2 lbs. Boneless Skinless Chicken Thighs, trimmed
- 8 oz. Andouille Sausage halved and sliced 1/4 inch thick
- 6 Scallions sliced thin
- 1 tsp. Distilled White Vinegar
- Hot Sauce like Crystal or Tabasco
Instructions:
- Place an oven rack in the center position and preheat the oven to 425 degrees F. Transfer 1 cup of all-purpose flour to a 12-inch oven-safe skillet and place the skillet in the oven. Bake the flour, stirring occasionally until the flour is the color of ground cinnamon – about 40-50 minutes. Stir the flour more often, the darker it gets. Turn on your range fan and/or open a window because the flour will smell like burned popcorn as it bakes.
- Transfer the toasted flour to a medium bowl.
- Heat one tablespoon of vegetable or grapeseed oil in a Dutch oven over medium heat until shimmering. Then add the onion, celery, and bell pepper. Sauté the holy trinity until softened.
- Then add the fresh minced garlic, the seasoning, and bay leaves. Stir to combine and let cook for about one minute, until fragrant. Then add 2 cups of chicken broth.
- Transfer the chicken thighs to the Dutch oven in a single layer; the chicken will not be totally submerged. Bring to a simmer and reduce the heat to medium-low. Cover and let simmer for about 15-17 minutes, until chicken is fork tender. When the chicken is cooked through, transfer it to a plate and set aside to cool slightly.
- Turn your attention back to the toasted flour. Slowly whisk the remaining 2 cups of room-temperature chicken broth into the toasted flour. Go very slowly at first, whisking to form a smooth, thick paste.
- Turn the heat under the Gumbo up to medium and slowly whisk the roux paste into the Gumbo, stirring to incorporate each addition before adding more.
- Once all the roux is incorporated, add the Andouille sausage to the Gumbo. Simmer the Gumbo uncovered for about 20 minutes, until the Gumbo has slightly thickened.
- While that’s simmering, shred the chicken thighs into bite-sized pieces. After the Gumbo has simmered for about 20 minutes, add the shredded chicken and the sliced scallions to the Gumbo. Stir to combine and remove from heat.
- Now, stir in 1-2 teaspoons of distilled white vinegar. Taste for seasoning and add more kosher salt if needed. Serve the gumbo over rice with hot sauce on the side.
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