Chicken and Sausage Gumbo
A deep brown roux, smoky sausage, and tender chicken over rice, Louisiana's most beloved pot of comfort.
Ingredients (serves 6)
- 1 lb chicken thighs
- 1 lb sausage
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 onion
- 1 bell pepper
- 3 stalks celery
- 4 cloves garlic
- 6 cups chicken stock
- 1 tsp cayenne
- 2 cups rice
- 2 bay leaves
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Save this recipeInstructions
- 1
Whisk the flour and oil in a heavy Dutch oven over medium heat and stir constantly until the roux turns the color of milk chocolate, 15 to 20 minutes. Do not walk away.
- 2
Dice the onion, bell pepper, and celery and stir into the roux. Cook until soft, about 5 minutes, then add minced garlic and cayenne for 1 minute.
- 3
Slowly whisk in the chicken stock, add the bay leaves, chicken thighs, and sliced sausage, and bring to a simmer.
- 4
Simmer uncovered, skimming any fat, until the chicken is tender, about 35 minutes.
- 5
Meanwhile, cook the rice per package directions, about 18 minutes.
- 6
Shred the chicken in the pot, discard the bay leaves, season with salt and hot sauce, and serve over rice.
