How to make Chicken and Sausage Gumbo (2024)

It’s Carnival time! Parades start big-time in New Orleans this weekend, and that’s why we have a classic recipe today for Chicken and Sausage Gumbo. Gumbo is often found at parade parties. It feeds a lot of folks, is always well received, and it allows the cook to show off his or her kitchen skills. What’s not to love?

On In Judy’s Kitchen, we have already made a seafood gumbo. Find that recipe below.\. This one is a bit more economical and a great one for when you’re having company. It was inspired by a recipe from Emeril Lagasse and we’ve made it many time in my home.

How to make New Orleans Shrimp and Oyster Gumbo: In Judy's Kitchen

First: Make it ahead of time. It's always better the next day and you can skim off the fat.

Second: Go for the darkest roux you can develop. When you get to milk chocolate color, try for a darker shade. Take a deep breath and proceed. If it develops black flakes, it's burned and you have to start again, but what the heck! Darker roux = more flavor and is worth the effort.

Third: Use chicken thighs. They have more flavor and are less likely to toughen than white meat.

Fourth: Add hot stock to the hot roux/vegetables mixture. I have come to believe that this step helps the two meld more easily, which helps keep the gumbo from getting greasy. This last tip comes from an ongoing conversation with readers about gumbo, some of whom believe this works and some of whom don't.

See more photos of the gumbo being made.

Chicken and Smoked Sausage Gumbo

Makes 6 to 8 servings

1 pound smoked sausage, such as andouille or kielbasa, cut in half horizontally, then crosswise 1/2-inch thick pieces

4 pounds chicken thighs, skin left on

1 tablespoon Emeril's or Creole seasoning

1/2 cup vegetable oil

1 cup all-purpose flour

2 cups chopped onions

1 cup chopped celery

1 cup chopped bell peppers

1 teaspoon salt

1/4 teaspoon cayenne

3 bay leaves

1/2 teaspoon dried thyme leaves

9 cups chicken stock or canned low-sodium chicken broth, heated

1/2 cup chopped green onions

2 tablespoons chopped parsley leaves

Hot brown or white rice for serving

Hot sauce for serving

In a large enameled cast iron Dutch oven or large pot, cook sausage over medium-high heat until well browned, about 8 minutes, stirring occasionally. Remove sausage and drain on paper towels.

Season the chicken heavily with Emeril's or Creole seasoning, and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes, turning once or twice. Remove chicken and drain on paper towels. (Do not attempt to remove drippings or clean pan at this point.)

Combine 1/2 cup oil and the flour in the same Dutch oven over medium heat. If the roux looks too loose, add 1 tablespoon flour.

Stirring constantly with a whisk over medium-high heat, make a dark brown roux, the color of chocolate, 10-20 minutes. The time will depend on the thickness of the pot and the heat under it. Cooking it more slowly over medium heat will take 20-30 minutes.

Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves. Stir and cook for 2 minutes. While stirring, slowly add the warmed chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.

Add the reserved chicken to the pot and simmer for 1 hour, stirring occasionally and skimming off any fat that rises to the surface.

Remove the pot from the heat. With tongs or a slotted spoon, remove chicken from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones, skin and any fatty bits. Return the meat to the gumbo. Heat 15 minutes. Stir in the green onions and parsley. Taste and adjust seasoning if needed.

Spoon rice into the bottom of deep bowls and ladle the gumbo on top. Serve, passing hot sauce on the side.