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A white pot filled with savory gumbo, brimming with sausage, chicken, and vegetables, garnished with chopped green onions and parsley.

Gumbo

Mandy I My Reliable Recipes
I love making Gumbo when I want rich, soul-warming food that feeds a crowd. This Louisiana classic has a thick, flavorful sauce built on a dark roux, loaded with seasoned chicken, smoky andouille sausage, and the trinity of onions, peppers, and celery. Cajun spices bring warmth while fresh parsley and green onions add brightness. I serve it for family dinners, Mardi Gras parties, and potlucks because it's hearty and tastes even better as leftovers. Keep it in the fridge for up to 3 days and reheat gently.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine American, Southern
Servings 6
Calories 639 kcal

Equipment

Ingredients
  

For the Chicken Seasoning:

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper

For the Gumbo:

  • 1 teaspoon olive oil
  • 1 pound andouille sausage sliced into ½-inch rounds
  • ½ cup all-purpose flour
  • ½ cup vegetable oil or avocado oil
  • 1 pound bone-in chicken thighs
  • 1 cup yellow onion chopped
  • ½ cup green bell pepper chopped
  • ½ cup red bell pepper chopped
  • ½ cup celery chopped
  • 3 cloves garlic minced
  • 3 cups chicken broth warmed
  • 1 bay leaf
  • ¼ cup fresh parsley finely chopped (divided)
  • ½ cup green onions chopped
  • Salt black pepper, and Cajun seasoning, to taste
  • Cooked white rice for serving

Instructions
 

  • In a small bowl, combine all the chicken seasoning ingredients. Set aside.
    1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, ½ teaspoon dried basil, ½ teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon cayenne pepper, 1 teaspoon olive oil
  • Pat the chicken thighs dry with paper towels. Season both sides generously with the spice mixture, pressing it into the meat.
  • Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced andouille sausage and cook until browned and slightly crispy. Remove to a plate and set aside.
    1 pound andouille sausage
  • In the same pot, add the seasoned chicken thighs. Sear on both sides until golden brown, about 3 to 4 minutes per side. The chicken does not need to be fully cooked at this stage. Transfer to the plate with the sausage.
    1 pound bone-in chicken thighs
  • Reduce heat to medium. Add the vegetable oil to the pot, then whisk in the flour. Cook the roux, stirring constantly, until it reaches a deep chocolate-brown color, about 10 to 15 minutes. Do not stop stirring to prevent burning.
    ½ cup all-purpose flour, ½ cup vegetable oil or avocado oil
  • Stir in the chopped onion, green bell pepper, red bell pepper, and celery. Cook for 4 to 5 minutes, until the vegetables are softened. Add the minced garlic and cook for 30 seconds, until fragrant.
    1 cup yellow onion, ½ cup green bell pepper, ½ cup red bell pepper, ½ cup celery, 3 cloves garlic
  • Gradually pour in the warm chicken broth, stirring constantly to fully incorporate the roux. Add the bay leaf and bring the mixture to a gentle boil.
    3 cups chicken broth, 1 bay leaf
  • Return the chicken thighs to the pot. Reduce the heat to low and simmer uncovered for 40 to 45 minutes, until the chicken is tender and fully cooked.
  • Remove the chicken from the pot. Discard the bones and shred the meat into bite-sized pieces.
  • Return the shredded chicken and cooked sausage to the pot. Stir in half of the chopped parsley and all of the green onions. Simmer for an additional 10 minutes to allow the flavors to meld.
    ¼ cup fresh parsley, ½ cup green onions
  • Taste and adjust seasoning with salt, black pepper, and Cajun seasoning as needed. Remove and discard the bay leaf.
    Salt
  • Serve the gumbo hot over cooked white rice. Garnish with the remaining parsley and extra green onions, if desired.
    Cooked white rice

Notes

I've picked up a few tricks over the years that make this gumbo turn out perfect every time.
Don't skip the bone-in chicken thighs: The bones add flavor and richness to the broth, and the dark meat stays tender during the long simmer time.
Adjust the heat level: If you want more spice, add extra cayenne pepper to the chicken seasoning or stir in a few dashes of hot sauce at the end.
Stir the roux constantly: The roux can burn quickly once it starts to darken, so keep stirring and don't walk away from the stove during those 10 to 15 minutes.
Use warm broth: Adding cold broth to the hot roux can cause it to seize up, so warm the chicken broth beforehand for a smooth, silky base.
Let the flavors meld: Gumbo tastes even better the next day after the spices and ingredients have had time to develop, so make it a day ahead if you can.
Store properly: Use leakproof airtight containers to prevent any spills and keep the dish fresh. Refrigerate leftovers for up to 3 days or freeze for up to 3 months, and thaw overnight in the fridge before reheating over the stove. Add a splash of liquid while reheating if the gumbo becomes too thick.

Nutrition

Calories: 639kcalCarbohydrates: 17gProtein: 29gFat: 51gSaturated Fat: 13gPolyunsaturated Fat: 17gMonounsaturated Fat: 18gTrans Fat: 0.4gCholesterol: 128mgSodium: 907mgPotassium: 682mgFiber: 2gSugar: 3gVitamin A: 1090IUVitamin C: 34mgCalcium: 52mgIron: 3mg
Keyword Gumbo
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