Chicken and Sausage Gumbo
Chicken and Sausage Gumbo is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Combine 1 tablespoon salt and next 3 ingredients in a small bowl; sprinkle all over chicken.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine 1 tablespoon salt and next 3 ingredients in a small bowl; sprinkle all over chicken.
Heat 1/2 cup oil in a large heavy pot over medium heat.
Working in batches, sear chicken until golden brown, about 5 minutes per side.
Transfer to a plate.
Add sausage to pot; cook until browned, about 4 minutes per side.
Transfer to plate with chicken.
Strain drippings from pot through a fine-mesh sieve into a 2-cup heatproof measuring cup; reserve 1 cup drippings, adding more oil if needed to measure 1 cup.
Wipe pot clean; return drippings to pot.
Heat drippings over medium heat.
Whisk in flour.
Whisk constantly until roux is the color of milk chocolate, 15-20 minutes.
Reduce heat to low; add onions.
Cook, stirring occasionally, until soft, about 10 minutes.
Stir in white and pale-green parts of scallions and next 3 ingredients.
Cook, stirring often, until soft, about 10 minutes.
Slowly whisk in broth.
Add bay leaves, thyme, and reserved chicken and sausage.
Bring to a boil; reduce heat to low and simmer gently, skimming fat from surface and stirring occasionally, about 45 minutes.
Stir in 1 cup okra, Worcestershire, and hot sauce.
Simmer until chicken is very tender and flavors meld, about 45 minutes.
Stir in remaining 1 cup okra; simmer until okra is crisp-tender, about 5 minutes.
Remove from heat.
Season to taste with salt.
DO AHEAD: Can be made 2 days ahead.
Let cool slightly; chill uncovered until cold.
Cover and keep chilled.
Rewarm gently before continuing.
Add 1 teaspoon filé powder, if using.
Serve gumbo over rice.
Garnish with dark-green parts of scallions.
Sprinkle with more filé powder, if desired.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.