Description
Hearty Spicy Chicken and Sausage Gumbo recipe. Rich roux, tender chicken, smoky sausage. Mama Tessa’s comforting, authentic gumbo.
Ingredients
Scale
- Base Ingredients:
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 large yellow onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- Meat & Heat:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 lb Andouille sausage, sliced into 1/2-inch rounds
- 1 tsp cayenne pepper (or more, to taste)
- Flavor Boosters:
- 2 tbsp Cajun seasoning
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce (like Tabasco, optional)
- Finishing Touches:
- 1/4 cup fresh parsley, chopped
- Cooked white rice, for serving
Instructions
- The Roux Begins:: Grab a heavy-bottomed pot or Dutch oven. Honestly, this is where the magic (and sometimes the chaos) starts for your Spicy Chicken and Sausage Gumbo. Heat your oil over medium-low heat. Slowly whisk in the flour. Now, this is the commitment part. You gotta stir, stir, stir, constantly, for a good 20-40 minutes until it’s a deep chocolate brown. It’ll smell nutty and rich. I’ve ruined so many batches by walking away, thinking “just a minute.” Don’t be like me! Keep your eye on it, or you’ll have a burnt mess, and your kitchen will smell like a campfire, oops!
- Building the Flavor Base:: Once your roux is perfect (you’ll feel it!), toss in the chopped onion, celery, and bell pepper – the holy trinity! Stir them into that glorious roux. It’ll sizzle and smell incredible, a warm, earthy aroma filling your kitchen. Cook for about 8-10 minutes until they soften a bit. This step is crucial for the flavor foundation of your Spicy Chicken and Sausage Gumbo. I often add a little extra bell pepper because I love the sweetness it brings. Don’t rush it; let those veggies get happy in the roux.
- Spice it Up:: Now, add your minced garlic and cook for just another minute until it’s fragrant. Don’t let it burn, or it gets bitter – I learned that one the hard way, honestly! Stir in your Cajun seasoning, cayenne pepper, and bay leaves. Let those spices toast up for a minute. Oh, the smells! It’s like a warm hug from Louisiana. This is where the true character of your Spicy Chicken and Sausage Gumbo starts to shine. I sometimes add a pinch more cayenne if I’m feeling extra bold for a truly spicy chicken and sausage gumbo.
- Simmer and Develop:: Slowly, and I mean slowly, whisk in the chicken broth, a little at a time, to avoid lumps. This is where your roux transforms into a rich, velvety sauce. Bring it to a simmer, then reduce the heat to low, cover, and let it cook for at least an hour, stirring occasionally. This simmering time is vital for developing the deep flavors of your Spicy Chicken and Sausage Gumbo. I usually put on some good music and let it do its thing; it’s almost meditative, watching it come together.
- Adding the Meats:: While the gumbo simmers, brown your chicken thighs and sliced Andouille sausage in a separate pan. You want a nice sear on both for extra flavor. Drain any excess fat from the sausage. After an hour of simmering, add the browned chicken and sausage to the gumbo. Stir in the Worcestershire sauce and a dash of hot sauce. Let your Spicy Chicken and Sausage Gumbo simmer for another 30-45 minutes, uncovered, allowing the flavors to meld and the gumbo to thicken slightly. This is where the magic happens!
- The Grand Finale:: Taste and adjust seasonings. Sometimes it needs a bit more salt, sometimes a little more heat. I always taste it obsessively at this stage! Remove the bay leaves before serving. Ladle your rich, comforting Spicy Chicken and Sausage Gumbo over fluffy white rice. Garnish with fresh chopped parsley. The aroma alone will make your stomach rumble, and that first spoonful? Pure bliss. It’s messy, it’s soulful, and it’s always worth the effort, truly a masterpiece!