Authentic Louisiana Chicken and Sausage Gumbo Recipe
Experience Louisiana’s iconic gumbo, blending chicken, sausage and “holy trinity” vegetables in a rich, spicy broth. Easy recipe for beginners.
Servings
6-8
Ready In:
45min
Calories:
420
Good For:
Lunch, Dinner
Inroduction
About this Recipe
By: Louisiana Flavor
Louisiana Chicken and Sausage Gumbo embodies the state’s rich culinary heritage, blending French, Spanish, African and Native American flavors. This hearty stew showcases local ingredients like andouille sausage, chicken and the “holy trinity” of onions, bell peppers and celery.
Ingredients
- 1 lb boneless chicken thighs (local Louisiana farms)
- 1 lb smoked andouille sausage (Jacob’s or LaFleur’s), sliced
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 1 large bell pepper, chopped
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp Cajun seasoning (Tony Chachere’s)
- 1/2 tsp cayenne pepper (Tabasco)
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups chicken broth
- 2 cups water
- 2 tbsp filé powder (optional)
- 2 green onions, chopped (for garnish)
- Cooked rice (for serving)
Nutrition
Percent of Daily Suggested Intake
- Protien 74%
- Carbs 6%
- Fat 37%
Step by Step Instructions
Step 1: Brown Sausage
- Heat oil in pot over medium-high.
- Cook sausage until browned, about 5 minutes.
- Remove sausage with slotted spoon.
Step 2: Soften Vegetables
- Reduce heat to medium.
- Cook onion, celery, garlic and bell pepper until tender.
Step 3: Add Chicken and Spices
- Add chicken, thyme, paprika, Cajun seasoning, cayenne, salt and pepper.
- Cook until chicken is browned.
Step 4: Simmer Gumbo
- Add broth, water and browned sausage.
- Bring to boil, reduce heat and simmer 20 minutes.
- Stir in filé powder (if using).
Step 5: Serve
- Serve over cooked rice.
- Garnish with green onions.
Tips and Variations
- Use local andouille sausage for authentic flavor.
- Adjust spice with Tabasco.
- Add shrimp or crawfish for seafood twist
