Cajun
One-Pot Chicken and Sausage Gumbo
A dark roux, the trinity, chicken, and andouille simmer into a gumbo you ladle over rice.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Servings
- 6
- Difficulty
- Medium
Photo: johl (CC BY-SA). Source
Why you’ll love it
- The roux should smell like toasted nuts, not burnt flour.
- Medium heat and a wooden spoon.
- Okra or filé, not both in a thick glop.
- Rice is cooked beside it, not in the gumbo.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Whisk oil and flour in a heavy pot over medium. Cook, stirring, until the roux is the color of peanut butter, 12 to 15 minutes.
- 2
Stir in onion, pepper, and celery. Cook 5 minutes. Add garlic and andouille for 2 minutes.
- 3
Add the chicken, salt, thyme, and cayenne. Pour in the broth and bay leaves. Simmer 25 minutes, until the chicken is 165°F and shreds easily.
- 4
Discard the bay leaves. Shred the chicken back into the pot. Serve over rice with scallions.
Pro tips
- If the roux smells acrid, start over. Burnt roux cannot be saved.
- Keep stirring. A roux left alone scorches in the center.
- A teaspoon of file powder stirred in off the heat thickens it if you like that finish.
Easy substitutions
- Andouille
- Smoked sausage
- Chicken thighs
- Leftover roast chicken, added in the last 10 minutes
Storage and reheating
Storage
Refrigerate up to 4 days. The gumbo thickens as it sits.
Reheating
Warm on the stove with a splash of broth. Cook fresh rice.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 490
- Protein
- 28 g
- Carbs
- 36 g
- Fat
- 26 g
- Fiber
- 2 g
Moderate · One Pan, Stovetop
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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