Entree: United States – Texas – Chicken and Sausage Gumbo (Hearty stew of chicken and smoked sausage thickened with a dark roux and served over rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 20 min

Total 1 hr 45 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 6 bone-in chicken thighs, approx. 2 lb total
- 12 oz andouille or smoked sausage, sliced 1/4 inch (6 mm) thick
- 3/4 cup (180 ml) vegetable oil
- 3/4 cup all-purpose flour
- 1 large yellow onion, chopped (about 10 oz)
- 1 green bell pepper, chopped (about 6 oz)
- 3 stalks celery, chopped (about 6 oz)
- 4 cloves garlic, minced
- 2 cups fresh or frozen sliced okra
- 1 cup diced canned tomatoes (optional)
- 6 cups (1.4 L) low-sodium chicken stock
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper, or to taste
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tsp filé (sassafras) powder, optional, for finishing
- Salt and freshly ground black pepper to taste
- 3 cups cooked white rice, for serving
- Chopped green onions and parsley for garnish

Show original ingredient measurements

- 6 bone-in chicken thighs, approx. 2 lb (900 g) total
- 12 oz (340 g) andouille or smoked sausage, sliced 1/4 inch (6 mm) thick
- 3/4 cup (180 ml) vegetable oil
- 3/4 cup (95 g) all-purpose flour
- 1 large yellow onion, chopped (about 10 oz / 280 g)
- 1 green bell pepper, chopped (about 6 oz / 170 g)
- 3 stalks celery, chopped (about 6 oz / 170 g)
- 4 cloves garlic, minced
- 2 cups (200 g) fresh or frozen sliced okra
- 1 cup (240 g) diced canned tomatoes (optional)
- 6 cups (1.4 L) low-sodium chicken stock
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) cayenne pepper, or to taste
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tsp (2 g) filé (sassafras) powder, optional, for finishing
- Salt and freshly ground black pepper to taste
- 3 cups (570 g) cooked white rice, for serving
- Chopped green onions and parsley for garnish

Instructions

Gram weights below are shown as approximate US weights.

1. Pat chicken thighs dry and season lightly with salt and pepper. In a large heavy-bottomed pot, heat 2 tbsp (30 ml) vegetable oil over medium-high heat and brown the sausage slices until caramelized, about 4–5 minutes; remove and set aside. Brown the chicken thighs in same pot in batches, about 4 minutes per side, then remove and set aside.
2. In the emptied pot, reduce heat to medium and add the remaining 3/4 cup (180 ml) vegetable oil. Gradually whisk in 3/4 cup flour to make a roux. Stir constantly until the roux reaches a deep chocolate-brown color, about 20–25 minutes (lower the heat if it begins to smoke).
3. Once the roux is deep brown, add chopped onion, bell pepper, and celery to the pot and cook, stirring, until softened, about 6–8 minutes. Add garlic and cook 1 minute more.
4. Return the browned chicken and sausage to the pot. Add the chicken stock gradually, stirring to combine and deglaze the browned bits. Stir in okra, diced tomatoes (if using), bay leaves, thyme, smoked paprika, cayenne, and Worcestershire sauce.
5. Bring to a gentle simmer, reduce heat to low, cover partially, and simmer for 45–60 minutes until the chicken is tender and flavors have melded. Skim excess fat from the surface as needed.
6. Remove the chicken thighs, shred the meat from the bones, and discard the bones and skin. Return shredded chicken to the pot. Taste and adjust seasoning with salt, pepper, and cayenne.
7. If using filé powder, sprinkle 1 tsp into the gumbo off the heat and stir (filé thickens and will change texture if boiled). Reheat gently without boiling.
8. Serve gumbo ladled over cooked white rice and garnish with chopped green onions and parsley.

1. Pat chicken thighs dry and season lightly with salt and pepper. In a large heavy-bottomed pot, heat 2 tbsp (30 ml) vegetable oil over medium-high heat and brown the sausage slices until caramelized, about 4–5 minutes; remove and set aside. Brown the chicken thighs in same pot in batches, about 4 minutes per side, then remove and set aside.
2. In the emptied pot, reduce heat to medium and add the remaining 3/4 cup (180 ml) vegetable oil. Gradually whisk in 3/4 cup (95 g) flour to make a roux. Stir constantly until the roux reaches a deep chocolate-brown color, about 20–25 minutes (lower the heat if it begins to smoke).
3. Once the roux is deep brown, add chopped onion, bell pepper, and celery to the pot and cook, stirring, until softened, about 6–8 minutes. Add garlic and cook 1 minute more.
4. Return the browned chicken and sausage to the pot. Add the chicken stock gradually, stirring to combine and deglaze the browned bits. Stir in okra, diced tomatoes (if using), bay leaves, thyme, smoked paprika, cayenne, and Worcestershire sauce.
5. Bring to a gentle simmer, reduce heat to low, cover partially, and simmer for 45–60 minutes until the chicken is tender and flavors have melded. Skim excess fat from the surface as needed.
6. Remove the chicken thighs, shred the meat from the bones, and discard the bones and skin. Return shredded chicken to the pot. Taste and adjust seasoning with salt, pepper, and cayenne.
7. If using filé powder, sprinkle 1 tsp (2 g) into the gumbo off the heat and stir (filé thickens and will change texture if boiled). Reheat gently without boiling.
8. Serve gumbo ladled over cooked white rice and garnish with chopped green onions and parsley.