Talk about comfort in a bowl! Silky, slightly spicy, flavorful broth, tender veggies, chicken, smoked sausage tucked alongside a companion of rice. It doesn’t get much better than that!
I have been making this same recipe for years and it never disappoints! Yes, it is absolutely a labor of love but it is time well spent on a chilly Sunday. I always, ALWAYS make a double batch because we love it so much and it freezes pretty dang well! Note: it is honestly the best the day of but, you wouldn’t know if you didn’t have anything to compare it to 😉
There are a few items to note:
- I use bone broth whenever I can in soups because of it’s added health benefits and flavor! Anytime we have a whole chicken or turkey I make our own bone broth and freeze it but use this organic option from Walmart when we don’t have any on hand! Should I do a blogpost about how I make bone broth at home!?
- I use a heavy bottomed stock pot when making this gumbo and other soups. This is the one I have and yes, it is spendy but worth it IMO considering it will basically be with our family until the end of time! I have heard great things about this more cost-friendly option though!
- Be sure to babysit your roux. I mean babysit it– like keep whisking, and whisking until it turns the most beautiful dark golden brown. You get SO much flavor from the roux so don’t take your eyes off it! This is *the* best whisk for the job. It lays flat on the bottom of the pan to make sure it doesn’t burn and doesn’t scratch your enameled pans! Do I wish I could find a silicone option, yes, but for now, this is the best I have found!
- Try to find a Cajun seasoning that doesn’t have salt as the first ingredient. This has been our favorite so far and I can no longer find it in a smaller size but we love and use it so much it doesn’t really matter, ha!
Do yourself a favor and make this gumbo ASAP! I pinky promise it is worth it! When you do, be sure to snap a pic and tag me on Instagram and use #schwartzandcoeats so we can see your delicious handy work!
Chicken and Sausage Gumbo
Ingredients
- 6 Tablespoons +1 teaspoon avocado oil (canola or vegetable can be used as well)
- 14 oz smoked sausage, sliced into half moons (we like this one from Costco)
- 4 chicken breasts
- 1 tablespoon +1 teaspoon Cajun Seasoning
- 6 tablespoons flour
- 1 green bell pepper, diced
- 2 celery stocks, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoons tomato paste
- 7 cups chicken broth (we prefer bone broth)
- 2 bay leaves
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper (more or less, optional)
Start by heating 1 teaspoon of oil in a large Dutch oven or soup pot on medium-high heat. Sprinkle your chicken with 1 teaspoon of the Cajun seasoning on each side. Place in the pot, cook on each side for about 3 minutes. Once browned (does not need to be cooked through–the chicken will fully cook while simmering in the gumbo), remove and place on a large plate. Put the smoked sausage into the pan and brown, should be about 5 minutes. Remove the sausage and place on the plate next to the chicken.
Add in the bell pepper, celery and onion. Cook until slightly tender, about 5 minutes being sure to scrape the bottom of the pot so nothing sticks/burns. Add in the garlic and let sauté for an additional minute or so. Remove from the pan into a large heat safe (not plastic 😉 bowl and set aside.
Add 6 tablespoons of oil and sprinkle in the flour into the pot on low-medium heat. Whisk CONSTANTLY until the mixture is a dark caramel, this should take about 15 minutes of babysitting and stirring. DO NOT take your eyes off of this–it will turn quickly! Once you have done this a few times you will recognize the smell of the toasted flour in the oil.
Once your roux is pretty and golden brown, carefully add in the veggies. They will pop and sizzle so be very, very careful. Wisk in your chicken broth/bone broth. Scrape any bits off of the bottom and be sure to stir, stir stir. Add in the spices: remaining Cajun seasoning, bay leaves, paprika, cayenne pepper and tomato paste along with the chicken and sausage. Turn the heat up and bring to a gentle boil, all while stirring. Once it comes to a boil, let simmer on the lowest heat, uncovered for at least 2 hours, the longer the better. I generally keep ours going for about 3 hours. Remember to keep an eye on it and to keep stirring. It does not need to be stirred constantly but probably every 15-20 mins or so. The last thing you want is this to stick/burn once you get it this far!
Once the gumbo is done simmering, remove the chicken, shred it and return it back to the pot. Prepare your rice. Remove the bay leaves and serve with cooked white rice.
EN-FREAKING-JOY!
So good.
A few other notes:
I usually prep/cut the veggies when the chicken and sausage are cooking–it does take a bit of time so be sure to have them ready!
Be sure to have everything by the stove so when it’s time to add things in, they are all there, ready for you! Particularly the chicken broth/bone broth!
I have made this slightly ahead of time and once it was done simmering put it into a CrockPot to keep it warm and for serving!
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