Ingredients
• 1 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
• 1 lb spicy Italian sausage, cut into 1/2-inch slices
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp file powder (optional)
• Salt and black pepper to taste
• Cooked white rice, for serving
Instructions
- Prepare the Roux: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the all-purpose flour, stirring constantly, to create a smooth roux. Cook the roux, continuing to stir, until it reaches a deep golden-brown color, about 15-20 minutes. This slow, gradual cooking process is essential for developing the rich, nutty flavor that is the hallmark of a well-made gumbo.
- Sauté the Vegetables: Add the diced onion, bell pepper, and celery to the roux and cook, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes. Then, stir in the minced garlic and cook for an additional 2 minutes, until fragrant.
- Incorporate the Meats: Add the chicken thighs and sausage slices to the pot and cook, stirring occasionally, until the chicken is no longer pink and the sausage is lightly browned, about 8-10 minutes.
- Build the Flavor: Pour in the chicken broth and add the diced tomatoes, bay leaves, dried thyme, smoked paprika, and cayenne pepper. Bring the mixture to a boil, then reduce the heat to low and let the gumbo simmer, uncovered, for at least 45 minutes to 1 hour, stirring occasionally. This long, slow cooking process allows the flavors to meld and the broth to thicken.
- Finish with File Powder: In the last 10 minutes of simmering, stir in the file powder (if using) to further thicken the gumbo and impart a subtle earthy, herbal flavor. Adjust the seasoning with salt and black pepper to taste.
- Serve and Enjoy: Ladle the hot gumbo into bowls and serve over a bed of fluffy white rice. Garnish with chopped green onions or parsley, if desired. Savor the rich, comforting flavors and the satisfying texture of this truly exceptional Chicken and Sausage Gumbo.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Simple Chicken and Sausage Gumbo Recipe