Smoked Sausage and Chicken Gumbo is a classic taste of the south. This mouthwatering recipe won me first prize at a family gumbo cook off!
Recently I had a conversation with friends about holiday traditions. I have fond childhood memories of candlelit Christmas Eve church services, playing card games on Christmas day, and eating my Dad’s gumbo the day after Christmas.
I know what you might be thinking. Gumbo? in Iowa? Despite having zero ties to the south – he’s lived in Iowa for decades and hails from Ohio – my Dad’s been making gumbo all my life. What can I say, it’s his thing!
While I don’t know what fun holiday traditions the future holds for our little family, I love that it could now include my own version of homemade gumbo – the Smoked Sausage and Chicken Gumbo I made for a recent family gumbo cook-off — and WON!
Smoked Andouille sausage and tender shredded chicken combine in a full-flavored, Cajun spiced broth that becomes thick and glossy after simmering low and slow for over an hour. Scooped over fluffy white rice, no matter where you live you’ll feel like you’re in the French Quarter at a restaurant older than you are while enjoying a big bowl of this perfectly spicy gumbo. Ice cold Abita on the side, naturally, if only in your imagination.
That said, I based this recipe on the gumbos I’ve enjoyed on my travels down south to New Orleans, Charleston, and Savannah, where I ordered gumbo nearly as often as I ordered Shrimp and Grits. What can I say, a good gumbo speaks to my soul.
Whether you’re a seasoned gumbo eater, or new to the dish, promise me you’ll try this easy Smoked Sausage and Chicken Gumbo. Rich, hearty, and warming, it’ll keep you cozy on the coldest of winter nights.
Start by browning Andouille sausage in vegetable oil in a Dutch oven or large soup pot over medium-high heat. Andouille sausage is a smoked sausage that’s spicy. That said, feel free to go with kielbasa if you want a more mild gumbo.
Slice then sear the andouille sausage until golden-brown and sizzling. Scoop the sausage onto a plate then set aside.
Next season bone-in, skin-on chicken thighs with Cajun or Creole seasoning on both sides.
Place the thighs into the Dutch oven skin-side down then sear for 3-4 minute a side. They don’t have to be cooked through at this point.
Transfer the seared chicken thighs to the same plate as the sausage then set aside.
Now it’s time to make the roux, which will thicken and flavor the gumbo.
First take the Dutch oven off the heat to cool for a couple minutes. The roux is made from oil and flour and since the Dutch oven retains heat very well, we don’t want it to burn the roux.
After a couple minutes, return the Dutch oven to the burner over medium-low heat then add oil and sprinkle in gluten-free flour (or AP flour if not GF). Whisk constantly for the next 10-15 minutes until the roux has turned the color of caramel.
Next add green bell pepper, celery, and shallot or onion that’s been chopped then saute until the vegetables are crisp-tender, 5 minutes.
I like using a wooden spoon with a flat edge to make sure the roux isn’t sticking to the bottom of the Dutch oven.
Finally, add tomato paste and minced garlic cloves then saute for 1 more minute.
I always keep extra tomato paste frozen in 2 Tablespoon segments in a plastic baggie. So easy to snap off a segment then throw it in the pot!
Next add a couple big glugs of low sodium chicken broth then start scraping the bottom of the Dutch oven to loosen any bits. Just keep adding glugs and scraping.
Add the remaining chicken broth plus bay leaves and a few spices including more Cajun seasoning, smoked paprika, and cayenne pepper.
Add the sausage and chicken back into the Dutch oven, turn the heat up to high to bring the gumbo to a boil, then turn the heat back down to medium and simmer uncovered for 1-1/2 hours, occasionally skimming off any fat that raises to the top.
At this point your gumbo should be thick, rich, and luxurious. DROOL!
Remove and discard the bay leaves then take the chicken thighs out and discard the bones and skin. Shred the meat then add it back into the gumbo and stir to combine.
Scoop the gumbo over cooked white rice then devour!
Between the smoky Andouille sausage, buttery shredded chicken, and warming Cajun spices, this gumbo is packed to the max with flavor. Such a winner – enjoy!
More Gluten Free Comfort Food Recipes
- Gluten Free Lasagna
- One Pot Gnocchi Chicken Pot Pie
- One Pot Chicken and Rice
- Homestyle Chicken and Noodles
- Creamy Mushroom Parmesan Pasta
- Stove Top Beef Stew
- Skillet Shepherd’s Pie
Equipment
Ingredients
- 3 Tablespoons + 1 teaspoon vegetable oil, divided
- 14 oz Andouille sausage, sliced into half moons
- 4 skin-on bone-in chicken thighs , ~1-1/4lb
- 1 Tablespoon + 1 teaspoon Cajun seasoning, see notes
- 6 Tablespoons gluten free flour, or AP flour if not GF
- 1 green bell pepper, seeded then chopped
- 2 small celery ribs, chopped
- 1 large shallot or 1 small onion, chopped
- 2 cloves garlic, minced
- 2 Tablespoons tomato paste
- 7 cups chicken broth
- 2 bay leaves
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or more or less
- cooked white rice, for serving
Directions
- Heat 1 teaspoon oil in a large Dutch oven or soup pot over medium-high heat. Add sausage then saute until browned, 5-7 minutes. Transfer to a plate then set aside. Season both sides of chicken thighs with 1 teaspoon Cajun seasoning then place skin side down in Dutch oven. Sear on both sides until golden brown, 3-4 minutes a side (does not need to be cooked through,) then transfer to plate with sausage and set aside.
- Remove Dutch oven from heat for a few minutes to cool slightly then place back over medium-low heat. Add remaining 3 Tablespoons oil then sprinkle in flour and whisk constantly until mixture is the color of caramel, 10-15 minutes (this is your roux.) Add bell pepper, celery, and shallot or onion then saute until vegetables are slightly tender, 5 minutes, scraping the bottom of the Dutch oven often with a wooden spoon to make sure roux doesn't burn. Add garlic and tomato paste then saute for one more minute.
- Slowly drizzle in the chicken broth while using the wooden spoon to scrape up any bits on the bottom. Add remaining chicken broth, remaining 1 Tablespoon Cajun seasoning, bay leaves, smoked paprika, cayenne pepper, sauted sausage and chicken thighs then turn heat up to bring gumbo to a boil. Turn heat down to medium then simmer uncovered for 1-1/2 hours, occasionally skimming off any fat that rises to the top.
- Transfer chicken to a cutting board then remove and discard skin and bones. Shred chicken then add back into the gumbo. Remove bay leaves then taste and adjust seasonings if necessary. Serve over cooked white rice.
Notes
- I like Emeril's Creole Seasoning.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Yum! And I love rice flour. I have used it for years to thicken recipes and make gravies. I’ve always found that it is less likely to “clump” and makes the smoothest roux. Definitely beats AP flour and tapioca starch in my opinion. BTW, I love your posts with Lincoln; they evoke such great memories of when my children were little!
Hey Kristin…just thought I’d share. Johnsonville also makes a Chicken Andouille sausage in that same type of packaging (split rope). I’m OBSESSED with it. It’s become one freezer staples. Any time I want to whip up a pasta or something and I don’t have any chicken breasts or other meat thawed, I just pull that out and it thaws in no time. AND it’s delicious. You should give it a try!
Ooh! Kristin- where did you get your fabulous peacoat? Love that color on you as well:)
This looks yummy!
P.S. Napolean Dynamite is so hilarious!
Never tried gumbo before, this looks delicious!
I love MOPS! And gumbo! :)
When do you add the chicken back in?
Hi Linda! The last two step-by-step photos detail when to simmer then chicken then shred and add back in.
What happened to the Save this Recipe button? Waah!
Hi Karla! Unfortunately ZipList closed shop as of December 10, but there is a way to transfer your recipes to Epicurious!
Ack! I had a ton of recipes saved there! Many times I cut and paste recipes into my own humongous recipe file (yay Dropbox and iPad!) but when in a hurry, it was so convenient to just hit Save Recipe. Waahh! Good thing you keep an archive. Off to cut and paste your Gumbo recipe……
I know :( You’re whole recipe box should still be recoverable, though – all is not lost! :)
OK… do you think I could make this ahead and reheat? travelling to my moms for the holidays and my sister is GF. We’ve been trying to come up with dishes that still seem festive, but are still GF and don’t feel like she’s missing out. Would love to make up a big batch and take to reheat.
For sure! You can reheat in the microwave or on the stovetop over low heat. You might want to add a splash of chicken broth to help get it going – it will appear thick cold, but it actually doesn’t need too much extra liquid to thin back out.
My family also used to let the kids open one gift on Christmas Eve – love that tradition! This gumbo looks amaze too. I’m adding it to my recipe list!
I’ve always wanted to try gumbo but it always looks intense to try and make. But this looks simple and delicious! I’m going to have to finally give it a try!
Yes! Love the Napoleon Dynamite reference :) Unfortunately all of my holiday experiences at the Des Moines zoo have been filled with long lines. Lincoln looks adorable though – and what a patient boy!
One of my college roommates hailed from Louisiana and she would often make a big batch of gumbo for us to share. I never asked for her recipe so I will have to give this one a try.
I have a question about your roux. Whenever I make a roux, it immediately gets clumpy when I add in the flour, rather than staying smooth. Am I adding too much flour? Not enough fat? What’s your trick?
Sounds like maybe you don’t have enough fat in the pot, perhaps? There will be some fat leftover from the chicken + the 3 Tablespoons extra virgin olive oil which will be plenty to sprinkle in the flour then whisk until smooth, which should only take 5 seconds or so.
Your recipe says 10-15 minutes after the roux directions. Does that mean to wisk for that long? My roux started to smell burnt.
Yep! Step two says to whisk constantly for 10-15 minutes.