This Creole chicken and sausage gumbo recipe is a family favorite, a rich and flavorful stew that’s perfect for a cold winter’s day. This comforting dish features a dark roux, tender chicken, andouille sausage, and a medley of vegetables, all simmered together to create a hearty and satisfying meal.
Growing up, my buddy Phil’s mom, Detsi, was a master of Creole cooking. Her kitchen was a magical place where the most incredible aromas wafted through the air, and one of her signature dishes is this mouthwatering chicken and sausage gumbo.
Elements of an Authentic Creole Chicken and Sausage Gumbo
Detsi’s rich, dark roux is simmered to perfection for an hour, then blended with a medley of vibrant vegetables—onions, celery, and peppers. And let’s not forget the star of the show: tender chunks of chicken, smoky andouille sausage (and sometimes shrimp). This hearty stew is the epitome of New Orleans comfort food, perfect for chilly evenings.
Creole Gumbo Shortcuts
Detsi isn’t afraid to take a shortcut or two with her Creole chicken and sausage gumbo recipe. When time’s tight, she’ll whip up a batch of gumbo using Louisiana Fish Fry’s Cajun Gumbo base. It’s a great way to get dinner on the table more quickly, and it tastes *almost* as delicious as the homemade roux.
And although she’s often made this with real cut chicken parts, this shortcut gumbo recipe uses rotisserie chicken.
Once you make the dark roux, heat a large Dutch oven with some butter or cooking oil. First, sauté the onions, celery, bell peppers, and garlic for 3-5 minutes, or until the vegetables soften. Then, incorporate the chicken and sausage into the vegetable mixture and cook for about 15 minutes. Next, gradually add chicken stock, one ladle at a time, stirring constantly.
Bring the mixture to a rolling boil, then reduce heat and simmer for approximately one hour. Finally, stir in mushrooms, green onions, bay leaf, thyme, and basil. Season the gumbo to your liking with salt, pepper, and hot sauce.
If you want to really dress up this gumbo, add a pound of large deveined shrimp in addition to the chicken and andouille sausage. Simply add them to the pot during the final 10 minutes of cooking.
So, the next time you’re craving a taste of the South, give Detsi’s chicken and sausage gumbo recipe a try. Just remember, a good gumbo isn’t complete without a side of hot rice and a generous drizzle of Louisiana Hot Sauce!
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Detsi’s Creole Chicken and Sausage Gumbo
Ingredients
- 4 cups diced rotisserie chicken
- 1 pound smoked andouille (or smoked turkey sausage) cut in 1/2-inch slices
- 1 pound peeled deveined shrimp optional
Roux:
- 1 cup butter or vegetable oil
- 1½ cups flour
For the Gumbo:
- 2 cups diced onions
- 2 cups diced celery
- 1 cup diced bell peppers
- ¼ cup minced garlic
- 3 quarts chicken stock
- 24 button mushrooms
- 2 cups sliced green onions
- 3 bay leafs
- 6 sprigs thyme
- 2 tbsp chopped basil
For Serving:
- Salt and black pepper to taste
- Louisiana hot sauce to taste
- ½ cup chopped parsley for garnish
- Cooked white rice for serving
Instructions
Make the roux:
- In a 2-gallon stockpot, heat butter or oil over medium-high heat. Whisk in flour, stirring constantly until chocolate brown roux is achieved. This takes about an hour.
Cook the Veggies:
- In a 5-6 quart Dutch oven, heat some butter or oil over medium heat. Stir in the onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Blend chicken and sausage into vegetable mixture, and sauté approximately 15 minutes.
Add the Stock, Meat & Veggies to the Roux:
- Add the cooked vegetables, chicken and sausage to the roux mixture in the stock pot. Next, add the chicken stock, one ladle at a time, stirring constantly. Bring to a rolling boil, reduce to simmer and cook approximately 1 hour.
- Stir in mushrooms, green onions, bay leaf, thyme and basil.
- Cook until the mixture is thick. Stir in parsley and adjust seasonings.
- Season to taste using salt, pepper and hot sauce. Serve over hot white rice.
Notes
- If using shrimp instead of the chicken and sausage, add 1 pound peeled, deveined shrimp during the last 10 minutes of the final simmering stage.
- Detsi isn’t afraid to take a shortcut or two with her Creole chicken and sausage gumbo recipe. When time’s tight, she’ll whip up a batch of gumbo using Louisiana Fish Fry’s Cajun Gumbo base. It’s a great way to get dinner on the table more quickly, and it tastes *almost* as delicious as the homemade roux.