Chicken and Sausage Gumbo

Chicken and Sausage Gumbo


  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 pound andouille sausage, sliced
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 6 cups chicken broth
  • 1 cup diced tomatoes
  • 2 cups sliced okra
  • Cooked white rice, for serving
  • Chopped fresh parsley, for garnish


  1. In a large Dutch oven or heavy pot, heat the vegetable oil over medium heat. Add the flour and stir continuously to make a roux. Cook the roux, stirring frequently, for about 30 minutes or until it is a deep brown color.
  2. Add the onion, bell pepper, celery, garlic, salt, black pepper, cayenne pepper, thyme, oregano, and bay leaf to the pot. Stir well to combine and cook for about 5 minutes, or until the vegetables have softened.
  3. Add the andouille sausage and chicken to the pot and stir to combine. Cook for about 5 minutes, or until the chicken is lightly browned.
  4. Add the chicken broth, tomatoes, and okra to the pot and stir well. Bring the mixture to a boil, then reduce the heat and simmer for about 1 hour, or until the gumbo is thick and flavorful.
  5. Serve the gumbo over cooked white rice, and garnish with chopped parsley.

Enjoy your delicious homemade gumbo!