Recipes
Chicken and Sausage Gumbo
Serves 4
| Prep Time: 20 mins
| Cook Time: 2 hrs 15 mins
| Total Time: 2 hrs 35 mins
Discover The Recipe
Get your soup pot ready for a Cajun masterpiece straight from the Bayous of Louisiana: Chicken & Sausage Gumbo. This soulful stew is a melting pot of cultures and flavors, drawing influences from West African, Spanish, French, and Native American cuisines. Picture tender chicken, smoky andouille sausage, and a medley of aromatic vegetables simmering together in a rich and velvety concoction. The heart and soul of gumbo lies in its fundamental element: the roux (pronounced “roo”).. This magical combination of flour and fat is cooked to a deep, chocolate hue, infusing the stew with robust flavor and that distinctive color we all crave. The result is a comforting bowl of goodness that warms both the belly and the heart.
At the core of this delectable version is our St. Louis BBQ spice blend. This all-American rub boasts smoky, nutty, aromatic, and warm spices with a hint of heat, perfectly complementing the chicken and andouille sausage. Each bite is a mouthwatering symphony of flavors, a true representation of the charm and hospitality of Southern cuisine. So, buckle up and treat yourself to the Cajun goodness of Chicken & Sausage Gumbo. Let the rich history and tantalizing blend of spices take you on a culinary tour of the bayou, you won't soon forget. It's comfort food at its finest, crafted with love and an explosion of flavors. Bon appétit!
Ingredients
1 lb andouille sausage (or smoked chorizo or kielbasa), cut diagonally into ¼ inch thick rounds
4 chicken boneless breasts
1 tsp salt
¼ tsp pepper
½ cup oil of vegetable (or avocado or canola) oil with a high smoke point, divided
½ cup all purpose flour
1 medium onion, diced
1 medium green bell pepper, diced
2 celery ribs, roughly chopped
4 cups chicken broth (or water)
3 cloves garlic, minced
1 bay leaf
1 Tbsp Worcestershire sauce (optional)
2 tsp Piquant Post St. Louis BBQ
4 stalks of green onion, thinly sliced (reserve 1 Tbsp for garnish)
To serve: hot cooked rice
Notes
A roux is a flour and fat mixture that is often used to thicken sauces. For Gumbo recipes, the roux is cooked until it becomes a deep, chocolate brown but be careful not to burn your roux. It is an integral part of any Gumbo recipe as it adds body, rich flavor and a distinguishable color.
The combination of onions, bell peppers, and celery is better known as “the holy trinity”. It serves as the base flavor for many Creole dishes.
Instructions
Season chicken with salt and pepper and set aside. Heat 1 Tbsp of oil in a large pot or dutch oven over Med heat and cook sausage until browned, stirring for about 5 mins. Remove sausage (leave drippings in pot) and set aside on a paper towel lined plate. Add chicken breasts to the pot and sear for 5 mins on each side. Remove chicken from the pot and set aside.
Make the roux. Add remaining oil to the pot. When oil shimmers, sprinkle in the flour and whisk well to combine. Continue to cook over Med heat, stirring occasionally until the mixture turns a rich chocolate brown; about 20-25 minutes. Watch the roux carefully and adjust heat to keep from burning.
Stir in onion, bell pepper and celery and cook for 5 mins until tender. Slowly pour in the broth then stir and bring the mixture to a boil. Add the garlic, bay leaf, worcestershire sauce, Piquant Post St. Louis BBQ and chicken and stir. Reduce the heat to Low, cover the pot and simmer for 1 hour.
Remove chicken from the pot and place on a cutting board. Use a knife and chop the chicken into bite-sized pieces or shred with two forks. Return chicken and sausage to the pot and add green onions. Stir well. Cook for another 20-30 mins and remove from heat. Taste and adjust the salt level. Serve over cooked rice and garnish with thinly sliced green onions.
Alternatives & Substitutions
Chicken and Sausage Gumbo is a hearty creole dish that has a rich history and a ton of flavor. You can make this stew even heartier by adding more classic ingredients like okra or other proteins like shrimp or crab.
Andouille sausage is a staple in any Gumbo recipe. It’s commonly used for its bold and smoky flavor that really enhances the dish. You can also use another smoked sausage variety like smoked chorizo or kielbasa in its place.
Although this recipe calls for chicken breasts, you can also use chicken thighs or chicken wings if you prefer.
Our St. Louis BBQ blend is savory and smoky with a kick. It is perfect for all of your favorite Southern recipes whether it’s used as a dry rub, wet marinade or to flavor stews and soups.
Looking for plant-based BBQ belt recipes? Use our St. Louis BBQ spice to make our recipe for mouthwatering Vegan St. Louis-style Ribs. Or try making a Portobello and Black Eyed Pea Gumbo.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Chicken and Sausage Gumbo
Serves
4
Prep Time
20 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 35 mins
Ingredients
1 lb andouille sausage (or smoked chorizo or kielbasa), cut diagonally into ¼ inch thick rounds
4 chicken boneless breasts
1 tsp salt
¼ tsp pepper
½ cup oil of vegetable (or avocado or canola) oil with a high smoke point, divided
½ cup all purpose flour
1 medium onion, diced
1 medium green bell pepper, diced
2 celery ribs, roughly chopped
4 cups chicken broth (or water)
3 cloves garlic, minced
1 bay leaf
1 Tbsp Worcestershire sauce (optional)
2 tsp Piquant Post St. Louis BBQ
4 stalks of green onion, thinly sliced (reserve 1 Tbsp for garnish)
To serve: hot cooked rice
Instructions
Season chicken with salt and pepper and set aside. Heat 1 Tbsp of oil in a large pot or dutch oven over Med heat and cook sausage until browned, stirring for about 5 mins. Remove sausage (leave drippings in pot) and set aside on a paper towel lined plate. Add chicken breasts to the pot and sear for 5 mins on each side. Remove chicken from the pot and set aside.
Make the roux. Add remaining oil to the pot. When oil shimmers, sprinkle in the flour and whisk well to combine. Continue to cook over Med heat, stirring occasionally until the mixture turns a rich chocolate brown; about 20-25 minutes. Watch the roux carefully and adjust heat to keep from burning.
Stir in onion, bell pepper and celery and cook for 5 mins until tender. Slowly pour in the broth then stir and bring the mixture to a boil. Add the garlic, bay leaf, worcestershire sauce, Piquant Post St. Louis BBQ and chicken and stir. Reduce the heat to Low, cover the pot and simmer for 1 hour.
Remove chicken from the pot and place on a cutting board. Use a knife and chop the chicken into bite-sized pieces or shred with two forks. Return chicken and sausage to the pot and add green onions. Stir well. Cook for another 20-30 mins and remove from heat. Taste and adjust the salt level. Serve over cooked rice and garnish with thinly sliced green onions.
Notes
A roux is a flour and fat mixture that is often used to thicken sauces. For Gumbo recipes, the roux is cooked until it becomes a deep, chocolate brown but be careful not to burn your roux. It is an integral part of any Gumbo recipe as it adds body, rich flavor and a distinguishable color.
The combination of onions, bell peppers, and celery is better known as “the holy trinity”. It serves as the base flavor for many Creole dishes.
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