Chicken and Sausage Gumbo For Two

If you are looking for a traditional New Orleans meal to celebrate Mardi Gras you will love this Chicken and Sausage Gumbo recipe. Although it is enjoyed year round in Louisiana, this thick and hearty stew is the perfect way to indulge in a delicious meal on Fat Tuesday.

However it is also one of those comfort food recipes that is perfect to make on a cold winter day. Tender bits of chicken and sausage cooked in a thick broth with a variety of vegetables, herbs and spices.

Ladle the gumbo in a bowl and add a scoop of white rice for a classic Louisiana meal. Just be sure to have hot sauce and slices of crusty French bread on hand to add more spice and to soak up all that flavorful broth that is in the bottom of the bowl.

What Type of Chicken Makes The Best Gumbo

However before making chicken and sausage gumbo, you must first decide what type of chicken to purchase. Although you can use various cuts of chicken, the best and most flavorful gumbo begins with bone-in, skin on chicken thighs.

1. Bone-in, Skin-on Chicken Thighs:

Chicken thighs are known for their rich and flavorful dark meat. The bone-in, skin-on variety adds depth to the gumbo and makes the broth even more flavorful. Although I use bone in chicken thighs when making gumbo I prefer to remove the skin prior to cooking the chicken to lessen the amount of fat in the recipe.

2. Chicken Drumsticks:

Although not as common of a choice, drumsticks can also be used. The dark meat adds flavor and the meat will easily fall off the bone when cooked in the broth.

3. Boneless, Skinless Chicken Breast:

If you prefer leaner meat or want to reduce the fat content, boneless, skinless chicken breast can be used. However, keep in mind that the meat won’t provide as much flavor when compared to using bone-in chicken thighs.

What Sausage To Use To Make Gumbo

The traditional and preferred sausage for chicken and sausage gumbo is Andouille sausage. Andouille is a smoked sausage with roots in Louisiana Creole cuisine, and it’s known for its distinctive smoky flavor and spicy kick.

If you can’t find Andouille sausage, you can use other smoked sausages as a substitute. Kielbasa or smoked pork sausage can work well and provide a similar smoky flavor, though they may not have the same level of spiciness as Andouille.

However you can also use chicken or turkey sausage as a healthier substitute. Just be sure to choose a smoked sausage with a robust flavor to compliment the other ingredients in the gumbo.

Do I Have To Use Okra

If you aren’t from the south, you may not be familiar with cooking with okra. However, this is one of the key ingredients in many gumbo recipes.

Okra is a natural thickener. When added to the broth the okra will thicken the gumbo, giving it that classic texture.

However, you don’t have to use okra when making chicken and sausage gumbo. There are many gumbo recipes that omit okra altogether. This recipe includes both okra and a roux to achieve the perfect consistency without altering the taste or texture with too much okra.

Although if you choose not to use okra, you may need to use other ingredients or thickeners to achieve the desired consistency. You can do this by adding more roux or file powder as the thickening agent.

To make the additional roux start by whisking 1 tablespoon of melted butter or oil with 1 tablespoon of flour until the mixture is smooth. Then whisk the roux into the broth until dissolved.

You can also use file powder (ground sassafras leaves) to thicken the gumbo. When the gumbo is almost finished cooking, stir in 1/2 teaspoon of the file powder into the broth. The broth will thicken almost instantly, but you can add up to 1/2 teaspoon more if you prefer an even thicker stew.

How To Serve Chicken and Sausage Gumbo

Ladle Gumbo Over Rice:

Once the gumbo is ready, ladle it into individual bowls. Then add a scoop of cooked white rice in the center of the bowl or along the side. The rice serves as a base, soaking up the flavorful broth and providing a nice texture contrast.

However do not add a lot of rice. Unlike Jambalaya, the rice is used more as a side rather than a main ingredient.

Garnish:

If you prefer you can garnish the gumbo with chopped green onions or fresh parsley. This adds a pop of color and freshness to the dish.

Hot Sauce:

Add a little hot sauce to the gumbo if you enjoy a little more spice. Gumbo pairs well with a variety of hot sauces, especially Louisiana Hot Sauce, allowing you to add as much heat that you desire.

Crusty Bread or Cornbread (Optional):

Serve the gumbo with a side of crusty French bread or cornbread. This is great for sopping up all that delicious broth.

How To Store and Reheat Gumbo

Store any leftovers in a covered container for up to 3 days. You can also freeze the gumbo for up to 3 months if placed in an air-tight container.

To reheat the gumbo place it in a pot over medium heat until warmed through (5-10 minutes) You may need to add a little water or broth, as the gumbo will thicken as it is stored.

Chicken and Sausage Gumbo For Two

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 2 (5- to 7-ounce) bone-in chicken thighs, skin removed
• Salt and pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 small onion, chopped fine
• 1⁄2 cup green bell pepper, finely chopped
• 1⁄4 cup celery, minced
• 1 tablespoon tomato paste
• 2 cloves garlic, minced
• Pinch cayenne pepper
• 1 3⁄4 cups chicken broth
• 1 bay leaf
• 4 ounces Andouille sausage, halved lengthwise and sliced on an angle
• 3⁄4 cup frozen sliced okra

INSTRUCTIONS (Chicken and Sausage Gumbo For Two)

Season the chicken thighs with salt and pepper and then set aside.

In a medium saucepan add the flour and place over medium heat. Stir constantly until the flour turns lightly brown, about 5 minutes. Add the oil to the pan and whisk constantly until the mixture becomes the color of peanut butter.

Add the onion, bell pepper, and celery and cook over medium heat, stirring frequently, until softened, about 5 minutes. Stir in the tomato paste, garlic, and cayenne pepper and cook until fragrant, about 1 minute.

Slowly whisk in the broth, scraping up any browned bits that are on the bottom of the pot. Then add the chicken and bay leaf to pan and bring the mixture to a boil.

Reduce the heat to medium-low, cover and simmer until chicken is tender, 20 to 25 minutes. Use tongs to carefully remove the chicken to a plate and remove the pan from the heat.

While the chicken cools skim any foam or fat from surface of the gumbo with large slotted spoon. Then return the pan back to the burner placed over medium heat.

When the chicken is cool enough to handle, cut or shred into bite-size pieces and return the meat to the pan. Discard the bones.

Add The Sausage & Okra

Add the sausage and okra into pot. Bring the liquid to a simmer over medium heat and cook until heated through, about 7 minutes.

Discard bay leaf, season with salt and pepper to taste, and serve with a scoop of rice, hot sauce and crusty bread if desired.

Enjoy! Mary

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