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Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

For authentic gumbo, add filé, a Creole herb found in better markets.


  • 1 tablespoon kosher salt plus more
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 3 pounds skinless, boneless chicken thighs
  • 1/2 cup (or more) vegetable oil
  • 1 pound andouille or other spicy smoked sausage, cut into 1/2' rounds
  • 2 medium onions, finely chopped
  • 4 scallions, thinly sliced (white and pale parts separated from dark)
  • 2 celery stalks, finely chopped
  • 2 green bell peppers, finely chopped
  • 2 tablespoons chopped garlic
  • 8 cups low-salt chicken broth
  • 1 teaspoon chopped fresh thyme
  • 2 cups 1/2”-thick slices fresh (or frozen, thawed) okra, divided
  • 1 1/2 teaspoons Worchestershire sauce
  • 1 teaspoon hot sauce (preferably Crystal)
  • 1 teaspoon filé powder plus more (optional)

Recipe Preparation

  • Combine 1 Tbsp. salt and next 3 ingredients in a small bowl; sprinkle all over chicken. Heat 1/2 cup oil in a large heavy pot over medium heat. Working in batches, sear chicken until golden brown, about 5 minutes per side. Transfer to a plate. Add sausage to pot; cook until browned, about 4 minutes per side. Transfer to plate with chicken.

  • Strain drippings from pot through a fine-mesh sieve into a 2-cup heatproof measuring cup; reserve 1 cup drippings, adding more oil if needed to measure 1 cup. Wipe pot clean; return drippings to pot.

  • Heat drippings over medium heat. Whisk in flour. Whisk constantly until roux is the color of milk chocolate, 15–20 minutes. Reduce heat to low; add onions. Cook, stirring occasionally, until soft, about 10 minutes. Stir in white and pale-green parts of scallions and next 3 ingredients. Cook, stirring often, until soft, about 10 minutes.

  • Slowly whisk in broth. Add bay leaves, thyme, and reserved chicken and sausage. Bring to a boil; reduce heat to low and simmer gently, skimming fat from surface and stirring occasionally, about 45 minutes.

  • Stir in 1 cup okra, Worcestershire, and hot sauce. Simmer until chicken is very tender and flavors meld, about 45 minutes. Stir in remaining 1 cup okra; simmer until okra is crisp-tender, about 5 minutes. Remove from heat. Season to taste with salt. DO AHEAD: Can be made 2 days ahead. Let cool slightly; chill uncovered until cold. Cover and keep chilled. Rewarm gently before continuing. Add 1 tsp. filé powder, if using.

  • Serve gumbo over rice. Garnish with dark-green parts of scallions. Sprinkle with more filé powder, if desired.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

10 servings; 1 serving (without rice) contains: Calories (kcal) 510.4 %Calories from Fat 57.4 Fat (g) 32.8 Saturated Fat (g) 8.2 Cholesterol (mg) 118.2 Carbohydrates (g) 16.4 Dietary Fiber (g) 2.1 Total Sugars (g) 4.2 Net Carbs (g) 14.3 Protein (g) 36.7 Sodium (mg) 600.3Reviews SectionIt made my house smell so delicious all day... because that’s how long it took to cook. Don’t make this if you are hungry, whip up a jambalaya in a tenth of the time. That being said, this is a truly delicious and indulgent dinner. You don’t even have to use fancy ingredients, the depth of flavour is remarkable.nicoloisonSeattle, WA05/31/20

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