Everyday Kitchen

American/Southern · Dinner

Chicken and Sausage Gumbo

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Chicken and Sausage Gumbo is a American/Southern dish. Never leave the roux unattended; burned flour requires restarting.

Prep
30 min
Cook
90 min
Total
120 min
Servings
6
Difficulty
Easy
Cuisine
American/Southern
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Chicken and Sausage Gumbo. The photograph includes spring onion garnish not included in this draft.
The photograph includes spring onion garnish not included in this draft. Representative photograph of Chicken and Sausage Gumbo. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Roux

Base

Stew

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Roux · About 30 min

  1. Cook 100 ml neutral oil, 100 g plain flour over medium-low heat 20–30 minutes, stirring constantly, until chocolate brown without burning.

    Check: Look for this result: chocolate brown without burning.

Base · About 8 min

  1. Carefully stir in 200 g onion, diced, 150 g celery, diced, 150 g green pepper, diced, 20 g garlic, 300 g smoked sausage, sliced; cook 8 minutes.

Stew · About 50 min

  1. Add 800 g chicken thighs, 1600 ml chicken stock, 300 g okra, sliced, 2 tsp Cajun seasoning, 2 bay leaves; simmer 45–50 minutes until chicken reaches 74°C / 165°F. Remove bay leaves and shred chicken if desired.

    Check: Look for this result: chicken reaches 74°C / 165°F.

Tips

  • Never leave the roux unattended; burned flour requires restarting.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use smoked turkey sausage instead of pork sausage.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Chicken and Sausage Gumbo one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Chicken and Sausage Gumbo?

Never leave the roux unattended; burned flour requires restarting.

What can I substitute in Chicken and Sausage Gumbo?

Use smoked turkey sausage instead of pork sausage.

Can I prepare Chicken and Sausage Gumbo ahead?

Prepare the measured ingredients for Chicken and Sausage Gumbo one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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