02/19/2026
This was fun — should we run it back?! 🤩
Chicken & Sausage Gumbo Recipe (Home-Size Pot) Below:
Yields: ~8–10 servings
Pot size: 6–8 quart Dutch oven or stockpot
Ingredients:
Andouille sausage: 1½ lbs, sliced into ⅓” half-moons
White onion: 3 large, diced
Celery: 3 ribs, diced (or replace with more onion if skipping)
Chicken thighs: 1 lbs
Chicken breast: 1 lbs
Chicken stock or water: ~2½–3 quarts
Bouillon: 3–4 tablespoons (paste or granules)
Cajun seasoning: 3 tablespoons, plus more to taste
Dark roux: 1-1½ cups (about 12 oz)
Instructions:
Add sausage to your pot over medium heat. Sauté until well-browned and caramelized and fat has rendered, about 10–12m.
Remove sausage and set aside.
In the same pot with the sausage fat, add onions and celery.
Cook 20–25 minutes, stirring occasionally, until fully softened and cooked down — no crunch, no raw onion smell.
Add chicken thighs and breasts directly into the vegetable mixture. Stir to coat.
Add stock/water, bouillon, and 3 tablespoons Cajun seasoning.
Liquid should come about 1–2 inches below the rim of the pot.
Stir in the roux until fully dissolved.
Bring to a gentle simmer, then lower heat.
Simmer on low for 1–1.5 hours, stirring occasionally.
Remove chicken pieces, mash lightly with a meat masher or forks — don’t shred fully, keep chunks.
Return chicken to the pot along with the sausage.
Simmer another 45–60 minutes.
If it’s too thick/meaty, add a little more stock.
Taste and adjust — likely 1–2 more tablespoons Cajun seasoning, plus salt, pepper, or hot sauce as needed.
