Best Chicken and Sausage Gumbo Soup Recipe: A Hearty Delight

Chicken and sausage gumbo soup warms souls, just like a cozy blanket on a cold winter night. It hails from Louisiana, where the flavors burst with life and love. The rich, velvety dark roux embraces tender chicken and juicy sausage, dancing together with colorful veggies to create a dish that tells a story.

Families gather around the table, laughter blending with the aroma wafting from the pot, making every bite a shared experience. Those chilly nights call for this comfort food, reminding everyone of treasured moments. Want to savor this delicious meal? Keep reading to discover how to whip it up!

Key Takeaway

• Gumbo soup has a rich flavor from the combination of meats and spices.
• The roux is key to getting that deep, dark color.
• Serve it hot over white rice for a filling meal.

Ingredients for Chicken and Sausage Gumbo Soup

To create a hearty chicken and sausage gumbo, gather these ingredients:

• Meat:
  • 2.5 lbs skinless chicken thighs, cut into bite-sized pieces. Chicken thighs add tenderness and flavor, making the gumbo rich and satisfying.
  • 12 oz sliced andouille sausage brings a smoky kick that’s characteristic of Louisiana cuisine.
• For the Roux:
  • 1 cup all-purpose flour and 1 cup vegetable oil come together to form a dark roux, which is the foundation of deeper flavors in the gumbo.
• Vegetables:
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 ribs celery, diced
  • 5 cloves garlic, minced
  • 1 lb okra, sliced (fresh or frozen adds a unique texture).
• Liquids:
  • 6-8 cups chicken broth (homemade or store-bought, depending on your time).
• Seasonings:
  • 2-3 bay leaves
  • 1 tablespoon Cajun seasoning gives it that Creole kick, blending spices that might include paprika, cayenne, onion powder, and thyme.
  • Salt and pepper to taste
  • Hot sauce for serving, if desired.
• For Serving:
  • Cooked white rice, which absorbs the flavors beautifully.
  • Chopped parsley and green onions add freshness and color to the dish.

With these ingredients ready, the next step is a delightful cooking adventure. Keep reading to learn how to bring it all together! (1)

Steps to Make Gumbo

• Make the Roux:

Start by heating the vegetable oil in a Dutch oven over medium heat. This type of pot is perfect for making gumbo because it distributes heat evenly. Gradually whisk in the flour, ensuring there aren’t any lumps. It takes patience, but stirring constantly for 20-30 minutes is key. You want the roux to become a beautiful dark brown color, almost like chocolate. This deep color brings rich flavors to the dish that can’t be rushed. If it burns, it can ruin everything, so keep an eye on it. The roux not only thickens the gumbo but also gives it that classic taste everyone loves.

• Cook the Vegetables:

Once the roux reaches that lovely dark shade, it’s time to add the diced onion, green and red bell peppers, celery, and minced garlic. Sauté these veggies in the roux for about 5-7 minutes. As they cook, they soften and release their flavors into the roux, creating a tasty base for the soup. The smell will fill the kitchen, making mouths water. It’s a small but vital step that adds depth to the gumbo. Stir often, allowing the veggies to caramelize slightly. You want them to be soft, not mushy, and vibrant in color.

• Add Meats:

In a separate pan, brown the chicken thighs and sausage slices for about 5 minutes. This step adds a nice sear and locks in flavor before adding them to the gumbo. The sausage, especially andouille, contributes a smoky taste that’s signature to this dish. After browning, transfer the meats into the pot with the roux and veggies. Give everything a good stir to combine. This mix of chicken and sausage ensures every bite is packed with taste. It’s the heart of the gumbo, and it’s crucial to let the meats mingle with the roux and veggies.

• Mix in the Broth:

Slowly pour in the chicken broth while continuously stirring the mixture. This technique helps prevent any lumps from forming in the roux. It also allows the flavors to meld together beautifully. Depending on how thick or thin you like your gumbo, you can use anywhere from 6 to 8 cups of broth. Adjusting the amount of broth can create the perfect consistency. Once the broth is in, the gumbo starts to take shape. Bring everything to a gentle boil, watching the colors and aromas blend together.

• Season and Simmer:

After bringing the soup to a boil, it’s time to add the bay leaves, Cajun seasoning, salt, and pepper. These seasonings are what truly define gumbo, so don’t be shy. Once added, reduce the heat and let it simmer for 1-2 hours. This slow cooking allows the flavors to develop and deepen. The longer it simmers, the better it tastes. Stir occasionally, and as the gumbo cooks, it thickens and becomes so inviting. The smell will be irresistible, and you might find yourself sneaking tastes along the way.

• Final Touches:

About 10-15 minutes before you plan to serve, add the sliced okra. This veggie not only boosts the flavor but also helps thicken the soup. With fresh or frozen okra, the gumbo gains a unique texture that makes it stand out. Remember to remove the bay leaves before serving. They add flavor during cooking but aren’t meant to be eaten. Each bite should be filled with warmth and comfort from the delicious mix of ingredients.

• Serve It Up:

Serve the gumbo piping hot over a scoop of cooked white rice. The rice soaks up all the flavorful broth, making each bite a delight. Garnish the serving with chopped green onions and fresh parsley for a pop of color and freshness. This not only looks appealing but adds a nice contrast to the rich flavors of the gumbo. Whether it’s a big family dinner or a cozy meal alone, this dish warms the heart and fills the belly. Enjoying this gumbo brings everyone together. (2)

Tips for Making Great Gumbo

• Roux Color: The darker the roux, the richer the flavor becomes. It can feel tricky to get it just right, especially for beginners, but with a little practice, it becomes second nature. It’s like a cooking rite of passage—each batch teaches something new. When people perfect their roux, they often talk about how rewarding it is to see that deep color develop, knowing the delicious flavors awaiting them.
• Meat Choices: While chicken and sausage are classic choices for gumbo, adventurous cooks might enjoy trying shrimp or crab as well. Each meat brings its own unique flavor to the pot. Mixing things up keeps the dish exciting and can surprise family and friends at the dinner table. It’s a fun way to get creative, and many enjoy experimenting with different combinations to find their favorites.
• Storage: Gumbo is a dish that’s just as comforting the next day. When properly stored in an airtight container, it can stay good in the fridge for three days. For those who love to meal prep, freezing gumbo is a fantastic option for longer storage. Just imagine pulling a container out of the freezer on a cold evening—it’s like a hug in a bowl, ready to warm the soul any day of the week.

Serving Suggestions

Credits: Allrecipes

Gumbo is not just any meal; it’s a full experience that brings people together. When serving this comforting dish, pairing it with a few sides can enhance the enjoyment.

• Cornbread: A slice of warm cornbread is a must-have. Its soft, buttery texture is perfect for soaking up the rich broth of the gumbo. Many love to break off a piece and scoop up the soup, making each bite a bit more delightful. It’s like two southern classics joining forces on the plate.
• Salad: A fresh green salad adds a refreshing crunch, balancing the rich and hearty flavors of the gumbo. The crispness of the lettuce and the zing of a light vinaigrette provide a nice contrast to the warm, savory soup. It’s an easy way to add some color and a healthy touch to the meal.
• Hot Sauce: For those who enjoy a bit of heat, having hot sauce on the side is a great idea. Everyone can customize their spice level, making the meal even more personal. It’s always fun to see who dares to add that extra kick, creating lively conversations around the table.

This gumbo soup brings warmth and comfort, perfect for family gatherings or cozy nights at home. The blend of flavors not only satisfies hunger but also warms the heart, reminding everyone of the joy found in sharing good food and great company.

Conclusion

Making chicken and sausage gumbo soup is not only fun but also deeply rewarding. With the right ingredients and simple steps, anyone can whip up this comforting dish. The rich flavors and hearty texture have a way of making it a family favorite.

So, grab all those ingredients, follow the recipe closely, and dive into a delicious bowl of homemade gumbo. It’s a meal that brings warmth and joy to every gathering, inviting everyone to enjoy and share.

FAQ

What ingredients do I need to make chicken and sausage gumbo soup?

To make a flavorful chicken and sausage gumbo soup, you will need ingredients such as andouille sausage, skinless chicken breasts, or skinless chicken thighs. Fresh okra or frozen okra is also a key ingredient for gumbo with okra. You will also need vegetables like green bell pepper, yellow onion, ribs celery, and cloves garlic to add to the roux mixture. For seasoning, don’t forget the Cajun seasoning, black pepper, kosher salt, and bay leaf. You will also need chicken broth or chicken stock to bring all the flavors together, along with vegetable oil for cooking the vegetables and creating a dark roux.

How do I make the roux for the gumbo soup?

To make the roux for your gumbo soup, heat vegetable oil in a Dutch oven over medium heat. Slowly stir in 1 cup all-purpose flour to form a roux mixture. Keep stirring until it reaches a golden brown color. A dark roux is key to developing a rich flavor, which will be the base for your gumbo soup.

Can I use rotisserie chicken for the gumbo soup?

Yes, you can use rotisserie chicken as a shortcut for this gumbo recipe. It adds a nice, rich flavor without the need to cook the chicken breasts or thighs from scratch. Just shred the rotisserie chicken into bite-sized pieces and add it to the soup pot along with your sausage and vegetables.

How do I make the gumbo soup spicy?

If you like a spicy flavor, add hot sauce to your gumbo soup. You can adjust the amount to your preference, depending on how much heat you like. Additionally, using Cajun seasoning will also add a spicy kick to your gumbo recipe. For even more heat, consider adding some extra black pepper or spicy sausage gumbo.

Can I freeze the chicken and sausage gumbo soup?

Yes, you can freeze chicken and sausage gumbo soup. After cooking, let the soup cool completely before storing it in an airtight container. This will help preserve its flavor and texture. When you’re ready to eat, reheat it on medium-low heat until warmed through.

How do I serve the chicken and sausage gumbo soup?

Serve your gumbo soup over a bed of cooked rice for a classic presentation. White rice is typically used, but you can also serve it with a combination of white and brown rice for added texture. The rice will soak up the gumbo flavor, creating a delicious and satisfying meal.

How long should I cook the chicken and sausage gumbo soup?

Cook your gumbo soup over medium-high heat, stirring occasionally, to let the flavors combine. Once the vegetables are tender and the sausage is cooked through, the soup is ready to enjoy. It’s important to let the soup simmer for at least 30 minutes to allow the gumbo with okra to reach its full flavor profile. If you want to let the flavors develop further, you can cook it longer on medium-low heat.

Can I make the gumbo soup without okra?

If you prefer not to use okra, you can still make a delicious sausage gumbo. Okra adds a unique texture and earthy flavor, but it’s not essential. If you choose to omit it, you can increase the amount of vegetables like bell pepper, celery, and onion to enhance the gumbo flavor.

What type of sausage is best for gumbo?

For the best sausage gumbo, use andouille sausage. This type of sausage has a smoky and spicy flavor that enhances the gumbo. You can use a pound andouille sausage or any other type of smoked sausage if andouille is unavailable. Just be sure to cut it into bite-sized pieces before adding it to the soup pot.

How do I know when the gumbo soup is done?

The gumbo soup is done when the sausage is cooked through, the chicken is tender, and the vegetables are soft. You should also check that the roux has fully incorporated into the broth and that the soup has reached a thick, flavorful consistency. You can taste it for the right balance of spices and adjust the seasoning with kosher salt or black pepper to your liking.

References

1. https://www.allrecipes.com/recipe/141114/cajun-chicken-and-sausage-gumbo/
2. https://wearychef.com/recipe/chicken-sausage-gumbo/

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Mary R. Q.

I’m Mary R. Q. , a seasoned professional chef dedicated to elevating home cooking experiences. Through my expertise in the culinary arts, I provide practical cooking tips and insightful reviews of kitchen utensils on my blog, milkwoodrestaurant.com. As a passionate advocate for transforming everyday meals into extraordinary culinary adventures, I aim to empower home cooks with the knowledge and tools they need to create delicious and memorable dishes. I’m also an author of the book “1,001 Kitchen Tips & Tricks: Helpful Hints for Cooking, Baking, and Cleaning (1,001 Tips & Tricks)” which is sold on Amazon. Join me on a flavorful journey as we explore the art of cooking and the essential tools that make it a joy.