Cooking Chicken and Sausage Gumbo for 50? Start with 5 pounds of chicken (thighs or drumsticks) and 4 pounds of smoked sausage. You’ll need 2.5 gallons of chicken stock, 3 cups each of flour and oil for the roux. Dice 5 onions, 5 bell peppers, and 5 celery stalks (the “holy trinity”). Add garlic, Cajun seasoning, and bay leaves for flavor. Simmer until thick and rich, stirring often. Serve over 12 pounds of cooked rice. This hearty dish is perfect for feeding a crowd. Want step-by-step instructions and cooking tips? Keep reading for the full recipe! (1)
Key Takeaway
- Gumbo is perfect for serving large groups.
- Preparing ingredients in advance makes cooking easier.
- Serve with rice for a complete meal.
Ingredients for Chicken and Sausage Gumbo
- Fully cooked frozen chicken strips: 4 pounds 11 ounces
- Frozen andouille sausage: 1 pound 9 ounces
- Dry parboiled long grain brown rice: 7 pounds
- Water: 3 gallons 2 quarts
- Vegetable oil: 3½ cups
- All-purpose flour: 1 quart 1 cup
- Fresh yellow onions: 5 pounds 6 ounces
- Fresh red bell peppers: 5 pounds 3 ounces
- Fresh celery: 4 pounds 2 ounces
- Canned kidney beans: 3 quarts + ½ cup
- Minced garlic: 1 cup
- Ground cumin: ½ cup
- Dried oregano: ½ cup
- Dried thyme: ½ cup
- Diced green onions: 2 cups (for
Step-by-Step Instructions
1. Prepping Ingredients
Everything starts with the prep. The frozen chicken strips and sausage should be thawed ahead of time if possible (makes life easier). The rice, oil, and flour? Measure those out. The fresh veggies—onions, bell peppers, celery—need a good wash and chop. Kidney beans? Open the cans, drain them if they’re swimming in liquid. Garlic and spices? Have them ready to go. (2)
- Chopping the Veggies:
- Dice the onions.
- Chop the bell peppers.
- Slice the celery into small pieces.
2. Making the Roux
The roux is where the magic begins. Heat the oil in a big pot over medium. Once it’s hot, toss in the flour and start stirring. Nonstop. This is serious business—burn it, and you’re starting over. The goal is a deep brown color, like chocolate. It’ll take 20–30 minutes, so patience is key.
3. Cooking the Veggies
When the roux’s ready, in go the onions, bell peppers, and celery. Stir them around, letting them soften and soak up all that flavor. This takes about 10–15 minutes. Then, toss in the garlic for a quick minute—just long enough to make the kitchen smell incredible.
4. Adding Spices and Liquid
Time to spice it up. Cumin, oregano, thyme—sprinkle them in and stir. Then, pour in the water slowly. It’ll bubble and steam, so be careful. Stir it all together and bring it to a boil.
5. Adding Meats and Beans
Once it’s boiling, add the chicken strips and sausage. They’ll heat up as the gumbo simmers. Kidney beans go in now too. Stir everything together, then lower the heat and let it simmer. Give it at least 30 minutes, stirring now and then. This is when the flavors really come together.
6. Cooking the Rice
While the gumbo does its thing, cook the rice. Boil water in a separate pot, add the rice, and cook it until tender (just follow the package instructions). Fluff it with a fork when it’s done, then set it aside.
7. Serving the Gumbo
When the gumbo’s ready, it’s time to eat. Scoop some rice into a bowl, ladle the gumbo over it, and top with diced green onions. That little garnish adds a fresh pop of flavor and color.
- Enjoy:
- This dish is hearty, comforting, and perfect for sharing.
- Serve it hot and watch it disappear.
This gumbo is a labor of love, but the rich, bold flavors make it worth every minute. It’s the kind of meal that brings people together, warms the belly, and leaves everyone asking for seconds.
Preparing the Gumbo
Credits: Off the Chain with Joe
Advance Preparation
- Thaw the Meat: The chicken and sausage need time to thaw—about two days in the fridge works best. Keeping them below 41°F is key (food safety, folks). Place them in a container to catch any drips; no one wants raw chicken juice leaking everywhere.
- Preheat the Oven: On cooking day, set the oven to 375°F (or 350°F if it’s a convection oven). Preheating makes sure the rice cooks evenly and sets you up for
- Mix Rice and Water: Grab a big steamtable pan (those 12x20x4-inch ones work great). Add the dry brown rice and about twice as much water. This ratio is the secret to rice that’s tender but not mushy
- Cover and Bake: Cover the pan tightly with foil to trap the steam. Pop it in the preheated oven and let it cook for about 90 minutes. Check on it now and then—if it’s looking dry, just splash in a little more water.
Cooking the Gumbo
- Slice the Sausage: While the rice is baking, slice the andouille sausage into ¼-inch rounds. This size is perfect for even cooking and easy bites.
- Brown the Meat: Heat up a cup of vegetable oil in a big skillet over medium-high. Toss in the sausage and thawed chicken strips. Let them brown on all sides—this step adds serious flavor. Those crispy bits? Gold. Once browned, set the meat aside.
- Make the Roux: In the same skillet, add the rest of the oil and whisk in the flour. Stir like your life depends on it. The goal is a deep brown roux, rich and nutty. It’ll take 20–30 minutes, so don’t rush it. Burn it, and you’re starting over.
- Cook the Veggies: Dice the onions, bell peppers, and celery into small pieces (about ¼ inch). Add them to the roux along with the minced garlic. Stir and cook until the onions turn clear—5 to 7 minutes should do it. The smell? Incredible.
- Combine Everything: Rinse and drain the kidney beans, then add them to the skillet. Sprinkle in the cumin, oregano, and thyme. Slowly pour in enough water to get the consistency you want—thick but not too heavy. Stir it all together.
- Simmer: Add the browned chicken and sausage back into the pot. Lower the heat and let it simmer for about an hour. Stir occasionally to keep it from sticking and to help the flavors meld. By the end, the gumbo should be thick and full of flavor.
Serving
- Portion the Gumbo: Ladle about 1¼ cups of gumbo into bowls.
- Add the Rice: Top each bowl with a scoop of rice—about 1 cup per serving. The rice soaks up all that rich, spicy goodness.
- Garnish: Sprinkle on a couple teaspoons of diced green onions. It’s a small touch, but it adds freshness and color.
This gumbo isn’t just a meal—it’s a whole experience. The smoky sausage, tender chicken, and bold spices come together in a way that feels like a warm hug. It’s the kind of dish that brings people together, whether it’s a family dinner or a big community gathering. And honestly? It’s worth every step. (3)
Conclusion
Making Chicken and Sausage Gumbo for 50 is a delicious way to bring people together. The smoky sausage, tender chicken, and bold spices create a rich, hearty dish that’s perfect for sharing. With a little planning—like prepping veggies and meats ahead—it’s a fun and manageable process. Serve it hot over rice, garnish with fresh herbs, and let everyone enjoy the comforting flavors of this Cajun classic. Gumbo isn’t just a meal; it’s a celebration.
FAQ
What is the Holy Trinity in Cajun cuisine and how do I use it in this Chicken and Sausage Gumbo?
The Cajun Holy Trinity refers to the combination of onion, bell pepper, and celery – the aromatic foundation of many Cajun and Creole dishes. For this Chicken and Sausage Gumbo, you’ll want to dice up equal parts of these three veggies and sauté them in your pot until they’re nice and tender. This will build the flavorful gumbo base before you add the chicken, sausage, and other seasonings.
How do I make the roux for the Chicken and Sausage Gumbo?
To get that signature Cajun gumbo flavor, you’ll need to make a dark roux. Start by heating up some vegetable oil in a cast iron or heavy-bottomed pot. Slowly whisk in an equal amount of all-purpose flour, stirring constantly, until the roux reaches a rich chocolate brown color. This toasted flour-oil mixture is the backbone of the gumbo – just be patient, as it can take 20-30 minutes to reach the perfect shade.
What kind of chicken and sausage should I use?
For this Chicken and Sausage Gumbo, you’ll want to use a combination of chicken breasts or thighs along with andouille sausage. The andouille sausage adds a delicious smoky, spicy kick that pairs so well with the tender chicken. You can brown the sausage first, then brown the chicken in the same pot to get all those savory browned bits on the bottom of the pan.
How long should I simmer the Chicken and Sausage Gumbo?
Once you’ve built the gumbo base with the Holy Trinity, roux, chicken, and sausage, it’s time to let it all simmer together. Plan for at least an hour of simmering time, stirring occasionally, to allow the flavors to meld. You can even let it go for up to 2 hours for an even more developed taste. Just be sure to keep an eye on the consistency, adding more chicken broth if it gets too thick.
How can I serve this Chicken and Sausage Gumbo?
This hearty Chicken and Sausage Gumbo is the ultimate comfort food. Serve it up in big, satisfying bowls over hot cooked rice. Don’t forget the toppings – a sprinkle of chopped green onions, a squeeze of fresh lemon or lime juice, and a dash of filé powder. Crusty French bread or cornbread on the side is also a must. This gumbo is sure to satisfy a hungry crowd!
Referencess
- https://southernhomeandhospitality.com/short-cut-chicken-and-sausage-gumbo/
- https://krollskorner.com/recipes/dinner/chicken-and-sausage-gumbo/
- https://meatified.com/chicken-smoked-sausage-gumbo/
Related Articles
- https://milkwoodrestaurant.com/chicken-and-sausage-gumbo-for-100/
- https://milkwoodrestaurant.com/chicken-sausage-gumbo-with-jar-roux/
- https://milkwoodrestaurant.com/how-long-to-cook-chicken-sausage-links/
Was this helpful?
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.
