Chicken sausage gumbo with jar roux is a quick and delicious take on a Louisiana favorite. Using jar roux saves time while still delivering that deep, smoky flavor gumbo is known for. Start by browning chicken sausage for extra flavor, then toss in the “holy trinity” of onions, celery, and bell peppers. Add your jar roux, broth, and spices, and let it simmer into a rich, hearty stew. (1)Serve over rice, and you’ve got a comforting meal ready to enjoy. Want the full step-by-step recipe? Keep reading!
Key Takeaway
- Using jar roux saves time while keeping rich flavors.
- Browning sausage adds extra taste to the dish.
- Serve it over rice for a complete meal.
Ingredients for Chicken Sausage Gumbo
Here’s what you’ll need to whip up a hearty pot of chicken sausage gumbo:
- Proteins:
Start with 1 pound of andouille sausage, sliced into rounds, and 1 pound of chicken thighs or breasts, cut into bite-sized pieces. The sausage adds smoky flavor, while the chicken keeps it hearty. - Veggies:
The “holy trinity” of gumbo—1 large onion, 1 green bell pepper, and 3 ribs of celery, all diced. Add 4 cloves of garlic, minced, for that extra kick. - Liquids:
You’ll need 32 ounces of chicken stock to build the base. Add water if you want it thinner—it’s easy to adjust as you go. - Roux:
A 16-ounce jar of roux (dark or light, your choice) makes things simple while still delivering that deep, rich flavor. - Seasonings:
Sprinkle in 2 teaspoons of Cajun seasoning (or more if you like it bold), plus salt and black pepper to taste. Toss in 2 bay leaves for that classic gumbo aroma. Optional extras like Worcestershire sauce or hot sauce can take it up a notch. - Extras:
Serve it over warm cooked rice, and don’t forget a sprinkle of fresh parsley or green onions for garnish.
These ingredients come together to create a flavorful, comforting dish that’s perfect for sharing. (2)
Step-by-Step Instructions
1. Prep the Ingredients
Getting everything ready upfront makes the cooking smoother.
- Slice the Sausage: Cut the andouille into even rounds so it cooks evenly and blends well with the gumbo.
- Cut the Chicken: Dice the chicken thighs or breasts into bite-sized pieces. Smaller pieces cook faster and are easier to eat.
- Chop the Veggies: Dice the onion, bell pepper, and celery into small bits, and mince the garlic. These are the flavor foundation of gumbo, so don’t skip this step.
2. Sauté the Vegetables
Grab a big pot or Dutch oven and heat a splash of oil over medium heat.
- Add the Veggies: Toss in the onion, bell pepper, celery, and garlic. Stir them around.
- Cook Until Soft: Let them cook for about 5-7 minutes, stirring often. You’ll know they’re ready when they’re soft and smell amazing. This step sets the stage for all the layers of flavor.
3. Brown the Meats
Next, it’s time to get some color on the meats.
- Cook the Sausage: Add the sliced sausage to the pot and let it brown for about 5 minutes. The oils and spices from the sausage will flavor everything.
- Add the Chicken: Once the sausage is browned, toss in the chicken pieces. Season lightly with salt and pepper, and cook until they’re no longer pink—about 5-7 minutes.
4. Stir in the Roux
Here’s where the magic happens.
- Add the Jarred Roux: Pour in the jar of roux and stir it into the meats and veggies. It’ll thicken things up and add that rich, deep flavor gumbo is known for.
- Add the Stock: Slowly stir in the chicken stock, making sure the roux dissolves completely. If it’s too thick for your liking, add a bit of water to thin it out.
5. Season and Simmer
Time to bring it all together.
- Season It Up: Sprinkle in the Cajun seasoning and toss in the bay leaves. Taste as you go and adjust with salt, pepper, or even a splash of Worcestershire sauce if you like.
- Let It Simmer: Bring the pot to a gentle boil, then lower the heat and let it simmer for 30-45 minutes. Stir occasionally so nothing sticks to the bottom.
6. Final Touches
Almost there—just a few finishing steps.
- Taste and Adjust: Give it one last taste and tweak the seasoning if needed. This is your chance to make it just right.
- Remove Bay Leaves: Don’t forget to fish out the bay leaves before serving—they’ve done their job.
7. Serve and Enjoy
Time to dig in!
- Serve Over Rice: Ladle the gumbo over warm, cooked rice in bowls. The rice soaks up all that flavorful broth.
- Garnish: Sprinkle with fresh parsley or green onions for a pop of color and freshness. If you like heat, keep some hot sauce on the table.
This gumbo is all about bold flavors and hearty ingredients, perfect for sharing with family or friends. It’s comforting, satisfying, and worth every step. (3)
Instructions for Making Gumbo
Credits: Munchies
1. Brown the Sausage
- Heat the Pot: Start by warming up a large pot or Dutch oven over medium-high heat. You want it nice and hot before adding anything.
- Slice and Add Sausage: Slice the andouille sausage into rounds, then toss them into the pot.
- Cook Until Browned: Let the sausage cook for about 5 to 7 minutes. It should get browned and a little crispy around the edges. This step is key—those browned bits add so much flavor.
- Set Aside: Scoop the sausage out and set it aside on a plate. Don’t worry, it’ll go back in later.
2. Sauté the Vegetables
- Check the Pot: Look at the pot—if the sausage didn’t leave enough fat behind, add a tablespoon of oil.
- Chop the Veggies: Dice up one onion, one green bell pepper, and three ribs of celery. Mince four cloves of garlic. These are the “holy trinity” of gumbo, so take your time.
- Cook the Veggies: Add the diced veggies to the pot and stir them around. Let them cook for 5 to 7 minutes until they’re soft and the onions turn translucent. The smell at this point? Incredible.
3. Add the Jar Roux
- Stir in the Roux: Grab your jar of roux (dark or light, your call) and stir it into the softened vegetables.
- Cook Together: Let the roux and veggies cook together for about a minute. This step deepens the flavor and makes sure everything is well blended.
4. Add the Liquids
- Pour in Stock: Slowly pour in 32 ounces of chicken stock while stirring constantly. This helps the roux dissolve smoothly.
- Adjust Thickness: If it’s too thick for your taste, add a little water until it’s just right. Gumbo should be hearty but not overly heavy.
5. Add Chicken and Seasonings
- Return the Sausage: Toss the browned sausage back into the pot. Add your chicken, cut into bite-sized pieces, so it cooks evenly.
- Season It Up: Sprinkle in 2 teaspoons of Cajun seasoning, toss in 2 bay leaves, and season with salt and black pepper. If you’re feeling fancy, a splash of Worcestershire sauce adds a nice touch.
- Mix Well: Stir everything together so the flavors start to meld.
6. Simmer
- Bring to a Boil: Turn up the heat and bring the gumbo to a gentle boil. This helps the chicken cook through.
- Lower the Heat: Once it’s boiling, drop the heat to low and let it simmer uncovered for 45 minutes to an hour.
- Stir Occasionally: Give it a stir now and then to keep it from sticking to the bottom. The longer it simmers, the better it tastes.
7. Final Touches
- Taste and Adjust: After simmering, give it a taste. Add more salt, pepper, or Cajun seasoning if needed. This is your chance to make it perfect.
- Remove the Bay Leaves: Don’t forget to fish out the bay leaves—they’ve done their job.
8. Serve and Enjoy
- Serve Over Rice: Ladle the gumbo over warm, cooked rice in bowls. The rice soaks up all that flavorful broth.
- Add Garnish: Sprinkle with fresh parsley or chopped green onions for a pop of color and freshness.
- Optional Heat: Keep some hot sauce on the table for anyone who likes extra spice.
This gumbo is all about layers of flavor—smoky sausage, tender chicken, rich roux, and bold Cajun spices. It’s the kind of meal that warms you up and brings people together. Perfect for sharing with family or friends!
Conclusion
Chicken sausage gumbo with jar roux is a fast, flavorful way to enjoy a classic dish. Browning the sausage adds richness, while sautéed veggies build a tasty base. Serve it over rice for a hearty, comforting meal that’s perfect for sharing. It’s an easy way to bring the bold flavors of gumbo to your table without spending hours cooking. A warm bowl of this is all about simple, good food and great company.
FAQ
How do I make the roux for this Chicken Sausage Gumbo using a jarred roux?
Using a pre-made jarred roux can be a great time-saver when making Chicken Sausage Gumbo. Simply heat up the desired amount of the jarred roux in a cast iron pot or Dutch oven with some avocado or canola oil. Cook the roux over medium heat, stirring constantly, until it reaches a rich chocolate brown color. This should take 15-20 minutes. The jarred roux will provide the deep, nutty flavor you want without the effort of making it from scratch.
When should I add the chicken and sausage to the Gumbo?
To build the best Chicken Sausage Gumbo flavor, you’ll want to add the chicken and sausage at different stages. Start by browning the andouille sausage in the pot first, then remove it and set it aside. Next, add the chicken pieces and cook them until they’re just shy of fully cooked. This will allow the chicken to finish cooking later in the gumbo without drying out. Finally, add the cooked sausage back in and let everything simmer together.
What other ingredients go into this Chicken Sausage Gumbo?
In addition to the chicken and sausage, you’ll want to build a flavorful gumbo base with the Cajun holy trinity – chopped onion, bell pepper, and celery. Sauté these aromatic veggies in the pot until they’re soft, then add minced garlic, Cajun seasoning, cayenne, and black pepper. Pour in chicken broth or stock and let the gumbo simmer. For extra thickness and texture, you can also stir in some okra towards the end.
How long should I cook the Chicken Sausage Gumbo?
This Chicken Sausage Gumbo is all about low and slow cooking to let the flavors meld. Once you’ve added all the ingredients to the pot, bring it to a boil, then reduce the heat and let it simmer uncovered for 1-2 hours. Stir the gumbo occasionally, and add more chicken broth if it gets too thick. The long cooking time allows the roux to fully develop and the chicken and sausage to become incredibly tender and flavorful.
Can I make this Chicken Sausage Gumbo ahead of time?
Absolutely! In fact, Chicken Sausage Gumbo is one of those dishes that actually improves in flavor the longer it sits. Feel free to make a big batch and store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the gumbo for up to 3 months. When ready to serve, simply reheat it on the stovetop or in the microwave, and garnish with chopped green onions or parsley.
Referencess
- https://krollskorner.com/recipes/dinner/chicken-and-sausage-gumbo/
- https://southernhomeandhospitality.com/short-cut-chicken-and-sausage-gumbo/
- https://www.dandydon.com/recipe/chicken-and-sausage-gumbo/
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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.
