Chicken & Sausage Gumbo

Gumbo is an undisputed Louisiana staple, right up there with jazz and fluffy beignets. While every household has their own preferred recipe, we've got all the tips & tricks here for an extra-flavorful bowl of this chicken and sausage dish. Our top secret for the most delicious gumbo possible? It's all in the dark roux. 

If this is your first time making this classic dish at home, follow our easy recipe for everything you need to perfect this dish, and a staple roux: 

What is gumbo?
Like all Cajun and Creole cooking, gumbo pulls its flavors and techniques from a diverse combination of African, Native American, French, and Spanish cultures. The name “gumbo," while often thought to have French origins, is actually derived from the West African word for okra, ki-ngombo. Okra, one of many crops that made its way to the American south via the Trans-Atlantic slave trade, was commonly used as a thickener for this earthy stew. Now it’s much more likely to find okra in seafood and Creole variations, and omitted from meat-heavier Cajun ones, like this recipe.

Not to be mistaken for jambalaya or shrimp étouffée, gumbo comes in many forms, but it always absolutely must:
— Be thickened by a dark brown roux.
— Be served over rice (or with potato salad if you’re extra Southern).
— Feature the holy trinity of Southern cooking: onion, celery, and green bell pepper.

How to make the roux:
One thing that all Cajun gumbo connoisseurs can agree on is that it starts with a good roux. Roux is a thickening agent, commonly used in soups and sauces, made of equal parts flour and fat. Cajun gumbo will typically call for oil or lard as the fat while Creole gumbos rely on butter. The flour is toasted in hot oil until it reaches the desired shade of brown. Lighter (or blonde) roux is primarily used for thickening, but for the unmistakably deep flavor you’ll want here, you’ve got to go dark brown. By the time it’s done cooking, the roux should resemble the color of a melted milk chocolate bar.

Tip: Don't walk away once you've started cooking the roux! Once the mixture burns, there’s no going back; starting over will be your only option. Be sure to keep it low and slow, whisking to make sure it cooks evenly. Patience is key here.

Gumbo variations:
The true spirit of Cajun gumbo is using what you have on hand. If you can’t find andouille, grab some kielbasa. Prefer drumsticks or chicken breast? Go for it. If your grandma always topped her gumbo with file powder (another classic thickener and flavoring made from ground sassafras leaves), have at it. Can't do without shrimp in your gumbo? Our classic shrimp and sausage gumbo is a true crowd-pleaser.

How to serve gumbo:
Gumbo is often traditionally served spooned over rice or potato salad, and we chose to top our bowls with our green onions. If you’re looking for side ideas, you can’t go wrong with fried okra, collard greens, cheese grits, or sweet potato tots.

Storage:
If you have any leftovers, we recommend storing them in an airtight container in the fridge for no more than 2-3 days. You can also freeze your gumbo for up to 6 months.

Made this? Let us know how it went in the comments below!