Description
A bold, smoky Southern classic featuring tender chicken, smoked sausage, vegetables, and a rich, seasoned broth, perfect for a comforting and hearty meal.
Ingredients
Meats and Proteins
- 1 lb smoked sausage, sliced
- 2 cups cooked chicken, shredded
Vegetables
- 1 onion, diced
- 1 bell pepper, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
Liquids
- 6 cups chicken broth
Roux
- ¼ cup oil
- ¼ cup flour
Spices and Seasonings
- 1 tsp paprika
- 1 tsp thyme
- ½ tsp cayenne pepper (optional)
- Salt and pepper to taste
Serving
- Cooked rice for serving
Instructions
- Make the Roux: Heat the oil in a large pot over medium heat. Whisk in the flour continuously until the mixture turns a dark brown color, forming a flavorful roux that will thicken and add depth to the gumbo.
- Sauté Vegetables: Add the diced onion, bell pepper, and chopped celery to the roux. Cook until the vegetables soften and become fragrant, about 5-7 minutes.
- Add Garlic and Spices: Stir in the minced garlic, paprika, thyme, and optional cayenne pepper. Cook for another minute to release the spices’ aromas.
- Combine Broth and Meats: Gradually stir in the chicken broth, ensuring the roux dissolves smoothly. Add the sliced smoked sausage and shredded chicken to the pot.
- Simmer: Bring the gumbo to a gentle boil, then reduce the heat and let it simmer uncovered for 30 to 40 minutes to allow flavors to develop fully.
- Season and Serve: Taste the gumbo and adjust salt and pepper accordingly. Serve hot over cooked rice for a classic Southern presentation.
Notes
- The darker the roux, the deeper and more complex the gumbo’s flavor; be careful not to burn it.
- You can substitute smoked sausage with andouille sausage for a spicier gumbo.
- For thicker gumbo, simmer uncovered longer to reduce the broth.
- Leftovers taste even better the next day as flavors continue to meld.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
