Chicken and Sausage Gumbo

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This authentic chicken and sausage gumbo is a soul-warming dish that captures the deep, complex flavours of Louisiana home cooking. Built upon a dark, milk-chocolate roux and the 'holy trinity' of onions, celery, and green peppers, this recipe delivers a rich and savoury base. The combination of succulent chicken thighs and spicy smoked sausage ensures every spoonful is packed with heart-healthy protein and a gentle heat that develops beautifully during the slow simmering process.

Ideal for a weekend project or as a batch-cook classic, this high-protein stew is even better when made a day in advance to allow the spices to meld. Served over fluffy steamed rice and finished with fresh spring onions and okra, it makes for a substantial, comforting family meal. Whether you are looking for a nutritious dinner or a taste of coastal comfort, this homemade gumbo is a satisfying choice for any keen cook.

Ingredients for Chicken and Sausage Gumbo

1 tablespoon kosher salt plus more
1 כפית פלפל שחור טחון טרי
1 teaspoon paprika
1/2 כפיות פלפל קאיין
1.4kg skinless, boneless chicken thighs
120ml (or more) vegetable oil
450g andouille or other spicy smoked sausage, cut into 1/2" rounds
130 גרם קמח רגיל
2 בצלים בינוניים, קצוצים דק
4 spring onions, thinly sliced (white and pale parts separated from dark)
2 גבעולי סלרי, קצוצים דק
2 green peppers, finely chopped
2 tablespoons chopped garlic
8 cups low-salt chicken broth
2 עלי דפנה
1 כפית טימין טרי קצוץ
475ml 1/2"-thick slices fresh (or frozen, thawed) okra, divided
1 1/2 teaspoons Worcestershire sauce
1 teaspoon hot sauce (preferably Crystal)
1 teaspoon filé powder plus more (optional)
Steamed rice

How to make Chicken and Sausage Gumbo

Combine 1 tablespoon salt and next 3 ingredients in a small bowl; sprinkle all over chicken. Heat 120ml oil in a large heavy pot over medium heat. Working in batches, sear chicken until golden brown, about 5 minutes per side. Transfer to a plate. Add sausage to pot; cook until browned, about 4 minutes per side. Transfer to plate with chicken.

Strain drippings from pot through a fine-mesh sieve into a 2-cup heatproof measuring cup; reserve 240ml drippings, adding more oil if needed to measure 240ml . Wipe pot clean; return drippings to pot.

Heat drippings over medium heat. Whisk in flour. Whisk constantly until roux is the colour of milk chocolate, 15-20 minutes. Reduce heat to low; add onions. Cook, stirring occasionally, until soft, about 10 minutes. Stir in white and pale-green parts of spring onions and next 3 ingredients. Cook, stirring often, until soft, about 10 minutes.

Slowly whisk in broth. Add bay leaves, thyme, and reserved chicken and sausage. Bring to a boil; reduce heat to low and simmer gently, skimming fat from surface and stirring occasionally, about 45 minutes.

Stir in 240ml okra, Worcestershire, and hot sauce. Simmer until chicken is very tender and flavours meld, about 45 minutes. Stir in remaining 240ml okra; simmer until okra is crisp-tender, about 5 minutes. Remove from heat. Season to taste with salt. DO AHEAD: Can be made 2 days ahead. Let cool slightly; chill uncovered until cold. Cover and keep chilled. Rewarm gently before continuing. Add 1 teaspoon filé powder, if using.

Serve gumbo over rice. Garnish with dark-green parts of spring onions. Sprinkle with more filé powder, if desired.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.