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A hot, steaming bowl of gumbo recipe filled with shrimp, sausage, and okra

Elevated Chicken and Sausage Gumbo with Secret Ingredient

This rich and flavorful gumbo features tender chicken and smoky sausage, thickened with a dark roux and enhanced by a secret ingredient: canned diced tomatoes. Perfect for a comforting meal, served over fluffy white rice.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 6 people
Calories 550 kcal

Equipment

  • large, heavy-bottomed pot
  • Dutch oven

Ingredients
  

Main Ingredients

  • 1 cup all-purpose flour
  • 1 cup vegetable oil or other neutral oil
  • 2 large yellow onions chopped
  • 2 green bell peppers chopped
  • 4 celery stalks chopped
  • 4 garlic cloves minced
  • 1.5 lbs chicken thighs boneless, skinless, cut into 1-inch pieces
  • 1 lb smoked sausage (andouille or kielbasa), sliced
  • 6 cups chicken broth
  • 1 can diced tomatoes (14.5 ounce), undrained
  • 2 bay leaves
  • 1 tsp dried thyme
  • 0.5 tsp cayenne pepper or to taste
  • Salt and freshly ground black pepper to taste

For Serving & Garnish

  • Cooked white rice for serving
  • Fresh parsley or green onions chopped, for garnish

Instructions
 

Make the Roux

  • In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, for 20-30 minutes until it reaches a rich, dark chocolate color.

Sauté Aromatics

  • Immediately add the chopped onions, bell peppers, and celery to the hot roux and cook for 8-10 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

Add Proteins and Seasonings

  • Add the chicken pieces and sliced sausage to the pot, stir to coat in the roux, and cook for about 5 minutes to brown slightly. Stir in the dried thyme, cayenne pepper, salt, and black pepper.

Introduce the Secret Ingredient

  • Pour in the chicken broth and the undrained can of diced tomatoes, stirring well and scraping up any browned bits from the bottom. Add the bay leaves to the pot.

Simmer and Develop Flavor

  • Bring the gumbo to a gentle boil, then reduce heat to low, cover, and simmer for 1 to 2 hours, stirring occasionally for deeper flavor development.

Adjust and Serve

  • Remove the bay leaves, taste, and adjust seasonings as needed; add more broth if the gumbo is too thick.

Garnish and Enjoy

  • Ladle the hot gumbo over cooked white rice and garnish with fresh parsley or green onions before serving.

Notes

Patience is key for a perfect roux; do not rush this step to avoid burning. For a spicier gumbo, increase the amount of cayenne pepper or add a dash of hot sauce at the end. The diced tomatoes add a subtle tang and depth that elevates the traditional gumbo flavor.