We are FINALLY beginning to experience fall like temperatures here in Charlotte which means it’s officially all things warm and cozy. This chicken and sausage gumbo is just the kind of dish I want to curl up with all season long. Its’ hearty and comforting with just enough spice to wake your taste buds up.
Unlike many of the recipes I post on here, this dish requires a bit more time and effort to assemble. Trust me when I say it will be well worth it in the end. Plus the recipe makes a healthy portion giving you plenty of leftovers for the week or to freeze and bring out at a later time. Personally, I think the leftovers are even better as the flavors have time to blossom together.
This gumbo is the perfect thing to make on the weekends as you have more time to spend in the kitchen. Pour yourself a glass of wine, turn on some music and get started chopping some veggies and making your roux. While everything is simmering you will have plenty of time to sit with loved ones or do things around the house. The aroma from the kitchen will add to the coziness of the afternoon. These are the fall and winter meals I love to make for my family.
A mixture of chicken, andoulle sausage, and veggies cook in a thick and creamy broth to bring this gumbo together.I used white rice flour for the roux in order to make this dish gluten-free. Serve with rice for the classic gumbo accompaniment.
- 2 lbs boneless, skinless chicken thighs
- 1½ - 2lbs Andouille Sausage, sliced into half moons
- 6 tablespoons olive oil
- 1 cup diced onions
- 1 cup celery, finely chopped
- 1 green pepper, finely chopped
- ½ tablespoon garlic, minced
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 6 tablespoons white rice flour
- 64 oz. low sodium chicken stock
- thinly sliced green onions to garnish
- Rice for serving
- In a large Dutch oven, or cast iron skillet, heat the oil over medium-high heat until simmering hot. Scatter in the flour and stir quickly and thoroughly, combining the oil and flour into a thick, smooth roux. Continue cooking, stirring often, as the roux turns into a rich, deep brown about 20-30 minutes.Adjust the heat as needed to keep the roux from bubbling up or burning.
- Add in the onions, celery, and bell pepper to the pot and stir well, heating them up and coating them with the roux, about 2-3 minutes. Add in the garlic, thyme, salt, pepper, paprika and cayenne pepper, Stir well and continue to cook a few minutes more. If using a cast iron skillet transfer the roux to a large stockpot.
- Add the chicken stock, stir, and bring to a boil, stirring often to dissolve the roux into the stock. When everything is boiling, add the chicken thighs. Once the stock returns to a boil, reduce the heat and let the mixture simmer and cook, until the chicken is cooked through and tender, 45 minutes-1 hour.
- Meanwhile chop the andouille into bite-sized pieces by halving each link lengthwise, and then cutting it crosswise into half moon slices.
- Remove the chicken from the pot and set out on a platter to cool. Once cool enough to touch, tear the meat apart and chop into small pieces. Return the chicken to the pot along with the andouille sausage. Give the pot a big stir. Continue to cook, allowing the sausage to season the gumbo, and everything has come together in a slightly thickened stew, at least 30 minutes but longer if needed.
- Remove the pot from the heat. Serve the gumbo in bowls over rice, or with rice on the side and garnish with thinly sliced green onions.