Taelor's Chicken & Sausage Gumbo Recipe

Taelor’s Chicken & Sausage Gumbo

My favorite gumbo recipe ft. Roux Bootcamp 101 for foolproof success

prep time: 45 min

cook time: 3 hrs

Bowl of dark roux chicken and andouille sausage gumbo over white rice - Hungry Mockingbird

Alright, Gumbo Roux Bootcamp 101. And I’m not adding disclaimers to placate anyone who wants to argue that this isn’t how their momma does it.

Why I don’t brown meat in the same pan: I know a lot of people swear by browning their meat in the same pan and scraping the fond while making a gumbo roux, but I’m here to convince you not to do that. The amount of heat you need to get a deep, proper roux color will burn the absolute crap out of any leftover bits in the pan. Instead, sear your chicken and sausage in a separate pan. Then when it’s time, start your roux in a clean, heavy bottomed pot. Don’t worry, you can scrape the fond from the separate pan into the gumbo and still capture the flavor.

Roux technique that actually matters: Use a high heat silicone spatula so you can scrape constantly and cleanly. Treat the roux like scrambled eggs — you don’t want any part of it sticking to the pan or sitting still at any point. Do not exceed medium heat, especially if you’re cooking on a gas stove.

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From the Kitchen

Choosing the right pot for roux matters more than you think. Roux is unforgiving, and the wrong pot will set you up to fail before you even start.

Pots you should use: something heavy bottomed that holds heat evenly and predictably. Cast iron and enameled cast iron are ideal. A good quality stainless steel pot with a visibly thick base also works well. These pots heat slowly, don’t spike unpredictably, and give you time to react — exactly what you want when you’re standing over flour and fat for 30 to 45 minutes. If your pot feels heavy for its size, you’re on the right track.

Pots you should not use: thin aluminum or lightweight stainless steel heats too fast and too unevenly — that’s how you end up with burnt specks no matter how much you’re stirring. Nonstick pots are also a no; roux requires sustained heat, and nonstick coatings can scorch or degrade at the temperatures needed for a dark roux. If the pot feels light, flimsy, or like it heats up instantly, save it for boiling pasta. Not gumbo.

Mise en place is non negotiable. Have your trinity fully prepped before you start. Once the roux hits the color you want, things move fast.

When it’s actually done: a lot of people think their roux is done way earlier than it actually is. You want it a shade or two darker than a melted Hershey bar. If you’re color blind… I’m so sorry, but you can also know by smell — it will smell toasty, like really toasty, like toasted nuts. If it smells like burnt popcorn, it’s burnt.

Why This Works:

Proteins seared separately so the roux can go properly dark without burning, the holy trinity cooked in the roux’s residual heat, a long low simmer to thicken, and gumbo filé (ground sassafras) added at the end — which is what makes gumbo taste like gumbo

Bowl of dark roux chicken and andouille sausage gumbo over white rice - Hungry Mockingbird

Taelor’s Chicken & Sausage Gumbo

Ingredients

¾ cup vegetable oil
1 cup all purpose flour
1 large sweet onion diced
5 ribs celery diced
1 large green bell pepper diced
5 garlic cloves minced
1 habanero or jalapeño minced, optional
3 bay leaves
salt and pepper to taste
2 tsp dried thyme
2 tsp dried oregano
3 tsp gumbo filé powder or more to taste
1 tsp cayenne pepper
1 tbsp hot sauce or to taste
8 cups chicken broth
24 oz andouille sausage sliced
2.5 lbs boneless, skinless chicken thighs cubed
cooked white rice for serving
green onions or parsley garnish

Instructions

Brown the chicken and andouille: Heat a large skillet (that is not your gumbo pot). Add a splash of oil and brown the sliced andouille sausage, then remove. Add in the chicken thigh cubes, sprinkle generously with salt and pepper and sear until golden brown on both sides (about 2-3 minutes per side). Set proteins and pan with golden bits aside.
Make the roux: In your heavy bottomed pot, heat to medium low. Add the vegetable oil and gradually whisk in the flour. Stir constantly until the roux reaches a deep, rich color, about a shade or two darker than a melted Hershey bar (refer back to Gumbo Roux Bootcamp 101 above). Be patient and don’t stop stirring to prevent burning. When it reaches the ideal color remove from heat!! (There are a few oven roux recipes that also work decently well. They take longer, but don’t force you to sit over the stove.)
Add the holy trinity: Immediately stir in the diced onion, celery, jalapeño or habanero, and bell pepper. Cook for about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes (you’re using residual heat in the pan to cook this; the stove should still be off, or on the absolute lowest setting if your roux cooled too much). The “holy trinity” — onions, bell peppers, and celery — is the foundation of flavor in many Creole and Cajun dishes.
Build the flavor base: Stir in the thyme, oregano, and cayenne pepper. Return the chicken thighs and andouille sausage to the pot, stirring to combine. Gradually pour in the chicken broth, stirring to combine.
Simmer the gumbo: Add in bay leaves. Turn heat back on and bring to a gentle boil, then reduce the heat to low. Cover and let simmer for at least 1 hour, stirring occasionally. You want the gumbo to thicken.
Season to taste: Add filé and hot sauce, to taste. Then adjust other seasonings if needed. Filé is ground sassafras leaves and it is what (to me) makes gumbo taste like gumbo.
Serve: Ladle the gumbo over bowls of steamed white rice and garnish with fresh parsley or green onions if desired.