Louisiana US · Soups & stews

Louisiana chicken and sausage gumbo

Name: Louisiana chicken and sausage gumbo
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Yield: 8 servings
Cuisine: Louisiana US
Ingredients: 2 pounds bone-in skin-on chicken thighs; 1 1/2 teaspoons kosher salt, divided; 1 teaspoon black pepper, divided; 1 tablespoon neutral oil; 12 ounces andouille sausage, sliced 1/3 inch thick; 3/4 cup neutral oil; 3/4 cup all-purpose flour; 1 large yellow onion, diced; 1 green bell pepper, diced; 3 celery ribs, diced; 5 garlic cloves, finely chopped; 2 teaspoons smoked paprika; 1 teaspoon dried thyme; 1/2 teaspoon cayenne, or less to taste; 2 bay leaves; 8 cups warm low-sodium chicken stock; 1 tablespoon Worcestershire sauce; 1 teaspoon filé powder, plus more at the table; 4 scallions, thinly sliced; Cooked white rice and hot sauce, for serving

Chicken thighs and smoky andouille in a dark, nutty roux broth with onion, celery, bell pepper, and a restrained slow-building heat.

About 2 hr 10 minTotal

About 2 hr 10 minActive

$$Cost

AdvancedDifficulty

Makes 8 servings

Equipment

Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Best value covered pot
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43
View at Amazon
Another workable path: Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
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How we chose
Research-backed · reviewed Aug 2026
We matched capacity, lid fit, oven rating, heat retention, maneuverability, care, stable model identity, and usefulness outside bread baking. Kwilt has not baked with this pot.
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43: The six-quart capacity, heavy cast-iron body, and fitted lid create the enclosed high-heat environment used by these bread methods while remaining useful beyond baking. Trade-off: At more than thirteen pounds it is demanding to move when hot, and the enamel needs gentler utensils and hand washing.
Another workable path: Bake on a preheated heavy sheet pan under an inverted oven-safe metal bowl, keeping face and hands clear when removing the hot cover.
Sources
Lodge six-quart Essential Enamel specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 8 servings

2 pounds bone-in skin-on chicken thighs
1 1/2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
1 tablespoon neutral oil
12 ounces andouille sausage, sliced 1/3 inch thick
3/4 cup neutral oil
3/4 cup all-purpose flour
1 large yellow onion, diced
1 green bell pepper, diced
3 celery ribs, diced
5 garlic cloves, finely chopped
2 teaspoons smoked paprika
1 teaspoon dried thyme
1/2 teaspoon cayenne, or less to taste
2 bay leaves
8 cups warm low-sodium chicken stock
1 tablespoon Worcestershire sauce
1 teaspoon filé powder, plus more at the table
4 scallions, thinly sliced
Cooked white rice and hot sauce, for serving

Instructions

Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a over medium-high. Brown chicken skin-side down 6 minutes and on the second side 3 minutes; transfer. Brown sausage 3 minutes and transfer separately.
Wipe out any scorched bits. Add 3/4 cup oil and flour and cook over medium to medium-low, stirring continuously with a flat wooden spoon for 25 to 40 minutes, until the roux is evenly the color of milk chocolate. If black flecks appear or it smells burned, safely discard and restart.
Immediately stir onion, bell pepper, and celery into the hot roux and cook 6 minutes. Add garlic, paprika, thyme, cayenne, bay leaves, remaining salt, and remaining pepper for 1 minute. Slowly whisk in warm stock until smooth.
Return chicken and add Worcestershire. Simmer partially covered 35 minutes. Transfer chicken, discard skin and bones, shred the meat, and return it with sausage. Simmer uncovered 20 minutes until cohesive but still brothy.
Remove from heat, discard bay leaves, and stir in filé powder without returning to a boil. Adjust salt and cayenne. Serve over a modest scoop of rice with scallions, hot sauce, and extra filé at the table.

LouisianaGulf South · United States

From the table

About this recipe

Chicken-and-smoked-sausage gumbo is one enduring Louisiana form, especially in Cajun cooking, built here on a patient dark roux, the trinity, stock, and off-heat filé.

Gumbo is Louisiana history expressed as a method rather than one fixed formula. African, Native American, French, Spanish, Caribbean, German, and other communities shaped the dish; roux, okra, and filé remain distinct thickening traditions rather than mandatory additions to every pot. This Kwilt version follows the reviewed household adaptation: Keep this chicken-and-andouille gumbo brothy, build its flavor through a patient milk-chocolate roux and the trinity, and stir filé in only after the pot leaves the heat.

Sources

Dinner does not stop at the recipe