Chicken and Sausage Gumbo

Author Notes: Flavorful gumbo with seasoned chicken and sausage, onion, garlic, celery and carrots served over rice and topped with scallions.Vicky | Things I Made Today

Serves: 8-10


  • 1 1/2 cups white rice, dry
  • 2 tablespoons
    1/4 cup olive oil, divided

  • 3 chicken thighs
  • Kosher salt
  • freshly ground black pepper
  • 1 pound andouille sausage, sliced 1/2 inch thick on the diagonal
  • 1/3 cup all-purpose flour
  • 1 large yellow onion, chopped
  • 8 garlic cloves, minced
  • 2 large carrots, chopped
  • 4 celery stalks, chopped
  • 4 cups chicken broth
  • 4 cups water
  • 4 thyme sprigs
  • 1 bay leaf
  • 2 tablespoons Sriracha
  • 4 scallions, chopped
In This Recipe


  1. Cook rice according to package instructions. Set aside.
  2. Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large Dutch oven. Season chicken thighs generously with salt and pepper and add to Dutch oven. Cook for 10-15 minutes, until cooked through. Transfer to plate and set aside. Once cooled, shred with two forks.
  3. Add ¼ cup olive oil to Dutch oven. Add sausage and cook until nicely browned on both sides, about 4-6 minutes. Transfer sausage to plate.
  4. To the oil, whisk in flour to make roux. Keep stirring for about 3-4 minutes, until roux browns and smells nutty. If it seems too dry add a little bit more olive oil.
  5. Stir in onion, garlic, carrots, and celery. Mix to coat and cook until vegetables soften, about 5 minutes. Stir in chicken broth, water, thyme, and bay leaf. Bring to a boil, reduce heat to simmer, and cover for about 1 hour, stirring occasionally. Stir in Sriracha and simmer for an additional 30 minutes.
  6. Remove bay leaf and thyme sprigs. Serve gumbo over rice topped with scallions.

More Great Recipes:
Stew|Soup|American|Chicken|Grains|Green Onion/Scallion|Sausage|Thyme|Vegetable|Chicken Thigh|Carrot|Celery