Recently I had a conversation with friends about holiday traditions. I have fond childhood memories of candlelit Christmas Eve church services, playing card games on Christmas day, and eating my Dad’s gumbo the day after Christmas. I know what you might be thinking. Gumbo? in Iowa? Despite having zero ties to the south – he’s lived in Iowa for decades and hails from Ohio – my Dad’s been making gumbo all my life. What can I say, it’s his thing! While I don’t know what fun holiday traditions the future holds for our little family, I love that it could now include my own version of homemade gumbo – the Smoked Sausage and Chicken Gumbo I made for a recent family gumbo cook-off — and WON!
Smoked Andouille sausage and tender shredded chicken combine in a full-flavored, Cajun spiced broth that becomes thick and glossy after simmering low and slow for over an hour. Scooped over fluffy white rice, no matter where you live you’ll feel like you’re in the French Quarter at a restaurant older than you are while enjoying a big bowl of this perfectly spicy gumbo. Ice cold Abita on the side, naturally, if only in your imagination. That said, I based this recipe on the gumbos I’ve enjoyed on my travels down south to New Orleans, Charleston, and Savannah, where I ordered gumbo nearly as often as I ordered Shrimp and Grits. What can I say, a good gumbo speaks to my soul. Whether you’re a seasoned gumbo eater, or new to the dish, promise me you’ll try this easy Smoked Sausage and Chicken Gumbo. Rich, hearty, and warming, it’ll keep you cozy on the coldest of winter nights.
Start by browning Andouille sausage in vegetable oil in a Dutch oven or large soup pot over medium-high heat. Andouille sausage is a smoked sausage that’s spicy. That said, feel free to go with kielbasa if you want a more mild gumbo. Slice then sear the andouille sausage until golden-brown and sizzling. Scoop the sausage onto a plate then set aside.
Next season bone-in, skin-on chicken thighs with Cajun or Creole seasoning on both sides. Place the thighs into the Dutch oven skin-side down then sear for 3-4 minute a side. They don’t have to be cooked through at this point.
Transfer the seared chicken thighs to the same plate as the sausage then set aside.
Now it’s time to make the roux, which will thicken and flavor the gumbo. First take the Dutch oven off the heat to cool for a couple minutes. The roux is made from oil and flour and since the Dutch oven retains heat very well, we don’t want it to burn the roux. After a couple minutes, return the Dutch oven to the burner over medium-low heat then add oil and sprinkle in gluten-free flour (or AP flour if not GF). Whisk constantly for the next 10-15 minutes until the roux has turned the color of caramel.
Next add green bell pepper, celery, and shallot or onion that’s been chopped then saute until the vegetables are crisp-tender, 5 minutes. I like using a wooden spoon with a flat edge to make sure the roux isn’t sticking to the bottom of the Dutch oven.
Finally, add tomato paste and minced garlic cloves then saute for 1 more minute. I always keep extra tomato paste frozen in 2 Tablespoon segments in a plastic baggie. So easy to snap off a segment then throw it in the pot!
Next add a couple big glugs of low sodium chicken broth then start scraping the bottom of the Dutch oven to loosen any bits. Just keep adding glugs and scraping.
Add the remaining chicken broth plus bay leaves and a few spices including more Cajun seasoning, smoked paprika, and cayenne pepper. Add the sausage and chicken back into the Dutch oven, turn the heat up to high to bring the gumbo to a boil, then turn the heat back down to medium and simmer uncovered for 1-1/2 hours, occasionally skimming off any fat that raises to the top.
At this point your gumbo should be thick, rich, and luxurious. DROOL! Remove and discard the bay leaves then take the chicken thighs out and discard the bones and skin. Shred the meat then add it back into the gumbo and stir to combine.
Scoop the gumbo over cooked white rice then devour!
Between the smoky Andouille sausage, buttery shredded chicken, and warming Cajun spices, this gumbo is packed to the max with flavor. Such a winner – enjoy!
More Gluten Free Comfort Food Recipes
Gluten Free Lasagna One Pot Gnocchi Chicken Pot Pie One Pot Chicken and Rice Homestyle Chicken and Noodles Creamy Mushroom Parmesan Pasta Stove Top Beef Stew Skillet Shepherd’s Pie
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