Mardi Gras Chicken Sausage Gumbo (Printer-friendly)
New Orleans-inspired gumbo with tender chicken, smoky halal sausage, and vibrant vegetables in a savory broth. Perfect for celebrations.
# What You’ll Need:
→ Proteins
01 - 1.1 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 10 ounces halal beef or turkey sausage, sliced
→ Vegetables
03 - 1 large onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 garlic cloves, minced
07 - 2 medium tomatoes, diced
→ Roux
08 - 1/2 cup all-purpose flour
09 - 1/4 cup vegetable oil
→ Liquids
10 - 6 cups chicken stock (halal-certified)
→ Seasonings & Aromatics
11 - 2 bay leaves
12 - 1 teaspoon dried thyme
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon cayenne pepper (adjust to taste)
15 - 1 teaspoon kosher salt (plus more to taste)
16 - 1/2 teaspoon freshly ground black pepper
17 - 1/2 teaspoon ground white pepper (optional)
→ Garnish & Serving
18 - 2 tablespoons fresh parsley, chopped
19 - 3–4 spring onions, thinly sliced
20 - Hot cooked rice, for serving
21 - Filé powder (optional, for authentic flavor)
# How to Make It:
01 - In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly, until the mixture achieves a deep chestnut brown color, approximately 10 to 15 minutes. Exercise patience and continuous attention to prevent scorching.
02 - Incorporate the diced onion, green bell pepper, and celery into the prepared roux. Sauté, stirring frequently, until the vegetables soften, about 5 minutes.
03 - Add the minced garlic and cook for 1 minute until aromatic.
04 - Introduce the diced tomatoes, chicken pieces, and sliced sausage to the pot. Stir thoroughly to coat all ingredients with the roux and sautéed vegetables.
05 - Slowly whisk in the chicken stock to prevent lumps. Add the bay leaves, dried thyme, smoked paprika, cayenne pepper, kosher salt, freshly ground black pepper, and ground white pepper (if utilizing).
06 - Bring the gumbo to a gentle boil, then reduce the heat to a simmer. Cook uncovered for 1 hour, stirring periodically. Skim any accumulated fat from the surface.
07 - Taste the gumbo and adjust seasonings as desired. Carefully remove and discard the bay leaves.
08 - Serve the hot gumbo over cooked rice. Garnish with chopped fresh parsley and thinly sliced spring onions. Optionally, sprinkle with filé powder for an authentic touch.
# Expert Tips:
01 -
- You'll adore how this gumbo manages to be both deeply comforting and incredibly exciting, a true taste of New Orleans festivity.
- It's a recipe that fills your home with the most incredible aromas, guaranteeing smiles and full bellies every time.
02 -
- The roux is truly the heart of your gumbo; patience and constant stirring are non-negotiable for that perfect color and flavor.
- Gradually adding the stock while stirring vigorously is key to a smooth, lump-free broth, a lesson I learned after one lumpy catastrophe!
03 -
- For an even richer roux, try using a cast-iron Dutch oven; it distributes heat beautifully and helps achieve that deep color evenly.
- If you have time, make your gumbo a day ahead; the flavors deepen and meld even more wonderfully after a night in the fridge.