East Texas Chicken
Sausage Gumbo

This East Texas-style chicken and sausage gumbo delivers deep, savory flavor using a jarred roux. Serve over rice with a classic scoop of potato salad.

Ingredients

• 1 lb andouille sausage
• 1 lb boneless skinless chicken thighs
• 1 tbsp oil or beef tallow
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp Cajun seasoning
• 1 onion
• 1 bell pepper
• 3 stalks celery
• 5 tbsp jarred dark roux
• 1 tbsp minced garlic
• 24 oz chicken bone broth
• 24 oz water
• 2 bay leaves
• optional green onions
• to serve white rice
• optional potato salad
• to taste gumbo filé

Instructions

1. 1Slice the Andouille Sausage

   

   Place your andouille sausage on a wooden cutting board and slice it into even rounds using a sharp kitchen knife.

   Tip: Cut the slices to a uniform thickness so they brown evenly in the pot.
2. 2Brown the andouille sausage

   

   Add a little oil or beef tallow to a pot over medium heat. Add the sliced andouille sausage and cook until nicely browned and crispy. Once cooked, remove the sausage from the pot and set it aside.

   Tip: Browning the sausage first builds a deeply flavorful base for the gumbo in the bottom of the pot.
3. 3Brown the chicken thighs

   

   In the same pot, add the boneless skinless chicken thighs. Season them generously with onion powder, garlic powder, and Cajun seasoning. Brown the chicken pieces on both sides, then remove them and set them aside with the sausage.

   Tip: You dont need to cook the chicken all the way through at this stage; just get a good sear on the outside.
4. 4Sauté the holy trinity

   

   Toss your diced onion, bell pepper, and celery—the holy trinity—into the same pot. As the vegetables cook down, use a spoon to scrape the bottom of the pot, releasing all those flavorful browned bits left behind by the meat.

   Tip: The moisture from the vegetables will help deglaze the pot and lift off the tasty fond.
5. 5Add the roux and garlic

   

   Stir a few tablespoons of jarred dark roux into the softened vegetables. Let the mixture cook together for a few minutes to incorporate, then stir in your desired amount of minced garlic.

   Tip: Using a high-quality jarred roux is a great time-saver, especially on hot days when you dont want to stand over the stove.
6. 6Pour in the broth

   

   Pour 24 ounces of chicken bone broth and 24 ounces of water into the pot with the roux and vegetable mixture. Stir well to combine everything into a smooth, rich liquid.

   Tip: Bone broth adds extra richness and depth to the gumbo compared to standard chicken stock or water alone.
7. 7Return meat and simmer

   

   Add your browned andouille sausage and cooked chicken back into the simmering broth. Toss in a couple of bay leaves, cover the pot, and let it gently simmer for a few hours until the flavors meld and the meat is tender.

   Tip: Letting the meat simmer in the liquid helps infuse the entire broth with deep savory flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions