Pioneer Woman Chicken And Sausage Gumbo
Gumbo has been a staple of Louisiana cuisine for centuries, combining French roux techniques, West African okra, and Native American filé powder. The Pioneer Woman’s take on chicken and sausage gumbo is straightforward but authentic, using a dark roux as the base, combined with the “holy trinity” of onion, celery, and bell pepper, along with Cajun spices. It’s rich, smoky, and deeply comforting.
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 6
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
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Chicken thighs (1 lb, boneless, skinless, cut into chunks)
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Smoked sausage (12 oz, sliced into rounds)
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Vegetable oil (½ cup)
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All-purpose flour (½ cup)
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Onion (1 large, chopped)
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Green bell pepper (1, chopped)
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Celery (2 stalks, chopped)
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Garlic (3 cloves, minced)
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Chicken broth (6 cups)
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Diced tomatoes (1 can, optional)
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Cajun seasoning (2 tbsp)
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Bay leaves (2)
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Salt and black pepper (to taste)
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Cooked white rice (for serving)
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Green onions and parsley (for garnish)
Instructions
In a Dutch oven, cook sausage slices over medium heat until browned. Remove and set aside.
Season chicken with Cajun spices. In the same pot, sear chicken pieces until golden brown. Remove and set aside with sausage.
Add oil and flour to the pot. Stir constantly over medium heat for 15–20 minutes until the roux turns a deep brown color (like chocolate). This step is key to gumbo’s flavor.
Stir in onion, celery, and bell pepper. Cook for 5 minutes until softened. Add garlic and cook another minute.
Slowly whisk in chicken broth, scraping the bottom of the pot. Add tomatoes (if using), bay leaves, Cajun seasoning, and reserved chicken and sausage. Bring to a simmer.
Reduce the heat and simmer uncovered for 45–60 minutes until flavors blend and the gumbo thickens. Stir occasionally.
Remove bay leaves. Serve hot over cooked white rice, garnished with green onions and parsley.