Mardi Gras Chicken Sausage Gumbo (Printable)
Experience a festive, richly flavored Creole gumbo with tender chicken, smoky halal sausage, and vibrant vegetables.
# 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 Base
08 - 1/2 cup all-purpose flour
09 - 1/4 cup vegetable oil
→ Liquid Component
10 - 6 cups halal-certified chicken stock
→ 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 & Accompaniments
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, warm the vegetable oil over medium heat. Gradually incorporate the all-purpose flour, stirring continuously. Cook, stirring diligently, for 10 to 15 minutes, allowing the mixture to achieve a rich, deep chestnut brown hue. This process requires constant attention to prevent burning.
02 - Introduce the diced onion, green bell pepper, and celery (often referred to as the 'holy trinity') to the prepared roux. Sauté, stirring frequently, for approximately 5 minutes, until the vegetables soften and become translucent.
03 - Stir in the minced garlic and cook for an additional minute until its fragrant aroma is released.
04 - Add the diced tomatoes, chicken pieces, and sliced sausage to the pot. Stir thoroughly to ensure all ingredients are evenly coated with the roux and sautéed vegetables.
05 - Gradually pour in the halal-certified chicken stock while vigorously stirring to prevent any lumps from forming. Add the bay leaves, dried thyme, smoked paprika, cayenne pepper, kosher salt, black pepper, and ground white pepper (if desired). Bring the mixture to a gentle boil, then reduce the heat to a low simmer. Cook uncovered for 1 hour, stirring occasionally, and periodically skim any excess fat from the surface.
06 - Taste the gumbo and adjust the seasoning as necessary. Carefully remove and discard the bay leaves before serving.
07 - Ladle the hot gumbo generously over freshly cooked rice. Garnish with chopped fresh parsley and thinly sliced spring onions. For an authentic Creole touch, sprinkle with filé powder if preferred.
# Expert Advice:
01 -
- It's a surprisingly approachable way to create a deeply complex and comforting meal that feels straight out of New Orleans.
- The blend of tender chicken, smoky halal sausage, and the aromatic "holy trinity" makes every spoonful an absolute delight, perfect for sharing.
02 -
- Roux-making is a commitment; don't walk away from it, or you'll quickly have burnt flour instead of a rich foundation.
- Adding stock gradually and stirring constantly into the hot roux prevents lumps, ensuring a silky-smooth, cohesive gumbo base.
03 -
- To ensure your chicken stays incredibly tender, consider browning it lightly before adding it to the pot, then allowing it to finish cooking through during the long simmer.
- If you want an even deeper, more complex flavor, try using a homemade chicken stock; the difference is truly remarkable.