Homestyle Paula Deen’s Chicken And Sausage Gumbo Recipe

Paula Deen’s chicken and sausage gumbo whispers tales of Louisiana’s soulful culinary landscape.

Spice-laden aromas swirl through this legendary one-pot masterpiece, promising comfort in every bite.

Generations of skilled hands have crafted this rich, hearty recipe that blends tender meats with a symphony of bold flavors.

Smoky sausage and succulent chicken mingle with vibrant vegetables, creating a harmony that sings of southern tradition.

Slow-simmered techniques transform humble ingredients into a remarkable feast that captures the essence of home cooking.

Each spoonful carries the warmth of family gatherings and generations of love.

Get ready to savor a gumbo that will transport you straight to the heart of southern hospitality.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours 20 minutes

Calories: 450 kcal

Servings: 8

Ingredients to Make Chicken and Sausage Gumbo

• Chicken: Select bone-in, skin-on pieces for deeper flavor and juiciness.
• Sausage: Choose spicy Andouille sausage for authentic Louisiana kick.
• Vegetable Oil: Pick a neutral oil with high smoke point for perfect browning.

• Flour: Use all-purpose white flour for smooth, consistent texture.
• Oil: Ensure same oil used for meat to capture rich, layered taste.

• Onions, Celery, Green Bell Peppers: Select fresh, crisp vegetables with vibrant colors.
• Garlic: Choose firm, plump cloves without sprouts for robust flavor.

• Okra: Pick young, tender pods without blemishes for tender texture.
• Bay Leaves: Use dried leaves for concentrated herbal essence.
• Worcestershire Sauce: Select traditional brand for tangy depth.
• Hot Sauce: Pick Louisiana-style sauce for authentic regional heat.
• Dried Thyme: Use fresh, fragrant dried herbs within six months of purchase.
• Black Pepper: Grind whole peppercorns for maximum aroma.

• Rice: Select long-grain white rice for traditional presentation.
• Green Onions: Choose bright green, crisp stalks for fresh garnish.
• Chicken Broth: Use low-sodium for better flavor control.

Tools You’ll Need for Gumbo Prep

• Dutch oven: Large, heavy-bottomed pot perfect for slow cooking and developing deep flavors.
• Whisk: Essential tool for creating a smooth, lump-free roux.
• Paper towels: Helps drain excess oil from browned meats.
• Cutting board: Space for chopping vegetables and prepping ingredients.
• Chef's knife: Sharp blade for precise vegetable and meat preparation.
• Measuring cups and spoons: Ensures accurate ingredient quantities.
• Wooden spoon: Great for stirring roux and gumbo without scratching the pot.
• Ladle: Ideal for serving the rich, hearty gumbo over rice.

Instructions for Paula Deen’s Gumbo

• Kickstart the Flavor Explosion

Heat oil in a large pot and transform chicken and sausage into golden-brown delights by sizzling them until perfectly caramelized. Set aside the meat, letting it rest on paper towels.

• Craft the Magical Roux

Create a rich, chocolatey base by whisking flour into the same pot. Stir constantly, watching the mixture darken into a deep, nutty brown that promises depth and soul to your gumbo.

• Wake Up the Aromatics

Toss chopped onions, celery, peppers, and garlic into the roux. Let them dance and soften, releasing their intoxicating fragrance and building layers of flavor that will make taste buds sing.

• Build Your Gumbo Symphony

Pour in chicken broth, stirring smoothly to create a silky foundation. Return the browned meat and add okra, bay leaves, Worcestershire sauce, hot sauce, thyme, and black pepper. Let these ingredients harmonize and mingle.

• Simmer and Surrender

Allow the gumbo to bubble gently, uncovered, for several hours. Watch as the flavors slowly intertwine, creating a rich, complex masterpiece that tells a story of Louisiana’s culinary heritage.

• Serve with Love

Remove the bay leaves and ladle the steaming gumbo over fluffy rice. Sprinkle fresh green onions on top, then dive into a bowl of pure comfort and tradition.

Tips and Customizations for Gumbo

Replace chicken and sausage with shrimp, crab, or duck for unique flavor profiles that honor traditional Cajun cooking styles.

Substitute meat with hearty vegetables like mushrooms, eggplant, and extra okra. Use vegetable broth instead of chicken broth to create a robust plant-based version that maintains the gumbo’s rich essence.

Adjust hot sauce and peppers to match your heat tolerance. Start with small amounts, taste, and gradually increase for a personalized spice experience that suits your palate.

Watch roux color closely during cooking. Dark chocolate-brown indicates maximum flavor development, while lighter shades mean less complex taste. Stir constantly to prevent burning and achieve that signature deep, nutty undertone that defines authentic gumbo.

Serving Suggestions for Chicken & Sausage Gumbo

• Pair with Crusty Bread: Slice a warm, crusty French baguette or cornbread to soak up the rich, flavorful gumbo, enhancing every delightful bite with extra texture and warmth.
• Garnish with Zesty Toppings: Sprinkle fresh chopped green onions, parsley, or a dash of hot sauce to add brightness and personal flair to your gumbo, creating a customized dining experience.
• Complement with Chilled Beverage: Serve alongside a cold beer, crisp white wine, or refreshing iced tea to balance the gumbo's hearty and spicy profile, making your meal a complete sensory delight.
• Create a Hearty Meal: Accompany the gumbo with a light side salad or coleslaw to provide a fresh contrast to the rich, deep flavors of this traditional Louisiana dish.

Meal Prep and Storage for Gumbo

• Preserve Flavor Freshness: Store leftover gumbo in airtight containers, keeping it refrigerated for 3-4 days to maintain its rich, complex taste profile.
• Smart Freezing Strategy: Transfer cooled gumbo to freezer-safe containers, allowing enough space for expansion. Freeze up to 3 months for future quick and delicious meals.
• Reheating Perfection: Thaw refrigerated gumbo overnight, then warm slowly in a pot over medium-low heat. Stir occasionally to prevent scorching and restore original texture.
• Portion Control Tip: Divide gumbo into individual serving sizes before freezing. This approach enables easy defrosting and prevents unnecessary waste of this delectable Louisiana dish.

Hearty Paula Deen Chicken And Sausage Gumbo Recipe

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4.8 from 8 reviews

• Total Time: 3 hours 20 minutes
• Yield: 8 1x

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Description

Hearty Paula Deen chicken and sausage gumbo delivers rich Creole flavors from Louisiana’s culinary traditions. Spicy andouille sausage and tender chicken simmer in a robust roux, inviting home cooks to savor authentic southern comfort.

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Ingredients

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• 2 lbs (907 g) chicken thighs, boneless skinless, cut into bite-size pieces
• 0.75 lb (340 g) andouille sausage, smoked, sliced ¼-inch thick
• 0.75 cup (180 ml) plus 2 tbsps (30 ml) vegetable oil
• 1 cup (125 g) all-purpose flour
• 2 (32 oz/946 ml) cartons chicken broth
• 2 cups chopped onion
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 1 (15 oz/425 g) package frozen chopped okra
• 2 cloves garlic, minced
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• 0.75 tsp dried thyme
• 0.5 tsp ground black pepper
• 1 tsp hot sauce
• hot cooked rice
• chopped green onion, for garnish

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Instructions

1. Protein Preparation: Sear chicken and sausage in hot vegetable oil over medium heat until golden-brown, creating a flavorful exterior. Transfer browned meat to a paper towel to absorb excess oil.
2. Roux Crafting: Lower heat and gradually blend flour into oil, whisking continuously to create a smooth base. Develop a rich chocolate-brown color through patient, constant stirring for approximately 40 minutes, which builds complex flavor foundations.
3. Aromatic Vegetable Integration: Fold chopped onions, celery, green bell peppers, and garlic into the roux. Sauté until vegetables become translucent and release their fragrant essence, melding seamlessly with the roux’s deep undertones.
4. Liquid Composition: Gently stream chicken broth into the vegetable-roux mixture, ensuring complete incorporation. Reintroduce browned proteins and incorporate okra, bay leaves, Worcestershire sauce, hot sauce, thyme, and black pepper, creating a harmonious flavor profile.
5. Flavor Development: Bring gumbo to a gentle boil, then reduce to a subtle simmer. Allow ingredients to meld and intensify over 3 hours, stirring occasionally to prevent scorching and encourage depth of flavor. This slow cooking process transforms individual ingredients into a cohesive, rich culinary experience.
6. Serving Presentation: Discard bay leaves and ladle the robust gumbo over steamed rice. Garnish with fresh green onions, adding a bright, crisp finish to this traditional Louisiana dish.

Notes

• Master the Roux: Achieving the perfect chocolate-brown color requires patience and constant stirring; low and slow is the key to developing deep, complex flavors without burning.
• Protein Preparation Power: Searing chicken and sausage separately creates a golden crust that locks in flavor and prevents steaming, ensuring a rich, caramelized exterior.
• Vegetable Timing Matters: Sauté aromatic vegetables until they’re translucent to release their natural sweetness and create a flavor foundation for the gumbo.
• Simmer for Depth: Allowing the gumbo to slow-cook for 2.5-3 hours lets ingredients marry, intensifying the overall taste and creating a truly authentic Louisiana-style dish.

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Category: Dinner, Lunch, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 450
• Sugar: 2 g
• Sodium: 1200 mg
• Fat: 28 g
• Saturated Fat: 8 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 25 g
• Cholesterol: 90 mg