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Cozy Chicken and Sausage Gumbo Recipe with File Powder

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A hearty and spicy chicken and sausage gumbo featuring a rich dark roux and authentic filé powder for a comforting Louisiana classic perfect for cozy gatherings.

Ingredients

Scale
  • 1/2 cup all-purpose flour (for the roux)
  • 1/2 cup vegetable oil (or bacon fat for extra smokiness)
  • 1 large onion, finely chopped
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 12 ounces smoked Andouille sausage, sliced into rounds (or any spicy smoked sausage)
  • 6 cups chicken stock (homemade or low-sodium store-bought)
  • 2 teaspoons Cajun seasoning (store-bought or homemade blends work well)
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/4 teaspoon cayenne pepper (adjust based on heat preference)
  • Salt and black pepper to taste
  • 2 teaspoons filé powder (ground sassafras leaves) – adds authentic flavor and thickens gumbo
  • Optional garnishes: chopped green onions, fresh parsley, cooked white rice (for serving)

Instructions

  1. Make the Roux (20-25 minutes): In your Dutch oven over medium-low heat, combine 1/2 cup flour and 1/2 cup oil. Stir constantly with a wooden spoon to avoid burning. Aim for a dark chocolate brown color, about 20-25 minutes. It should smell nutty but not burnt. Lower heat if it starts to burn.
  2. Add the Holy Trinity (5-7 minutes): Once the roux is dark, add chopped onion, celery, and green bell pepper. Cook until softened and translucent, about 5-7 minutes. Stir in minced garlic and cook an additional 1-2 minutes until fragrant.
  3. Incorporate Sausage and Chicken (5 minutes): Add sliced Andouille sausage to the pot and cook for 3-4 minutes to release smoky fat. Stir in shredded chicken and mix well.
  4. Pour in Broth and Seasonings (15 minutes): Slowly add 6 cups chicken stock, stirring constantly to combine with roux. Add Cajun seasoning, dried thyme, bay leaves, cayenne pepper, salt, and black pepper. Bring to a gentle boil, then reduce to a simmer. Cook uncovered for about 15 minutes, stirring occasionally until gumbo thickens slightly.
  5. Final Touch with Filé Powder (2 minutes): Remove from heat and sprinkle in filé powder, stirring gently. Avoid boiling after adding filé powder to prevent stringiness.
  6. Taste and Adjust: Taste and adjust salt, pepper, or cayenne as needed. Remove bay leaves before serving.
  7. Serve: Ladle gumbo over cooked white rice and garnish with chopped green onions and fresh parsley.

Notes

Use a wooden spoon to stir the roux constantly to avoid burning. If roux darkens too quickly, lower heat and stir more frequently. Add filé powder only after removing from heat to avoid stringy texture. For gluten-free, substitute all-purpose flour with gluten-free flour or cornstarch carefully. Gumbo tastes better the next day; store refrigerated up to 3 days or freeze up to 3 months. Reheat gently without boiling.

Nutrition

Keywords: chicken gumbo, sausage gumbo, filé powder, Cajun recipe, Louisiana gumbo, comfort food, spicy gumbo, Andouille sausage, roux, easy gumbo

Find it online: https://lucastable.com/cozy-chicken-and-sausage-gumbo-recipe-with-file-powder-easy-perfect-gumbo-guide/