Chef Simeon’s Gumbo

I used to think making a gumbo was intimidating, but it is actually super easy. Here is our best recipe yet for a chicken and sausage gumbo.


  • 1-2 lbs chicken thighs
  • 1 package andouille sausage
  • 8 tbsp unsalted butter
  • 1/2 cup all purpose flour
  • 3/4 container – Guidry’s Trinity (onion, celery, bell pepper)
  • 2 tsps minced garlic
  • 2 cans diced tomatoes
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp gumbo file
  • 5 cups chicken broth


  1. In a medium sauce pan melt the 8 tbsp of butter and stir in the 1/2 cup of flour over low heat. Continue to stir and increase heat to medium until the roux is a dark brown. Stirring constantly is key (see our post about the automatic mixer to assist with this process!)
  2. On a separate burner – In a large dutch oven, brown the chicken and sausage.
  3. Add the roux to the dutch oven along with all of the remaining ingredients. Cook for about 1-2 hours.
  4. Salt and pepper to taste.

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