Dani Moore Recipes

MAIN DISH Dani’s Chicken & Sausage Gumbo

10 servings


2 hours 25 minutes

total time


2 tsp. kosher salt

1 tsp. freshly ground black pepper

1 tsp. smoked paprika

3/4 tsp. garlic powder

1/2 tsp. mustard powder

1/2 tsp. cayenne

1 1/2 lb. boneless, skinless chicken thighs (about 4 thighs)

Vegetable oil (1 tbsp. + 1 cup, divided)

12 oz. andouille sausage, sliced into coins

6 1/2 c. low-sodium chicken broth, divided

1 c. all-purpose flour

1 large yellow onion, finely chopped

1 large green bell pepper, finely chopped

2 stalks celery, finely chopped

2 bay leaves

4 cloves garlic, minced

3 green onions, sliced (whites and greens separated)

2 tbsp. fresh thyme, chopped

Steamed white rice or potato salad


In a small bowl, combine the salt, paprika, pepper, garlic powder, mustard powder, and cayenne.

In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon oil over medium-high heat. Pat the chicken thighs dry and season all over with 1 tbsp plus 2 tsp of spice mixture. Sear the chicken thighs in the hot oil, turning occasionally for even browning, until cooked through, about 12 minutes. (The chicken should have a brown crust on both sides.) Transfer the chicken to a large bowl.

Add the sausage to the same pot and cook until it starts to brown slightly and the edges begin to curl, about 3 minutes. Transfer the sausage to the bowl with the chicken.

Add ½ cup of chicken broth and deglaze the pot, using a wooden spoon to scrape up any browned bits left behind. Pour the deglazing liquid over the chicken and sausage and set aside to cool.

Make the roux: Wipe the pot clean and return to medium-high heat. Add remaining 1 cup oil and heat until you start to see wisps of smoke. Add the flour all at once, reduce heat to medium-low, and whisk continuously. Continue cooking and occasionally whisking, allowing the roux to darken until it reaches a deep brown, milk chocolate color, about 20-25 minutes. (The texture should resemble wet sand.)

As soon as the roux is done, add the onion, bell pepper, celery, bay leaves and a big pinch of salt. Increase the heat to medium and cook for 5 minutes, stirring frequently to keep the roux from burning. Add garlic, scallion whites, and thyme, and cook for an additional 1 minute. Whisk in the remaining 6 cups chicken broth.

Using clean fingers or a fork, shred the chicken into bite sized pieces, then return the chicken, sausage, and deglazing liquid to the pot. Bring everything to a simmer and cover. Allow the gumbo to simmer for at least 1 hour (and up to 4 hours) to give the flavors a chance to meld. Remove bay leaves and top with green onions before serving.


Serving Size




Total Fat

19 g

Saturated Fat

5 g

Unsaturated Fat


Trans Fat

0 g


92 mg


768 mg

Total Carbohydrate

15 g

Dietary Fiber

1 g

Total Sugars

2 g


24 g

10 servings


2 hours 25 minutes

total time
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