According to Chef Isaac Toups, Chicken and Sausage Gumbo, “Is Gumbo 101: the first gumbo you learn in the Cajun kitchen. It’s surely the most popular gumbo on the planet. No matter how much you might be tempted to, do not skim the little oil slick of chicken fat off the top of your gumbo. Taste that! That’s what rice is for: to soak all that flavor up. My gumbo comes out rich, and God, it’s delicious.”
[photo credit: Denny Culbert]
However, there were patches of those who still had power in New Orleans right after the storm. Toups went onto social media to announce that not only did he have power, but he also had food for those who were in need, and that he would be at his restaurant, Toups Meatery, until he ran out.
{graphic from Toups Meatery on FaceBook}
This wasn’t the first time this year that Chef Toups jumped in to help his community. At the beginning of the COVID crisis, as the restaurant industry was shut down, he stepped up and offered gumbo to those who needed it. And then he did it again for Thanksgiving 2020.
{graphic from Toups Meatery on FaceBook}
That’s something that you don’t forget about – you shouldn’t forget about.
To learn more about Chef Isaac Toups, who was a finalist for James Beard “Best Chef: South” and Bravo TV’s “Top Chef” season 13 “Fan Favorite,” read CHEF ISAAC TOUPS: How Do You Red Bean?.
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Why This Recipe Works
As you know, this isn’t my recipe. This is Chef Toups’, and that’s exactly why it works. It’s built the way a Cajun chef builds a gumbo:
- The chicken goes in twice. The thighs roast first until the skin browns, and then — this is the part most recipes skip — all that rendered fat goes straight into the pot.
- A real 45-minute roux. Milk-chocolate dark, stirred and watched the whole way.
- The beer deglaze. An amber-style beer hits that hot roux and lifts everything off the bottom. It’s the most unusual move in the recipe and one of the reasons the finished gumbo has so much depth.
- Garlic. A lot of garlic. Ten cloves. This is not a subtle gumbo.
- Three hours, low and slow. The pot barely simmers; you stir every 30 minutes, and the gumbo thickens into something rich but never gravy-like.
- The no-skim rule. That oil slick on top? Per the chef: taste that. That’s what rice is for.
How Do You Make Chef Isaac Toups Chicken and Sausage Gumbo?
Chef Toups’ method, step by step. Give yourself an afternoon — most of it is the roux and the simmer, and neither can be rushed.
Step 1. Preheat the oven to 400°F. Season the chicken thighs with 2 teaspoons of salt and 1 teaspoon of black pepper. Place on a rimmed baking sheet, skin side up, and roast for 20 minutes, or until the skin is lightly browned. Remove from the oven and set aside. Don’t throw that fat away; it’s going in the gumbo later.
Step 2. In a heavy Dutch oven ★ over medium heat, make a dark roux, using the oil and flour, for about 45 minutes. Once the roux is the color of milk chocolate, add the trinity of onion, bell pepper, and celery, and stir once every 5 seconds for about a minute until the vegetables begin to soften and caramelize. The roux is rocking hot, so these vegetables are going to cook really quickly. Don’t walk away! After a minute, add the garlic and bay leaves and cook for another 30 seconds, stirring frequently.
Step 3. Deglaze the pot with the beer, scraping the bottom with a wooden spoon ★ until all the browned bits are released. Stir constantly until it returns to a simmer. Add the stock and continue stirring until it returns to a simmer. Add the remaining 1 teaspoon salt, 1 teaspoon black pepper, and the cayenne. Add the reserved chicken thighs (skin, bones, everything) and their fat and the sausage. Bring back to a bare simmer, being careful not to let it boil and not to let the roux scorch; reduce the heat to the lowest setting on your stove, and cover. Simmer for 3 hours, stirring every 30 minutes, scraping the bottom each time. Your gumbo should begin to thicken, but not like gravy. If it starts getting too thick before the 3 hours are up and you have to hit it with a little water to thin it, do so.
Step 4. Do not skim that fat off the top.
Step 5. Serve with rice. I put the gumbo down in each bowl first and then put the rice on top. Garnish with sliced green onions. If you want to bump up the heat, add another dash of hot sauce.
How Do You Serve Chicken and Sausage Gumbo?
Ladle the gumbo into bowls first, then add a scoop of hot cooked rice right on top — that’s the chef’s way, and the rice soaks up all that rich flavor (including the oil slick you’re not skimming). Finish with sliced green onions and an extra dash of hot sauce if you like heat.
How Long Does Leftover Gumbo Last?
Leftover gumbo keeps 3 to 4 days in an airtight container in the fridge — and like most gumbos, it’s arguably better the next day. It also freezes well for up to 3 months; thaw overnight in the fridge and reheat gently on the stove, stirring now and then.
Can I Use a Different Sausage?
Chef Toups calls for andouille, and that’s the classic smoky choice — but his own recipe card allows for your favorite smoked sausage, cut into bite-size pieces. Just make sure it’s a smoked sausage with real flavor; it has to stand up to a 3-hour simmer.
If you’ve had a chance to try Chef Isaac Toups Chicken and Sausage Gumbo recipe, please let me know in the comments and rate it below. And take a picture of it! Please share it on social media and tag me! I’d love to see it!
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Ingredients
- 4 chicken thighs bone-in, skin-on
- 2 teaspoons ground black pepper divided
- ½ cup grapeseed oil
- ½ cup all-purpose flour
- 1 large onion diced
- 1 large red bell pepper diced
- 2 ribs celery diced
- 10 cloves garlic, crushed
- 4 bay leaves
- 1 12-ounce bottle amber-style beer
- 5 cups chicken stock
- 1 teaspoon Louisiana Liquid Snake Hot Sauce
- 1 lb andouille sausage (or your favorite smoked sausage), cut into bite-size pieces (½-inch half-moons)
- Everyday Rice for serving
- Sliced green onions for garnish
- 1 teaspoon Smokey Green Hot Sauce
Instructions
- Preheat the oven to 400°F. Season the chicken thighs with 2 teaspoons of salt and 1 teaspoon of black pepper. Place on a rimmed baking sheet, skin side up, and roast for 20 minutes, or until the skin is lightly browned. Remove from the oven and set aside. Don’t throw that fat away, it’s going in the gumbo later.
- In a heavy Dutch oven over medium heat, make a dark roux (page 10), using the oil and flour, for about 45 minutes. Once the roux is the color of milk chocolate, add the trinity of onion, bell pepper, and celery, and stir once every 5 seconds for about a minute until the vegetables begin to soften and caramelize. The roux is rocking hot, so these vegetables are going to cook really quickly. Don’t walk away! After a minute, add the garlic and bay leaves and cook for another 30 seconds, stirring frequently.
- Deglaze the pot with the beer, scraping the bottom with a wooden spoon until all the browned bits are released. Stir constantly until it returns to a simmer. Add the stock and continue stirring until it returns to a simmer. Add the remaining 1 teaspoon salt and 1 teaspoon black pepper and the cayenne. Add the reserved chicken thighs (skin, bones, everything) and their fat and the sausage. Bring back to a bare simmer, being careful not to let it boil and not to let the roux scorch, reduce the heat to the lowest setting on your stove, and cover. Simmer for 3 hours, stirring every 30 minutes, scraping the bottom each time. Your gumbo should begin to thicken, but not like gravy. If it starts getting too thick before the 3 hours are up and you have to hit it with a little water to thin it, do so.
- Do not skim that fat off the top.
- Serve with rice. I put the gumbo down in each bowl first and then put the rice on top. Garnish with sliced green onions. If you want to bump up the heat, add another dash of Louisiana Liquid Snake.
Frequently Asked Questions
What makes gumbo different from soup or stew?
Gumbo starts with a roux, which thickens the dish and gives it a deep, toasted flavor you won’t get from anywhere else. It’s richer than soup, looser than stew, and meant to be spooned over rice rather than eaten on its own.
How dark should the roux be for chicken and sausage gumbo?
Most cooks aim for a dark chocolate or peanut butter color. The darker the roux, the deeper the flavor. But the darker the roux, the less thickening power it has. This gumbo balances depth and body, which is why patience at the stove matters.
Why doesn’t this gumbo use okra?
Not all gumbos include okra. Some rely on roux alone, while others use filé powder or okra as the thickener.
Can I make this gumbo ahead of time?
Absolutely. Gumbo is one of those dishes that will taste better the next day. Just like a pot of beans, the flavors settle, the roux mellows, and everything comes together even more. Just reheat gently and serve with fresh rice.
Can I make this gumbo for National Gumbo Day?
Yes — and honestly, it’s built for it. National Gumbo Day is Monday, October 12, and my move is to cook this pot on Sunday the 11th. Gumbo tastes better the next day: the roux mellows, the flavors settle, and Monday all you have to do is reheat it gently, make a fresh pot of rice, and call some people over. That’s not a shortcut. That’s the tradition doing its work.
What’s the timeline if I cook it on National Gumbo Day itself?
Give yourself the day, but it’s an easy kind of busy. Start late morning: roast the chicken (20 minutes), then settle in for the roux — about 45 minutes at the stove, and don’t walk away. The trinity, garlic, and beer deglaze move fast after that. Once the chicken and sausage go in, it’s a bare simmer for 3 hours, stirring every 30 minutes. Start by 11, and you’re ladling gumbo over rice by suppertime.
What should I serve with chicken and sausage gumbo?
Steamed white rice is traditional, but many people also serve gumbo with French bread, cornbread, or even a scoop of potato salad on the side. If you haven’t tried it with a scoop of potato salad, you’re missing out!
Try my Easy Sweet Cornbread Muffins.
Want to Try Another Chicken & Sausage Gumbo?
If you enjoyed this Chef Isaac Toups gumbo, you might want to try my own Chicken and Sausage Gumbo with Okra. While Chef Toups’ version adds beer and is heavy on garlic, my recipe brings okra into the mix and leans more towards a traditional approach in the classic way gumbo shows up on tables across Louisiana.
Both versions start with the roux and finish with a pot meant to be shared. If you’re curious how small ingredient choices can change the feel of a gumbo, cooking them side by side is a great place to start.
Want the full picture first? My Three Pots of Gumbo: A Gumbo Day Guide compares all three gumbos on the site — this one, my okra pot, and a seafood gumbo from Nashville — so you can pick the right pot for your table.
As for his cookbook, when Chasing the Gator – Isaac Toups & the New Cajun Cooking (Little, Brown and Company) was released at the end of 2018, the Cajun memoir was named one of the best cookbooks of the year by both The New York Times and Southern Living. Chasing the Gator takes readers on a fun-filled journey through Cajun Country with salty stories, tall tales, and more than 100 recipes, including how to make a damn fine gumbo, boudin, dirty rice, cochon de lait, and his signature double-cut pork chop and the infamous Toups Burger.
This is a book full of attitude and flavor for fans of Action Bronson, Anthony Bourdain, and Paul Prudhomme. Chasing the Gator shows how–and what it means–to cook Cajun food today. The book is available for purchase at local booksellers and online retailers including Amazon, as well as at Toups Meatery. If you own a copy of Chasing the Gator or have tried any of the spices and hot sauces, let us know what you think about them in the comments below.
If you’ve had a chance to try Chef Isaac Toups Chicken and Sausage Gumbo recipe, please let me know in the comments and rate it below. And take a picture of it! Please share it on social media and tag me! I’d love to see it!
HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for all the newest recipes, interviews, and more!
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
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