Print

Flavorful Brown Butter Chicken and Sausage Gumbo with Maple Dijon Glaze

brown butter chicken and sausage gumbo - featured image
Print Recipe

A rich and comforting gumbo featuring a nutty brown butter roux, smoky andouille sausage, tender chicken thighs, and a sweet-tangy maple Dijon glaze. Perfect for cozy dinners and potlucks.

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • ½ cup all-purpose flour
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 12 ounces andouille sausage, sliced
  • 1 large yellow onion, finely chopped
  • 1 medium green bell pepper, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 4 cups chicken broth
  • 1 cup diced tomatoes, drained
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon cracked black pepper
  • Optional garnishes: chopped green onions, fresh parsley, cooked white rice

Instructions

  1. Prepare the Brown Butter Roux: In a heavy-bottomed pot, melt 6 tablespoons of unsalted butter over medium heat. Swirl occasionally and cook for 5-7 minutes until it foams and turns golden brown with a nutty aroma. Sprinkle in ½ cup all-purpose flour and whisk continuously. Cook for 8-10 minutes until the roux darkens to a deep caramel color without burning.
  2. Sauté the Vegetables: Add chopped onion, green bell pepper, and celery to the roux. Cook for 5-6 minutes until softened and fragrant. Add minced garlic and cook for an additional minute, stirring constantly.
  3. Brown the Chicken and Sausage: In a separate skillet over medium-high heat, brown chicken pieces and sliced andouille sausage for 6-8 minutes until golden on all sides. Transfer to the pot with the roux and vegetables.
  4. Add Liquids and Seasonings: Pour in 4 cups chicken broth and 1 cup drained diced tomatoes. Stir to combine. Add 2 bay leaves, 1 teaspoon smoked paprika, ¼ teaspoon cayenne pepper (if using), 1 teaspoon dried thyme, salt, and black pepper to taste. Bring to a gentle simmer over medium heat.
  5. Simmer the Gumbo: Reduce heat to low, partially cover, and simmer for 40-45 minutes, stirring occasionally. Add broth or water if gumbo becomes too thick.
  6. Prepare the Maple Dijon Glaze: Whisk together 3 tablespoons pure maple syrup, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, and ½ teaspoon cracked black pepper in a small bowl until smooth.
  7. Glaze the Chicken: About 10 minutes before serving, drizzle the maple Dijon glaze over the gumbo and stir gently to coat evenly.
  8. Serve: Remove bay leaves. Ladle gumbo over cooked white rice and garnish with chopped green onions and fresh parsley.

Notes

Use Kerrygold unsalted butter for best brown butter flavor. For gluten-free, substitute all-purpose flour with a gluten-free flour blend. Brown chicken and sausage separately to seal in juices and add caramelized flavor. Stir roux constantly and maintain medium heat to avoid burning. Add glaze gradually and taste as you go. Leftovers keep well refrigerated for 4 days or frozen for 3 months. Reheat gently with broth to maintain texture.

Nutrition

Keywords: gumbo, brown butter, chicken gumbo, sausage gumbo, maple Dijon glaze, comfort food, Cajun recipe, easy gumbo, weeknight dinner

Find it online: https://avabake.com/flavorful-brown-butter-chicken-and-sausage-gumbo-easy-recipe-with-maple-dijon-glaze/