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No-Mixer Chicken and Sausage Gumbo with Brown Sugar Glaze

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A flavorful, comforting gumbo featuring smoky sausage, tender chicken thighs, and a subtle sweet brown sugar glaze, made without a mixer for easy preparation and cleanup.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs
  • 12 oz sliced Andouille sausage (or smoked kielbasa)
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 1 cup diced onion
  • 4 cloves garlic, minced
  • 4 cups low sodium chicken broth
  • 2 tbsp tomato paste
  • ½ cup all-purpose flour (or almond/rice flour for gluten-free)
  • 4 tbsp unsalted butter, softened
  • 2 tbsp packed brown sugar
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • ½ tsp cayenne pepper (adjust to taste)
  • 1 bay leaf
  • Hot sauce (optional)
  • Salt and pepper to taste
  • Cooked white or brown rice, for serving

Instructions

  1. Cut chicken thighs into 1-inch bite-sized pieces. Slice Andouille sausage into ¼-inch rounds. Chop bell pepper, celery, and onion into small, uniform pieces. Mince garlic.
  2. In a large heavy-bottomed pot or Dutch oven, melt butter over medium heat. Gradually whisk in flour and stir constantly for 10-15 minutes until roux thickens and darkens to a light brown or deeper color, being careful not to burn.
  3. Quickly stir in chopped bell pepper, celery, onion, and garlic. Cook for 5-7 minutes until softened and fragrant, stirring often.
  4. Add tomato paste, smoked paprika, thyme, cayenne pepper, bay leaf, salt, and pepper. Slowly pour in chicken broth while stirring to keep mixture smooth. Bring to a gentle simmer.
  5. Add chicken pieces and sausage slices. Simmer uncovered for 30-40 minutes, stirring occasionally, until chicken is cooked through and gumbo thickens to a hearty stew consistency.
  6. In a small bowl, mix brown sugar with about 1 tbsp water to create a syrupy glaze. Gently heat in microwave for 20 seconds or in a small pan until dissolved.
  7. Drizzle brown sugar glaze over gumbo and stir gently to combine. Taste and adjust seasoning; add hot sauce if desired.
  8. Serve gumbo hot over cooked rice. Garnish with chopped green onions or parsley if desired.

Notes

Patience is key when making the roux; stir constantly and avoid burning. Use fresh vegetables for best flavor. For gluten-free, substitute flour with almond or rice flour and use gluten-free broth. If gumbo thickens too much, add extra broth or water to loosen. Brown sugar glaze adds a subtle sweetness that balances the spice and savoriness.

Nutrition

Keywords: gumbo, chicken gumbo, sausage gumbo, no mixer gumbo, brown sugar glaze, Cajun recipe, comfort food, easy gumbo

Find it online: https://avabake.com/no-mixer-chicken-and-sausage-gumbo-recipe-easy-homemade-brown-sugar-glaze/