Chicken and Sausage Gumbo
Chicken and sausage gumbo is one of the most comforting stews. It’s made with a rich dark roux, flavorful Cajun spices, and so hearty!
What is Gumbo?
Gumbo is a popular stew from Louisiana and it is super comforting, flavorful, and hearty.
It generally consists of a roux which gives it a deep and rich flavor, a thickener such as okra and filé powder, and the holy trinity of Cajun and Creole cooking which is celery, bell pepper, and onion.
However, Louisiana has a very rich history and a diverse mix of cultures.
Therefore there are many variations and subtleties to gumbo which causes heated debates.
Some points of controversy include whether or not to add okra, filé powder, tomatoes, and what meats or seafood to include.
Everyone makes it differently.
I’m not here to tell you what is right or wrong but I will show you how to make a delicious bowl of food.
The recipe I am sharing here is how I like to make a chicken and sausage gumbo with okra.
Let’s get started!
RELATED: HOW TO MAKE THE BEST VIET-CAJUN CRAWFISH
What’s in Gumbo?
Before you begin making this chicken and sausage gumbo recipe, you’ll need to gather the following ingredients:
- Chicken: The best cut is boneless and skinless chicken thighs because it’s more tender and juicy.
- Substitute: You can also use rotisserie chicken, chicken breast, or turkey.
- Sausage: Andouille sausage is best for this gumbo recipe. It is a smoked pork sausage with cajun seasonings.
- Substitute: You can use other kinds of smoked sausage but avoid those with cheese or sweet flavors.
- Roux: A base made from flour and oil to give gumbo its signature texture and flavor.
- Holy Trinity: Green bell pepper, onion, and celery is the base of many Cajun and Creole dishes and nicknamed the “holy trinity”.
- Garlic: Garlic is aromatic and makes everything better. It is nicknamed “the pope” in addition with the holy trinity.
- Chicken Broth: Chicken broth is the soup base of this gumbo. You can use store-bought broth or make your own.
- Cajun Seasoning: A blend of spices or seasoned salt that adds so much flavor and heat. My favorite is Tony Chachere’s Creole Seasoning.
- Filé Powder: It is made from dried sassafras leaves and used a thickener and adds an earthy flavor to gumbo.
- Bay Leaves: Adds a subtle flavor, depth, and enhances the flavors of the other ingredients in gumbo.
- Okra: Okra is a natural thickener for gumbo. Some people say that it is not gumbo without okra while others dislike it for its slimey texture. Add or omit based on your preference.
RELATED: HOW TO MAKE AN EASY ONE POT JAMBALAYA W/ SHRIMP, CHICKEN, AND SAUSAGE
Prep Ingredients for Chicken and Sausage Gumbo
Once you have all the ingredients, you will need to prep them. Use this as a checklist:
- wash, peel, and remove seeds from veggies as needed
- mince garlic
- slice green onions
- chop bell pepper, onion, celery, okra, and parsley
- slice andouille sausage
- remove excess fat from chicken thighs
- cook white rice (if serving with rice)
How to Make Chicken and Sausage Gumbo
Chicken and sausage gumbo takes a bit of time to make but it is always worth the wait!
The roux can be tricky but I’m going to give you all of my tips and tricks.
Once you have the roux down, you can just toss everything into a pot.
The magic happens when the gumbo is simmering.
The end result is a comforting, hearty, and super flavorful stew.
Let’s walk through this gumbo recipe step-by-step so you can recreate this perfectly at home!
As always a recipe card is at the end that you can print out, pin to Pinterest, or save for later.
RELATED: HOW TO MAKE CHICKEN, SAUSAGE, AND SHRIMP GUMBO
Step 1: Sear Chicken and Sausage
In a pot on medium heat, add andouille sausage slices and sear for about 3 minutes on both sides.
To get a good sear, make sure there is enough room in the pot so that the sausages are not overlapping.
You may need to sear in multiple batches depending on the size of your pot.
I am using a Caraway 6.5 quart dutch oven pot.
Remove the sausage and set aside but leave the drippings in the pot.
Then season chicken thighs with Tony Chachere’s Creole Seasoning or cajun seasoning.
Place them into that same pot and sear for about 5 minutes on both sides.
Then remove the chicken, shred or cut into bite-sized pieces, and set aside.
Do not discard any of the drippings after you cook the meats.
This has so much flavor and will be used as part of the roux.
Step 2: How to Make Roux for Gumbo
In the same pot with the drippings from the sausage and chicken, reduce the stove to low to medium heat.
Then add flour and oil to make a roux. It should be like a wet sand consistency.
Stir frequently for about 30 minutes until it is a chocolate brown color. You want the roux to be dark but not burnt.
Making the roux is a very important, and probably the hardest step when making chicken and sausage gumbo.
It can be tricky but be patient and do not rush it or step away because it can quickly burn.
Speaking from experience, if you burn the roux, you will have to start over or else your pot of gumbo will taste bitter.
You cannot fix a burnt roux.
The roux not only adds a deep richness that is key to gumbo’s flavor but it also thickens it.
The photos below shows the changes in color of the roux in 10 minute intervals.
RELATED: BÒ KHO (VIETNAMESE BEEF STEW)
Step 3: Add the Holy Trinity
Once the roux is a beautiful chocolate brown color, add bell pepper, onions, celery, and garlic.
The holy trinity and the pope will add a lot of flavor and aromatics to the broth.
Cook until the veggies are soft and fragrant.
Step 4: Simmer the Gumbo
Next, slowly add chicken broth while stirring to incorporate it thoroughly with the roux.
If you use cold broth and pour too quickly, the roux may look broken in the broth.
This is because the cold broth coming into contact with hot roux shocks it and will make it a bit harder to mix together.
Using room temperature or warm broth will help it mix easier and faster.
Once the broth and roux look even mixed together, add the sausage and shredded chicken back in.
Then add Tony Chachere’s Creole Seasoning or cajun seasoning, gumbo filé powder, bay leaves, and okra.
Mix it all together and simmer with the lid on for at least an hour on low heat.
Step 5: Serve Gumbo & Enjoy!
After you are done simmering, taste test and adjust to your liking.
Chicken and sausage gumbo is best enjoyed hot.
Serve the gumbo with white rice in a bowl.
Top with fresh parsley, green onions, hot sauce if you like it spicy, and enjoy!
Leftover Storage & Reheating
This chicken and sausage gumbo recipe makes about 6 servings.
If you have any leftovers, store it in a sealed container in the fridge for up to 3 days.
To reheat, use the microwave or stovetop on low to medium heat so that the broth doesn’t evaporate too much and condense.
If it seems more condensed and salty, you can add more water or broth as needed.
However, avoid reheating multiple times. Only reheat the amount you want to eat.
More Cajun Recipes to Try:
If you’re a fan of chicken and sausage gumbo, then you’ll need to try these flavorful Cajun recipes as well!
Save This Chicken and Sausage Gumbo Recipe!
I hope this chicken and sausage gumbo recipe tutorial is helpful and that you try to recreate this Southern comfort food at home!
Gumbo is comforting, hearty, flavorful, super satisfying, and homemade always tastes better.
It’s perfect for cold, gloomy days or just anytime you need something to warm your belly and soul.
Be sure to save this recipe and share with your family and friends!
If you try it, then please leave a rating below. I’d love to know what you think!
Did you make this recipe? I would love to see! Tag me on IG @feedmi_ or TikTok @feedmi
Chicken and Sausage Gumbo
Ingredients
- 1 lb chicken thighs
- 1.5 lbs andouille sausage links, sliced
- 1 cup flour
- ½ cup vegetable oil
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 3 celery sticks, chopped
- 6 garlic cloves, minced
- 8 cups chicken broth
- ½ tbsp Tony Chachere's Creole Seasoning
- ½ tsp gumbo filé powder
- 2 bay leaves
- 12 okra, chopped
Serve with:
- white rice
- parsley, chopped
- green onions, sliced
- hot sauce
Instructions
- In a pot on medium heat, add andouille sausage and sear for about 3 minutes on both sides. Remove the sausage and set aside but leave the drippings. Then sear chicken thighs, seasoned with Tony's or cajun seasoning, for about 5 minutes on both sides. Then shred and set aside.
- In the same pot with the drippings, reduce to low-medium heat then add flour and oil to make a roux. Stir frequently for about 30 minutes until it is a chocolate brown color. Do not step away here because it can quickly burn.
- Add bell pepper, onions, celery, and garlic. Cook until softened.
- Add chicken broth while stirring to mix it into the roux. Then add sausage and chicken back in, Tony's seasoning, filé powder, bay leaves, and okra. Mix it together and simmer with the lid on for at least an hour on low heat.
- Taste test and adjust to your liking. Serve with rice, parsley, green onions, hot sauce, and enjoy!
Really good with the exception of to much grease between sausage and oil.
Can always add extra flour
Appreciate the feedback! Different sausages can have varying fat content as well. If you decide to make it again, try reducing the amount of oil or add more flour like Heidi suggested and adjust seasonings and broth to taste. Regardless, thanks for giving the recipe a try!
It is my understanding that Louisiana cooks use okra or filet to thicken gumbo, but not both. Am I wrong?
Do you mean to cook the roux for 30 seconds? It says minutes but that seems long.
Minutes. A roux takes a long time to be done right.
Loved it. I however cook my roux in the oven and take it to red brick stage instead of chocolate
Thanks so much! I haven’t tried making it in the oven before, I wonder how it compares taste wise.
Solid recipe. Dry roux is ideal for this gumbo, especially if you have it on hand. It allows you to more closely control the ratio of solid to liquid with less oil. You can also add more roux to get that flavor just right!
Thank you! I’ll have to try making it with dry roux, I like the idea of not having to use as much oil.
This was SUCH a great recipe! My hunny from New Orleans absolutely LOVED it! He had seconds!
This is the best compliment! Always a good sign when people come back for more, thank you so much for trying the recipe!
It went together great. But being from north La. It doesnt have a real good gumbo flavor. I followed receipe all the way except I added okra.
Any suggestions.
Thank you for the feedback! This is how I like to make it so not sure how to help you achieve the flavor you are looking for but open to hearing other people’s suggestions who have tried this recipe!
I recently made this recipe for New Years Day.
It was wonderful. I think the
Thank you so much for trying the recipe! Happy New Year!
This was my first time making gumbo. I used King Arthur’s all purpose gluten-free flour and I think my roux turned out great! My son, who requested it had two helpings! It was delicious and I will make it again!
Thank you so much for giving my recipe a try for your first time making gumbo! Such a huge compliment that your son came back for more!
I just used this recipe and made Gumbo for the first time and it is amazing! I will be making this again. Thank you!
Thank you so much for trying this recipe for your first time! So happy to hear that you would make it again!
Always always always cook the okra separately until it’s no
Longer slimy. You can cook it on a separate day and freeze it in ready to go packs. That’s what I do. Cook it with stewed tomatoes to cut the slime.
Thank you for the tips! Will definitely try cooking the okra separately.
Just made it for the first time I’ve never made a roux before either and I’m from Louisiana but it took me like an hour and a half to make it cause didn’t know what to put the fire on while I was cookin the roux I’ll be trying it in about an hour for the taste test can’t wait
Absolutely loved this recipe! Great flavor and a crowd pleaser!
Thanks so much for trying the recipe! I am glad it was a hit!
Just something to consider for your future viewers. Please think about changing how you list your ingredients. You put four (1lb) for chicken and I thought you meant 4 lbs of chicken some of us have ADHD and dyslexia so it’s honestly very upsetting because I was working on your recipe and I get to the chicken and I suddenly realized that it wasn’t fitting and then I caught on then that was because I misunderstood. Obviously you can’t be responsible for people misunderstanding, but maybe you could consider making this adjustment for your future recipes. Maybe just put 1 lb as I think that would be way less confusing the same for the sausages as now I’ve cooked all this food and I can’t even use it in the recipe. And also I’m pretty sure the roux will be ruined because I put all the chicken in not realizing it and I’m sure it sucked up all the drippings 💔💔
Your comment just saved me from getting 4 lbs of chicken thighs ! Getting ready to buy the ingredients for this recipe today .thank you
I’m so sorry for the confusion. I have adjusted the recipe card to say 1 lb chicken and 1.5 lb sausage. I really appreciate the feedback and hope you give this recipe another try!
Love this recipe!
I like to air fry the cut up okra @400 for 14 mins to eliminate the slimy texture, and then add it at the end!
Thank you for this simple recipe. First time that I’ve made a rue from scratch and it turned out great. My husband loved it which is a phenomenon since he is a gumbo connoisseur. I didn’t use andouille sausage because my husband doesn’t like it I used smoked beef with garlic and it was great.