Chicken and Sausage Gumbo

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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!


chicken and sausage gumbo

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!

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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.
chicken and sausage gumbo ingredients

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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

chicken and sausage 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.

andouille sausage
chicken thighs recipe

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.

how to make roux for gumbo

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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.

holy trinity and the pope of cajun and creole cooking bell pepper, onion, celery, and garlic

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.

how to make chicken and sausage gumbo

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!

chicken and sausage gumbo

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.

chicken and sausage gumbo

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!

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!
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 6

Ingredients

  • 4 (1 lb) chicken thighs
  • 2 (24 oz) 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!

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