If you’ve ever wanted to immerse yourself in the rich, soulful flavors of Southern comfort food, this Chicken and Sausage Gumbo Recipe is exactly what you need. It’s a hearty, satisfying stew bursting with smoky sausage, tender chicken, and fresh vegetables all simmered together in a deeply flavored, silky brown roux. Every spoonful delivers a melody of Creole spices and textures that make this gumbo a beloved classic that warms the heart and brings people together. Whether it’s a family gathering or a cozy night in, this Chicken and Sausage Gumbo Recipe promises to be your new go-to for an unforgettable meal.
Ingredients You’ll Need
Getting the most out of your gumbo starts with a blend of simple ingredients that each add their own magic to the pot. The vegetables create that essential flavor base and texture, the roux provides the iconic thick, nutty depth, and the meats bring smoky richness that keeps you coming back for more.
- All-purpose flour: This is the foundation of your roux, crucial for thickening and giving gumbo its signature creamy texture.
- Vegetable oil: Combined with flour to make the roux, it controls the cooking process of the flour, preventing burning.
- Celery: Adds a subtle fresh crunch and aromatic layer that balances the dish.
- Yellow onions: Their sweetness softens and enhances the gumbo’s flavor depth.
- Green bell peppers: Provide a vibrant color and slight bitterness characteristic of Creole cooking.
- Garlic: Offers a punch of fragrant warmth that complements the spices perfectly.
- Creole seasoning: The soulful spice mix that defines the gumbo’s bold flavor profile.
- Chicken stock: The flavorful liquid base that brings everything together.
- Bay leaves: These add subtle herbal notes that deepen over long simmering.
- Dried thyme: Adds an earthy, aromatic quality for complexity.
- Andouille or Cajun smoked sausage: Brings smoky, spicy richness to the dish.
- Shredded cooked chicken: Tender protein that absorbs the gumbo’s flavors beautifully.
- Okra: Acts as a natural thickener with a unique texture, perfectly traditional in gumbo.
- Salt and pepper: Essential seasonings to balance and enhance all the flavors.
- Cooked white rice, sliced green onion, hot sauce: Classic accompaniments that add texture, freshness, and heat to each bowl.
How to Make Chicken and Sausage Gumbo Recipe
Step 1: Make the Roux
Start by combining equal parts flour and vegetable oil to create a roux, which is the heart and soul of this gumbo. You can either bake it slowly in the oven or cook it on the stovetop over medium-low heat, stirring frequently to achieve a rich, milk chocolate brown color. This process may take some patience—anywhere from 30 minutes to several hours—but it’s worth every minute because the roux imparts that signature deep, nutty flavor and luscious thickness to your dish.
Step 2: Sauté the Aromatics
Once your roux is beautifully browned, add diced celery, yellow onions, and green bell peppers to the pot. Cook until the veggies soften and the onions become translucent, which should take about 8 to 10 minutes. Then, toss in the minced garlic and Creole seasoning, cooking just long enough for the garlic to release its irresistible fragrance. This step builds the aromatic backbone that carries the whole gumbo.
Step 3: Add the Stock and Simmer
Gradually pour in chicken stock along with bay leaves and dried thyme. Stir everything together, season with salt, pepper, and additional Creole seasoning to taste. Bring the mixture to a lively boil, then reduce heat to a simmer and let it cook uncovered for around 45 minutes. This gentle simmer allows all the flavors to meld and the broth to develop a rich, concentrated character.
Step 4: Brown the Sausage
While the broth simmers, heat a tablespoon of oil in a skillet and brown the sliced andouille or Cajun smoked sausage. Browning the sausage builds a smoky, caramelized flavor that will enhance the overall gumbo. Once done, set it aside until the gumbo is ready for the final assembly.
Step 5: Add the Chicken, Sausage, and Okra
Add the browned sausage and shredded cooked chicken back into the simmering gumbo. Next, stir in the chopped okra, which will thicken the stew naturally while adding its unique, slightly slimy texture that’s traditional in gumbo. Cook uncovered for another 30 to 45 minutes, stirring occasionally, until the gumbo thickens beautifully. Remove the bay leaves before serving.
Step 6: Serve Your Gumbo
Once your gumbo is perfectly thick and bursting with flavor, it’s time to serve. Spoon the gumbo over steaming white rice, sprinkle with fresh sliced green onions, and add a few dashes of hot sauce if you like a little extra kick. Each bowl will be a warm hug in a meal that tastes like home.
How to Serve Chicken and Sausage Gumbo Recipe
Garnishes
Simple garnishes like sliced green onions bring a pop of color and a fresh, oniony bite that lightens the dish. For those who love heat, a splash of your favorite hot sauce adds a lively brightness that wakes up your palate and complements the smoky sausage perfectly.
Side Dishes
Chicken and Sausage Gumbo Recipe shines on its own but pairing it with classic sides such as crusty French bread or cornbread allows you to mop up every last flavorful drop. A crisp green salad with a tangy vinaigrette can provide a refreshing contrast that balances the rich stew wonderfully.
Creative Ways to Present
For a fun twist, serve the gumbo inside hollowed-out bread bowls to make each portion extra special and portable. You can also add a dollop of creamy coleslaw on the side or sprinkle toasted nuts on top for some unexpected crunch and a playful texture contrast.
Make Ahead and Storage
Storing Leftovers
Leftover gumbo keeps wonderfully in the fridge for 3 to 4 days when stored in an airtight container. The flavors even deepen overnight, making your next meal just as satisfying—if not better—in some cases!
Freezing
This Chicken and Sausage Gumbo Recipe freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. Just be sure to leave some room at the top of the container for expansion, and thaw it overnight in the fridge before reheating.
Reheating
Reheat gumbo gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Add a splash of chicken stock or water if it has thickened too much in the fridge or freezer. Microwave reheating is convenient but be sure to stir occasionally for even heat distribution.
FAQs
Can I use other types of sausage besides andouille for this recipe?
Absolutely! While andouille sausage is traditional and gives that smoky, spicy flavor, you can substitute with kielbasa, chorizo, or any smoked sausage you prefer. Just keep in mind that the flavor profile might shift slightly.
Do I have to use okra in the gumbo?
Okra is traditional for thickening and texture, but if you’re not a fan, you can skip it or replace it with filé powder (ground sassafras leaves), which also thickens gumbo and adds a distinctive flavor.
Is it necessary to make a roux from scratch?
Making a roux is key to authentic gumbo—it gives that deep, nutty flavor and smooth texture you can’t get otherwise. Using a pre-made roux or skipping it will change the taste and consistency significantly.
Can I prepare parts of the gumbo in advance?
Yes! You can make the roux ahead of time, sauté the aromatics, or even shred the chicken in advance to speed things up. Just store components separately in the fridge until you’re ready to assemble.
How spicy is this Chicken and Sausage Gumbo Recipe?
The spice level is moderate and can be easily adjusted by varying the amount of creole seasoning and hot sauce you add. If you prefer milder dishes, use less seasoning; for more heat, add extra hot sauce at the table.
Final Thoughts
Making this Chicken and Sausage Gumbo Recipe is like inviting a little warmth and soul into your kitchen. With each step, you’re building layers of flavor that culminate in a dish perfect for sharing and savoring. So don’t hesitate—grab those ingredients, get your roux going, and enjoy the comforting goodness that only a true gumbo can deliver.
Print
Chicken and Sausage Gumbo Recipe
- Prep Time: 30 minutes
- Cook Time: 4 hours 45 minutes
- Total Time: 5 hours 15 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, Creole
Description
This Chicken and Sausage Gumbo recipe is a hearty, flavorful Louisiana classic featuring a rich, deeply browned roux and a blend of aromatic vegetables, smoky sausage, tender shredded chicken, and fresh okra. Simmered to perfection, this gumbo is perfect served over steamed white rice and garnished with sliced green onions and hot sauce for an authentic Creole experience.
Ingredients
Roux
- 1 cup all-purpose flour
- 1 cup vegetable oil (plus 1 tablespoon)
Vegetables & Aromatics
- 3 ribs celery, diced
- 2 large yellow onions, diced
- 2 large green bell peppers, seeded and diced
- 5 cloves garlic, minced
Seasonings & Stock
- 2 teaspoons creole seasoning
- 6 to 8 cups chicken stock
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt, to taste
- Pepper, to taste
Protein
- 1 pound andouille or cajun smoked sausage, sliced
- 6 cups shredded cooked chicken*
Additional Vegetable
- 1 pound okra, trimmed and chopped (frozen works too)
For Serving
- Cooked white rice
- Sliced green onion
- Hot sauce
Instructions
- Make the Roux: Choose your method: either bake the roux in a large dutch oven at 350°F uncovered for 2 to 4 hours stirring occasionally until it reaches a milk chocolate brown color, or cook it on the stovetop over medium-low heat in a dutch oven, stirring constantly for 30 to 60 minutes until the roux is milk chocolate brown. Take care not to burn it by scraping the bottom frequently.
- Sauté the Aromatics: Place the dutch oven with the finished roux over medium heat. Add diced celery, onions, and green bell peppers. Cook for about 8 to 10 minutes, stirring frequently, until the vegetables soften and onions become translucent.
- Add Garlic and Seasoning: Stir in minced garlic and creole seasoning, cooking for about 1 minute until the garlic is fragrant.
- Add the Stock and Herbs: Gradually pour in 6 cups of chicken stock, add bay leaves and dried thyme. Stir well, add salt, pepper, and extra creole seasoning to taste. Bring mixture to a boil, then reduce to a simmer and let it cook uncovered for approximately 45 minutes, stirring occasionally.
- Sauté the Sausage: In a large skillet, heat 1 tablespoon of vegetable oil. Add sliced sausage and brown it until caramelized and heated through. Remove from heat.
- Add Chicken, Sausage, and Okra: Into the simmering gumbo base, add the browned sausage and shredded cooked chicken. Stir to combine. Add chopped okra and continue to simmer uncovered for another 30 to 45 minutes until the gumbo thickens. Adjust thickness by adding more stock if needed. Skim off any excess grease that rises to the surface and remove bay leaves before serving.
- Serve: Ladle gumbo over cooked white rice. Garnish with sliced green onions and add a few dashes of hot sauce if desired for extra heat.
Notes
- The roux color significantly impacts the depth of the gumbo’s flavor; aim for a milk chocolate brown to get authentic flavor.
- Be patient when cooking your roux; burning it will impart a bitter taste.
- Shredded cooked chicken can be from rotisserie or boiled chicken breasts or thighs.
- Frozen okra works well if fresh is unavailable; just make sure it’s thawed and drained if needed.
- Adjust seasoning throughout cooking to suit your taste preferences.
- Skimming grease helps reduce the heaviness and improves the texture of the gumbo.
