Chicken and Sausage Gumbo

Few dishes capture the soul of Louisiana quite like gumbo. With its deep, smoky flavor and hearty ingredients, this Chicken and Sausage Gumbo is the ultimate comfort food. Built on a dark, rich roux and layered with Cajun spices, tender chicken, smoky andouille sausage, and okra, gumbo is more than just a stew—it’s a tradition.

Every family has their own version of gumbo, and while recipes vary, one thing is always true: it’s a dish that brings people together. My introduction to gumbo came from a family friend from New Orleans who swore that the secret was patience. “Don’t rush the roux,” she would say, “That’s where the flavor lives.” She was right. The slow, careful stirring of flour and oil until it turns the color of chocolate is the heart and soul of any gumbo.

This recipe is perfect for cold nights, family gatherings, or anytime you crave a big bowl of something hearty and flavorful. Serve it over white rice, sprinkle it with parsley and green onions, and add a dash of hot sauce if you dare.

Why You’ll Love This Gumbo

• Rich & Flavorful – Built on a dark roux with layers of smoky, savory flavors.
• Comforting & Hearty – Chicken, sausage, and okra make it a filling stew.
• Authentic Cajun Roots – Inspired by Louisiana traditions.
• Perfect for Gatherings – A large batch feeds the whole family.
• Make Ahead Friendly – Tastes even better the next day.

Ingredients (Serves 6)

• 4 chicken thighs (about 1 lb), seasoned with Creole spice
• 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 (or homemade Cajun seasoning)
• ½ tsp gumbo filé powder
• 2 bay leaves
• 12 okra, chopped

For Serving:

• White rice
• Fresh parsley, chopped
• Green onions, sliced
• Hot sauce

Instructions

Step 1: Sear the Meat

Heat a large pot over medium heat.
Add sausage slices, searing for 3 minutes on each side until browned. Remove and set aside.
Season chicken thighs with Creole seasoning and sear 5 minutes per side until golden. Remove, shred, and set aside.

Step 2: Make the Roux

In the same pot with drippings, reduce to low-medium heat.
Add flour and oil, stirring constantly for 25–30 minutes until the roux turns a deep chocolate brown. Do not walk away—roux burns easily.

Step 3: Add Vegetables

Stir in bell pepper, onion, celery, and garlic (the Cajun “holy trinity”).
Cook until softened and fragrant, about 5 minutes.

Step 4: Build the Gumbo Base

Slowly pour in chicken broth, stirring to blend with the roux.
Add sausage, shredded chicken, Creole seasoning, filé powder, bay leaves, and okra. Stir well.

Step 5: Simmer Low & Slow

Cover and simmer gently for 1–2 hours. The longer it cooks, the deeper the flavor.
Taste and adjust seasoning as needed.

Step 6: Serve

Spoon gumbo over hot white rice.
Garnish with parsley and green onions.
Add hot sauce for extra kick.

Storage & Reheating

• Refrigerator: Store in an airtight container up to 4 days.
• Freezer: Gumbo freezes well (without rice) for up to 3 months.
• Reheating: Warm slowly on the stove, adding extra broth if it thickens too much.

Pro Tips for Authentic Gumbo

• Roux Patience – A proper dark roux is key. Stir constantly to avoid burning.
• Use Andouille – This smoky sausage is traditional and adds depth of flavor.
• Okra or Filé – Okra thickens gumbo naturally, but you can also use more filé powder.
• Rest Before Serving – Like chili, gumbo tastes even better the next day.
• Rice Ratio – Always serve gumbo over rice, not mixed in. It should be a stew, not soup.

Variations

• Seafood Gumbo – Swap chicken for shrimp, crab, or crawfish.
• Turkey Gumbo – Perfect for Thanksgiving leftovers.
• Vegetarian Gumbo – Skip the meat and use mushrooms, beans, and extra okra.
• Extra Spicy – Double the chili or use hot smoked paprika.

FAQ About Gumbo

1. What’s the difference between gumbo and jambalaya?
Gumbo is a stew served over rice, while jambalaya is a rice dish cooked with meats and seasonings.

2. Can I make gumbo in a slow cooker?
Yes, but always make the roux on the stovetop first—then transfer everything to the slow cooker to simmer.

3. Can I skip okra?
Yes, though it adds authentic texture. Substitute with more filé powder or leave it out.

4. What’s filé powder?
Made from ground sassafras leaves, it’s a classic Cajun thickener with a subtle earthy flavor.

5. Why is gumbo better the next day?
As it rests, the flavors deepen and meld together, making leftovers even more delicious.

Wrapping It Up

This Chicken and Sausage Gumbo is a bowl full of Louisiana warmth—smoky, spicy, rich, and deeply comforting. With its dark roux, tender chicken, and hearty sausage, it’s a recipe that speaks of tradition and patience.

Whether you’re cooking it for a cozy family dinner or a weekend gathering, gumbo is more than food—it’s an experience. So grab your spoon, ladle over rice, and enjoy this Southern classic that never fails to comfort and satisfy.

The Goods