There’s something about a hearty gumbo that makes you feel at home. I remember first tasting chicken and sausage gumbo—rich, flavorful, and comforting. Over time, I decided to try my hand at making it myself, and after a few attempts, I finally got it just right. The combination of chicken, sausage, and a flavorful, thick broth, along with the perfect blend of spices, makes this dish stand out.
The best part about gumbo is that it’s a dish you can make your own. I’ve experimented with the seasoning and the meats, but I always come back to this chicken and sausage version because of its rich flavor and satisfying texture. Whether you’re making it for a family dinner or a special occasion, this gumbo is sure to impress.
| Servings | Total |
| 6 | 1hr 15mins |
Where Did You Learn This Recipe?
I first learned about chicken and sausage gumbo from a friend who grew up in Louisiana. She made it one evening, and I was hooked. I asked her for the recipe, but she told me there were no strict measurements, just a handful of ingredients and a lot of love. After that, I spent a lot of time experimenting and watching videos to get the flavors right. Eventually, I developed my take on it, using a mix of fresh herbs, spices, and a simple roux to bring it all together.
Why Chicken And Sausage Gumbo
Chicken and sausage gumbo is a classic for so many reasons. The sausage adds a smoky, savory flavor that complements the chicken perfectly. The thick broth is rich and full of flavor, thanks to the combination of seasonings like thyme, paprika, and cayenne. What makes this gumbo special is the combination of textures and flavors—tender chicken, smoky sausage, and a broth that is both hearty and satisfying. It’s the perfect dish for when you want something filling but still light enough to enjoy any time of the year.
What is Chicken And Sausage Gumbo Made of?
Chicken and sausage gumbo is made from a few key ingredients that come together to create a delicious and flavorful dish:
- Chicken – Typically, skinless chicken thighs are used because they stay tender and juicy during cooking.
- Sausage – Smoked sausage or Andouille sausage adds a nice smoky flavor.
- Roux – A mix of flour and oil or butter cooked until golden brown, which helps thicken the soup and gives it a rich flavor.
- Vegetables – Onion, bell pepper, and celery, which are the holy trinity of Cajun cooking.
- Garlic – Adds aromatic depth to the gumbo.
- Broth – Chicken or vegetable broth for the base of the soup.
- Seasonings – Bay leaves, thyme, cayenne pepper, paprika, and parsley to add flavor and spice.
- Okra – Often added to gumbo for its texture and slight earthy flavor, but it’s optional.
What to Have with Chicken And Sausage Gumbo
Chicken and sausage gumbo is delicious on its own, but it’s often served with:
- Rice – Traditionally, gumbo is served over white rice, which soaks up the rich broth.
- Cornbread – A slightly sweet cornbread pairs perfectly with the savory flavors of the gumbo.
- Hot sauce – A dash of hot sauce adds an extra kick if you like some heat.
- Green salad – A fresh salad with a tangy vinaigrette is a light, refreshing complement to the rich gumbo.
Is Chicken And Sausage Gumbo Healthy?
Chicken and sausage gumbo can be a relatively healthy dish, especially if you use lean chicken and light sausage. The vegetables and spices add lots of flavor without many calories, and the okra provides fiber and nutrients. If you’re looking to make it a bit lighter, you can use less oil in the roux or skip the sausage for a leaner version. Overall, gumbo is a well-balanced meal, as it provides protein, vegetables, and a flavorful broth.
Kitchen Equipment
You’ll need:
- A large pot or Dutch oven for cooking the gumbo
- Wooden spoon for stirring
- Knife and cutting board for chopping vegetables and meat
- Measuring spoons for seasonings
- Whisk (for making the roux)
Ingredients:
- 2 tablespoons vegetable oil or butter
- 1/4 cup flour
- 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1/2 lb smoked sausage or Andouille sausage, sliced
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- Salt and pepper to taste
- 1/2 cup chopped parsley
- 1 cup okra (optional)
- 2 cups cooked white rice for serving
How To Make Chicken And Sausage Gumbo
Step 1: Make the Roux
In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil or butter over medium heat. Slowly add the 1/4 cup of flour, whisking constantly to combine. Keep whisking for about 10-15 minutes, or until the mixture turns a deep brown, similar to the color of peanut butter. This is your roux, and it’s the foundation of a good gumbo, giving it a rich, deep flavor. Be careful not to burn it—keep stirring and adjust the heat if necessary.
Step 2: Brown the Sausage and Chicken
Once the roux is ready, add the sliced smoked sausage to the pot. Cook for about 3-4 minutes, stirring occasionally, until the sausage is browned. Remove it from the pot and set it aside.
Next, add the bite-sized pieces of chicken thighs to the same pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on the outside (it doesn’t need to be fully cooked yet). Remove the chicken and set it aside with the sausage.
Step 3: Sauté the Vegetables
In the same pot, add the chopped onion, bell pepper, and celery—this combination is known as the “Holy Trinity” in Cajun and Creole cooking. Stir well and cook for about 5 minutes or until the vegetables are softened.
Next, add the minced garlic and cook for another 30 seconds, just until fragrant.
Step 4: Simmer the Gumbo
Slowly pour in 6 cups of chicken broth, stirring well to incorporate the roux into the liquid. Add the browned chicken and sausage back into the pot. Stir in 1 teaspoon dried thyme, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, and 2 bay leaves. Season with salt and pepper to taste.
Bring the gumbo to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 40 minutes, stirring occasionally.
If using okra, add 1 cup of chopped okra to the pot during the last 15 minutes of cooking. The okra will help thicken the gumbo while adding a subtle, earthy flavor.
Step 5: Add the Final Touches
Once the gumbo has simmered and thickened, stir in 1/2 cup of chopped parsley for freshness. Taste the gumbo and adjust the seasoning as needed—if you want more heat, you can add extra cayenne pepper or a few dashes of hot sauce.
Remove the bay leaves before serving.
Step 6: Serve and Enjoy
Ladle the hot gumbo into bowls and serve it over steaming white rice. Garnish with additional chopped parsley or a sprinkle of green onions for extra flavor.
Tips
- Make it ahead – Gumbo tastes even better the next day, so feel free to make it ahead and store it in the fridge for up to 3 days.
- Use your favorite sausage – While Andouille sausage is traditional, you can use any smoked sausage that you like.
- Customize the spice level – Adjust the cayenne and paprika based on how spicy you want the gumbo.
FAQs
1. Can I make this gumbo without sausage?
Yes, you can skip the sausage and add more chicken or other proteins like shrimp or crab for a different flavor.
2. Can I freeze this gumbo?
Yes, gumbo freezes well. Let it cool completely before transferring it to an airtight container. It can be frozen for up to 3 months.
3. Can I use a different vegetable instead of okra?
Okra is traditional in gumbo, but you can substitute it with other vegetables like bell peppers or zucchini if you prefer.
Conclusion
Chicken and sausage gumbo is a rich, flavorful dish that’s perfect for any occasion. Whether you’re making it for a casual weeknight dinner or a special gathering, this gumbo is sure to please. With its tender chicken, smoky sausage, and hearty broth, it’s a comforting meal that will leave everyone satisfied. Try it out and bring a taste of Louisiana to your kitchen!
MORE RECIPES
Chicken And Sausage Gumbo Recipe
Equipment
- Large pot or Dutch oven for cooking the gumbo
- Wooden spoon for stirring
- Knife and cutting board for chopping vegetables and meat
- Measuring spoons for seasonings
- Whisk (for making the roux)
Ingredients
- 2 tablespoons vegetable oil or butter
- 1/4 cup flour
- 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1/2 lb smoked sausage or Andouille sausage, sliced
- medium onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- Salt and pepper to taste
- 1/2 cup chopped parsley
- 1 cup okra (optional)
- 2 cups cooked white rice for serving
Instructions
- In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil or butter over medium heat. Slowly add the 1/4 cup of flour, whisking constantly to combine. Keep whisking for about 10-15 minutes, or until the mixture turns a deep brown, similar to the color of peanut butter. This is your roux, and it’s the foundation of a good gumbo, giving it a rich, deep flavor. Be careful not to burn it—keep stirring and adjust the heat if necessary.
- Once the roux is ready, add the sliced smoked sausage to the pot. Cook for about 3-4 minutes, stirring occasionally, until the sausage is browned. Remove it from the pot and set it aside.Next, add the bite-sized pieces of chicken thighs to the same pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on the outside (it doesn't need to be fully cooked yet). Remove the chicken and set it aside with the sausage.
- In the same pot, add the chopped onion, bell pepper, and celery—this combination is known as the “Holy Trinity” in Cajun and Creole cooking. Stir well and cook for about 5 minutes, or until the vegetables are softened.Next, add the minced garlic and cook for another 30 seconds, just until fragrant.
- Slowly pour in 6 cups of chicken broth, stirring well to incorporate the roux into the liquid. Add the browned chicken and sausage back into the pot. Stir in 1 teaspoon dried thyme, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, and 2 bay leaves. Season with salt and pepper to taste.Bring the gumbo to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 40 minutes, stirring occasionally.If using okra, add 1 cup of chopped okra to the pot during the last 15 minutes of cooking. The okra will help thicken the gumbo while adding a subtle, earthy flavor.
- Once the gumbo has simmered and thickened, stir in 1/2 cup of chopped parsley for freshness. Taste the gumbo and adjust the seasoning as needed—if you want more heat, you can add extra cayenne pepper or a few dashes of hot sauce.Remove the bay leaves before serving.
- Ladle the hot gumbo into bowls and serve it over steaming white rice. Garnish with additional chopped parsley or a sprinkle of green onions for extra flavor.