Chicken and Sausage Gumbo
Chicken and sausage gumbo is a highly seasoned stew that’s one Creole delight you do not want to pass up! The filling and oh-so-flavorful base boasts the holy trinity, aromatic herbs, and Cajun seasonings, and, of course, is topped off with spicy sausage and chicken. Best of all, it’s just as easy to make as a basic stew!
To me, gumbo is one of the ultimate Southern comfort foods. It’s got a kick of heat to it, but this easy chicken and sausage gumbo is so much more. It has one of the most well-rounded and intricate flavorings that a soup or stew can have, so get ready to delight your taste buds.
What Is Gumbo?
Gumbo is an aromatic soup that is extra thick, like a stew, most often associated with Louisiana’s Creole cuisine. In reality, the techniques, flavors, and ingredients come from all over the globe, including African, French, and Native American influences.
The trademark touch is okra and gumbo filé from the sassafras tree. Typically, this hybrid soup and stew is made with whatever protein is available, making for many recipe variations, each delicious in its own right.
How to Make Chicken and Sausage Gumbo
- Lightly season the chicken with salt, pepper, and Creole seasoning. (Photos 1-2)
- Heat the oil over medium heat in a heavy-bottomed Dutch oven or pot. Sauté the chicken until browned on both sides, 3-4 minutes on each side. Remove and set it aside. (Photos 3-4)
- Brown the sausage. Remove and set it next to the chicken. (Photos 5-6)
- The roux – Pour in the remaining oil, butter, and flour, and cook on medium heat. (Photos 7-8)
- Patience – Stir continuously for 10-15 minutes or until it turns rich dark brown, just like chocolate. (Photos 9-10)
- Holy Trinity – When the roux is ready, add the onion, green pepper, and celery and cook for 6-7 minutes, stirring frequently. (Photo 11)
- More flavor – Add the garlic, bay leaves, and thyme, and continue cooking for another 3 minutes. (Photos 12-13)
- Liquids – Pour in chicken broth, Creole seasoning, chicken bouillon powder or cubes, and paprika. Cook for 5 minutes. (Photos 14-16)
- Assemble – Return the chicken to the pot and cook for about 15 more minutes. Then, add the sausage and cook for another 5-10 minutes. (Photos 17-19)
- Finally, stir in the filé powder, green onions, and chopped parsley. (Photo 20)
- Serve with cooked rice, and enjoy!
Tips and Tricks
- Keep a close eye on the roux, and stir it continuously to keep it from burning.
- If using store-bought Creole seasoning with salt, skip the salt, then add it to taste later.
- Adjust the gumbo’s thickness and flavor with broth or water and salt. Remember, gumbo sauce should be thick, so don’t water it down too much.
Make-Ahead and Storage Instructions
This chicken and sausage gumbo recipe is a great make-ahead meal and reheats well the next day. I think it tastes even better the next day. You can also freeze it in an airtight container for 4-6 months.
Store your leftover gumbo in an airtight container in the fridge for 3-5 days. You can also freeze leftovers, as mentioned above. Gently reheat it on the stovetop when you’re ready to serve it up.
FAQs
Nine out of ten foodies agree that smoked andouille sausage is best. But you can use venison or beef sausage for a kosher version. Smoked sausage gives your soup the classic gumbo flavor.
Flavorful thickeners are what set gumbo apart from a regular stew. The roux and filé powder (or okra) make this dish extra thick and unique in flavor.
It’s a hot debate. Some say absolutely not, while others say you can. Cajun-style gumbos are sans tomatoes, but the Creole versions can have them, especially with seafood. They aren’t necessary to make an authentic gumbo, so it’s your call.
What Goes With Chicken and Sausage Gumbo
A steaming bowl of white rice is essential, but a couple of other sides will complete this Southern meal. A batch of skillet cornbread and a side of fried okra are welcome, while a loaf of homemade garlic bread to dip in that flavorful gravy comes in handy!
More Mouthwatering Gumbo Recipes to Try
Watch How to Make It
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This blog post was originally published in April 2017 and has been updated with additional tips, new photos, and a video.
Chicken and Sausage Gumbo
Ingredients
- 2½-3 pounds (1-2k) chicken (skinless thighs, breast, or legs)
- salt, pepper, and Creole seasoning to taste
- 2 tablespoons (15ml) canola oil
- 12 ounces (340g) smoked sausage, sliced
- ¼ cup (60g) unsalted butter
- ½ cup (60g) flour
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 1 cup (120g) celery, chopped (about 3 stalks)
- 1 tablespoon (15g) minced garlic
- 1 tablespoon (6g) thyme (fresh or dried)
- 2 bay leaves
- 6-7 cups (1.4-1.7l) chicken stock (or sub with water and bouillon)
- 1 tablespoon (15g) Creole seasoning
- 1 tablespoon (12g) chicken bouillon powder (or one cube)
- ½ tablespoon (4-5g) smoked paprika
- ½ tablespoon (3g) gumbo filé
- 2 green onions, chopped
- 2-3 tablespoons (8-12g) parsley, chopped
Instructions
- Lightly season chicken with salt, pepper, and Creole seasoning (I used my homemade salt-free recipe; omit salt if using store-bought seasoning).
- Heat a tablespoon of cooking oil over medium heat in a heavy-bottomed Dutch oven or pot.
- Add the chicken and sauté until browned on both sides, 3-4 minutes on each side. Remove and set aside on a plate.
- Add the sausage and cook until browned. Remove and set next to the chicken.
- Add the remaining oil, butter, and flour, then cook on medium heat, stirring continuously, for 10-15 minutes or until it turns a rich dark brown color, just like chocolate. Please don't get distracted during this time, as it burns quickly.
- When your roux has the desired color, add the onion, green pepper, and celery and cook for 6-7 minutes, stirring frequently.
- Next, add the minced garlic, bay leaves, and thyme, and continue cooking for another 3 minutes.
- Pour in the chicken broth, Creole seasoning, chicken bouillon or cubes, and paprika, and simmer for 5 minutes.
- Toss the cooked chicken back into the pot and cook for another 15 minutes. Then add sausage and cook for about 5-10 minutes.
- Stir in the filé powder, green onions, and chopped parsley.
- Adjust the soup's thickness and flavor with broth or water and salt. The gumbo sauce should be thick. Serve with a steaming bowl of rice.
Tips & Notes:
- When making your roux, keep your eye on it. You’ll need to stir it continuously to keep it from burning while it cooks.
- My homemade Creole seasoning doesn’t have additional salt, but most store-bought versions do. If you use a store-bought version, skip the salt to avoid over-salting. You can always add more salt, but you can’t take it back out.
- Feel free to adjust the gumbo texture and flavor by adding broth or water and salt. Remember, gumbo sauce should be thick, so don’t thin it too much.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
OUTSTANDING!!!!!!!!!!!!!!!!
Thank you Todd!!!! You just made my day.
I cook for my friends once a week and they said this was the best dish I had ever prepared for them! I used cannabis butter in the roux and we had an awesome experience as well.
Hi Matt,
That’s wonderful to hear that your gumbo was such a hit with your friends! Infusing cannabis butter into the roux is definitely an innovative twist on the traditional recipe. The roux serves as the base for the gumbo, so using cannabis butter would not only change the flavor profile but also add a unique “experience” to the dish.
It sounds like you’ve taken your culinary skills to a whole new level with this dish!
This recipe is beyond perfect ! OMG, the flavors.. I used skinless chicken thighs seasoned with a tad of salt and Tony Craccioli’s Creole Seasoning before browning. Followed recipe until the end when I added frozen
okra that I simmered till tender, then sliced and added to the Gumbo.
PERFECTION. My husband’s sensative palate found if too hot (spicy.)but If was spectacular for me. So, you can cut down on the cajun spice, if you don’t like spicy gumbo. No tomatoes needed in this recipe. A personal preference…
Amazing!!!!! That looks absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.
The first time I made this recipe, my husband, who doesn’t like gumbo or okra (I know, I know) ate the leftovers of this and said it was delicious and proceeded to make it one night—with okra.
This is a wonderful recipe—it’s better than my dad’s.
Yay! That’s what I want to bring change in family eating:) Try some other recipes and inspire your Husband with your cooking skills:)
I bookmarked this recipe a few months ago and finally got around to making it today. I love gumbo and have mostly only tried it in restaurants. Outside of New Orleans, that experience is so-so at best. I’ve read many gumbo recipes too, and yours is the first one that spoke to me. Finally, now that I have a great gumbo recipe, I’m excited to incorporate different proteins, and maybe some seafood. I’m so grateful for your clarity and writing style. It turned out even better than I had hoped, by far! Thank you!
Thank you so much for such detailed feedback, I am trying to bring original recipes for my audience to have a better and more authentic recipe:). Thanks for your love!
I will definitely try your recipe. We always serve Gumbo with baked sweet potatoes or some families with make potato salad. Both are my favorite, served at the same time, along with the garlic bread
I must say you have a great taste and recipe combination to have full flavors in your meal. Thank you for loving chicken and sausage Gumbo, We have more other Gumbo recipes on the blog, give them a try I am sure you would like them also.
Finally an authentic Cajun chicken and sausage gumbo recipe like my grandma used to make!
She added the giblets and oysters!
I have seen so many imitation Cajun recipes lately I thought that I would never see an authentic one.
My grandma was from around Houma Louisiana and I lived there for 50 years!
Great to see your love for Grandma, and thank you for your love and feedback. Much Love!
The recipe that I use is very similar to this one. I’ve used it for many years. I found it in the cookbook “La Bouche Creole” in a bookstore in Pittsburg, PA. It’s written by Leon E. Soniat, Jr. When I read that recipe, I bought the book. The main difference between your recipe and his is the spices. Instead of a creole spice mix, he uses 1/2 tsp thyme, 3 bay leaves, 1/8 tsp powdered cloves, 1/8 tsp powdered allspice, 1/4 tsp cayenne pepper, 1/2 tsp basil, salt and pepper to taste. I add a bit more myself. I’m not sure what all the spices are in a mix, but I’m sure that there is some duplication if not a lot. My family loves this recipe.
I looked at your Creole spice mix recipe. As I suspected, the main difference is Soniat adds the cloves and allspice. Try it sometime. It’s amazing.
Thanks for the suggestion. I will definitely try it.
Thanks for sharing. That sounds great. I love playing with different spices, too.