Chicken and Sausage Gumbo
Chicken Sausage Gumbo Recipe – This authentic Cajun dish is made with tender chicken, andouille sausages and veggies simmered in a deliciously savory, spicy broth. Serve with fluffy rice for a classic Southern meal, sure to please!
Why We Love New Orleans Gumbo
We have a delicious New Orleans Seafood Gumbo here on the site, but for those that can’t or don’t eat seafood this traditional Louisiana Chicken and Sausage Gumbo recipe is simple, as far as gumbo goes, yet comforting, and packed with flavor!
The key to making a wonderful gumbo is to start with a dark rich roux. Most of the time, when you make a roux, you delicately cook the flour and fat together until light golden-brown and color. Yet for gumbo, the roux needs to be cooked until it reaches a deep dark rich brown to enhance the gumbo color and deep rustic flavor. The process of making a roux can take up to 20 minutes, but is well worth the time.
The other secret tip for making gumbo is to make it early in the day and then let it sit and rest so that the flavors can mix and mingle. Then re-warm the gumbo before serving with steamed rice!
Ingredients You Need
- Butter – unsalted
- Canola oil – or other high-heat and neutral-flavor cooking oil, like avocado or vegetable oil
- All-purpose flour – or your preferred gluten-free replacement
- Chicken – boneless and skinless chicken thighs (or breasts)
- Andouille sausage – pork or chicken, sliced into thin discs
- Bell peppers – a combination of red and green bell pepper is classic, but use whatever color you like
- Onion – peeled and diced
- Celery – diced
- Garlic – minced
- Chicken broth – or water
- Okra – frozen, no need to thaw
- Canned diced tomatoes – low sodium or unsalted
- Spices – bay leaves, cajun seasoning, dried thyme, cayenne pepper, salt and pepper
- Chopped parsley – fresh, to garnish
Plus long grain rice, for serving.
How to Make Gumbo with Chicken and Sausage
First, make the roux. Place a large 6-8 quart soup pot (or dutch oven) over medium heat. Add the butter, oil, and flour to the pot. Whisk to form a smooth paste. Then continue to stir and watch the roux for as long as it takes until it reaches a dark chocolate color.
Stir the roux every minute so that it doesn’t burn but browns. Depending on your heat source and the cooking vessel you are using this could take as little as 8-10 minutes or up to 20 minutes. Don’t rush, and don’t stop stirring!
Pro Tip: The roux color affects the gumbo’s flavor and appearance. However, the roux proportions act as a thickener for the gumbo.
Once the roux reaches a deep chocolate color, add the sliced sausage, diced bell pepper, onion, celery, and garlic.
Stir and sauté the sausage and vegetables for 5 to 10 minutes, until the veggies are softened.
Next add the whole chicken thigh pieces, chicken broth, cut okra, diced tomatoes and juices, bay leaves, Cajun seasoning, dried thyme, and cayenne pepper. Stir well and bring to a simmer. Partially cover the pot and simmer for 25 to 30 minutes, stirring every 5 minutes.
Then remove the cooked chicken thighs with tongs. Use two forks to shred the chicken into large pieces. Place the shredded chicken back into the pot and stir.
Get the Complete (Printable) Chicken and Sausage Gumbo Recipe + Video Below. Enjoy!
Now cover the pot and turn off the heat. Allow the gumbo to rest for at least 1 hour, but up to several hours.
Meanwhile, cook 2 cups of long-grain rice, according to the package instructions.
Pro Tip: If resting the sausage gumbo for longer than 3 hours, allow the pot to cool completely and place it in the refrigerator.
Serving Suggestions
When ready to serve, turn the heat to medium, and bring the gumbo to a simmer. Simmer for 5 minutes until nice and hot. Stir in fresh chopped parsley, and serve over a bowl of fluffy white rice, with hot sauce on the side, and chopped green onions as an extra garnish. Or consider serving with low-carb cauliflower rice!
This classic dish is also perfect to pair with other southern sides like collard greens and hearty red beans. And I love to serve with fluffy squares of cornbread or corn pone for sopping up any extra gumbo sauciness.
Frequently Asked Questions
For the best gumbo, it is essential to start with a flavorful roux. Make it low and slow per the recipe card, and don’t try to rush the process.
Also, you want to let the cooked stew rest for at least a full hour before serving. As noted this step really enhances the flavors!
No, there’s no need to cook the chicken beforehand in this easy gumbo recipe. The thighs cook right in the broth! However, if you’d like to use leftover cooked chicken that’s fine… Add it in the last few minutes of cooking the gumbo.
Leftover gumbo tastes ah-mazing! The longer the ingredients sit together the more robust the flavor becomes. Let leftovers cool completely before transferring to an airtight container. Keep in the fridge for up to 3 days.
Yes, you can. Cool the gumbo and transfer it to an airtight freezer-safe container. For extra freezer burn protection, I suggest also wrapping the container in a layer of aluminum foil. Freeze for up to 3 months and thaw in the fridge overnight before reheating.
Looking for More Southern Recipes? Be Sure to Try:
- Shrimp Jambalaya
- Cajun Dirty Rice
- Creamy Skillet Cajun Chicken and Mushrooms Recipe
- Easy Red Beans and Rice
- Cajun Chicken and Rice Casserole
- Grilled Blackened Chicken
Chicken and Sausage Gumbo Recipe
Ingredients
- ¼ cup butter
- 2 tablespoons canola oil
- ½ cup all-purpose flour
- 2 pounds boneless chicken thighs or breasts
- 1 pound andouille sausage sliced into ¼ inch rounds
- 2 bell peppers green and red, diced
- 1 large onion diced
- 1 cup diced celery
- 3-5 cloves garlic minced
- 4 cups chicken broth or water
- 2 cups frozen cut okra
- 15 ounce can diced tomatoes
- 2 bay leaves
- 1 tablespoon cajun seasoning
- 2 teaspoons dried thyme
- ¼ – ½ teaspoon cayenne pepper
- ¼ cup chopped parsley
- 2 cups long-grain rice
Instructions
- For the Roux: Place a large 6-8 quart soup pot over medium heat. Add the butter, oil, and flour to the pot. Whisk to form a smooth paste. Then continue to stir and watch the roux for as long as it takes to reach a dark chocolate color. Stir the roux every minute so it doesn't burn, but browns. Depending on your heat source and the cooking vessel you are using this could take as little as 8-10 minutes or up to 20 minutes. Don't rush, and don't stop stirring!
- Once the roux reaches a deep chocolate color, add the sliced sausage, diced bell pepper, onion, celery, and garlic. Stir and sauté the sausage and vegetables for 5 to 10 minutes, until the veggies are softened.
- Next add the whole chicken thigh pieces, chicken broth, cut okra, diced tomatoes and juices, bay leaves, Cajun seasoning, dried thyme, and cayenne pepper. Stir well and bring to a simmer. Partially cover the pot and simmer for 25 to 30 minutes, stirring every 5 minutes.
- Then remove the cooked chicken thighs with tongs. Use two forks to shred the chicken into large pieces. Place the shredded chicken back into the pot and stir.
- Now cover the pot and turn off the heat. Allow the gumbo to rest for at least 1 hour, but up to several hours. If resting for longer than 3 hours, allow the pot to cool completely and place in the refrigerator.
- Meanwhile, cook 2 cups of long grain rice, according to the package instructions.
- When ready to serve, turn the heat back to medium, and bring the gumbo to a simmer. Simmer for 5 minutes until nice and hot. Stir in fresh chopped parsley, and serve over fluffy white rice.