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This is our tried-and-true chicken and sausage gumbo. It’s hearty, bold, and completely doable in your own kitchen.
Gumbo might just be the most debated dish to come out of Louisiana, and it can be intimidating to make at home. Everyone has an opinion on how dark the roux should be, whether tomatoes belong, or if okra’s “slime” is a sin. But here’s the thing: good gumbo doesn’t need to be complicated.
A big pot of gumbo simmering on the stove fills the house with that unmistakable Louisiana aroma; spicy, rich, and full of depth. Tender chicken, smoky sausage, and a mix of vegetables come together in a thick, flavorful roux that tastes like comfort in a bowl.
We first fell in love with gumbo on a trip to New Orleans. Steaming bowls of it served with rice and crusty bread in the French Quarter. The smoky sausage, tender chicken, and layers of spice stuck with us long after the trip ended, and this recipe is our take on that unforgettable flavor.
Why this Chicken Sausage Gumbo Recipe Works
Flexible ingredients: This chicken and sausage gumbo keeps things easy and unfussy. Fresh or frozen okra both work just fine. Use what you’ve got.
Comfort with a kick: It’s the kind of meal that feels like a warm hug but still brings a little heat. Chicken and andouille sausage build a deep, smoky flavor, while a touch of filé powder adds that classic Louisiana richness and a hint of thickness.
Roux made simple: The heart of any gumbo is the roux, a slow-cooked mix of flour and fat that gives the dish its deep flavor and velvety texture. Take your time here; it’s worth every minute.
Make it your own: Want more spice? Add cayenne or a dash of hot sauce. Prefer it extra thick? Let it simmer a little longer. Gumbo’s meant to fit your taste, not the other way around.
Serve this chicken and sausage gumbo with my shrimp remoulade salad on the side. Bright, tangy, and chilled, it’s the perfect contrast to a steaming bowl of rich, smoky stew.
For another standout chicken dinner, check out my coconut chicken curry. It’s creamy, fragrant, and simmered with warming spices and tender chicken thighs.
Recipe Tips
Take your time with the roux: Stir constantly and don’t rush it. This is where the flavor starts.
Sear the chicken well: A good golden crust adds serious savory depth to the final dish.
Add broth slowly: Stir as you pour to avoid lumps from the roux.
Let it simmer uncovered: This concentrates the flavor and thickens the gumbo naturally.
Serve filé powder on the side: Don’t mix it into the pot. Let each guest add it to their bowl if they want that extra hit of earthiness.
Use a heavy-bottomed pot: A Dutch oven holds heat evenly, which helps the roux cook steadily without burning.
Prep everything before you start: Once the roux starts, you can’t walk away. Chop all your veg and measure your spices in advance so you’re ready to build flavor without scrambling.
Brown the sausage too: Searing the andouille before adding it to the pot boosts the smoky, savory base.
Skim as needed: A quick skim while it simmers keeps the gumbo from getting greasy, especially if your sausage is on the fattier side.
Rest before serving: Let the gumbo sit off heat for 10–15 minutes. The flavors settle and the texture tightens up just enough.
This gumbo recipe leans slightly Creole with diced tomatoes, like our seafood gumbo recipe. If you prefer yours without tomatoes, you can simply omit them. The gumbo will still be rich and flavorful.
Making the Roux
The roux is the backbone of any good gumbo. It’s just flour and fat cooked together until it turns a deep, toasty brown (and that color is where the flavor lives). It takes a little patience, but once you’ve done it a few times, you will nail it.
- Aim for milk chocolate color: When it is this brown it is rich and flavorful without tasting burned. It will keep darkening slightly after you pull it off the heat.
- Watch the heat: Medium to medium-low is safest. High heat can scorch it fast.
- Stir constantly: Keep stirring and scrape the bottom as you go so nothing sticks.
- Use the right pot: A heavy-bottomed Dutch oven gives even heat and makes the process smoother.
- Butter or Oil? Butter burns easily, so oil is the classic choice for a roux. Vegetable, canola, or peanut oil all work. If you love that buttery flavor, use clarified butter or ghee instead.
Chicken Gumbo with Okra
Good gumbo doesn’t do shortcuts, but this one is worth every stir. The roux gives it backbone, the sausage adds smoke, and the okra brings it all together. Serve it over fluffy white rice, and don’t forget a sprinkle of parsley, or a dash of filé if you’ re feeling traditional.
If you like bold, layered flavors, try my chicken chorizo paella next. It’s smoky, saffron-scented, and loaded with crispy rice and spicy sausage.
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Chicken and Sausage Gumbo
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Ingredients
- 6 tablespoons vegetable oil, divided
- 10 ounces frozen okra, or fresh okra, sliced thin
- 1½ pounds boneless, skinless chicken thighs
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup butter
- ½ cup all-purpose flour
- 1 onion, chopped
- 3 stalks celery , chopped
- 1 green bell pepper, seeded, and chopped
- 1 red bell pepper, seeded, and chopped
- 6 garlic cloves, minced
- ½ teaspoon cayenne pepper, optional
- 2 tablespoons chopped fresh basil, or ¼ teaspoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon Creole seasoning, or to taste
- 3 bay leaves
- 6 cups chicken broth
- 12 ounces andouille sausage, cooked, cut into ½ inch slices
- 1 (15 ounce) can canned diced tomatoes
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Fresh thyme, chopped
- 4 tablespoons fresh chopped parsley, for serving
- 2 teaspoons filé powder, optional, see note
Instructions
- In a large skillet, over moderate heat, heat 3 tablespoons of the oil. Add the okra and, stirring constantly, cook until the white threads disappear. Transfer to a plate and reserve.
- Add the remaining 3 tablespoons of oil to the skillet and heat over medium heat. Season the chicken with the salt and pepper then sear to a golden brown on both sides, about 8-10 minutes.Use tongs to transfer the chicken to a paper towel-lined plate as they cook. When the chicken pieces are cool enough to handle cut them into pieces and reserve.
- In a 6-quart Dutch oven or large pot set over medium heat, melt the butter, then gradually whisk in the flour to form a smooth paste. Switch to a wooden spoon or spatula and stir constantly, scraping the bottom and sides as you go. The mixture will start out pale and thick, then loosen and darken as it cooks.Keep the heat medium to medium-low and don’t rush it. The roux will take 30 to 45 minutes to reach a deep caramel or milk chocolate color. If it darkens too quickly or smells scorched, lower the heat right away. Black flecks mean it’s burned and will make the gumbo bitter, so it’s better to start over than try to save a scorched roux.When the roux reaches that rich brown stage, it should smell nutty and toasty.
- Add the onions, celery, red and green bell pepper, garlic, cayenne, if using, basil, thyme, oregano, Creole seasoning, and bay leaves. Cook for 3 minutes. Gradually add the chicken broth, stirring constantly to prevent lumps.
- Add the sliced andouille sausage and the reserved chicken. Stir in the tomatoes, reserved okra, Worcestershire sauce and the thyme sprigs. Bring the mixture to a boil, reduce the heat to low and simmer, uncovered for 30 minutes.
- Remove from the heat, adjust the consistency to your preference by either adding additional chicken broth for a thinner sauce or allowing to reduce further for a thicker sauce.
- To serve: Remove and discard the bay leaves and the remains of the thyme sprig. Ladle the gumbo into soup plates. Serve a small dish of file powder for guests to sprinkle on their serving if desired. Serve with white rice and garnish with chopped parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I come form a long line of Cajuns and Tomatoes/Bay Leaf do not go in Gumbo, Chefs in New Orleans are the only Chefs whom put this in there Gumbo and it is Yuck ! and most of them aren’t Cajun
Thank you for your comments, David…
The directions don’t say when to add the cooked okra back in to the recipe.
Oops! My bad….Thank you so much for catching this omission, Bob. The reserved okra should be added in step #4 after the tomatoes are stirred into the mix. I have made the correction to the recipe card. Again, thank you for bringing this error to my attention. Enjoy your gumbo! 🙂
LOVE gumbo! Usually make mine with file powder, although not always. But I think it’s better with. Anyway, your gumbo is wonderful. And perfect for the cold. blustery weather we have today!
Thanks, John….this didn’t last long at our house I guess I need to make another batch. It was delicious!