If you are craving a hearty, deeply flavorful dish that wraps you in the warmth of Southern comfort food, this Chicken and Sausage Gumbo Recipe is an absolute must-try. Bursting with rich, smoky, and spicy notes, this gumbo beautifully balances tender chicken, spicy andouille sausage, and a perfectly made dark roux that forms the heart of the dish. Whether you’re cooking for family, friends, or just treating yourself, this recipe delivers layers of taste and texture that will keep everyone coming back for seconds. It’s a soulful bowl of warmth that showcases true Cajun magic in every spoonful.
Ingredients You’ll Need
These ingredients are simple staples, but each one plays a crucial role in building the depth and character of this gumbo. From the dark, nutty roux to the signature “holy trinity” of vegetables, every element contributes to the perfect balance of flavor, texture, and color.
- 1 cup vegetable oil: The base for your roux, essential for that luscious, velvety texture.
- 1 cup all-purpose flour: Combined with oil to create the roux, giving gumbo its signature thickness and color.
- 1½ cups chopped yellow onion: Part of the Cajun “holy trinity,” adding sweetness and savory depth.
- 1 cup chopped celery: Provides an earthy crunch and balances the richness.
- 1 cup chopped green bell pepper: Adds brightness and a gentle vegetal sweetness.
- 1 pound andouille sausage: Sliced into half-inch rounds for a smoky, spicy kick.
- 2 to 3 tsp Cajun seasoning: Brings that unmistakable Louisiana heat and complexity.
- Salt and black pepper to taste: Enhances all the flavors in the dish.
- 1 tsp garlic powder: Adds a subtle, mellow garlic note.
- 1 tsp onion powder: Bolsters the onion flavor for extra depth.
- ½ tsp dried thyme: A fragrant herb that complements the sausage and chicken perfectly.
- ¼ tsp cayenne pepper: For that extra touch of fiery warmth (adjust to your liking).
- 3 bay leaves: Infuse the gumbo with a subtle herbal aroma.
- 8 cups no-salt chicken broth: The flavorful liquid base that ties everything together.
- 1 pound cooked chopped chicken: Tender protein that soaks up all those incredible spices.
How to Make Chicken and Sausage Gumbo Recipe
Step 1: Make the Roux
Start by heating the vegetable oil in a large pot or Dutch oven over medium heat. Slowly whisk in the flour, stirring constantly with a wooden spoon to form a smooth roux. This process takes 20 to 25 minutes, and you want the color to deepen to a rich milk chocolate tone. Be patient and cautious here—stirring constantly ensures your roux won’t burn, and achieving that perfect dark color brings intense flavor and thickness to your gumbo.
Step 2: Sauté the Holy Trinity
Once the roux is ready, add the chopped yellow onion, celery, and green bell pepper. Cook for about 5 minutes, stirring often, until the vegetables soften and meld beautifully with the roux. This combination is the soul of Cajun cooking, offering a fragrant and savory base that infuses the entire dish.
Step 3: Add Sausage and Seasonings
Stir in the sliced andouille sausage along with Cajun seasoning, salt, black pepper, garlic powder, onion powder, dried thyme, and cayenne pepper. Let the mixture cook for another 5 minutes, allowing the sausage to release its smoky goodness into the pot. This step builds layers of flavor that make this chicken and sausage gumbo recipe truly unforgettable.
Step 4: Stir in Broth and Bay Leaves
Pour in the chicken broth, stirring well to blend the roux thoroughly with the stock. Toss in the bay leaves and bring the gumbo to a lively boil. This step is crucial as the broth lifts all the flavors, creating the rich, lush sauce that coats each bite perfectly.
Step 5: Simmer the Gumbo
Turn the heat down to low and let the gumbo simmer gently for 1 hour, uncovered. This slow cooking slackens the spices and enriches the texture, while stirring occasionally to keep that roux from settling. Then, stir in the cooked chopped chicken and continue to simmer for another 20 to 30 minutes. At this point, all the ingredients harmonize to form that classic gumbo taste you’re after.
Step 6: Final Touches Before Serving
Remove the pot from heat and fish out the bay leaves. Give the gumbo a final taste – adjust salt, pepper, or Cajun seasoning if needed. Serve the gumbo piping hot over fluffy white rice, optionally garnished with fresh parsley for a pop of color. This final step ensures your Chicken and Sausage Gumbo Recipe is ready to delight every palate.
How to Serve Chicken and Sausage Gumbo Recipe
Garnishes
Simple garnishes turn a homemade gumbo into a festive meal. Sprinkle freshly chopped parsley or sliced green onions on top to add a burst of freshness and a subtle color contrast. A dash of hot sauce on the side can also give guests extra heat to customize to their liking. These small touches elevate the presentation and enhance each spoonful.
Side Dishes
This gumbo pairs beautifully with classic Southern sides. Fluffy white rice is a must, soaking up every bit of the flavorful sauce. Offer crusty French bread or cornbread for dipping and a crisp green salad with a light vinaigrette to balance the richness. These complementary dishes round out your meal, making it feel complete and satisfying.
Creative Ways to Present
For a modern twist, serve your Chicken and Sausage Gumbo Recipe in individual bowls garnished with mini herb bouquets or a dollop of tangy Creole mustard aioli. You can also stuff it into hollowed-out bread bowls for a rustic, fun presentation. Offering gumbo as a party dip with crisp veggies and crackers adds an unexpected and delicious conversation starter.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover gumbo to airtight containers and refrigerate. Properly stored, it will stay fresh and flavorful for up to 3 to 4 days. The flavors often deepen overnight, so leftovers are sometimes even better than the first day!
Freezing
Chicken and Sausage Gumbo Recipe freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags to enjoy later. Freeze for up to 3 months, ensuring the best taste and texture when defrosted. Just be sure to label your containers with the date.
Reheating
When ready to enjoy your leftovers, thaw in the refrigerator overnight if frozen. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if it becomes too thick. Avoid microwave reheating if possible to maintain the gumbo’s rich texture and flavor.
FAQs
Can I use fresh chicken instead of cooked chicken?
Yes! If you prefer, you can add raw chicken pieces early in the cooking process to allow them to cook thoroughly in the gumbo. Just adjust simmering time accordingly to ensure the chicken is fully cooked before serving.
Is andouille sausage essential for this recipe?
While andouille sausage provides an authentic smoky and spicy flavor, you can substitute with other smoked sausages like kielbasa or chorizo if needed. Just note that the overall flavor profile will be slightly different.
How spicy is this gumbo?
The spice level can be adjusted by the amount of cayenne pepper and Cajun seasoning you add. Start with smaller quantities if you prefer mild heat, and increase gradually after tasting during cooking.
What is the best rice to serve with gumbo?
Long-grain white rice is traditional and ideal because it stays fluffy and absorbs the gumbo sauce beautifully. You could also serve it with brown rice for a nuttier flavor and added fiber.
Can I make this recipe vegetarian?
You can create a vegetarian version by skipping the chicken and sausage, and using vegetable broth instead of chicken broth. Add hearty vegetables like mushrooms and okra to maintain texture and flavor depth.
Final Thoughts
This Chicken and Sausage Gumbo Recipe is more than just a meal; it’s an experience that invites you to savor the soul of Cajun cooking right in your own kitchen. With its rich roux, smoky sausage, tender chicken, and medley of spices, every bowl feels like a warm hug. Don’t hesitate to try this recipe—you’ll find yourself crafting it again and again, sharing it eagerly with friends and family because it’s simply that good.
Print
Chicken and Sausage Gumbo Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Description
This classic Chicken and Sausage Gumbo features a rich, dark roux combined with the holy trinity of Louisiana cooking—onions, celery, and bell peppers—along with spicy andouille sausage and tender chicken simmered in a flavorful broth. A hearty and comforting dish perfect for feeding a crowd.
Ingredients
Roux
- 1 cup vegetable oil
- 1 cup all-purpose flour
Vegetables
- 1½ cups chopped yellow onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
Meats and Seasonings
- 1 lb andouille sausage, cut into ½-inch slices
- 2 to 3 tsp Cajun seasoning
- Salt and black pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ¼ tsp cayenne pepper (or to taste)
- 3 bay leaves
Broth and Protein
- 8 cups no-salt chicken broth
- 1 pound cooked chopped chicken
Instructions
- Make the Roux: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Gradually add the flour, stirring slowly and constantly with a wooden spoon. Continue cooking the mixture for 20 to 25 minutes until it reaches a dark brown color resembling milk chocolate. Take care during this process as the hot oil can splatter.
- Cook the Vegetables: Add the chopped yellow onion, celery, and green bell pepper to the roux. Stir occasionally and cook until the vegetables soften, about 5 minutes.
- Add Sausage and Seasonings: Stir in the sliced andouille sausage, Cajun seasoning, salt, black pepper, garlic powder, onion powder, dried thyme, and cayenne pepper. Cook while stirring for 5 minutes to allow the flavors to meld.
- Add Broth and Bay Leaves: Pour the chicken broth into the pot, stirring constantly to thoroughly blend the roux and broth. Bring the mixture to a boil, then add the bay leaves.
- Simmer the Gumbo: Reduce the heat to low and let the gumbo simmer uncovered at a very low heat for 1 hour, stirring occasionally to prevent sticking.
- Add Chicken and Continue Cooking: Stir in the cooked chopped chicken. Continue simmering for an additional 20 to 30 minutes, stirring occasionally to develop the flavors.
- Finish and Serve: Remove the gumbo from heat. Discard the bay leaves. Taste and adjust seasonings as needed. Serve hot over cooked white rice and garnish with chopped parsley if desired.
Notes
- Be patient while making the roux—it’s the key flavor base for authentic gumbo.
- Stir constantly during roux preparation to prevent burning.
- Andouille sausage adds a smoky, spicy flavor, but you can substitute with smoked sausage if unavailable.
- Adjust cayenne pepper to your heat preference.
- Serve with freshly cooked white rice for the classic presentation.
- Leftovers taste even better the next day as flavors deepen.
