If you’re looking to make a rich, comforting dish that fills your kitchen with incredible aromas, chicken and sausage gumbo is an excellent choice. This dish blends deep, smoky flavors with tender chicken, spicy sausage, and the classic trinity of celery, onions, and bell peppers. Slow-cooked for hours, it develops a thick, velvety texture thanks to the perfectly browned roux.
Why You’ll Love This Chicken and Sausage Gumbo
This gumbo stands out because of its balance of flavors and textures. The homemade roux provides a nutty, slightly toasted base that thickens the stew while adding complexity. The spicy sausage adds a smoky depth, while shredded chicken contributes tender meatiness without overpowering the dish. The vegetables soften into a flavorful backdrop that rounds out each spoonful perfectly. Plus, the okra thickens the gumbo naturally and adds subtle earthiness. Best of all, it’s a versatile dish that feels indulgent yet wholesome—perfect for cold evenings or whenever you crave a satisfying meal.
Ingredients for Chicken and Sausage Gumbo
You’ll need a combination of fresh vegetables, quality proteins, and pantry staples to make this gumbo come alive. Here’s a quick rundown:
- All-purpose flour and vegetable oil for the roux, which gives the gumbo its signature rich thickness and deep flavor.
- Celery, yellow onions, and green bell peppers form the aromatic base known as the “holy trinity” of Cajun and Creole cooking.
- Fresh garlic and Creole seasoning bring bold spice and warmth.
- Chicken stock provides the savory liquid that melds all the flavors.
- Bay leaves and dried thyme add subtle herbal notes.
- Smoked sausage (preferably andouille or Cajun style) contributes a smoky, slightly spicy kick.
- Shredded cooked chicken adds tender meatiness.
- Okra, either fresh or frozen, thickens the stew and adds a traditional touch.
- Salt and pepper for seasoning.
- Hot cooked white rice, sliced green onions, and hot sauce to serve alongside.
How to Make Chicken and Sausage Gumbo
The heart of this gumbo lies in the roux—a mixture of flour and oil cooked slowly until it reaches a rich milk chocolate brown color. You can make it two ways: in the oven or on the stovetop. Oven-roasting the roux requires about 2 to 4 hours at 350°F, stirring occasionally until the perfect color appears. On the stovetop, cook the roux over medium-low heat, stirring constantly for 30 to 60 minutes, making sure it doesn’t burn. Patience here is key; a burnt roux ruins the dish.
Once your roux is ready, place your pot back on the stove at medium heat. Add diced celery, onions, and bell peppers, cooking until softened and fragrant. Stir in garlic and Creole seasoning for a minute more.
Next, slowly pour in the chicken stock along with bay leaves and thyme. Season with salt, pepper, and extra Creole seasoning as you like. Bring everything to a boil, then lower the heat and let it simmer uncovered for about 45 minutes, stirring occasionally.
While the gumbo simmers, brown the sliced sausage in a skillet with a tablespoon of oil until it’s crisp and caramelized. This step boosts the smoky flavor and texture.
Add the browned sausage and shredded chicken to the gumbo, along with the chopped okra. Let everything simmer uncovered for another 30 to 45 minutes until the stew thickens. If it gets too thick, add more broth to reach your desired consistency. Skim off any grease that rises to the top and remove the bay leaves before serving.
How to Serve Chicken and Sausage Gumbo
Gumbo is traditionally served over a bed of fluffy white rice, which balances the spicy, savory stew beautifully. When plating, spoon the gumbo generously over the rice, then sprinkle with sliced green onions for freshness and color. If you like a bit more heat, add a few dashes of hot sauce to taste. Gumbo pairs well with simple sides like crusty bread or a green salad, but it’s hearty enough to be a complete meal on its own. This dish is perfect for feeding a crowd or enjoying as leftovers that taste even better the next day.
Expert Tips for the Best Chicken and Sausage Gumbo
The secret to a great gumbo lies in the roux—take your time to get it right. Stir constantly and watch the color carefully; aim for a milk chocolate brown shade. If the roux burns, it will give the gumbo a bitter taste. You can use either oven or stovetop methods depending on your preference and patience.
Use good quality chicken stock for the richest flavor, or make your own if you have time. Adding okra not only thickens the gumbo but also gives it that authentic Southern texture. If you prefer, substitute frozen okra for convenience.
When cooking the sausage, don’t skip browning it. This step adds layers of smoky flavor and caramelized texture that elevate the gumbo. Feel free to adjust the amount of Creole seasoning and hot sauce to suit your taste buds. Lastly, don’t rush the simmering; the slow cooking melds flavors beautifully.
How to Store Chicken and Sausage Gumbo
Let the gumbo cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. Gumbo also freezes well — portion it into freezer-safe containers and store for up to 3 months. Thaw in the refrigerator overnight before reheating. The flavors tend to deepen even more after a day or two, making leftovers especially delicious.
Variations of Chicken and Sausage Gumbo
Feel free to experiment with different proteins or vegetables in this classic recipe. For a seafood twist, try adding shrimp or crab in the last 10 minutes of cooking instead of chicken. You can also use smoked turkey sausage or turkey breast for a leaner version.
If you want a vegetarian option, substitute vegetable stock and add hearty vegetables like mushrooms and zucchini instead of meat. Adding tomatoes gives a slightly different flavor profile, creating a Creole-style gumbo.
Spice levels can be adjusted by increasing or reducing Creole seasoning and hot sauce. For extra richness, stir in a splash of cream or coconut milk just before serving. Try serving gumbo over brown rice or cauliflower rice for a healthier alternative.
Frequently Asked Questions About Chicken and Sausage Gumbo
What is the purpose of the roux in gumbo?
The roux acts as the thickening base and adds a deep, nutty flavor to the gumbo. It’s essential for giving gumbo its signature texture and taste.
Can I make gumbo without okra?
Yes, though okra helps thicken the stew and adds a traditional flavor. You can substitute with filé powder (ground sassafras leaves) or just rely on the roux and slow simmering.
How long does gumbo keep in the fridge?
Properly stored in an airtight container, gumbo lasts up to 4 days refrigerated. It also freezes well for up to 3 months.
Can I prepare the roux ahead of time?
Absolutely! Making the roux ahead can save time on cooking day. Store it in the refrigerator for up to a week.
What rice is best for serving with gumbo?
Plain white rice is traditional because it soaks up the flavors well, but you can also use brown rice or even cauliflower rice for a lighter option.
Chicken and Sausage Gumbo
Equipment
- Large Pot or Dutch Oven
- Skillet
- Wooden spoon
Ingredients
- 0.5 cup all-purpose flour for the roux
- 0.5 cup vegetable oil for the roux
- 1 cup celery diced
- 1 cup yellow onion diced
- 1 cup green bell pepper diced
- 4 cloves garlic minced
- 2 Tbsp Creole seasoning
- 6 cups chicken stock
- 2 each bay leaves
- 1 tsp dried thyme
- 1 lb. smoked sausage (preferably andouille or Cajun style)
- 2 cups shredded cooked chicken
- 1 cup okra fresh or frozen, sliced
- salt to taste
- black pepper to taste
- 4 cups hot cooked white rice for serving
- 0.5 cup sliced green onions for garnish
- hot sauce to serve alongside
Instructions
- In a large pot or Dutch oven, make the roux by combining flour and vegetable oil over medium-low heat. Stir constantly until it reaches a rich, milk chocolate brown color (30 to 60 minutes on stovetop).
- Add the diced celery, onions, and bell peppers to the roux and cook until softened and fragrant, about 5 minutes.
- Stir in the minced garlic and Creole seasoning, cooking for an additional minute.
- Slowly pour in the chicken stock, followed by the bay leaves and thyme. Season with salt and pepper. Bring to a boil, then reduce the heat and let it simmer uncovered for about 45 minutes.
- In a skillet, brown the sliced sausage until caramelized. Add the sausage and shredded chicken to the gumbo, along with the okra. Let everything simmer uncovered for another 30 to 45 minutes until thickened.
- If the gumbo gets too thick, add more broth to reach desired consistency. Remove bay leaves before serving.
- Serve the gumbo over hot cooked white rice, garnished with sliced green onions and hot sauce to taste.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!