If you’ve ever dreamed of bringing the vibrant flavors of New Orleans straight into your kitchen, Chicken and Sausage Gumbo is your ticket. This hearty dish is more than just a meal—it’s an experience. With tender pieces of chicken, spicy andouille sausage, and a rich, deeply flavored roux, every spoonful is a celebration of Cajun cooking. The combination of fresh vegetables, aromatic spices, and perfectly simmered broth creates a dish that’s both comforting and memorable. Gumbo is not just food; it’s a story of tradition, patience, and flavor that has been passed down through generations in Louisiana.
Why We Love This Chicken and Sausage Gumbo Recipe
There’s a reason this gumbo recipe has earned a special place in kitchens everywhere. First, it balances bold flavors with comforting textures. The rich, dark roux forms a deep foundation, while the chicken and sausage add heartiness and substance. Every bite delivers a combination of smoky, spicy, and savory notes that keeps you coming back for more.
Another reason we love this gumbo is its versatility. You can adjust the heat to suit your taste by moderating the jalapeño or adding a few dashes of hot sauce. The recipe also allows for additions like shrimp or extra vegetables, giving you the freedom to make it your own. Even the rice, served alongside or beneath the gumbo, absorbs the sauce and spices, making each mouthful truly satisfying.
Finally, Chicken and Sausage Gumbo is a dish that brings people together. It’s perfect for family dinners, gatherings with friends, or even a quiet evening when you want something rich, comforting, and full of flavor. Making gumbo teaches you patience and technique while rewarding you with a meal that’s both hearty and festive.
Ingredients for Chicken and Sausage Gumbo
Gathering the right ingredients is key to achieving authentic gumbo flavor. You’ll need a mix of proteins, aromatic vegetables, spices, and a well-prepared roux. These components work together to create a balanced and flavorful dish. Using fresh, quality ingredients makes a noticeable difference in the final result.
- 1 lb. chicken thighs, cut into small, bite-sized pieces
- 2 tsp. Cajun seasoning
- 2 Tbsp. olive oil
- 1 (16 oz.) package andouille sausage, sliced into coins or half moons
- 1/2 cup all-purpose flour
- 1/2 cup grapeseed oil
- 1 1/2 cups celery, chopped small
- 1 jalapeño, diced
- 1 large yellow onion, diced
- 2 large green bell peppers, diced
- 8 cups chicken broth
- 1 (14 oz.) can fire-roasted tomatoes
- 1 Tbsp. dried parsley
- 5 cloves garlic, minced
- 1 tsp. dried basil
- 1 tsp. thyme, fresh or dried
- 1 tsp. paprika
- 1/4 tsp. black pepper
- 2 bay leaves
- 2 cups rice, cooked separately
This combination of ingredients ensures that your gumbo will have a rich, complex flavor with a perfect balance of heat and seasoning.
How to Make Chicken and Sausage Gumbo
Preparing gumbo is a step-by-step process that rewards patience with incredible flavor. Begin by preheating your oven to 425°F and preparing the chicken. Toss the bite-sized chicken pieces with Cajun seasoning and olive oil, then place them on a foil-lined sheet pan. Roast the chicken for 20–25 minutes until fully cooked and lightly browned. Roasting the chicken first allows it to retain its juiciness while adding an extra layer of flavor.
While the chicken cooks, prep your vegetables. Dice celery, jalapeño, onion, and bell peppers. Having everything ready before starting the roux is essential, as the roux requires constant attention.
Next, prepare the roux. In a heavy-bottomed pot or Dutch oven over medium-low heat, warm grapeseed oil for 1–2 minutes. Slowly whisk in the flour and switch to a wooden spoon, stirring continuously for 20–30 minutes until the roux reaches a dark brown color reminiscent of chocolate. This step is critical, as a dark roux adds depth and richness to your gumbo. Be careful not to burn it, as burnt roux can ruin the flavor.
Once the roux is ready, add the chopped vegetables and stir until tender, about 7 minutes. Add the minced garlic and cook for another 30 seconds to release its aroma. Gradually whisk in the chicken broth, followed by fire-roasted tomatoes and all the dried herbs and spices, including parsley, basil, thyme, paprika, and black pepper. Finally, stir in the roasted chicken and sausage, then add the bay leaves.
Reduce the heat to low and allow the gumbo to simmer for 1–3 hours. The longer it simmers, the more the flavors meld together, resulting in a richer, more complex dish. Be sure to stir occasionally and check for seasoning, adjusting with additional salt or pepper as needed. Remove bay leaves before serving.
Serve your gumbo over a bed of cooked rice, which soaks up the flavorful sauce. Garnish with fresh parsley or green onions to add a touch of color and freshness.
How to Serve Chicken and Sausage Gumbo
Serving gumbo properly enhances the overall experience. Traditionally, gumbo is served hot over a generous portion of steamed white rice. The rice absorbs the sauce, giving every bite a satisfying mix of flavors and textures.
Consider pairing gumbo with a side of crusty bread or cornbread to help soak up the delicious broth. Some people like to add a sprinkle of green onions or fresh parsley on top for color and extra flavor. For those who enjoy a little extra heat, a dash of hot sauce can be added to taste.
Gumbo is ideal for family meals or gatherings because it can be made in large batches and served in a communal pot. Each person can ladle their portion over rice, making it a warm, inviting, and interactive dining experience.
Expert Tips: Chicken and Sausage Gumbo
Making gumbo at home can be intimidating, but following a few expert tips will help you achieve a restaurant-quality dish. First, patience is key. The roux is the foundation of your gumbo, and taking the time to cook it slowly will create a rich, deep flavor. Do not rush this step, and be sure to stir continuously.
Second, prepare all vegetables before starting the roux. The process moves quickly once the roux is ready, and having your ingredients ready prevents overcooking or burning.
Third, taste as you go. Seasonings can always be adjusted during simmering, so don’t be afraid to tweak the spices to match your preferred flavor profile. Adding the sausage and roasted chicken toward the end ensures they retain their texture and flavor.
Finally, simmering is essential. Low, slow cooking allows the flavors to meld and intensify. While it takes time, this step transforms simple ingredients into a deeply flavorful and aromatic gumbo.
How to Store Chicken and Sausage Gumbo
Proper storage ensures your gumbo remains delicious for days. Allow the gumbo to cool slightly before transferring it to an airtight container. Stored in the refrigerator, it will keep for up to 3–4 days.
Gumbo also freezes well. Portion it into freezer-safe containers, leaving a little room at the top for expansion. It can be frozen for up to 3 months. When ready to serve, thaw overnight in the refrigerator and reheat gently over low heat, stirring occasionally.
Leftover gumbo often tastes even better the next day as the flavors continue to meld. Reheating over low heat ensures the chicken and sausage remain tender and the sauce stays smooth.
Variations of Chicken and Sausage Gumbo
Gumbo is a versatile dish, and there are many ways to customize it to your taste. You can add seafood such as shrimp or crab in the last 10 minutes of cooking for a Cajun-style surf-and-turf gumbo. This adds a sweet, briny flavor that complements the smoky sausage and tender chicken.
Vegetables can also be varied. Okra is a traditional gumbo ingredient that adds texture and thickens the sauce naturally. You can also experiment with bell peppers of different colors, zucchini, or even kale to boost nutrition and color.
Adjust the heat level according to your preference. Reduce or remove the jalapeño for a milder version, or add extra cayenne pepper or hot sauce for more spice. Each variation allows you to make this gumbo uniquely yours while staying true to its classic roots.
Frequently Asked Questions about Chicken and Sausage Gumbo
What is the best type of chicken to use for gumbo?
Chicken thighs are ideal because they remain tender during long cooking times and provide rich flavor. You can also use bone-in pieces for added depth in the broth.
Can I make gumbo ahead of time?
Yes, gumbo often tastes better the next day as the flavors continue to meld. Store it in the refrigerator for up to 3 days or freeze portions for later use.
What kind of sausage works best in gumbo?
Andouille sausage is the traditional choice due to its smoky, spicy flavor. You can substitute with other smoked sausages if necessary, but andouille gives the most authentic taste.
Do I have to serve gumbo with rice?
While gumbo is commonly served over rice, you can enjoy it on its own or with cornbread. The rice helps soak up the flavorful sauce and makes the dish more filling.
How do I thicken gumbo?
A dark roux is the primary thickening agent in gumbo. Slow-cooking the roux and allowing the dish to simmer ensures a rich, smooth consistency without additional thickeners.
Can I make gumbo spicy?
Absolutely. Adjust the heat by adding more jalapeños, cayenne, or hot sauce. Start with small amounts and taste as you go to achieve your desired level of spice.
Chicken and Sausage Gumbo
Equipment
- Heavy-Bottomed Pot or Dutch Oven
- Sheet Pan
Ingredients
- 1 lb. chicken thighs (cut into small, bite-sized pieces)
- 2 tsp. Cajun seasoning
- 2 Tbsp. olive oil
- 1 (16 oz.) package andouille sausage (sliced into coins or half moons)
- ½ cup all-purpose flour
- ½ cup grapeseed oil
- 1 ½ cups celery (chopped small)
- 1 jalapeño (diced)
- 1 large yellow onion (diced)
- 2 large green bell peppers (diced)
- 8 cups chicken broth
- 1 (14 oz.) can fire-roasted tomatoes
- 1 Tbsp. dried parsley
- 5 cloves garlic (minced)
- 1 tsp. dried basil
- 1 tsp. thyme (fresh or dried)
- 1 tsp. paprika
- ¼ tsp. black pepper
- 2 cups rice (cooked separately)
Instructions
- Preheat your oven to 425°F. Toss chicken pieces with Cajun seasoning and olive oil, then place on a foil-lined sheet pan. Roast for 20–25 minutes until cooked and lightly browned.
- While the chicken roasts, prep the vegetables: dice celery, jalapeño, onion, and bell peppers.
- In a heavy-bottomed pot or Dutch oven over medium-low heat, warm grapeseed oil for 1–2 minutes. Gradually whisk in flour and stir continuously for 20–30 minutes until the roux reaches a dark brown color.
- Once the roux is ready, add chopped vegetables and stir until tender, about 7 minutes. Add minced garlic and cook for another 30 seconds.
- Gradually whisk in chicken broth, followed by fire-roasted tomatoes and all herbs and spices. Stir in roasted chicken and sausage, then add bay leaves.
- Reduce heat to low and let gumbo simmer for 1–3 hours, stirring occasionally and adjusting seasoning as needed. Remove bay leaves before serving.
- Serve gumbo over cooked rice, garnished with fresh parsley or green onions.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!