Gumbo isn’t just a meal; it’s a tradition, a story simmered over hours in a big pot. This Chicken And Sausage Gumbo Recipe is about deep, layered flavors—smoky sausage, tender chicken, and a roux that brings everything together. Grab your spoon and let’s get into a bowl of Southern comfort.
If you enjoy hearty, comforting dishes like gumbo, you’ll also love our Chicken Dumpling Soup and Split Pea Soup with Ham. These are perfect for chilly evenings when you need something to warm your bones.
Why This Chicken And Sausage Gumbo Recipe Is Special
I’ve been working on perfecting this Chicken And Sausage Gumbo Recipe for years, and trust me, it’s worth the effort. This gumbo starts with a dark roux—no shortcuts here—and builds flavor with layers of smoky sausage, succulent chicken, and the trinity of onions, bell peppers, and celery. It’s rich, hearty, and just spicy enough to make you reach for that cold drink. It’s gumbo done right.
What Is Gumbo?
So, what exactly is gumbo? It’s a Southern classic—a thick stew loaded with meats like chicken and sausage, seasoned vegetables, and a dark roux that ties it all together. The dish is synonymous with Louisiana cooking and showcases a blend of African, French, and Spanish influences, making it a true melting pot of flavors.
Origins of Gumbo
The history of gumbo is as rich as the dish itself. It’s a culinary mosaic, a combination of African, French, Spanish, and Native American ingredients. The name “gumbo” is derived from the West African word for okra, “ki ngombo,” which is often used as a thickener. Over time, the dish evolved, and today it’s a staple in Southern kitchens.
Gumbo Controversies: Tomatoes vs. No Tomatoes
Let’s dive into one of the most heated debates around gumbo: should it have tomatoes or not? Some purists say no tomatoes—it’s strictly a Cajun thing. On the other hand, Creole gumbos often include tomatoes for an added layer of flavor. This Chicken And Sausage Gumbo Recipe sticks to the traditional Cajun roots and leaves the tomatoes out, but hey, do what makes you happy.
If you’re a fan of warming, comforting dishes, you might also like our Crockpot Loaded Baked Potato Soup for its rich and creamy texture.
Key Ingredients in Chicken and Sausage Gumbo
A great gumbo comes down to its ingredients. For this Chicken And Sausage Gumbo Recipe, the essentials are:
- Chicken: Boneless thighs are ideal for tenderness.
- Sausage: Andouille is traditional for its smoky heat.
- Holy Trinity: Onions, bell peppers, and celery—the backbone of flavor.
- Roux: A dark roux is crucial.
- Stock: Chicken stock enriches the flavor base.
The Role of Roux in Gumbo
If gumbo is the soul of Southern cooking, then roux is the heart of gumbo. Roux is simply a mixture of fat and flour cooked together until it reaches a specific color. In this Chicken And Sausage Gumbo Recipe, the roux is cooked until it’s a deep, rich brown, giving the gumbo a nutty, slightly smoky flavor that’s unparalleled.
What is a Roux?
A roux is essentially a thickening agent, a combination of fat (like oil) and flour. It’s used in many sauces and stews, but the role it plays in gumbo is unique. In this recipe, the roux not only thickens the gumbo but also develops a deep, complex flavor that defines the dish.
Importance of Dark Roux in Gumbo
Why go through the trouble of making a dark roux? Because it’s the key to authentic gumbo flavor. A dark roux adds depth and a toasted, slightly bitter richness that you simply can’t get from a quick, pale roux. It takes time, patience, and a bit of stirring, but the payoff is worth it.
How Roux Affects Flavor and Thickness
The color of your roux directly impacts the flavor and thickness of your gumbo. A lighter roux has more thickening power but less flavor. A dark roux, like the one in this Chicken And Sausage Gumbo Recipe, adds a robust taste while thickening the stew just enough.
How to Make a Roux for Gumbo
Let’s tackle the roux. The stovetop method is traditional but requires constant stirring. Heat oil and flour in a pot, stirring continuously until the roux turns a rich brown color. If you’re new to roux-making, try the oven method. Combine flour and oil in a Dutch oven, bake at 350°F for a few hours, and stir occasionally.
Stovetop Method
The stovetop method is the more hands-on approach. You’ll need to stir constantly over medium heat, watching carefully as the flour browns. This method requires patience but offers more control over the final color of the roux. For this Chicken And Sausage Gumbo Recipe, aim for a deep chocolate color.
Oven Method (Easier, Hands-Off Approach)
If standing over the stove isn’t your thing, the oven method is your best friend. Combine oil and flour, bake at 350°F, and let the oven do the work. You’ll still need to check on it periodically, but it’s a much more forgiving approach, perfect for beginners.
Common Mistakes When Making Roux
There are a few pitfalls to avoid:
- Cooking too fast: High heat will burn the roux.
- Not stirring enough: This leads to scorched flour.
- Using butter: Butter burns quickly; stick to oils with high smoke points.
A good roux requires patience and attention, but it’s worth it.
Choosing the Right Fat for Roux
The fat you choose for your roux can make a difference. Peanut oil, canola oil, or vegetable oil are best. They have high smoke points, which is essential for a dark roux. Butter, on the other hand, has a lower smoke point and can burn, leaving a bitter taste in your gumbo.
Best Oils for Making a Dark Roux
For this Chicken And Sausage Gumbo Recipe, use oils with high smoke points like:
- Peanut oil
- Canola oil
- Vegetable oil
These oils allow you to cook the roux to a deep brown without the risk of burning it too quickly.
Why Butter Is Not Recommended
Butter may seem tempting, but it’s not ideal for making a dark roux. Butter has a lower smoke point, and the milk solids can burn quickly. If you absolutely must use butter, clarified butter or ghee are better choices since they lack the solids that scorch.
Roux Color Guide
Roux comes in various shades, and each adds a different character to your dish:
- White Roux: Mild flavor, thickening agent
- Blond Roux: Nutty flavor, moderate thickening
- Peanut Butter Roux: Great for stews
- Dark Roux: Deep flavor, minimal thickening—perfect for gumbo
Can You Make Roux in Advance?
Yes! Roux can be made ahead of time and stored for future use. In fact, making a big batch of roux is a smart move for quick weeknight dinners. Store it in an airtight container in the fridge or freeze it in portions. This way, you can whip up your Chicken And Sausage Gumbo Recipe faster next time.
Building the Gumbo Base
After the roux is done, it’s time to build the gumbo base. Start with the trinity—onions, bell peppers, and celery—sautéed in the roux until they’re soft. Add garlic for depth. This mixture creates a flavorful base that enhances the chicken, sausage, and spices.
Sautéing the Trinity (Onion, Bell Pepper, Celery)
The trinity is the backbone of any good gumbo. Sauté the onions, bell peppers, and celery until they’re tender. The vegetables absorb the flavors of the roux, creating a complex foundation for the stew. This step is essential for building the depth of flavor in the Chicken And Sausage Gumbo Recipe.
Adding the Proteins
Gumbo is a meat-lover’s paradise, filled with hearty chunks of chicken and slices of sausage. Bone-in chicken thighs add richness, while andouille sausage provides that iconic smoky flavor. For a shortcut, consider using shredded rotisserie chicken.
For more chicken-based dishes, check out our Mongolian Chicken for a savory twist.
Best Chicken Cuts for Gumbo
Bone-in, skinless chicken thighs work best for this Chicken And Sausage Gumbo Recipe. They hold up well during the long simmer and add more flavor than chicken breasts. You can also use shredded rotisserie chicken if you’re short on time.
What Type of Sausage to Use
Andouille sausage is the traditional choice for gumbo, known for its smoky, spicy flavor. If you can’t find andouille, opt for another Cajun-style sausage. The sausage is browned before being added to the pot, which enhances its flavor and adds richness to the stew.
Stock vs. Broth: Which One is Better?
Alright, let’s settle this—should you use stock or broth? If you’ve got the time (and patience), homemade chicken stock is the way to go. It adds a deep, rich backbone to this Chicken And Sausage Gumbo Recipe and plays beautifully with the smoky sausage and velvety roux. But hey, if life is hectic and you’re just trying to get dinner on the table, a good-quality, low-sodium store-bought broth will do the trick. No judgment here—sometimes convenience wins.
How Homemade Stock Enhances Flavor
There’s something special about a pot of homemade stock bubbling away on the stove. It smells like love and effort, and honestly, it just tastes better. Simmering a whole chicken with onions, celery, bay leaves, and garlic makes a stock that’s liquid gold. Plus, making it yourself means you control the salt, so your gumbo doesn’t end up tasting like the ocean.
Can You Use Store-Bought Stock?
Absolutely. While homemade stock gives you bragging rights, store-bought can still make a killer gumbo. Just go for a low-sodium version so you can season it to your liking. Want to give it more depth? Throw in a bay leaf, some fresh herbs, or a splash of Worcestershire sauce while it heats up—it’ll trick your taste buds into thinking it’s homemade.
Okra vs. Filé Powder: Which One to Use?
Now, let’s talk about another hot debate—okra or filé powder? Some folks are firmly Team Okra, swearing by its natural thickening powers and subtle grassy flavor. Others are die-hard filé fans, adding a sprinkle of this ground sassafras powder at the end for an earthy, woodsy depth. Me? I say, why not both? Live a little.
How Okra Thickens Gumbo
Okra is nature’s thickener, thanks to something called mucilage (fancy word for “that slimy stuff”). When cooked low and slow, it breaks down and adds body to your gumbo without overpowering the flavor. If you’re worried about slime levels, don’t panic—it disappears as it simmers. You’ll be left with a beautifully thick stew that sticks to your spoon just right.
Addressing the “Sliminess” of Okra
Some folks can’t get past okra’s texture, and I get it. If the idea of slimy vegetables makes you shudder, here’s a trick—sauté or roast the okra before adding it to the pot. This helps cook off some of that mucilage and gives it a slightly caramelized flavor. Or, just skip the okra entirely and go for filé powder instead. No shame in that game.
Using Filé Powder as an Alternative Thickener
Filé powder is the secret weapon of many a gumbo cook. Made from ground sassafras leaves, it thickens the gumbo after it’s finished cooking. Just sprinkle a little at the end, stir it in, and watch as it works its magic. Be careful, though—too much can make your gumbo stringy, and nobody wants a bowl of gumbo that pulls like melted cheese.
Simmering and Final Touches
Once you’ve built your base, added your proteins, and poured in that rich stock, it’s time to let the gumbo do its thing. This isn’t a dish you rush—good gumbo needs at least an hour of slow simmering to let all those flavors meld together. The longer it cooks, the deeper and richer it gets.
Cooking Time for Best Flavor
The hardest part of making gumbo? Not rushing it. You might be tempted to dig in early, but trust me—let it simmer. Give it at least an hour, but if you have the time (and patience), let it go longer. Your gumbo will thank you.
When to Add Filé Powder
If you’re using filé powder, don’t toss it in with the rest of the ingredients—it works best at the very end. Once the gumbo is off the heat, stir in a small amount, taste, and adjust as needed. A little goes a long way, so start small. Think of it like adding salt—you can always add more, but you can’t take it out.
Serving Chicken and Sausage Gumbo
Gumbo is not one of those “eat straight from the pot” meals—it needs a partner. Traditionally, it’s served over fluffy white rice, which soaks up that incredible broth like a sponge. Top it off with chopped green onions, a splash of hot sauce, and maybe a sprinkle of parsley if you’re feeling fancy.
Best Rice to Serve with Gumbo
Long-grain white rice is the gold standard. It’s simple, it’s neutral, and it lets the gumbo shine. Cook it separately and spoon your gumbo over the top—don’t mix it in the pot unless you want sad, soggy rice.
Traditional Garnishes
Want to really impress your dinner guests (or just yourself)? Here are a few classic gumbo toppings:
- Chopped green onions – Adds freshness and a little crunch.
- Hot sauce – Because a little extra heat never hurt anyone.
- Parsley – It’s optional, but it makes the dish look nice.
Storage and Reheating Tips
If you think gumbo is good the day you make it, wait until tomorrow. Like a fine wine, it just gets better with time. The flavors deepen, the spices mellow out, and the whole thing just becomes magic in a bowl. Store leftovers in an airtight container in the fridge for up to four days or freeze it for later.
How Long Gumbo Lasts in the Fridge
Gumbo keeps well for four to five days if stored properly. Just make sure it’s in a sealed container, and when reheating, warm it low and slow on the stove, stirring occasionally so everything heats evenly.
Can You Freeze Gumbo?
Yes! Make a big batch, freeze it in portion-sized containers, and you’ve got a homemade Southern meal ready to go whenever you need it. Just thaw overnight in the fridge and reheat on the stovetop for the best results.
Troubleshooting Common Gumbo Mistakes
Gumbo too thin? Simmer it uncovered for a bit, or add more filé powder at the end. Burned your roux? Hate to break it to you, but there’s no saving it—start over. Gumbo takes patience, but once you master it, you’ll never go back to shortcuts.
Gumbo Too Thin? How to Fix It
A watery gumbo is just plain sad, but don’t worry—it’s fixable. Try one of these:
- Simmer longer to let it reduce.
- Add more filé powder at the end.
- Use more okra for natural thickening.
Burned Roux? What to Do Next
Burning the roux is the gumbo cook’s worst nightmare. There’s no saving a scorched roux, so don’t even try. Dump it and start again. Next time, keep the heat low, stir constantly, and take your time—good things come to those who stir.
More Delicious Chicken Recipes to Try
If you love this Chicken And Sausage Gumbo Recipe, you might also enjoy these hearty dishes:
Each of these recipes brings its own comfort factor, just like a bowl of gumbo.
Chicken And Sausage Gumbo Recipe
Ingredients
- For the Roux:
- 1 cup vegetable oil or peanut oil
- 1 cup all-purpose flour
- For the Gumbo Base:
- 1 large onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 1 pound andouille sausage sliced
- 1 ½ pounds boneless skinless chicken thighs (or bone-in for more flavor)
- 6 cups chicken stock homemade or store-bought, low-sodium preferred
- 2 teaspoons salt adjust to taste
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper adjust for heat preference
- 2 bay leaves
- 1 teaspoon Worcestershire sauce
- 1 cup okra sliced (fresh or frozen)
- 1 tablespoon filé powder for thickening at the end
- For Serving:
- Cooked long-grain white rice
- Green onions chopped
- Hot sauce optional
Instructions
- Make the Roux: In a large Dutch oven, heat vegetable oil over medium-low heat. Gradually whisk in the flour, stirring constantly until it turns a deep chocolate brown (about 20-30 minutes). Be patient and don’t stop stirring to avoid burning.
- Sauté the Trinity: Add the diced onion, bell pepper, and celery to the roux. Stir well and cook for 5-7 minutes until softened. Add the minced garlic and cook for another minute.
- Brown the Sausage & Chicken: Stir in the sliced andouille sausage, letting it brown slightly to release its smoky flavor. Add the chicken thighs, searing them for 3-4 minutes on each side.
- Add the Stock & Seasonings: Pour in the chicken stock and stir to combine. Add salt, black pepper, smoked paprika, thyme, cayenne, bay leaves, and Worcestershire sauce. Bring to a simmer.
- Simmer Low & Slow: Reduce heat to low and let the gumbo simmer uncovered for 1 to 1.5 hours, stirring occasionally. If using bone-in chicken, remove, shred, and return to the pot.
- Thicken the Gumbo: Stir in the okra and let it cook for another 10-15 minutes. If skipping okra, use filé powder at the end instead.
- Final Touches: Remove from heat and stir in the filé powder (if using). Let the gumbo sit for 5 minutes before serving.
- Serve & Enjoy: Spoon over cooked white rice, garnish with green onions, and add a dash of hot sauce for extra spice.
Notes
- If your roux burns, you have to start over—there’s no fixing it. Keep stirring and use low heat for best results.
- Okra vs. Filé Powder: If using filé powder, don’t add it during cooking—it should be stirred in at the very end.
- Make-Ahead Tip: Gumbo tastes even better the next day! Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Want a Shortcut? Use shredded rotisserie chicken and pre-made stock to cut down on cooking time.
Making this Chicken And Sausage Gumbo Recipe is a labor of love, but the result is a pot full of rich, hearty, deeply flavored stew that’ll warm your soul. Follow these steps, be patient, and don’t rush the roux—good things come to those who stir. Enjoy the process, and savor every spoonful.
