Chicken & Sausage Gumbo

Chicken and Sausage Gumbo Recipe – A soul-warming blend of succulent chicken, smoky sausage, and a rich, dark roux, this dish is a celebration of the deep flavors of Louisiana. Slow-cooked to perfection, it’s a culinary journey you won’t want to miss. Serve it over fluffy white rice and garnish with fresh parsley for an authentic Creole experience. Just pin this recipe and embark on a flavor-packed adventure that’s perfect for cozy gatherings and family dinners.

bowl of chicken & sausage gumbo topped with rice on a table with text overlay

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Cajun Gumbo Recipe

This Chicken and Sausage Gumbo has quickly become a family favorite! It is a hearty and flavorful masterpiece in a bowl, capturing the essence of Cajun cuisine. A rich, dark roux with a depth of flavor that’s achieved through careful, slow cooking. The combination of smoky sausage, tender chicken, and a symphony of aromatic spices, including Cajun seasoning, garlic, thyme, and cayenne, creates a mouthwatering experience that’s a bit spicy, a bit smoky, and oh so satisfying. It’s comfort food with a Louisiana twist. This classic dish is perfect on a chilly day, served over a bed of fluffy white rice. One bite and it is sure to earn a spot in your dinner rotation.

ladle of chicken and sausage gumbo

How to Make Chicken and Sausage Gumbo

This dish is easy to make with only a few simple ingredients. Start by making the roux. In a Dutch oven, whisk together flour and vegetable oil. Cook over medium heat, stirring constantly, until the mixture turns the color of chocolate. Add chopped celery stalks, bell pepper, and onion to the pot and cook until the vegetables are tender. Add sliced andouille sausage to the pot and cook until the sausage starts to brown. Stir in cajun seasoning, garlic powder, onion powder, thyme, and cayenne pepper—season with kosher salt and pepper to taste. Add chicken broth to the pot, stir until the roux mixture and broth are well blended, and boil over medium-high heat. 

Reduce to medium-low heat. Add bay leaves. Simmer for an hour. Stir in shredded chicken. Check the seasonings and adjust as necessary. Continue cooking for an additional 20 minutes. Discard the bay leaves and serve the gumbo in a bowl with white rice and a dash of hot sauce.

Helpful Tips and Frequently Asked Questions

  • It is important to watch the roux and stir it constantly so it doesn’t burn. You want to cook the roux until it reaches the color of chocolate. Milk chocolate to dark chocolate are what I usually shoot for.
    • If you burn the roux, it is best to start over.
  • Can I make the roux in advance? Yes! You can make the roux and let it cool slightly before storing it in an airtight container in the refrigerator. It will last up to six months in the refrigerator or up to a year in the freezer.
  • I use rotisserie chicken in this dish. You can use any chicken you have on hand.
    • chicken breasts, chicken thighs, or chicken tenderloins all work fine.
  • Gumbo traditionally uses adouille sausage. If you can’t find andouille, you can substitute smoked sausage.
  • Here is our recipe for Homemade Cajun Seasoning made with paprika, salt, garlic, onion powder, black pepper, cayenne pepper, oregano, and thyme: https://www.plainchicken.com/creolecajun-seasoning-secret-recipe/
    • Our favorite store-bought seasonings are Tony Chachere’s, Slap Ya Mama, Louisiana Fish Fry Products, or McCormick’s.
    • Use salt-free seasoning to control the salt in the dish.
    • Adjust the amount of seasoning to your personal preferences.
  • Variations/Additions
    • shrimp  – add to the pot 5 or 10 minutes before serving
    • okra
    • filé powder
    • green onions
  • Can I freeze gumbo? Yes! Cool the soup to room temperature. Transfer the soup to freezer bags. Store in the freezer for up to 4 months.
    • Thaw and reheat on the stovetop or microwave.
  • Store leftovers in the refrigerator in an airtight container for 3-4 days.
bowl of chicken & sausage gumbo topped with rice on a table

What to Serve with New Orleans Gumbo

I made a batch of this gumbo over the holidays and everyone raved about it! This is perfect for large family gatherings and game day parties! When serving up a bowl of hearty gumbo, I’ve got some delicious side dishes for you to consider. To balance the rich and flavorful gumbo, consider starting with a classic Southern cornbread or crusty bread. A crisp green salad with a tangy vinaigrette can provide a refreshing balance to the hearty gumbo. And if you’re feeling adventurous, a scoop of potato salad or coleslaw adds a cool, creamy element that complements the warmth of the dish beautifully. And don’t forget to offer hot sauce or Cajun seasoning for those who enjoy an extra kick of spice! No matter what you serve alongside this dish, it will surely be a hit!

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bowl of chicken & sausage gumbo topped with rice on a table with text overlay

Chicken and Sausage Gumbo

Yield: 8 people
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Chicken and Sausage Gumbo Recipe – A soul-warming blend of succulent chicken, smoky sausage, and a rich, dark roux, this dish is a celebration of the deep flavors of Louisiana. Slow-cooked to perfection, it's a culinary journey you won't want to miss. Serve it over fluffy white rice and garnish with fresh parsley for an authentic Creole experience. Perfect for cozy gatherings and family dinners.

Ingredients:

  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • cups chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 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
  • 8 cups no-salt chicken broth
  • 1 pound cooked chopped chicken

Instructions:

  • Heat the oil in a large pot or Dutch oven over medium heat. Add the flour and cook, stirring slowly and constantly with a wooden spoon, to make a dark brown roux the color of milk chocolate, 20 to 25 minutes. (Be careful when stirring as the oil is boiling hot!)
  • Add the yellow onion, celery, and bell pepper and cook, stirring, until soft, 5 minutes.
  • Add the sausage and seasonings and cook, stirring, for 5 minutes.
  • Add the stock, stir until the roux mixture and stock are well blended, and bring to a boil. Add bay leaves.
  • Reduce the heat to low and cook at a very low simmer, uncovered, stirring occasionally, for 1 hour. Add the chicken, stir, and simmer, stirring occasionally, for 20 to 30 minutes.
  • Remove from the heat and discard the bay leaves. Taste and adjust the seasoning. Serve over cooked white rice and garnish with parsley, if desired.

Notes:

  • It is important to watch the roux and stir it constantly so it doesn’t burn. You want to cook the roux until it reaches the color of chocolate. Milk chocolate to dark chocolate are what I usually shoot for.
    • If you burn the roux, it is best to start over.
  • Can I make the roux in advance? Yes! You can make the roux and let it cool slightly before storing it in an airtight container in the refrigerator. It will last up to six months in the refrigerator or up to a year in the freezer.
  • I use rotisserie chicken in this dish. You can use any chicken you have on hand.
    • chicken breasts, chicken thighs, or chicken tenderloins all work fine.
  • Gumbo traditionally uses adouille sausage. If you can’t find andouille, you can substitute smoked sausage.
  • Here is our recipe for Homemade Cajun Seasoning made with paprika, salt, garlic, onion powder, black pepper, cayenne pepper, oregano, and thyme: https://www.plainchicken.com/creolecajun-seasoning-secret-recipe/
    • Our favorite store-bought seasonings are Tony Chachere’s, Slap Ya Mama, Louisiana Fish Fry Products, or McCormick’s.
    • Use salt-free seasoning to control the salt in the dish.
    • Adjust the amount of seasoning to your personal preferences.
  • Variations/Additions
    • shrimp 
    • okra
    • filé powder
    • green onions
  • Can I freeze gumbo? Yes! Cool the soup to room temperature. Transfer the soup to freezer bags. Store in the freezer for up to 4 months. 
    • Thaw and reheat on the stovetop or microwave.
  • Store leftovers in the refrigerator in an airtight container for 3-4 days.

Steph

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ladle of gumbo with text overlay

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Comments

        1. I’m sorry to bother you again but how long would it need to cook on low?……just guessing🙂

        2. I don’t know as I have not made this in the slow cooker. My guess is 6 to 8 hours. You are making your very own creation! Good luck!

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