Classic Chicken and Sausage Gumbo

Chicken and sausage gumbo smells amazing as it cooks, is deliciously flavorful, and makes such a hearty, warm and comforting meal. The long cook time is worth it to develop the authentic flavor, and this recipe uses an easy dark roux so no filé or okra are needed. Get ready to dig in for a classic taste of Louisiana.

This post has been updated with new photos. The text has been condensed as well.

My first introduction to gumbo was as a kid when our neighbors, originally from Louisiana, made it for me when I was over for dinner.

I remember my mom being like, “Man, that’s gonna be a good dinner. You’re so lucky.”

There seemed to be a sense of specialness or magic about it. And it's crazy delicious. And I've been smitten with Louisiana cuisine ever since.

(Check out this one pot Cajun dirty rice and Cajun chicken pasta for more dinner inspiration.)

When I finally decided to tackle gumbo myself, I played with different variations, different ingredients and instructions, and different timings.

And after much testing and tweaking, I nailed it.

Everything came together and this chicken and sausage gumbo recipe is the result.

The color, the flavor, the glorious aroma that will be swirling in your kitchen, it’s all the real deal.

And we’re using on-hand ingredients - no filé needed - and no special skills or equipment, so this works great for the everyday home cook.

Still, you are going to feel like a kitchen master with this recipe under your belt!

And it’s such a hearty, warm and comforting meal.

This gumbo will become one of your favorite special Sunday dinners or company meals to make!

(Oh, and it's a perfect dish to celebrate Mardi Gras as well.)

So whether you’re a long-time gumbo fan or just considering trying it for the first time, I hope you give this chicken and sausage gumbo a try for an authentic at-home version that will knock your socks off.

Happy cooking and enjoy!

XO,

Kathryn

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5 from 2 votes

Chicken and Sausage Gumbo

Chicken and sausage gumbo smells amazing as it cooks, is deliciously flavorful, and makes such a hearty, warm and comforting meal. The long cook time is worth it to develop the authentic flavor. You will love this gumbo!

Prep Time30 minutes mins

Cook Time3 hours hrs

Total Time3 hours hrs 30 minutes mins

Yield: 6 -8 servings

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Cook Mode

Ingredients

• ¾ cup canola oil
• ¾ cup all-purpose flour
• 1 medium onion, chopped
• 2-3 celery stalks, chopped (about 1 cup)
• 1 small green pepper, chopped
• 3 cloves garlic, minced
• 1 pound smoked sausage (such as andouille), cut into ¼-inch slices
• 1 teaspoon Cajun seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper OR cayenne pepper for some extra heat
• 2 bay leaves
• 5 cups water
• 1 ½ pounds chicken breasts (or sub cooked chicken, see notes)

For serving:

• steamed rice or fresh bread or cornbread

Optional toppings:

• hot sauce, fresh chopped parsley, celery leaves or sliced green onions

Instructions

• In a large, heavy bottom stock pot, heat the oil over medium heat. Whisk in the flour and stir well to combine. There should be plenty of oil to prevent the mixture from seizing up (like a gravy sometimes does). You’ll notice after the first 5 minutes or so that you’ll start to whisk up bits of color from the bottom of the pot when you go to stir it. That’s what will change the color of your roux over time.
  
• Continue to cook the roux for a total of about 20-25 minutes, whisking regularly, until a medium to darkish brown color is achieved, like the color of chocolate. Keep an eye on the roux so it doesn’t burn. If you get black specks in your roux when you stir it, you’ll need to throw it out and start over. (You don’t want the burnt flavor to infuse the entire gumbo and ruin the dish you’re just embarking on.)
  
• Once the roux is finished, add the chopped onion, celery and green pepper and cook for 5 minutes, until slightly tender.
  
• Add the garlic, sausage, Cajun seasoning, salt and pepper and stir to combine. Add the bay leaves and water and stir again. Bring to a boil, then reduce the heat and simmer, uncovered, for 1 hour, stirring occasionally.
  
• Add the chicken breasts to the pot, return to a simmer, and simmer, uncovered, for 1 ½ hours, stirring occasionally.
  
• Remove the chicken breasts, shred the meat with two forks, and return the shredded chicken to the pot. Stir to incorporate. Simmer for an additional 30-45 minutes, stirring occasionally.
  
• Season to taste with salt and pepper. Serve hot.
  

Notes

Andouille: If you are using fresh andouille, such as from the butcher’s counter, you’ll want to remove the casings and cook and crumble it in the pan until it’s well browned and cooked through. Otherwise, if you are using links of packaged andouille (such as Zatarain’s or another brand), just slice the links into ¼-inch pieces and add them to the pan to sear.

Chicken: You can use a mix of chicken breasts and chicken thighs if you prefer. Or you can substitute cooked, shredded rotisserie chicken (or something like Instant Pot shredded chicken). You’ll need about 3 heaping cups and you’ll want to add it for the last hour of simmering time.

Video

Nutrition

Serving: 1serving | Calories: 554kcal | Carbohydrates: 13g | Protein: 35g | Fat: 40g | Saturated Fat: 8g | Polyunsaturated Fat: 29g | Cholesterol: 107mg | Sodium: 819mg | Fiber: 1g | Sugar: 2g

Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!

How to store leftover gumbo:

Need to cut the time a bit? I've done it before and it's still delicious. (Though if you have the time, do follow the recipe above. The flavor is much deeper, delicious - and authentic.) But in case it's helpful, here's a shortcut version:

1. Follow the instructions, but cook the roux for 15-20 minutes, until a light to medium brown.
2. After adding the veggies, sausage, seasonings and broth, bring to a boil then reduce to a simmer and cook for 45 minutes (instead of a full hour.)
3. Add the chicken breasts, cook for another hour (instead of an hour and a half), then remove and shred the chicken. Return it to the pot and simmer for 30 more minutes.
4. If you are using already cooked, shredded chicken, you can add that after the first 45 minutes and simmer for 45 more minutes, shortening the time even more.

Here are some of the earlier photos for reference.