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.

I was first introduced to gumbo from some neighbors across the street from us when I was a kid. They were from Louisiana and I remember the mom making gumbo one day for dinner when I was going to be coming over to play.

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

I don’t remember actually eating it or enjoying it, just that there seemed to be a sense of specialness or magic about it.

Fast forward 20 years or so, and I was marrying my now husband. We met in Washington, D.C., where we were living at the time, but he had gone to college in New Orleans, at Tulane.

Suddenly, New Orleans food was part of my life again.

My husband makes red beans and rice every year during the NFL playoffs. And at least once a year – usually around my birthday – he makes me a killer chicken creole that I just adore. I also love this Cajun chicken and okra recipe that’s delicious served with rice.

We’ve also played with and tested other recipes, mainly from his worn and splattered Emeril Lagasse cookbook.

But it was more recently that I decided to tackle gumbo.

I’ve played with different variations, different ingredients and instructions, and different timings.

Then, early this year, I nailed it.

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

My husband, the New Orleans man, called it “the real deal.” And followed that up with, “I think this is your best work yet.” 😳🙌

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

We have achieved gumbo perfection! 🎉

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. Which is exactly what I am.

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

We’ve got deep, rich flavor from the roux we start with (more on that in a bit, but it’s easy to do, I promise) and we’ve got the “trinity” of onions, celery and green pepper.

We’ve got chunks of flavorful andouille sausage, plenty of chicken and the right amount of seasoning.

It smells amazing as it cooks, it’s deliciously flavorful 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 Mardi Gras is tomorrow. This would be the perfect dish to celebrate with!)

It’s cozy, too, in winter time I think. I’ve been all about the cozy comfort foods the last couple of months. (Check out my easy chicken and dumplings and easy healthy chicken pot pie for other favorites in our house.)

Dinner that feels like a hug and a snuggly blanket? Yes, please, more of that.

Before we delve into how to make this classic gumbo though, let’s talk about the basics of this dish. Cause it’s pretty special and worth giving a little love to.

What is gumbo?

– Gumbo is a heavily seasoned soup or stew that combines a mix of meat and/or seafood with a sauce. Andouille sausage is often used for added flavor. The trinity of onions, green pepper and celery are used. Some varieties also use tomatoes or okra.

– It’s been said that there are as many gumbo recipes as there are cooks. So there’s no strict single way to make it or single authentic recipe. It’s an ever-changing dish in the homes of those who cook it.

Where does gumbo come from?

– Experts say gumbo originated in Louisiana in the early 18th century, and it’s thought to have influences from French, Spanish, African, Native American, Caribbean and German cuisines. African-American slaves contributed to the dish by exchanging and combining ingredients, making it a dish of community and identity.

I could go on, because it has such a rich history and I love learning and sharing about food traditions.

But I’ll stop there. Thank you for indulging the food nerd in me.

OK, let’s get cooking cause this is going to be soooo good.

Now, I’ve got some notes and tips coming up below on how to make gumbo. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making chicken and sausage gumbo:

• We are using a roux of oil and flour that acts as the thickener for this gumbo, so no filé powder is needed. No okra either.
• 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 1/4-inch pieces and add them to the pan to sear.
• Cooking the chicken breasts in the gumbo, then shredding them and returning the chicken to the pot, adds a lot of flavor. You could also use a mix of chicken breasts and chicken thighs if you prefer.
• However, you can also 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.

Now, as mentioned previously, everyone has a different take on gumbo. Some people want to add tomatoes.

Some people want to add shrimp or other seafood.

You are welcome to try and adapt this recipe to fit your needs and preferences. I am all for making a recipe your own! Just know that I myself haven’t tested it in all of those many ways, so I can’t vouch for every variation.

Just needed to put that out there.

Also, do not be scared of making the roux.

I know that part of this dish intimidated me for a long time. I didn’t even attempt to make gumbo for years because I was scared of the roux.

But then I realized, it’s the same process as making turkey gravy at Thanksgiving or mac and cheese. You whisk some flour into some fat and let it cook.

Now, we’re going to let the roux cook a bit longer than we do with those other dishes. And we need to keep an eye on it so it doesn’t burn, but it’s still the same process.

And in case that’s holding you back, I’ve got some tips and a full break-down for you.

How to make a roux:

1. Heat your oil (or other fat) over medium heat. Then add the flour and whisk it in. There should be plenty of oil to prevent the mixture from seizing up (like a gravy sometimes does).
2. You’ll cook the roux over medium heat, whisking occasionally, for about 20-25 minutes, until it darkens in color. 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. (And that’s what you need to monitor so you don’t have any burned bits on the bottom of the pan.)
3. You want to achieve a medium to darkish brown color, like the color of chocolate. (Some recipes for other dishes or other types of gumbo require a lighter brown color, like caramel, so follow the directions.)
4. 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 hours-long dish you’re just embarking on.)
5. Once you get that dark brown color, the roux at this point is done. You’ll continue adding other ingredients and building your gumbo in the pot.

Here are some photos I took on my stovetop to show you the progression.

(For reference, the first photo was taken about 5 minutes in, then the next was 14 minutes in, then 19 minutes in and the final photo is after the roux had been cooking about 22-23 minutes, just before I proceeded with the recipe.)

OK, you are ready to tackle your roux and ready to dive in to making this dish.

So let’s talk about how to serve this up.

Traditionally, gumbo is served over steamed rice. White or brown, take your pick.

Or, some people serve their gumbo with bread. A hunk of chunky bread would be great alongside this gumbo. Or you could pair it with some cornbread if you prefer.

Other than that, you don’t need much else.

However, if you want to add a few flourishes (ie, toppings), you know I always support that.

Toppings for gumbo:

• Sliced green onions
• Fresh chopped parsley
• Celery leaves
• Hot sauce (a must for me!)

Now, because I love you and because I know many of us don’t often have the time or energy to make a 3 1/2 hour meal, I have a bit of a shortcut for you.

I first made this gumbo this way, before trying a darker roux and a longer cooking time.

And even though it was a shortcut version, oh my goodness, it tasted amazing. My husband didn’t realize it wasn’t the full, real thing.

It’s still got a 2- to 2 1/2 hour total time, but that’s shaving an hour off. So in case you need it, here’s how to do a shortened version of gumbo.

Shortcut chicken and sausage gumbo:

– Follow the instructions, but cook the roux for 15-20 minutes, until a light to medium brown.

– 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.)

– 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.

– 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.

If you have the time, I’d say follow the main recipe and make this an authentic chicken gumbo. But I totally understand if you need to cut a few corners.

Last thing, the leftovers. Leftover gumbo does keep well, so it makes a great, easy dinner another night.

How to store leftover gumbo:

• You can store the leftover gumbo, covered, in the refrigerator for up to 3-4 days.
• Or, you can freeze leftover gumbo for up to 5-6 months. It helps to store it in individual servings. (I like to put mine in freezer safe ziptop bags, lay them flat in the freezer, and then once they are frozen, stand them up like books to store them compactly.)
• Thaw overnight in the refrigerator.
• Reheat on the stove until warmed through, then serve.

Whew, I know that was a lot, but I want to make sure I share all the tips and information so you can achieve gumbo perfection in your kitchen, too!

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

Yield: 6-8 servings

Chicken and Sausage Gumbo

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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 Time 30 minutes

Cook Time 3 hours

Total Time 3 hours 30 minutes

Ingredients

• 3/4 cup canola oil
• 3/4 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 1/4-inch slices
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper OR cayenne pepper for some extra heat
• 2 bay leaves
• 5 cups water
• 1 1/2 pounds chicken breasts (or sub cooked chicken, see notes)

Instructions

1. In a large, heavy bottom stock pot, heat the oil over medium heat. Whisk in the flour and stir well to combine. Continue to cook the roux for 20-25 minutes, whisking regularly, until a medium brown color is achieved. (See notes below for more specific details on making a roux if needed. Also, make sure you don’t have any black flecks. If so, you need to throw it out and start over so there isn’t a burnt flavor to your gumbo later.)
2. Add the chopped onion, celery and green pepper and cook for 5 minutes, until slightly tender.
3. 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.
4. Add the chicken breasts to the pot, return to a simmer, and simmer, uncovered, for 1 1/2 hours, stirring occasionally.
5. Remove the chicken breasts, shred the meat with two forks, and return to the pot. Stir to incorporate. Simmer for an additional 30-45 minutes, stirring occasionally.
6. 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 1/4-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.

How to make a roux:

• Heat your oil over medium heat. Then add the flour and whisk it in. There should be plenty of oil to prevent the mixture from seizing up (like a gravy sometimes does).
• You’ll cook the roux over medium heat, whisking occasionally, for about 20-25 minutes, until it darkens in color. 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.
• You want to achieve a medium to darkish brown color, 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 you get that dark brown color, the roux is done. You’ll continue adding other ingredients and building your gumbo in the pot.

Serving ideas: Traditionally, gumbo is served over steamed rice. White or brown, take your pick. Or, some people serve their gumbo with bread. A hunk of chunky bread would be great alongside this gumbo. Or you could pair it with some cornbread if you prefer.

Toppings: Hot sauce, fresh chopped parsley, celery leaves or sliced green onions can be added as toppings, if desired.

Leftovers: You can store the leftover gumbo, covered, in the refrigerator for up to 3-4 days. Or, you can freeze leftover gumbo for up to 5-6 months. It helps to store it in individual servings. (I like to put mine in freezer safe ziptop bags, lay them flat in the freezer, and then once they are frozen, stand them up like books to store them compactly in the freezer.) Thaw overnight in the refrigerator. Reheat on the stove until warmed through, then serve.

Shortcut: 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.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 554Total Fat: 40gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 107mgSodium: 819mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 35g