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–+ servings
Close up of a spoon resting in a bowl full of chicken and sausage gumbo with a scoop of rice and sliced green onions on top.
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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
Cook Time3 hours
Total Time3 hours 30 minutes
Yield: 6 -8 servings

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.
    A white stock pot with a roux being cooked and a whisk resting in it.
  • 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.)
    A white stock pot with a dark roux.
  • Once the roux is finished, add the chopped onion, celery and green pepper and cook for 5 minutes, until slightly tender.
    A spatula in a white stock pot with a roux and a mixture of green peppers and onion.
  • 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.
    A white stock pot with sliced smoked sausage in a brothy mixture and bay leaves floating on top.
  • Add the chicken breasts to the pot, return to a simmer, and simmer, uncovered, for 1 ½ hours, stirring occasionally.
    Chicken breasts nestled in a stock pot full of broth and smoked sausage for making a gumbo.
  • 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.
    A cutting board with one whole cooked chicken breast alongside shredded chicken.
  • Season to taste with salt and pepper. Serve hot.
    A chicken and sausage gumbo with a dark roux in a white stock pot with seasonings, rice and sliced green onions to the side.

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
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