This Chicken and Sausage Gumbo is pure Southern comfort in a bowl. It’s smoky, savory, and thick with bold Cajun flavor. Simmered low and slow with juicy chicken thighs, spicy andouille sausage, and okra in a deep brown roux, this gumbo tastes like home
Table of Contents
What is Chicken and Sausage Gumbo
Gumbo is a rich Louisiana stew known for its velvety roux base and layers of bold flavor. Traditionally, it combines proteins like chicken, sausage, or seafood with aromatic veggies and spices. This version brings together tender shredded chicken, browned andouille sausage, and plenty of okra for a gumbo that’s cozy, thick, and totally satisfying
If you’re into comforting bowls like this, don’t miss our chicken soup with potatoes that’s perfect for chilly nights
Ingredients You’ll Need
Protein
Chicken thighs
Andouille sausage
Veggies & Aromatics
Green bell pepper
Onion
Celery
Garlic
Okra
For the Roux & Broth
All-purpose flour
Vegetable oil
Chicken broth
Bay leaves
Spices & Flavor Boosters
Cajun seasoning
Gumbo filé powder
To Serve
White rice
Fresh parsley
Green onions
Hot sauce (optional)
Feel free to sub in smoked sausage or even turkey if that’s what you’ve got. And if you can’t find filé powder, don’t stress—okra alone thickens like a charm
How to Make Chicken and Sausage Gumbo
Sear the Meats
Start by browning your sausage slices in a large pot until the edges are crispy and golden. Remove and set them aside. Then season and sear the chicken thighs in the same pot, letting those juicy bits soak up all that sausage flavor. Once they’re cooked through, shred them up and set them aside too
Build the Roux
Lower the heat and make your roux by whisking together flour and oil. Stir patiently and constantly for about 30 minutes until it turns dark brown—think melted chocolate. This is the secret to that signature gumbo flavor
Cook the Trinity
Toss in chopped bell pepper, onion, celery, and garlic. Sauté everything in the roux until softened and fragrant. This is where the whole kitchen starts smelling amazing
Simmer and Season
Slowly pour in warm chicken broth to keep the roux silky. Then add the shredded chicken, sausage, okra, Cajun seasoning, bay leaves, and a little filé powder. Cover it up and let the gumbo bubble on low heat for at least an hour. The longer it simmers, the deeper the flavor gets
Serve and Garnish
Taste and adjust seasoning if needed. Spoon it hot over rice, then top with fresh parsley, green onions, and a splash of hot sauce if you’re into heat. Pair it with this creamy pumpkin chicken curry for a deliciously bold combo
Tips for the Best Gumbo Every Time
Use warm broth when adding to the roux—it helps everything blend smoothly
Don’t walk away from the roux. Stirring constantly prevents burning
Taste often and adjust spices near the end
Make it ahead of time—the flavor gets even better the next day
Storage and Reheating
Gumbo keeps beautifully in the fridge for up to 3 days. Let it cool completely before storing. To reheat, gently warm it on the stove with a splash of broth if it thickens too much. You can also freeze it for up to 2 months
Need another cozy slow-cooked dinner? This hearty slow cooker zuppa toscana soup will hit the spot
What to Serve with Gumbo
Gumbo shines over fluffy white rice, but cornbread or crusty bread works too. Garnish with sliced green onions and parsley for freshness. Don’t forget a bottle of hot sauce on the side for those who like it spicy
FAQ
Can I freeze gumbo
Yes, gumbo freezes well. Just let it cool and store it in airtight containers for up to 2 months
What’s the best sausage to use
Andouille sausage gives the dish its smoky, spicy backbone, but any smoked sausage works
Do I need okra and filé powder
You can use either or both. Okra naturally thickens the gumbo, and filé adds flavor and body
Now it’s your turn to bring the flavor home. If this gumbo made your kitchen smell like magic, leave a comment, pin it for later, or tag us when you make it
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Chicken and Sausage Gumbo
Equipment
- Large pot or Dutch oven For searing and simmering gumbo
- Whisk For stirring the roux
- Cutting board and knife For prepping ingredients
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 12 oz andouille sausage, sliced
- 1 green bell pepper, chopped
- 1 onion, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 cups okra, sliced
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 6 cups chicken broth, warm
- 2 bay leaves
- 1 tbsp Cajun seasoning
- 1 tsp gumbo filé powder (optional)
- White rice, for serving
- Fresh parsley and green onions, for garnish
- Hot sauce, to taste
Instructions
- Sear the meats: In a large pot, brown the sausage until crisp and golden. Remove and set aside. In the same pot, season and sear the chicken thighs until cooked through. Shred the chicken and set aside.
- Build the roux: Lower heat, whisk together flour and oil, and cook for 25–30 minutes, stirring constantly, until the roux turns dark brown like melted chocolate.
- Cook the trinity: Add bell pepper, onion, celery, and garlic to the roux. Sauté until softened and aromatic.
- Simmer and season: Gradually pour in warm broth, then add the shredded chicken, sausage, okra, Cajun seasoning, bay leaves, and filé powder. Cover and simmer for 1 hour, stirring occasionally.
- Serve: Spoon gumbo over rice, garnish with parsley and green onions, and finish with a splash of hot sauce if desired.