Chicken and Sausage Gumbo
This Chicken and Sausage Gumbo recipe brings big Louisiana flavor to the table! It’s hearty and delicious, with rich seasonings, tender chicken thighs, and savory, spicy sausage.
Like Jambalaya, gumbo is practically synonymous with hearty and satisfying—not to mention flavorful! It’s a thick stew that’s most often served over rice, and while the sausage and okra are the ingredients that get the most attention in gumbo, the unsung hero here is the roux, which is cooked until it’s deeply browned (not just lightly toasted!), which adds TONS of flavor to the stew.
You can make gumbo with a lot of different proteins (see my Easy Seafood Gumbo recipe too), but I like the combination in this chicken and sausage gumbo because it pairs the spicy andouille sausage with mild chicken—and using chicken thighs instead of chicken breasts adds some richness too.
Make this recipe when you’re craving some hearty, soul-soothing comfort food, Cajun style!
Ingredients for Chicken and Sausage Gumbo
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Boneless, Skinless Chicken Thighs – Chicken thighs are tender and flavorful, and unlike chicken breasts, they’re practically impossible to overcook!
- Olive Oil – For sautéing, but you can substitute another oil you like to use for cooking.
- Kosher Salt and Black Pepper – Freshly cracked black pepper is best!
- Butter – Adds richness to the overall flavor of the gumbo; use unsalted for better control over the flavor.
- Flour – For the roux! It also thickens the stew.
- Sweet Onion – Like Vidalia, Walla Walla, or Maui. Yellow onion is a good alternative.
- Bell Peppers – I use a combination of red and yellow bell peppers.
- Celery – Part of the Cajun holy trinity, which consists of celery, bell peppers, and onion. (Basically, a mirepoix that swaps peppers for carrots!)
- Okra – Thaw first if frozen; the okra can be omitted if you’re not a fan of its texture.
- Sausage – Smoked andouille sausage is the most authentic choice. Watch out, it’s spicy! Kielbasa works as a milder substitute.
- Garlic – Use fresh garlic here, since we’re also adding garlic powder or granulated garlic.
- Seasonings – Ground mustard, cayenne pepper, paprika, garlic powder or granulated garlic, Creole seasoning, and file powder, along with salt and pepper.
- Chicken Stock – Use low-sodium to control the salt level. If you use regular stock, go light on the added salt.
- Bay Leaf – Adds depth to the flavor.
- White Rice – Serve as a base for the gumbo; brown rice or cauliflower rice are good alternatives.
How to Make Chicken and Sausage Gumbo
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Season the chicken. Sprinkle it with salt and pepper on both sides.
- Cook the chicken. Add the oil to a large pot set over medium-high heat. Add the chicken and brown it on all sides, then transfer to a plate and keep it warm. Wipe the pot clean.
- Make the roux. Add the butter to the pot and whisk in the flour. Whisk constantly until it browns and smells nutty.
- Add the veggies and sausage. Stir in the onion, peppers, celery, and okra. Cook for 2-3 minutes, stirring constantly, until the vegetables begin to soften. Stir in the sausage and cook for a minute.
- Add the seasonings. Stir in all the seasonings and cook for a minute to toast them.
- Simmer. Slowly pour in the stock and bring the mixture to a boil. Reduce the heat to low, then add the bay leaf, salt, and pepper. Simmer for 10 minutes.
- Serve. Once the gumbo is thickened, remove from heat and serve over rice.
Tips for Making Gumbo
Follow these pointers for perfect chicken and sausage gumbo!
- Have the ingredients ready to go. Since gumbo comes together quickly once you start cooking, it’s helpful to have all your veggies chopped, spices measured, and everything ready to go beforehand. You won’t have time to pause and prep once you get started.
- Adjust the spice level. Gumbo can range from mild to spicy depending on your seasoning choices. If you prefer a less spicy dish, go easy on the cayenne pepper and Creole seasoning and opt for a milder sausage.
- Add a different protein. Swapping the chicken for shrimp is delicious, or you can use rotisserie chicken and skip cooking the chicken thighs.
How to Store & Reheat Leftovers
Leftovers taste even better after a day or two in the fridge when the flavors have more time to mix and mingle! Refrigerate in an airtight container for up to 3 days or freeze the gumbo in freezer-safe containers for up to 3 months. If you freeze it, thaw before reheating.
When reheating, transfer the gumbo to a saucepan and heat over medium-low heat, stirring occasionally, or warm individual servings in the microwave. You can add some extra stock or water to thin the gumbo if needed.
What to Serve With Chicken and Sausage Gumbo
- Our Best House Salad
- Buttermilk Cornbread
- Cooked Quinoa
- Tomato Upside Down Cornbread
- The Best Rice Pilaf
More Cajun and Creole Recipes
- Cajun Seafood Boil
- Crab Cake Sandwich with Spicy Remoulade
- Homemade Blackening Seasoning
- Cajun Corn Maque Choux
- Instant Pot Red Beans and Rice
- Cajun Blackened Turkey Breast
For more hearty soup and stew recipes, follow us on Instagram and Facebook!
Get the Recipe: Chicken and Sausage Gumbo
Ingredients
- 2 pounds boneless, skinless chicken thighs, cut into 2 inch pieces.
- 1 tablespoon olive oil
- Kosher salt and black pepper
- 5 tbsp butter
- 4 tbsp flour
- 1 cup chopped sweet onion
- 1 cup chopped red bell pepper
- 1 cup chopped yellow bell pepper
- 2 celery stalks chopped
- 1 cup chopped okra, thawed if frozen, optional
- 1 ½ cups sliced smoked andouille sausage, approximately 3 links
- 2 garlic cloves minced
- 1 tsp ground mustard
- 1 tsp cayenne pepper
- 1 ½ tsp paprika
- 1 tsp garlic powder or granulated garlic
- 1 tsp creole seasoning
- 1 tsp file powder
- 32 ounces chicken stock
- 1 bay leaf
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 cups cooked white rice
Instructions
- Season the chicken with kosher salt and black pepper on both sides and set aside.
- Heat the olive oil in a large dutch oven over medium high heat. Add the chicken to the pot and cook for 4-5 minutes until browned on all sides. Transfer to a plate and keep warm. Wipe the pan clean with a paper towel and return to the stovetop.
- Melt the butter in a large dutch oven or stock pot over medium-high heat.
- Whisk in the flour and continue whisking until the mixture starts to turn golden brown and smell nutty, approximately 3-4 minutes. (Do not stop whisking or the roux will burn.)
- Stir in the onion, bell pepper, celery and okra, if using. Continue cooking for 2-3 minutes, stirring constantly, until the vegetables begin to soften.
- Add the sausage to the pot and stir to combine. Cook for 1 minute longer.
- Stir in the garlic, mustard, cayenne, garlic powder, creole seasoning and file powder, if using. Cook for 1 minute longer, stirring constantly and scraping up any brown bit on the bottom of the pan.
- Slowly add the chicken stock to the pot stirring to combine. Bring the soup to a boil.
- Turn the heat to low. Add the bay leaf, salt and pepper to the soup and stir to combine.
- Simmer for 10 minutes or until the soup begins to thicken. Serve the gumbo over rice, if desired. Sprinkle with chopped green onions and parsley for an extra pop of color.