New Orleans Chicken and Sausage Gumbo

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Spicy, smoky Andouille sausage, tender pieces of juicy chicken thighs, and vegetables all cooked in a thick, roux based broth, this Chicken and Sausage Gumbo is GOOD STUFF.

You guys have just gone crazy over this crawfish gumbo and Louisiana Seafood Gumbo, I thought we'd try a non-seafood version and see how you like it. Because we just fell head over heels for it.

A medium roux is used as the base for this incredible chicken gumbo recipe. And the smoky, spicy flavor of the Andouille sausage adds the perfect Cajun flair to this dish.

And if you like this, you'll love this ultra rich and decadent yaya gumbo made with incredible chicken stock.

I'm not about standing over the stove for hours cooking a dish. If a dish takes a long time (like these Braised Beef Short Ribs or this Southern stewed chicken), it better be mostly hands off. I love cooking, but there are limits - I am busy. And I need time to make these incredible Jalapeno Hush Puppies to eat while the gumbo cooks.

So this chicken and sausage gumbo fits the bill perfectly. It takes a little time to make the roux (unless you make it in advance - which I 100% recommend), but otherwise the gumbo comes together in under an hour.

And it's definitely not hard. It's actually one of the easier dishes I make. And it's so heartwarmingly good (not a word, but you get it). You can also make Instant Pot gumbo if you want it to be even easier!

And with this cold weather, we love to warm up with dishes like this Dutch Oven Beef Stew and Instant Pot Chicken Curry. So why not add a little gumbo in there to spice things up?!?

Jump to:

• Ingredients
• Step By Step Instructions
• Expert Tips
• Recipe
• 💬 Comments

What is the Difference Between Gumbo and Jambalaya?

Gumbo is a soup or stew that is typically served over rice, while jambalaya is a rice dish that is cooked in one pot (more like a casserole).

Ingredients

The roux is the heart of a gumbo. The recipe instructions include direction on how to make it, but you can learn how to make a roux here as well. Roux is just flour and butter (or any fat, really) cooked together over low to medium heat until it is a desired darkness. We are looking for a medium roux for this recipe.

If you don't feel like taking the time to make the roux, you can also buy roux online.

Chicken thighs are a must for this recipe - I find chicken breast gets dry when used in gumbo or even this Chicken Etouffee. Use high quality boneless, skinless thighs if you can for the best results.

Andouille sausage is a Cajun style smoked sausage made from ground pork and spices. It has the most wonderful deep, spicy flavor.

Gumbo file is made from ground up sassafras leaves and adds an earthy flavor to the gumbo, as well as helping to thicken it.

And for the best flavor, I highly recommend making your own Cajun seasoning.

The remaining ingredients and quantities can be found in the recipe card at the bottom of the post. 

Step By Step Instructions

Cut the chicken and sausage into bite sized pieces.

Heat a dutch oven over medium heat and add the sliced sausage. Cook until brown on the outside, about 5 minutes. Remove and set aside.

Add the chicken to the same pot and brown on the outside, about 3 minutes per side. Remove and set aside and turn off the heat.

Use a paper towel to wipe out any excess liquid from the dutch oven.

Reduce the heat to medium low and add the flour and oil to the dutch oven.

Cook, whisking constantly, for about 10 minutes, or until the roux is golden brown in color.

Add the chopped onion and green pepper and cook for about 2-3 minutes.

Add the tomatoes and stir in.

SLOWLY add the stock in, stirring constantly while adding to ensure the roux doesn't break.

Add the okra, bay leaf, Cajun seasoning, Worcestershire sauce and sugar and bring to a simmer. Cook at a simmer for 5 minutes.

Add the chicken and sausage and simmer for 5 minutes.

Remove from heat and stir in the gumbo file. Serve with steamed white rice and crusty French bread.

What to Serve with Gumbo

• Steamed white rice is classic.
• I personally love a nice slab of buttered, crusty French bread.
• This Dirty Rice recipe is incredible!
• Potato salad - yes, sometimes gumbo is served with potato salad. It's a thing.
• These Jalapeno Hush Puppies are a must-have starter, as well as these Cajun Crawfish Egg Rolls.
• This Blackened Shrimp Salad is a great accompaniment.

Expert Tips

1. Stir your roux constantly while making it to ensure it doesn’t burn;
2. Add the stock slowly while stirring – this helps keep lumps from forming;
3. If you absolutely can’t find Andouille sausage, any spicy smoked sausage can be substituted.

This gumbo is even better the second day! Store it in the fridge overnight or up to 3 days. Reheat in a pot or the microwave until warmed through.

You may also like these 20+ low country cuisine recipes!

Did you make this chicken and sausage gumbo? Rate it and leave a comment below to let me know how you liked it. 

Recipe