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This chicken and sausage gumbo browns bone-in thighs for sticky fond, then folds beef-turkey andouille into a chocolate-colored roux. After three pots I nailed a 45-minute simmer that melts the trinity vegetables and keeps rice fluffy—delivering smoky, peppery comfort that tastes like it bubbled all Sunday, but fits a weeknight.
What Is Chicken and Sausage Gumbo?
At its heart, chicken and sausage gumbo is a rich, flavorful stew that brings Southern comfort to the table. Originating in Louisiana, this iconic dish blends African, French, and Spanish culinary influences, resulting in something truly one-of-a-kind. While gumbo recipes can vary, this version—featuring smoky sausage and tender chicken—is among the most beloved.
Because it combines multiple cultural traditions, chicken and sausage gumbo stands out not only for its bold taste but also for its versatility. It can be spicy or mild, thick or brothy, and even include vegetables like okra or tomatoes depending on the cook’s preferences. Although other versions exist, such as seafood gumbo, this meat-based variation is the most popular for home cooks and gatherings.
Here’s why people love it:
- It’s hearty and perfect for feeding a crowd.
- It adapts to many flavor profiles—from Creole to Cajun.
- It’s great for leftovers and can even taste better the next day.
- It’s rooted in Southern culture, making it more than just a meal.
While many gumbo recipes begin with a dark roux, some also use ingredients like filé powder or okra to help thicken the broth. For instance, this helpful guide on Cajun vs Creole gumbo explains the key differences in style and spice.
Chicken and Sausage Gumbo Ingredients Breakdown
Before diving into the cooking process, it’s essential to understand the ingredients that make chicken and sausage gumbo truly shine. Each component plays a unique role in building its deep, savory flavor. While there’s some room for variation, there are certain staples that nearly every gumbo recipe includes.
Essential Ingredients for Bold Flavor
A great gumbo starts with a strong foundation. These key ingredients are found in nearly every version:
- Chicken – Boneless, skinless thighs or drumsticks work best for richness and tenderness.
- Sausage – Andouille chicken sausage is a traditional favorite, though smoked sausage is also widely used.
- Roux – A slow-cooked mix of flour and oil, browned until deep golden or chocolate-colored.
- Holy Trinity – A blend of diced onion, celery, and bell pepper.
- Broth or stock – Chicken stock for gumbo adds depth, especially when homemade.
- Seasonings – Think garlic, bay leaves, black pepper, paprika, thyme, and Cajun or Creole blends.
What Sausage Goes in Gumbo?
Although you can use different types, chicken sausage is the most authentic choice. It brings smoky heat and pairs well with tender chicken. For those curious about the origins of Southern sausage traditions, the Southern Foodways Alliance shares rich cultural stories like this film on Sapelo Red Peas, which highlights Gullah-Geechee culinary legacies that influence gumbo’s roots.
Optional Add-ins for Personal Flair
Gumbo invites flexibility, allowing home cooks to tweak recipes to taste:
- Okra – Used as a natural thickener and flavor booster.
- Filé powder – Made from ground sassafras leaves, added at the end for a subtle earthy finish.
- Tomatoes – More common in Creole gumbo.
- Hot sauce – For extra kick, added to taste.
For even more insights on using regional ingredients, check out this internal guide to chicken and okra gumbo from Flavivo Recipes—perfect if you love the classic combo of chicken and okra in stews.
Altogether, these ingredients build the rich, hearty base that makes chicken and sausage gumbo unforgettable.
How to Make Chicken and Sausage Gumbo – Step-by-Step Recipe
Making chicken and sausage gumbo may seem challenging at first, but with the right steps, it becomes a satisfying process. Every stage builds flavor, and when done properly, the results are well worth the effort. The process can be broken down into simple steps that guide you from start to finish.
Step-by-Step Instructions
Follow these steps to prepare a delicious, hearty pot of chicken and sausage gumbo:
| Step | Action | Tips |
|---|---|---|
| 1 | Make a roux | Stir equal parts flour and oil over medium heat until it turns dark brown (like chocolate). |
| 2 | Sauté the trinity | Add chopped onions, celery, and green bell pepper to the roux; cook until soft. |
| 3 | Add sausage | Brown the sliced sausage with the veggies to deepen flavor. |
| 4 | Add chicken | Use pre-cooked or shredded chicken. For guidance, see how to keep chicken juicy. |
| 5 | Pour in broth | Slowly stir in chicken stock, bring it all to a simmer. |
| 6 | Season it well | Add garlic, thyme, Cajun seasoning, bay leaves, salt, and pepper. |
| 7 | Simmer and thicken | Let it cook low and slow, optionally adding okra or filé powder at the end. |
Pro Cooking Tips
- Do you cook chicken before adding to gumbo? Yes, for food safety and texture, cook it first.
- How long to boil chicken for gumbo? Typically, 30–40 minutes for bone-in, or 15–20 for boneless.
- Which broth to use? Chicken stock for gumbo works best—preferably homemade for depth.
Bonus Tip for Roux Beginners
If you’ve never made a roux before, don’t worry. It just takes patience and constant stirring. You can also explore this helpful Cajun seasoning guide to perfect the flavor base for your roux.
With this method, your chicken and sausage gumbo will come out full-bodied and richly spiced—just like it should be.
FAQs About Chicken and Sausage Gumbo
What goes in chicken and sausage gumbo?
Chicken and sausage gumbo typically includes chicken (thighs or drumsticks), smoked or andouille chicken sausage, a dark roux, the “holy trinity” of onion, celery, and bell pepper, garlic, Cajun seasoning, bay leaves, and chicken stock. Optional additions include okra or filé powder for thickening.
What are the 2 rules of gumbo?
The two essential rules of gumbo are: never rush the roux—it must be cooked slowly and stirred constantly until deep brown; and never add cold ingredients to a hot roux, as this can ruin the texture of the gumbo.
What is the secret to good gumbo?
The secret to good chicken and sausage gumbo is low and slow cooking, which allows the flavors to develop. A well-cooked roux, flavorful chicken stock, quality sausage, and letting the gumbo rest overnight will enhance its richness and depth.
What sausage to use in gumbo?
The best sausage for chicken and sausage gumbo is andouille chicken sausage due to its smoky, spicy flavor.
Conclusion
In the end, crafting a pot of chicken and sausage gumbo isn’t just about cooking—it’s about tradition, patience, and bringing people together. Because each step matters, from browning the roux to letting the pot simmer slowly, this dish rewards the cook who gives it time and care. While there are many variations and shortcuts out there, nothing compares to the depth and comfort of an authentic gumbo made from scratch.
Even though the ingredients are simple, their combination creates something truly unforgettable. The smoky sausage, tender chicken, and richly spiced broth come together to form a meal that’s not only delicious but also deeply rooted in Southern heritage. Moreover, every time you make it, you’ll get better—and your gumbo will too.
So whether you’re serving it to family, sharing it with friends, or savoring a quiet bowl alone, know that you’re taking part in something special. Because once you’ve tasted a well-made chicken and sausage gumbo, it’s hard to imagine life without it.
Authentic Chicken and Sausage Gumbo
Ingredients
- 1 lb – Chicken thighs Boneless skinless; diced or shredded
- 1 lb – Andouille chicken sausage Sliced into coins
- ½ cup – All-purpose flour For roux
- ½ cup – Vegetable oil For roux
- 1 cup – Onion Diced
- 1 cup – Celery Diced
- 1 cup – Green bell pepper Diced
- 4 cloves – Garlic Minced
- 6 cups – Chicken stock Preferably low-sodium
- 1 tsp – Dried thyme –
- 2 – Bay leaves –
- 1 tsp – Smoked paprika –
- 1 tsp – Cajun seasoning Adjust to taste
- 1 tsp – Salt Or to taste
- ½ tsp – Black pepper Or to taste
- 1 cup – Okra optional Fresh or frozen, sliced
- 2 tbsp – Filé powder optional Added at the end
- 2 cups – Cooked white rice For serving
Instructions
- Prepare the Roux: In a large Dutch oven over medium heat, whisk together the flour and oil. Stir constantly for 15–20 minutes until the mixture turns a deep brown, like chocolate.
- Sauté Aromatics: Add the onion, celery, and bell pepper to the roux. Cook for 5–7 minutes until softened, then add the minced garlic and stir for 1 minute.
- Brown the Sausage: Stir in the sliced andouille chicken sausage. Cook for 5–6 minutes to release its flavor into the mixture.
- Add Chicken: Add the pre-cooked or diced chicken. Let it cook briefly to absorb the seasonings.
- Pour in Stock & Season: Slowly pour in the chicken stock while stirring. Add thyme, bay leaves, paprika, Cajun seasoning, salt, and pepper.
- Simmer: Bring to a low boil, then reduce heat. Simmer uncovered for about 45 minutes, stirring occasionally.
- Optional Additions: In the last 10–15 minutes of simmering, add okra or sprinkle filé powder to thicken and enhance flavor.
- Serve: Remove bay leaves. Ladle gumbo over warm cooked rice and garnish with parsley or green onions, if desired.
Notes
- Letting the gumbo sit overnight in the fridge enhances the flavor.
- For extra heat, add cayenne or your favorite hot sauce.
- Use rotisserie chicken for quicker prep without sacrificing flavor.
- Freezes well for up to 3 months. Thaw overnight and reheat gently on the stovetop.