This chicken and sausage gumbo is a delicious Louisiana stew simmered in a roux-based sauce with large chunks of chicken and savory hot sausage. This gumbo recipe is made with 7 main ingredients, and it is the perfect companion to a cold winter’s night.
We make lots of Cajun and Creole dishes, and gumbo is a nonnegotiable! Chicken and sausage gumbo is one of my favorites to make. One of the main reasons is that it’s reasonably inexpensive to make. You don’t need expensive seafood or ingredients to make this gumbo. You will need ingredients, including flour, butter, your “holy trinity” which consists of onion, celery, and bell pepper, chicken, sausage, and a little seasoning. Toss in a little garlic, let your pot simmer, and voilà! I also like to use my leftover roasted chicken or a prepared chicken if I need a shortcut that day. If you go the prepared chicken route, just add it at the end, after you add the okra.
Gumbo is the perfect, hearty staple dish to serve during the cold months. Nothing warms my body and soothes my soul more than a nice bowl of gumbo. My family loves to serve gumbo for Holidays like Christmas and New Year’s, but we also have been known to serve it year-round! For more comforting meals to warm you up, try my Chicken and Dumplings, Lasagna Soup, and Chicken Tortilla Soup recipes.
CHICKEN AND SAUSAGE GUMBO INGREDIENTS
Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.
- Chicken – 2 pounds of chicken, I use a mixture of dark and white meat
- Smoked sausage – 1 pound of smoked sausage
- Onion – about 2 heaping cups of onion, about one large onion, diced
- Bell pepper – 1 large bell pepper of any color (red, green, yellow, orange). I like using half green and half red or orange.
- Celery – you will need one heaping cup of celery, about 5 ribs, chopped
- Garlic – 3 cloves or more if you want!
- Roux – You are going to need a little over 1/2 cup of roux (butter&flour). See steps to make roux below.
- Chicken stock – can be substituted with vegetable stock
OTHER GUMBO INGREDIENTS
- Okra – 2 cups of frozen or fresh, chopped. I use frozen, and it’s one of the last things I add to the gumbo. You can also place the okra on a greased sheet pan in a preheated oven at 350°F for 20 to 30 minutes to cook out the slime.
- Spices & Seasoning – Creole seasoning, fresh thyme, salt, pepper, and bay leaves
- Sauces and condiments – Worcestershire sauce, Louisiana hot sauce
HOW TO MAKE CHICKEN AND SAUSAGE GUMBO
Follow these steps to make this recipe:
Step 1: Season the chicken generously with salt and pepper on both sides. Then, in a large stockpot or a Dutch oven, heat 3 Tbsp of oil on medium-high heat and cook for about 3 minutes per side. Once the chicken has been cooked, remove it from the pot and cook the sausage.
Step 2: Add the butter and flour to the pan with oil, and whisk until a dark, chocolate brown roux forms.
Step 3: Add the onions, bell pepper, and celery. Season with salt and pepper, then sauté for 5 minutes or until soft and translucent.
Step 4: Pour in the warm chicken stock, then add the fresh thyme, bay leaves, and the reserved chicken. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce and simmer for 1 to 1 1/2 hours. Once the chicken is cooked, remove it from the pot and shred it into bite-sized pieces.
Step 5: Place the sausage in the pot, followed by the okra, and adjust the seasoning if needed. Allow the mixture to simmer for another 3 to 5 minutes, or until the okra is tender. Add the shredded chicken back to the pot, and stir in to combine.
PRO TIPS FOR MAKING GUMBO
- Homemade stock. One of the best tips I have for making a great pot of Gumbo is going to be the stock you use. Think of the stock as your main flavor base, and you will build your gumbo from this base. You are going to have a more flavorful gumbo if you start with a good stock. Homemade stocks also freeze well, so you can make these ahead.
- The oil. When you make your roux, you want to make sure you use a high-smoke-point oil. Use oils like canola, peanut, safflower, or avocado oil. You don’t want to use olive oil in your roux because it will break down, potentially releasing harmful substances. Save your olive oil for recipes like pesto, pastas, and sautéed foods.
- Use pre-cooked chicken. I am all about the easy shortcuts, and rotisserie chicken and leftover roasted chicken are my main go-tos when I am in a hurry. If you are looking for a shortcut, you can use pre-cooked chicken and add it at the end when you are adding the sausage and okra.
- The roux. Roux can be made ahead and stored in the refrigerator until you are ready to use it. If you are planning to make gumbo for an upcoming gathering, or you don’t want to feel rushed when making your roux, then making it ahead is going to be your best bet.
Chicken and Sausage Gumbo
8
servings30
minutes1
hour30
minutes2
hoursKeep the screen of your device on
Ingredients
2 pounds chicken, cut
1 pound smoked sausage, sliced
2 cups onion, diced
1 cup bell pepper, diced
1 cup celery, diced
2 cups okra, frozen, chopped
3 cloves garlic, minced
3 quarts chicken stock, warm
1/2 cup all-purpose flour
2 Tbsp unsalted butter
3 Tbsp high smoke point oil (peanut, canola, avocado)
3 tsp creole or cajun seasoning
2 bay leaves
5 sprigs fresh thyme, about 1 small bunch
3 cups cooked white rice
1 cup green onions, sliced for garnish
gumbo file to taste
hot sauce to taste
Directions
- Season the chicken generously with salt and pepper on both sides. Then, in a large stock pot or a Dutch oven, heat 3 Tbsp of oil on medium-high heat. Sauté the chicken in batches for about 3 minutes per side, then transfer them to a large plate. Add the sliced sausage and cook until browned, then add them to the plate with the chicken.
- Add the butter and flour to the pan with oil, and whisk until a dark, chocolate brown roux forms.
- Add the diced onions, bell pepper, and celery to the pot with the roux mixture and season with the creole seasoning. Sauté for 5 minutes, or until softened. Then add the garlic, and cook for another minute, or until the garlic becomes fragrant.
- Pour in the warm chicken stock, then add the fresh thyme, bay leaves, and the reserved chicken. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce and simmer for 1 to 1 1/2 hours. Once the chicken is cooked, remove it from the pot and shred it into bite-sized pieces.
- Place the sausage in the pot, followed by the okra, and adjust the seasoning if needed. Allow the mixture to simmer for another 3 to 5 minutes, or until the okra is tender. Add the shredded chicken back to the pot and add hot sauce if desired. Remove from the heat, serve over white rice, and garnish with the green onions. Sprinkle with gumbo file table-side to taste.
Notes
- A homemade chicken stock is a great way to add tons of flavor and body to gumbo. Homemade stocks also freeze well, so you can make these ahead of time.
- Roux can be made ahead and stored in the refrigerator until you are ready to use it. If you are planning to make gumbo for an upcoming gathering, or you don’t want to feel rushed when making your roux.
- Use a high-smoke-point oil. Use oils like canola, peanut, safflower, or avocado oil. You don’t want to use olive oil in your roux because it will break down, potentially releasing harmful substances.
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