The Coziest Chicken Sausage Gumbo Recipe for Soul-Warming Flavor

Bubbling with rich Creole flavors, this chicken sausage gumbo recipe brings the heart of Louisiana straight to your kitchen.

Smoky andouille sausage and tender chicken meld together in a deep, dark roux that whispers tales of New Orleans.

Each spoonful carries the warmth of traditional southern cooking, packed with robust spices and hearty ingredients.

The complex layers of flavor dance across your palate, creating a symphony of comfort and tradition.

Chunky vegetables and perfectly seasoned meat swim in a thick, aromatic broth that promises satisfaction.

Generations of home cooks have perfected this soul-warming dish, and now you can recreate their culinary magic.

Serve this gumbo over steaming rice and watch as everyone at the table falls in love with every delicious bite.

Chicken and Sausage Gumbo: Flavorful Details

• Craft Flavor-Packed Comfort: This gumbo delivers deep, rich Louisiana-style taste with layers of perfectly seared meats and a slow-developed chocolate brown roux that builds incredible depth.
• Master Culinary Technique: Creating an authentic roux requires patience and skill, offering home cooks a chance to develop professional-level cooking techniques while learning traditional Southern cooking methods.
• Customize with Ease: Flexible ingredients allow personal tweaks like adjusting spice levels, switching protein choices, or adding extra vegetables to match family preferences and pantry availability.
• One-Pot Wonder: Minimizes kitchen cleanup with a single pot cooking process that transforms simple ingredients into a hearty, satisfying meal perfect for gathering friends and family around the table.

Ingredients for Chicken and Sausage Gumbo

• Andouille Sausage: A spicy smoked sausage that adds rich, smoky flavor to the gumbo.
• Chicken Thighs: Tender, flavorful meat that provides protein and depth to the dish.

• Tony's Seasoning, File Powder: Classic Cajun seasonings that bring authentic Louisiana flavor and help thicken the gumbo.
• Bay Leaves: Aromatic leaves that add a subtle herbal note to the dish.

• Bell Pepper, Onions, Celery, Garlic: A traditional Cajun holy trinity of vegetables that creates a flavor base for the gumbo.
• Okra: A classic gumbo ingredient that adds thickness and traditional Southern texture.

• Flour, Oil: Essential components for creating the dark, rich roux that gives gumbo its signature depth.
• Chicken Broth: Provides liquid and enhances the overall savory flavor of the dish.

• Parsley, Green Onions: Fresh herbs that add brightness and color to the finished gumbo.
• Rice: The traditional accompaniment that helps soak up the flavorful sauce.
• Hot Sauce: Optional condiment for those who want extra heat.

Gumbo Cooking Directions

Step 1: Sear Meaty Foundations

Heat a large pot over medium flame.

Add andouille sausage and cook until golden brown, about 3 minutes per side.

Transfer sausage to a plate.

In the same pot, sear seasoned chicken thighs until they develop a rich color, approximately 5 minutes each side.

Shred the chicken and set aside.

Step 2: Create Magical Roux

Reduce heat to low-medium.

Combine flour and oil in the pot, stirring constantly.

This process requires patience and attention.

Continuously whisk the mixture for 30 minutes until it transforms into a deep chocolate brown color.

Stay close and keep stirring to prevent burning.

Step 3: Soften Aromatic Vegetables

• Bell peppers
• Onions
• Celery
• Garlic

Sauté until vegetables become tender and release their fragrant oils.

Step 4: Build Flavorful Layers

Pour chicken broth into the pot, whisking to integrate with the roux.

Add back the reserved meats.

• Cajun seasoning
• File powder
• Bay leaves
• Okra

Cover and simmer on low heat for at least one hour, allowing flavors to meld together.

Step 5: Garnish and Serve

Taste and adjust seasonings as needed.

Ladle over steamed rice.

Sprinkle with fresh parsley and chopped green onions.

Add hot sauce for extra kick.

Enjoy your homemade gumbo!

Tips for Thick, Rich Gumbo

• Stir constantly and keep heat low to prevent burning, achieving that rich, deep chocolate-brown color is key to authentic gumbo flavor.
• Use bone-in chicken thighs for deeper flavor and andouille sausage for traditional Cajun kick, ensuring maximum taste profile.
• Layer Tony's Creole seasoning throughout cooking stages for intense, balanced spice that penetrates every bite of the dish.
• Allow gumbo to cook low and slow for at least an hour, letting flavors meld and develop a complex, rich taste that defines authentic Louisiana cooking.
• Fresh or frozen okra works great; if you dislike the texture, simply omit or use file powder for traditional thickening method.

Gumbo Twists and Regional Takes

• Seafood Gumbo Variation: Replace chicken and andouille sausage with shrimp, crab, and andouille sausage for a classic Louisiana seafood version.
• Vegetarian Gumbo Swap: Substitute meats with plant-based sausage, mushrooms, and extra firm tofu, using vegetable broth for a hearty vegetarian alternative.
• Gluten-Free Gumbo Option: Use gluten-free flour or cornstarch for roux, ensuring all seasonings are gluten-free, perfect for those with wheat sensitivities.
• Low-Carb Gumbo Style: Skip rice and serve over cauliflower rice, reduce flour quantity, and focus on protein and vegetable content for a keto-friendly approach.

Serving Chicken and Sausage Gumbo

• Southern Comfort Plating: Serve the gumbo in deep, wide bowls to showcase the rich, hearty texture and allow the colorful ingredients to shine.
• Garnish Galore: Sprinkle fresh chopped green onions, a handful of parsley, and a dash of hot sauce on top to add brightness and extra flavor complexity.
• Rice Pairing Perfection: Ladle the gumbo over a generous scoop of steamed white rice, letting the grains soak up the delicious, spicy sauce and create a satisfying meal.
• Bread Companion: Serve with warm, crusty French bread or cornbread on the side to soak up the flavorful broth and complete the traditional Louisiana-style dining experience.

Storage Guide for Gumbo

• Transfer leftover gumbo into airtight containers within two hours of cooking to maintain freshness and prevent bacterial growth.
• Allow gumbo to cool completely at room temperature before sealing and refrigerating to prevent condensation and potential spoilage.
• Store gumbo in the refrigerator for up to 3-4 days, ensuring it's covered tightly to preserve flavor and prevent absorbing other food odors.
• Freeze gumbo in freezer-safe containers for up to 3 months, leaving some space at the top for expansion, and thaw overnight in the refrigerator before reheating.

FAQs

• What is the key to making a perfect roux?

The secret is constant stirring over low-medium heat for about 30 minutes until it reaches a chocolate brown color. Never leave the roux unattended, as it can burn quickly and ruin the entire dish.

• Why use file powder in gumbo?

File powder, made from ground sassafras leaves, is a traditional Creole thickening agent that adds a unique earthy flavor and helps thicken the gumbo, giving it an authentic Louisiana taste.

• Can I use different types of sausage?

While andouille sausage is traditional in gumbo, you can substitute with other spicy smoked sausages like chorizo or kielbasa, but andouille provides the most authentic Creole flavor profile.

Chicken Sausage Gumbo Recipe

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4.5 from 15 reviews

• Total Time: 1 hour 50 minutes
• Yield: 6 1x

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Description

Spicy chicken sausage gumbo brings Louisiana’s soulful culinary heritage to your kitchen with robust flavors and hearty ingredients. Rich, complex layers of andouille sausage, tender chicken, and traditional roux create a memorable Creole comfort dish you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 4 chicken thighs (1 pound / 453 grams)
• 2 andouille sausage links (24 ounces / 680 grams), sliced

Roux & Vegetables:

• 1 cup flour
• 1/2 cup vegetable oil
• 1 green bell pepper, chopped
• 1 small onion, chopped
• 3 celery sticks, chopped
• 6 garlic cloves, minced
• 1/2 okra, chopped

Seasonings & Liquid:

• 8 cups chicken broth
• 1/2 tablespoon Tony Chachere’s Creole Seasoning
• 1/2 teaspoon gumbo file powder
• 2 bay leaves

Serving Garnishes:

• White rice
• Parsley, chopped
• Green onions, sliced
• Hot sauce

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Instructions

1. Initiate the flavor foundation by searing andouille sausage in a pot over medium heat for approximately 3 minutes per side. Extract the sausage, preserving the aromatic drippings.
2. Season chicken thighs with cajun seasoning and sear in the same pot for 5 minutes on each side. Shred the meat and reserve for later integration.
3. Reduce pot heat to low-medium and craft a rich chocolate-brown roux by consistently stirring flour and oil for roughly 30 minutes. Maintain constant attention to prevent scorching.
4. Incorporate bell peppers, onions, celery, and minced garlic into the roux. Sauté until vegetables become translucent and tender.
5. Gradually whisk chicken broth into the roux, creating a smooth, cohesive base. Reintroduce shredded chicken and sausage to the mixture.
6. Enhance the gumbo with cajun seasoning, file powder, bay leaves, and okra. Stir thoroughly to distribute ingredients evenly.
7. Cover and simmer the gumbo on low heat for one hour, allowing flavors to meld and intensify.
8. Perform a final taste assessment, adjusting seasonings as needed. Ladle over steamed rice and garnish with fresh parsley, chopped green onions, and optional hot sauce.

Notes

• Roux Mastery is crucial for an authentic gumbo flavor, requiring constant attention and slow cooking to prevent burning while developing deep, rich color.
• Seasoning Flexibility allows swapping Tony’s for homemade Cajun blend or reducing salt for low-sodium diets by using herb-focused alternatives.
• Protein Variations work beautifully with substituting chicken for shrimp, turkey, or plant-based proteins to accommodate different dietary preferences and restrictions.
• Okra Alternatives like filé powder or gumbo filé can replace okra for those who dislike its texture, maintaining the traditional Louisiana-style thickness and taste profile.

• Prep Time: 50 minutes
• Cook Time: 1 hour
• Category: Dinner, Lunch, Appetizer
• Method: Simmering
• Cuisine: Cajun/Creole

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 2 g
• Sodium: 1200 mg
• Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 85 mg