Chicken and Sausage Gumbo

To me, gumbo is one of the ultimate Southern comfort food dishes. It’s got a kick of heat to it, but chicken and sausage gumbo is so much more than just spicy. This gumbo has one of the most well-rounded and intricate flavorings that a soup or stew can have, so get ready to delight your taste buds. ✨

Contents… Recipe Ingredients How to Make Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions FAQs What to Serve More Cajun and Creole Recipes to Try Watch How To Make It

What is Gumbo Anyway?

Gumbo is an aromatic soup that is extra thick, like a stew. It is most often associated with Louisiana’s Creole cuisine. Still, in reality, the techniques, flavors, and ingredients come from all over the globe, including African, French, and even Native American influences. The trademark touch is okra and gumbo filé, from the sassafras tree. Typically, gumbo is made with whatever protein is available, making for multiple variations on this dish – each delicious in its own right.

What You Need for Chicken and Sausage Gumbo

• Skinless Chicken – You can use just about any chicken cut in this recipe. Thighs, breasts, or legs all work wonderfully. The recipe works for just about any protein choice, so if you have leftover turkey or want to use pork, go for it.
• Smoked Sausage – Typically smoked andouille sausage is the go-to sausage for gumbo, but any sausage that’s been smoked will taste great.
• Unsalted Butter and Flour – A good roux is vital for this recipe because it gives gumbo its classic thick texture. You can use a cornstarch or arrowroot slurry if you want a gluten-free version. It won’t have that toasted flavor, but it will still be delicious.
• Onion, Green Bell Pepper, Celery – The holy trinity’s contrasting sweet, bitter, and earthy flavors add character and depth to the dish.
• Seasonings – Thyme, bay leaves, garlic, Creole Seasoning, and smoked paprika all come together for the perfect gumbo. You can use fresh thyme or dried in this recipe to augment earthy flavors with a subtle hint of floral and mint flavor.
• Gumbo Filé – Sometimes called file powder, gumbo file is actually the powdered leaves of the sassafras tree, and it serves to flavor and thickens the dish.

How to Make Chicken and Sausage Gumbo

Sauté the Meats

1. Prepare the Chicken – Lightly season the chicken with salt, pepper, and Creole seasoning. (Photos 1 & 2)
2. Sauté the Chicken – Heat about two tablespoons of oil over medium heat in a heavy-bottomed Dutch oven or pot. Add the chicken and sauté until browned on both sides, about 3-4 minutes on each side. Then remove it and set aside on a plate. (Photos 3 & 4)
3. Cook the Sausage – Add the sausage and cook until browned. Remove and set next to the chicken. (Photos 5 & 6)

Make the Roux

1. Heat the Roux Ingredients – Pour in the remaining oil, along with the butter and flour, and cook on medium heat. (Photos 7 & 8)
2. Patiently Watchful – Stir continuously for about 10-15 minutes or until it turns rich dark brown, just like chocolate. The post in How to Make Roux goes into more detail.

Complete the Gumbo

1. Add the Holy Trinity – When the roux is ready, add the onion, green pepper, and celery to the mix and cook for about 6-7 minutes, stirring frequently.
2. More Flavor – Next, add the minced garlic, bay leaves, and thyme and continue cooking for another 3 minutes.
3. Throw in More Good Stuff – Pour in chicken broth with the chicken, Creole seasoning, chicken bouillon powder or cubes, paprika, and let it cook for 5 minutes.
4. Add the Cooked Chicken – Return the chicken to the pot and cook for about 15 more minutes.
5. Now the Sausage – Then, add the sausage and cook for another 5-10 minutes.
6. Final Stretch – Finally, stir in the file powder, green onions, and chopped parsley.
7. Home Run – Serve with cooked rice and enjoy!

Recipe Variations

Try some other incredible gumbo recipes for a change of pace.

• Gumbo Recipe
• Seafood Gumbo
• Okra Gumbo
• Shrimp Gumbo

Tips and Tricks

1. When making your roux, keep a close eye on it and don’t walk away. You’ll need to stir it continuously to keep it from burning while it thickens up.
2. My homemade Creole seasoning doesn’t have any additional salt, but most store-bought versions do. If you use a Creole seasoning from the store, skip the salt to avoid over-salting, then add it to taste later.
3. Once you’ve followed all the recipe instructions, you can adjust the gumbo’s thickness and flavor by adding broth or water and salt. Remember, gumbo sauce should be thick, so don’t water it down too much.

Make-Ahead Instructions

Chicken and sausage gumbo is a great make-ahead meal! Simply follow recipe instructions and then reheat and serve the next day. I think it tastes even more mouthwatering the next day. You can also freeze this gumbo in an airtight container for 4-6 months if you want to make it way ahead of time. Gently reheat it on the stovetop when you’re ready to serve it up.

Serving and Storage Instructions

Serve your gumbo hot off the stove over a steaming hot bowl of white rice. It’s a classic combination that doesn’t get any better.

Store your leftover gumbo in an airtight container in the fridge for 3-5 days. You can also freeze leftovers, as mentioned above.

Reheating gumbo is incredibly easy. Simply put the leftovers back in a pot on the stove and gently reheat it over medium heat until it’s heated through.

FAQs

What Goes with Chicken and Sausage Gumbo?

Traditionally, gumbo is always served along with a steaming bowl of white rice, but a couple of other sides will really complete this Southern meal. Try serving it alongside some skillet cornbread or cornbread muffins. You can also serve it with one of my favorite classic Southern sides: fried okra. I love to include a loaf of homemade garlic bread on the table as well because you’re definitely going to want some bread to dip in that thick, flavorful gumbo! 🤤

More Cajun and Creole Recipes to Try

• Shrimp Etouffee – A juicy shrimp dish smothered in a flavorful roux that’s equally bold and delicious.
• Crawfish Etouffee – A buttery, herby, juicy recipe that will convince even the biggest crawfish skeptic.
• Cajun Corn Shrimp Soup – Corn, shrimp, and tomatoes come together to make a scrumptious soup that will warm you to your core.
• Creole Chicken Okra – A hearty, healthy, and filling soul food dish that goes amazingly with hot, steamed rice.
• Cajun Chicken Alfredo – This one-pot dish is creamy and delicious with just the right amount of heat.

Conclusion

This dish is the perfect weeknight meal with the kids or a family get-together on the weekend. So go give it a try! Once you’ve tasted chicken sausage gumbo in all its glory, I’ve no doubt you’ll be adding it to your weekly rotation of favorite recipes. 🤩 And if you don’t mind, rate the recipe if you’ve tried it. Thank you!!!

Watch How to Make It

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