Chicken and Sausage Gumbo

There’s nothing quite like a steaming bowl of Chicken and Sausage Gumbo to warm you up and satisfy your soul. This rich, savory stew combines tender chicken, smoky sausage, vegetables, and bold Cajun spices simmered to perfection in a thick, flavorful roux-based broth.

Originating from Louisiana, gumbo is a beloved comfort food that brings layers of flavor in every spoonful. It’s a true crowd-pleaser, perfect for cozy family dinners or festive gatherings.

Why You’ll Love This Recipe

Classic Cajun flavors with a homemade roux
Tender chicken and smoky sausage combo
Hearty, filling, and perfect for colder days
Made from scratch with fresh ingredients
Great served over rice for a complete meal

Ingredients (U.S. Standard Measurements)

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 lb andouille sausage or smoked sausage, sliced
½ cup vegetable oil
½ cup all-purpose flour
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
4 cups chicken broth
1 (14.5 oz) can diced tomatoes (optional)
2 teaspoons Cajun seasoning
1 teaspoon dried thyme
2 bay leaves
½ teaspoon smoked paprika
Salt and black pepper to taste
2 cups cooked white rice (for serving)
3 green onions, sliced (for garnish)
Fresh parsley, chopped (for garnish)

Instructions

Make the Roux
In a large heavy pot or Dutch oven, heat oil over medium heat. Slowly whisk in flour and cook, stirring constantly, until mixture turns deep brown (like chocolate), about 15–20 minutes. Be patient and careful not to burn.
Sauté Vegetables
Add diced onions, bell peppers, celery, and garlic to the roux. Cook until softened, about 5 minutes.
Add Sausage and Chicken
Stir in sliced sausage and chicken pieces. Cook for 3–5 minutes until chicken starts to brown.
Add Broth and Seasonings
Pour in chicken broth and diced tomatoes if using. Stir in Cajun seasoning, thyme, bay leaves, smoked paprika, salt, and pepper.
Simmer
Bring to a boil, then reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally until gumbo thickens and flavors meld.
Serve
Remove bay leaves. Serve gumbo hot over cooked white rice. Garnish with sliced green onions and chopped parsley.

Tips & Tricks

Use dark roux for authentic, deep flavor — but watch closely to avoid burning.
Andouille sausage is traditional, but smoked kielbasa works well too.
Adjust spice levels with cayenne pepper or hot sauce to taste.
Gumbo tastes even better the next day as flavors develop.
For a thicker gumbo, add okra or filé powder near the end of cooking.