With tender chicken thighs, smoky andouille sausage, and a generous dash of Cajun seasoning, this Chicken and Sausage Gumbo is loaded with flavor. A Southern classic, this gumbo recipe is great to make year round and perfect if hosting a Mardi Gras party.
Round out your Mardi Gras festivities with these Mardi Gras Jello Shots and Mardi Gras Lofthouse Cookies!
Easy Chicken and Sausage Gumbo Recipe
Gumbo is a Southern U.S. staple, alongside other dishes like jambalaya and shrimp and grits. And, truthfully, there are a million different ways to make it as it’s popular in both Creole and Cajun cuisine with slight variations.
Today’s chicken and sausage gumbo recipe is made with a light brown roux which adds a nutty flavor to the whole dish, chicken thighs, and andouille sausage. Plus a nice amount of Cajun seasoning.
This dish definitely has some heat to it but it’s also a bit smoky and nutty, which I love. Served with rice and a dash of hot sauce, it’s a comforting dish that hits all the right notes.
Why You’ll Love This Easy Gumbo Recipe
Here are a few reasons to make this chicken sausage gumbo.
- Loaded with flavor. From the nutty roux to the andouille sausage to the Cajun seasoning, this chicken and sausage gumbo is loaded with incredible, slightly spicy, flavor.
- A Southern classic. Gumbo is a popular dish in Cajun and Creole cuisine and very popular in the Southern states, especially in New Orleans around Mardi Gras. This recipe is an easy way to bring that classic Cajun flavor to your own dinner table, no matter where you are.
- Easier than you may think. Gumbo is not a difficult dish to prepare, it’s just one that requires a bit of hands-on time. If making the roux feels intimidating, don’t worry – I’ve got you covered with tips below.
Ingredients Needed
Here’s an overview of what you’ll need for your chicken and sausage gumbo recipe.
(Scroll down to the recipe card below for details and measurements.)
- Flour – Used to create the roux.
- Canola oil – Vegetable oil will also work.
- Andouille sausage – Most grocery stores now carry andouille sausage right next to where
you will find the kielbasa and smoked sausage. - Chicken – I used boneless skinless chicken thighs, as they are more tender and flavorful than chicken breasts.
- Seasonings – Garlic powder and onion powder season the chicken.
- Veggies – Celery, onion, and green bell pepper add flavor and texture to the recipe.
- Chicken stock (or broth) – The base of the stew. To keep the saltiness in check, we use low-sodium broth.
- Cajun seasoning – Cajun seasoning gives this gumbo recipe the classic spicy flavor. Cajun seasoning varies depending on the brand but typically includes paprika, cayenne, garlic powder, and oregano for a bit of heat and savory flavor.
- Bay leaves – For additional spice and slightly herbal flavor.
How to Make Chicken and Sausage Gumbo
Here’s an overview of how to make gumbo.
(Scroll down to the recipe card below for details and measurements.)
- Make the roux. Stir together the flour and oil over medium heat. Cook for 15-25 minutes until it turns a light brown color. (See below for more notes on making the roux.)
- Cook the meat. At the same time, in a large nonstick skillet, cook the sausage until browned. Transfer to a plate. Season the chicken with garlic powder and onion powder. Cook in the sausage drippings until brown. Transfer to the plate.
- Cook the veggies. Add the veggies to the roux. Cook until the onions soften then stir in the garlic.
- Simmer. Slowly whisk the chicken stock into the roux until combined and smooth, then stir in the partially cooked sausage and chicken, Cajun seasoning, and bay leaves. Bring the gumbo to a boil then reduce heat to a gentle simmer for 1 hour.
- Enjoy. Serve over white rice with sliced scallions and hot sauce.
All About The Roux
The roux is arguably the most important part of making any good gumbo recipe. Here’s what you need to know.
- What is a roux? A roux (pronounced “roo”) is a thickening agent made with equal parts of fat and flour. In this case, we’re using flour and oil. The flour cooks in the oil and develops a rich flavor.
- Color matters. The color you cook your roux will determine the flavor of your gumbo. I like to cook it to the milky brown color, so when the vegetables are cooking, they will get that right amount of nutty flavor.
- My roux got dark. Is it useable? It depends on how dark it got. If it’s more of a medium brown, that’s fine, but if it gets too dark, your roux will taste burnt and ruin the gumbo, so that you’d need to start over again.
- The trick is not to take your eyes off your roux. I ensure I’m constantly stirring it so one area doesn’t burn. You can always reduce the heat to medium-low heat when you see the roux getting color to help you control it.
Can I Make This Gumbo Recipe in the Crockpot?
Sort of. If you want to make this chicken and sausage gumbo in the crock pot, you will still need to make the recipe up to the point that you cook the roux and vegetables in the pot. Then, you can transfer it all to the crockpot and set it to low for 5-6 hours or high for 2 to 4 hours.
Serving Suggestions
Chicken and rice gumbo is typically served over white rice, to soak up all of that tasty broth. Garnish with some sliced scallions and add a splash of hot sauce to taste (or not – if you prefer things less spicy.)
How to Store & Reheat Leftovers
- Fridge. Some might say gumbo tastes even better the next day! Store in an airtight container in your fridge for up to 3 days.
- Freezer. You can also freeze cooled gumbo in a freezer-safe container for up to 2 months. Thaw in the fridge.
- Reheat. If you have a lot leftover, the easiest way to reheat gumbo is on the stovetop, though individual servings can be reheated in the microwave as well.
More Classic Southern Recipes:
- Shrimp and Grits
- Shrimp Po’ Boys
- Shrimp Boil
- Mississippi Pot Roast
- Jambalaya
- Muffuletta Sandwich
- Rice and Beans
- Crab Cakes
- Cornbread
- Remoulade Sauce
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Chicken and Sausage Gumbo
Ingredients
- 1 cup all-purpose flour
- 1 cup canola or vegetable oil
- 13 ounces andouille sausage , sliced into 1/2-inch thick coins
- 1 pound boneless skinless chicken thighs , diced
- 2 teaspoons garlic powder
- 2 teaspoon onion powder
- 3 ribs celery , diced
- 1 medium onion , diced
- 1 medium green bell pepper , diced
- 4 cloves garlic , minced
- 6 cups chicken stock or broth
- 1 tablespoon cajun seasoning
- 2 bay leaves
- scallions , for serving
- hot sauce , for serving
Instructions
- In a large pot or Dutch oven, stir together the flour and oil over medium heat. Cook for 15-25 minutes, stirring constantly, until it gets a light brown color (see note below.)
- While your roux is cooking, add your sausage to a large skillet over medium heat and cook until browned. Transfer the sausage to a plate.
- Season the chicken with the garlic powder and onion powder, then add to the skillet with the sausage drippings and cook until the sides brown. Transfer the chicken to the plate with the sausage.
- Add the celery, onion, and bell pepper to the roux and cook until the onions have started to soften. Add in the garlic and cook for an additional 20 seconds until fragrant.
- Slowly whisk the chicken stock into the roux until combined and smooth. Then add in the partially cooked sausage and chicken, cajun seasoning, and bay leaves.
- Bring your gumbo to a boil, then reduce the heat to a gentle simmer for 1 hour.
- Serve over white rice with some sliced scallions and hot sauce.
