Chicken and Sausage Gumbo

Chicken and sausage gumbo is a classic Cajun gumbo that is rich in flavor, filled with tender chicken, smoked sausage, and a dark roux that gives it its signature brown color. Making gumbo is a labor of love, but the result is a warm, comforting dish that is perfect for sharing. Whether you’re trying an easy gumbo for the first time or you’re an experienced cook looking for a great gumbo recipe, this sausage gumbo recipe is one you’ll want to keep.

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The Heart of Cajun Cooking

Gumbo is one of the most well-known Louisiana recipes, with roots tracing back to a West African word for okra. There are many variations of gumbo, but Cajun chicken and sausage gumbo is one of the most popular. The key to authentic New Orleans gumbo is a good roux, the holy trinity (a mix of chopped onions, green bell pepper, and celery), and the right balance of seasonings.

A Good Roux Makes All the Difference

The foundation of any great gumbo is the roux. A dark roux, made with equal parts vegetable oil and all purpose flour, is cooked over medium-low heat until it reaches a dark chocolate or milk chocolate color. A darker roux provides a richer flavor, but you have to stir continuously with a wooden spoon to prevent black specks from forming, which would indicate burning.

I like to use a jar of Savoie’s Dark Old Fashioned Roux from the grocery store, which saves time without sacrificing that deep, rich flavor. If making your own, expect to spend a long time stirring to get that perfect dark brown roux.

Ingredients for Chicken and Sausage Gumbo

• 12 cups of chicken stock
• 1 jar (16 oz.) Savoie’s Dark Old Fashioned Roux
• 1 can mild Rotel diced tomatoes and green chilies
• Creole seasoning (we like 3 tablespoons Tony Chachere’s and 2 tablespoons Nature’s Seasoning) Please note if you are not using chicken that is marinated, then you will need to add more seasoning
• 1 tablespoon minced garlic
• 2 lbs smoked sausage or smoky andouille sausage, sliced
• 2 lbs marinated, uncooked chicken tenderloins
• 2 lbs marinated chicken drumsticks
• 2 cups diced seasoning blend (yellow onion, bell peppers, and celery)
• 3 tablespoons butter
• 3 cups white rice
• 1 teaspoon filé powder for thicker gumbo (optional)

Cooking Instructions

1. Fill a 12-quart stockpot with 12 cups of chicken stock and bring to medium-high heat.
2. Empty the jar of roux into the pot and stir continuously with a wooden spoon or rubber spatulla until fully dissolved. You will need to continuously scrape the bottom of the pot to prevent burning. Do not stop even for a few minutes until the roux is completely dissolved. It can burn on the bottom of the pot very quickly.

1. Bring to a rolling boil, then reduce the heat to medium heat.
2. Add the Rotel, Tony Chachere’s, and Nature’s Seasoning.
3. In a separate pan over medium-high heat, melt butter and sauté the diced holy trinity (onion, bell pepper, & celery) until it reaches a caramel color. Then, add it to the gumbo pot.

1. Add the marinated chicken drumsticks to the gumbo pot. Bring it to a boil, then lower to a simmer, cover, and cook for 30 minutes.
2. Add the minced garlic, chicken tenderloins, and sliced sausage. Bring back to a boil, then reduce to a simmer and cook for another 30 minutes.

1. Meanwhile, cook the white rice.
2. Serve hot with a side of crusty French bread or potato salad. And (optional) stir in some file powder for a thicker gumbo experience!

Tips for Making the Best Classic Gumbo

• I buy my chicken pre-marinated from our local grocery store, which saves me a step and give the chicken much more flavor. In my opinion this makes a chicken and sausage gumber 10 times better!
• A 20-quart stockpot would have been a better choice, as my 12-quart pot was filled to the tip top.
• Store leftovers in an airtight container. Gumbo tastes even better the next day!
• Freeze individual servings for easy reheating on busy nights.
• Always pair it with a homemade potato salad. You can learn how I make my quick and easy potato salad here.
• You can top scatter a few fresh green onions on each bowl for extra flavor and presentation.
• Experiment with different cajun seasoning and/or cayenne pepper to see how you like it best.
• Try adding hot sauce to your bowl for a little extra heat.

Nutritional Considerations

Gumbo is a hearty dish, but you can adjust ingredients to fit your personal preference or dietary needs. If you’re on a medically restrictive diet or calorie diet, consider using skinless chicken thighs or rotisserie chicken to control fat content. The daily values of nutrients will vary based on personal consumption.

This easy chicken and sausage gumbo is a true taste of Cajun cooking, combining bold flavors with a rich history. Whether you’re making it for a special occasion or just a comforting weeknight meal, this Creole gumbo is sure to impress!