This Chicken and Sausage Gumbo is a rich and flavorful version of the classic Louisiana stew.
Chicken and Sausage Gumbo Recipe
Chicken and Sausage Gumbo is a classic Louisiana comfort food. It’s a warm stew of meat, veggies, and a rich broth. It is flavored with bold Cajun flavors like paprika, black pepper, bay leaves, and cayenne pepper. Gumbo is a great dinner to warm you up on chilly winter nights.
- Vegetables: This Chicken and Sausage Gumbo starts off with sautéed bell pepper, onions, celery, and garlic. Later, you add tomatoes and green chiles. Then, a few minutes before serving, you add sliced okra to finish off the dish!
- Meat: For this recipe we use smoked andouille sausage and shredded rotisserie chicken.
- Broth: We use a medium roux, made with butter and flour, for the base of this broth. Then, we add chicken broth.
- Spices: This recipe gets its bold flavor from bay leaves, cajun seasoning, salt and pepper.
- Rice: We like to serve this gumbo over a bed of white rice.
Variations of Chicken and Sausage Gumbo
This Chicken and Sausage Gumbo can be changed up a million different ways, depending on your tastes and preferences. Follow the recipe as directed below for a spicy flavor and all the meats! But you can experiment with spices and other ingredients to make it exactly how you and your family like it.
- Feel free to omit one or more of the meats. Use smoked sausage only, chicken only, or go vegetarian! Alternatively, go all out and add crab meat, shrimp, or lobster for more of a seafood gumbo.
- Some may argue that tomatoes do not belong in gumbo when others love the added flavor of tomatoes. I really think there is no wrong way. Personally, I am not the biggest fan of okra, so it is something I usually leave out. Make it according to your tastes, be creative, and you won’t be disappointed.
- In addition to the natural flavors of the ingredients, you can play with the seasonings by adding black pepper, cayenne pepper, chili pepper, thyme, paprika, liquid smoke, and more garlic.
- Play with the spice in this recipe by adding extra Cajun spice or cayenne. You can also adjust it after serving by adding hot sauce to your bowl.
Preparing the Roux
The roux is the base for the rich broth in this Chicken and Sausage Gumbo. A roux is made by combining butter and flour, and cooking that mixture until it reaches the right color. It thickens and flavors the broth of soups, stews, and sauces. For this recipe, we use a medium roux. When cooked to medium, the roux will be the color of peanut butter. A medium roux adds a deep nutty flavor to this gumbo. When you are making the roux, make sure to stir constantly and scrape the bottom of the pan so it doesn’t burn.
More Cajun Recipes
- Jambalaya Pasta
- Mini Beignets
- Shrimp and Grits
- Cajun Shrimp Foil Packets
- Shrimp Po Boys
- Cajun Shrimp Pasta
- Pecan Pralines
How to Make Chicken and Sausage Gumbo
- 2 tablespoons olive oil
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 onion diced
- 1 cup celery diced
- 3 cloves garlic minced
- 13.5 ounces Andouille sausage sliced
- 1/3 cup flour
- 1/3 cup butter
- 3 cups chicken broth
- 1 pound chicken cooked and shredded
- 2 teaspoons cajun seasoning we use Tony Chachere's
- 10 ounces diced tomatoes with green chiles Rotel
- 14 ounces fire roasted diced tomatoes
- 2 bay leaves
- 1/2 teaspoon Kosher salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1 cup okra sliced
- 4 cups cooked white rice
- Heat up olive oil in a large pot or dutch oven. Add peppers, onion, celery, garlic, and sausage. Cook over medium high heat until vegetables become soft.
- Remove everything from the pot and set aside. Add butter to the pot. When the butter is melted, scrape all the cooked bits off the bottom of the pot. Then add flour. Cook until mixture turns a peanut butter brown color, stirring constantly. This is a medium roux. If you want a dark roux, cook for 30-40 minutes until the mixture is the color of milk chocolate.
- Add chicken broth, cooked vegetables and sausage, chicken, Cajun seasoning, diced tomatoes with chiles, fire roasted diced tomatoes, bay leaves, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for at least 30 minutes. Add in the okra and cook for another 5 minutes. Serve over rice.