I remember the first winter I learned to make a proper gumbo. The house smelled like browned meat and caramelized roux, and my kitchen felt suddenly like the coziest room in the world. That warm, slow-simmered aroma pulls people close, folding them into conversation and second helpings. Chicken and Sausage Gumbo is the kind of dish that holds stories, from Sunday suppers to weeknight quiet dinners. I use a simple, soulful technique so you can master the deep, nutty roux and the stew’s rounded, spicy finish at home. If you’re craving a bowl that tastes like comfort and tradition, this recipe will deliver. For a different pasta-forward comfort dish on a busy night, check out this cheesy rigatoni recipe that also leans on rich, savory sausage flavors to comfort the whole family.
Kitchen Essentials You’ll Need
You don’t need a fancy setup to make a deeply flavored gumbo. The trick is good technique and a few reliable tools that help you control heat and texture. A heavy, wide-bottomed pot gives you even browning when searing sausage and chicken. A long-handled wooden spoon is indispensable for stirring the roux without burning your hand. A fine mesh strainer helps if you want a smoother broth. Below is a short list to keep on hand.
- Large heavy-bottomed pot or Dutch oven
- Long-handled wooden spoon or heatproof spatula
- Sharp knife and cutting board
- Tongs for searing and turning meat
- Measuring cups and spoons
These tools keep the process calm and steady. A good thermometer helps with consistent chicken doneness, and a sturdy ladle makes serving over rice effortless.
Why You’ll Love This Chicken and Sausage Gumbo
There’s a special kind of comfort in a bowl of gumbo. It’s rich, layered, and built from simple parts that transform when cooked slowly and with attention.
- Deep, nutty flavor. The roux browns to a dark, chocolate color and gives the gumbo a toasted backbone that carries the rest of the flavors.
- Textural balance. Tender shredded chicken, snappy okra, and slices of crisped andouille make each spoonful interesting.
- Warming spices. Tony Chachere’s adds a Creole spark that lingers without stealing the spotlight.
- Practical and family-friendly. Make a big pot and enjoy leftovers that taste even better the next day.
The aroma is immediate. You’ll notice the savory scent of seared sausage first, then the warm nuttiness of roux, and finally the bright green pepper and celery notes that remind you this is a stew worth savoring. This is comfort food you can serve any night of the week without spending hours fussing. If you love the idea of hearty, saucy meals with bold sausage flavor, you might also enjoy this pasta twist on comfort with cheesy garlic butter linguine. The similarities in how sausage lifts a sauce make these dishes feel like family.
Chicken and Sausage Gumbo Ingredients
4 chicken thighs (1 lb), 2 andouille sausage links (24 oz), sliced, 1 cup flour, ½ cup vegetable oil, 1 green bell pepper, chopped, 1 small onion, chopped, 3 celery sticks, chopped, 6 garlic cloves, minced, 8 cups chicken broth, ½ tbsp Tony Chachere’s Creole Seasoning, ½ tsp gumbo filé powder, 2 bay leaves, 12 okra, chopped, White rice, Parsley, chopped, Green onions, sliced, Hot sauce.
I also keep a few pantry staples on hand to round things out: kosher salt, freshly ground black pepper, and a splash of olive oil if I need to loosen the roux a touch. The ingredient list above is deliberately straightforward so the flavors of chicken and andouille can shine. Use good-quality chicken broth for depth, and buy firm okra so it holds its shape while simmering. If you like a little more heat, add a pinch of cayenne in addition to the Tony Chachere’s.
Step-by-Step Instructions
- Heat a large pot over medium heat. Add the sliced andouille sausage and sear for 3 minutes on each side until golden brown. You want the edges to crisp and release fragrant oil. Remove the sausage and set it aside, leaving the brown bits behind.
- Season chicken thighs with Tony Chachere’s seasoning. Sear in the same pot for 5 minutes on each side until browned. Look for a deep golden color; the chicken will finish cooking later. Remove the chicken, let it rest slightly, then shred with two forks and set aside.
- Reduce heat to low-medium. Add flour and vegetable oil to the drippings to make a roux, stirring continuously for about 30 minutes until dark brown. The mixture will go from pale to peanut butter then to milk-chocolate color. Keep stirring so it does not burn. The aroma will turn from floury to toasty and warm.
- Add chopped green bell pepper, onion, celery, and minced garlic to the roux and cook until softened. The veggies should glisten and smell sweet and bright against the deep roux background. This is the classic “holy trinity” coming to life.
- Gradually pour in chicken broth, stirring to create a smooth base. Add a ladle at a time so the roux blends without lumps. The liquid will thicken and darken into a glossy stew.
- Add back the sausage and shredded chicken. Stir in Tony Chachere’s seasoning, gumbo filé powder, bay leaves, and chopped okra. The okra will help thicken and give the gumbo its signature mouthfeel. Taste for seasoning and adjust gently.
- Cover and simmer on low heat for at least 1 hour, allowing flavors to meld. Bubbles should be gentle. The longer it simmers, the better the flavors knit together. Watch the pot and stir occasionally to keep it uniform.
- Serve hot over white rice, garnished with parsley, green onions, and a splash of hot sauce. The rice is a cooling base against the smoky, savory broth. Finish with a little brightness from the herbs and a heat lift from the sauce.
Fun Variations You Can Try
- Seafood swap. Replace shredded chicken with peeled shrimp and crab lumps in the last 10 minutes for a shrimp-and-sausage gumbo. Add a squeeze of lemon at the end for brightness.
- Vegetarian twist. Use smoked tempeh or hearty mushrooms instead of meat and swap chicken broth for vegetable broth. Increase the gumbo filé slightly to boost thickness and flavor.
- Spicier profile. Add cayenne pepper or a chopped jalapeño with the holy trinity. Use a spicier andouille or double the Tony Chachere’s for an extra kick.
- Thicker or thinner. For a thicker gumbo, simmer uncovered for the last 20 minutes or add an extra pinch of filé. For a silkier, soupier bowl, add more broth before serving.
- Smoky sweetness. Stir in a tablespoon of tomato paste with the broth for a subtle sweet note and deeper color.
- Make ahead. Gumbo improves after resting. Cook it a day ahead and reheat gently; flavors will deepen and marry.
These ideas let you honor tradition while making the dish fit your pantry and mood. Try small changes first so you can learn what you like best without losing the soul of the gumbo.
How I Love to Serve It
I think of gumbo as a hug in a bowl. For family dinners I scoop steaming white rice into wide shallow bowls, ladle generous helpings of gumbo over it, and sprinkle chopped parsley and green onions on top. The contrast between the dark, silky stew and the bright herbs is so pleasing.
- Serve with warm crusty bread or cornbread for soaking up every last bit.
- Offer bowls of hot sauce, extra parsley, and green onions on the side so everyone customizes their bowl.
- For a relaxed meal, place the pot in the center of the table and let family serve themselves. It feels communal and unhurried.
- Pair with simple sides like a crisp green salad or pickled okra to cut through the richness.
At holiday gatherings I set out small bowls of rice and garnish so guests assemble their own plates. The scene becomes lively, with laughter, spoon clinks, and conversations about who makes the best roux. That warmth is as much a part of the meal as the food.
Helpful Tips from My Kitchen
Making gumbo is equal parts patience and attention. A few kitchen habits will keep you on track and help the flavors sing.
- Take your time with the roux. Stir it steadily and keep heat moderate. You want color and flavor, not burned flour.
- Use the drippings. The fond left after searing meat adds savory depth when the roux starts. Scrape it gently into the roux with your spoon.
- Shred chicken while warm. It pulls apart more easily and absorbs the broth better.
- Control the okra. Chop it just before adding so it stays bright and avoids turning overly slimy.
- Taste and adjust slowly. Tony Chachere’s is salty and flavorful. Add more cautiously so you don’t over-season.
- Make extra rice. It’s the bed of the meal and people love more, so plan about 1/2 cup uncooked rice per person as a guideline.
- Reheat gently. Bring gumbo back to a simmer slowly. High heat can break down textures.
- Freeze portions for busy nights. Gumbo freezes beautifully in airtight containers for several months.
These small practices save time and stress while helping each batch taste consistently delicious. Trust the process and enjoy the sensory rewards.
Important Cooking Reminders
- Keep the heat moderate when making the roux to avoid burning. A scorched roux tastes bitter.
- Store cooled gumbo in airtight containers in the refrigerator for up to 4 days. Freeze for up to 3 months.
- Reheat on the stove over low heat, stirring occasionally, until just simmering to preserve texture.
- Use caution when handling hot oil and roux. Keep children away and use oven mitts as needed.
- Avoid overcrowding the pot when searing. Brown in batches if necessary so you get good caramelization.
- If the gumbo is too thick, stir in warm chicken broth a little at a time until desired consistency is reached.
Nutritional Information (Estimated)
This is an approximate guide for a serving of gumbo over white rice. Calories will vary based on portion size and exact ingredients used. A typical serving provides a comforting balance of protein and fats with moderate carbohydrates from the rice. Estimated per serving: around 550–700 calories depending on rice portion, roughly 45–55 grams of carbs, 30–40 grams of fat from sausage and roux, and 30–40 grams of protein from chicken and sausage. If you reduce rice or use a leaner sausage, you can lower the calorie and fat totals.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes (includes roux and simmer)
- Total Time: About 2 hours
- Yield: 6 generous servings
Common Questions You Might Have
Can I use boneless chicken instead of thighs?
Yes. Boneless chicken breasts or thighs work. Thighs give more flavor and stay moist during long simmering. If you use breasts, watch cooking time and avoid over-simmering to keep them from drying out. Shred after resting for best texture.
How do I prevent the roux from burning?
Stir constantly and keep the heat steady but not too high. A heavy-bottomed pot distributes heat evenly. If the roux smells acrid, it’s burned and you should start over to avoid bitterness. Patience is key. Keep a glass of water nearby in case you need to lower the temperature quickly.
Can I make this in a slow cooker or Instant Pot?
Yes with adjustments. For slow cookers, brown meat and make roux on the stove, then transfer everything to the slow cooker for 3–4 hours on low. For an Instant Pot, brown sausage and chicken using the sauté function, make a quick roux in a separate pan, then combine and use the stew setting. Finish with a gentle simmer after pressure cooking and add filé at the end.
Conclusion
There is a warmth in this bowl that feels like home. When the roux turns that deep, fragrant brown and the andouille gives off its smoky perfume, you know you’ve made something that feeds the soul as much as the body. Chicken and Sausage Gumbo brings together simple ingredients into a layered, comforting stew that invites conversation and seconds. It is excellent for sharing, for quiet dinners, and for making ahead when you want a little extra comfort waiting in the refrigerator. Keep your spoons ready, the rice hot, and the garnishes bright. This is the kind of meal that collects memories—dinners that warm you from the inside out, one fragrant spoonful at a time.
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Chicken and Sausage Gumbo
- Total Time: 120 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A rich and comforting Chicken and Sausage Gumbo, featuring a deep, nutty roux and a blend of savory flavors that make it a family favorite.
Ingredients
- 4 chicken thighs (1 lb)
- 2 andouille sausage links (24 oz), sliced
- 1 cup flour
- ½ cup vegetable oil
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 3 celery sticks, chopped
- 6 garlic cloves, minced
- 8 cups chicken broth
- ½ tbsp Tony Chachere’s Creole Seasoning
- ½ tsp gumbo filé powder
- 2 bay leaves
- 12 okra, chopped
- White rice
- Parsley, chopped
- Green onions, sliced
- Hot sauce
Instructions
- Heat a large pot over medium heat. Add the sliced andouille sausage and sear for 3 minutes on each side until golden brown. Remove the sausage and set it aside.
- Season chicken thighs with Tony Chachere’s seasoning. Sear in the same pot for 5 minutes on each side until browned. Remove the chicken, let it rest slightly, then shred with two forks and set aside.
- Reduce heat to low-medium. Add flour and vegetable oil to the drippings to make a roux, stirring continuously for about 30 minutes until dark brown.
- Add chopped green bell pepper, onion, celery, and minced garlic to the roux and cook until softened.
- Gradually pour in chicken broth, stirring to create a smooth base.
- Add back the sausage and shredded chicken. Stir in seasoning, gumbo filé powder, bay leaves, and okra.
- Cover and simmer on low heat for at least 1 hour, stirring occasionally.
- Serve hot over white rice, garnished with parsley, green onions, and hot sauce.
Notes
This gumbo is perfect for leftovers as the flavors deepen overnight. Adjust spiciness and thickness according to preference with cayenne and broth.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: gumbo, chicken, sausage, comfort food, creole, hearty meal