Irresistible Chicken and Sausage Gumbo Recipe in 5 Easy Steps

Name: Irresistible Chicken and Sausage Gumbo Recipe in 5 Easy Steps
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Louisiana
Ingredients: 1 lb chicken thighs, diced; 1 lb smoked sausage, sliced; 1/2 cup vegetable oil; 1/2 cup flour; 1 large onion, chopped; 1 green bell pepper, chopped; 2 celery stalks, chopped; 4 garlic cloves, minced; 4 cups chicken broth; 1 can diced tomatoes; 1 tsp thyme; 1 tsp paprika; 1/2 tsp cayenne pepper; Salt and pepper to taste; Cooked rice for serving

By:

Christina R. Jones

August 3, 2025

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There’s nothing like the smell of chicken and sausage gumbo simmering on the stove to make a house feel like home. This Louisiana classic has been my go-to comfort food for years—thick, rich, and packed with layers of flavor from that deep brown roux to the spicy kick of andouille sausage. I first fell in love with gumbo during a rainy weekend in New Orleans, where every local diner had their own “secret” version. Turns out, the real secret is patience—letting that roux turn the color of chocolate and allowing all those flavors to mingle. Now it’s my favorite dish to make when I need something hearty, satisfying, and guaranteed to warm you from the inside out.

Why You’ll Love This Chicken and Sausage Gumbo

This isn’t just any gumbo—it’s the kind that makes you close your eyes and savor every bite. Here’s why it’s special:

Bursting with flavor from that slow-cooked roux and spicy sausage—every spoonful is pure comfort
One-pot wonder means less cleanup (my favorite kind of cooking!)
Easy to tweak – add shrimp, okra, or extra cayenne to make it your own
Feeds a crowd perfectly for Mardi Gras parties or cozy family dinners

Seriously, once that rich aroma fills your kitchen, you’ll understand why this recipe never leaves my regular rotation.

Ingredients for Chicken and Sausage Gumbo

Here’s everything you’ll need to build those incredible layers of flavor. I’m pretty particular about a few of these ingredients – trust me, it makes all the difference!

1 lb chicken thighs, diced into bite-sized pieces (boneless & skinless – thighs stay juicier than breasts)
1 lb smoked sausage, sliced into 1/4″ coins (andouille is classic, but any smoked sausage works)
1/2 cup vegetable oil (or bacon grease if you’re feeling extra indulgent)
1/2 cup all-purpose flour – the foundation of our magic roux
1 large onion, chopped (about 2 cups – yes, it’s a lot but they cook down!)
1 green bell pepper, chopped (red works too for sweeter notes)
2 celery stalks, chopped – the “holy trinity” isn’t complete without it
4 garlic cloves, minced (because more garlic is always better)
4 cups chicken broth (I use low-sodium to control the salt)
1 (14.5 oz) can diced tomatoes, undrained (the acid balances the richness)
1 tsp dried thyme
1 tsp smoked paprika (regular works, but smoked adds depth)
1/2 tsp cayenne pepper (adjust to your heat tolerance)
Salt and black pepper to taste
Cooked white rice for serving (don’t skip this – it’s the perfect sponge for all that goodness)

Pro Tip: If you’re watching fat, turkey sausage works fine, and you can reduce the oil to 1/3 cup for the roux. But hey – gumbo’s meant to be indulgent!

Equipment You’ll Need

Making gumbo doesn’t require fancy gadgets—just these trusty basics that probably already live in your kitchen:

A heavy-bottomed Dutch oven or large pot (at least 6 quarts – this stuff bubbles up!)
Wooden spoon for stirring that precious roux (metal can scrape your pot)
Sharp chef’s knife and sturdy cutting board
Measuring cups and spoons – eyeballing the roux is a dangerous game!

That’s it! Though I won’t judge if you want to add a cold beer to the “equipment” list for the cook.

How to Make Chicken and Sausage Gumbo

Okay, let’s get cooking! I’ll walk you through each step like I’m right there beside you in the kitchen. Just remember – patience is key, especially with that roux. Don’t rush it, and you’ll be rewarded with the most incredible depth of flavor.

Making the Roux

First, heat your oil in that heavy pot over medium heat. Sprinkle in the flour and start stirring immediately with your wooden spoon. This is where the magic happens! Keep stirring constantly – I mean constantly – for about 20-25 minutes until it turns the color of a copper penny. Too light and it won’t have flavor; too dark and it’ll burn. Aim for peanut butter-colored at first, then keep going until it’s like melted chocolate. If you see black specks? Start over – burned roux ruins everything! For more on roux, check out this guide to making roux.

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Cooking the Vegetables

Now toss in your chopped onion, bell pepper, celery, and garlic – the holy trinity plus one! Stir them into the roux and let them soften for about 5 minutes. You’ll smell that amazing aroma as the veggies release their flavors. They should look shiny and slightly translucent, but not browned. This step builds the flavor base that makes gumbo so special.

Simmering the Gumbo

Time for the broth! Pour it in slowly while stirring – it’ll bubble up dramatically at first. Add the tomatoes, thyme, paprika, and cayenne. Now dump in your chicken and sausage. Bring it just to a boil, then immediately reduce to a low simmer. Cover it and let it work its magic for 30-40 minutes, stirring occasionally. The chicken should be fall-apart tender, and the liquid will thicken to perfect gumbo consistency. Taste it – needs more salt? More heat? Adjust now.

Pro tip: Walk away after covering it. Seriously! The longer it simmers, the better it gets. I’ve been known to let mine go for an extra 15 minutes when I’m feeling patient. That’s when the flavors really marry into something extraordinary.

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Tips for Perfect Chicken and Sausage Gumbo

Want restaurant-quality gumbo at home? These little tricks make all the difference:

Rest it – Let the gumbo sit off heat for 10 minutes before serving. Those flavors need time to get to know each other!
Control the heat – Can’t handle spice? Start with 1/4 tsp cayenne. Love it hot? Add hot sauce at the table.
Roux rules – Medium heat, constant stirring, and don’t walk away. It’s done when it smells nutty and coats a spoon.
Chicken swap – No thighs? Use drumsticks and shred the meat after cooking – better flavor than breasts.
Freezer magic – Gumbo tastes even better the next day. Just thin with broth when reheating.

Remember – good gumbo isn’t rushed. That’s why we make big batches!

Serving Suggestions for Chicken and Sausage Gumbo

Oh, how I love serving this gumbo! A big scoop of fluffy white rice is non-negotiable—it soaks up all that glorious broth like a flavor sponge. For crunch, I always put out crusty French bread or cornbread for dipping. Traditionalists (like me!) finish bowls with a sprinkle of chopped green onions. If I’m feeling fancy, I’ll add a dash of hot sauce and a squeeze of lemon to brighten things up. Some folks love it with a simple green salad on the side, but honestly? I’m usually too busy going back for seconds to bother!

Storing and Reheating Chicken and Sausage Gumbo

Here’s the beautiful thing about gumbo – it actually gets better after sitting a day or two! Let it cool completely, then tuck it into airtight containers. In the fridge, it’ll stay delicious for 3-4 days. For longer storage, freeze it for up to 3 months – just leave some room at the top because it expands. When you’re ready to enjoy it again, gently reheat on the stove over low heat with a splash of chicken broth to loosen it up. Microwaving works in a pinch, but stir often to prevent hot spots. Pro tip: If the fat separates after chilling, just whisk it back in while reheating – good as new!

Chicken and Sausage Gumbo Nutrition Facts

Now, I’m no nutritionist, but here’s the scoop on what’s in each hearty bowl of this gumbo (based on my ingredients – yours may vary slightly): Each serving packs about 420 calories, with 28g of that glorious fat (hey, roux isn’t diet food!), 24g of protein from all that chicken and sausage, and just 4g of sugar. It’s hearty, satisfying, and totally worth every single delicious bite!

FAQs About Chicken and Sausage Gumbo

Q1. Can I add shrimp or other seafood to this gumbo?
Absolutely! Toss in peeled raw shrimp during the last 5 minutes of simmering. For crawfish or crab, add them at the end just to heat through. Just remember – seafood cooks fast, so don’t let it turn rubbery!

Q2. How dark should the roux get for authentic flavor?
You want it the color of a copper penny or melted milk chocolate – about 20-25 minutes of stirring. Too light (like peanut butter) and it won’t have depth; too dark (espresso-colored) can turn bitter. When it smells nutty and coats your spoon, it’s ready.

Q3. My gumbo is too thin/thick – how do I fix it?
Too thick? Stir in warm broth 1/4 cup at a time. Too thin? Mix 1 tbsp cornstarch with 2 tbsp cold water, then stir it in and simmer 5 more minutes. But honestly? I usually just let thin gumbo simmer uncovered a bit longer – it’ll tighten up beautifully.

Q4. Can I make this in a slow cooker?
Sure thing! After making the roux and sautéing veggies on the stove, transfer everything to a slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. The chicken will be crazy tender, but don’t add seafood until the last 30 minutes.

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