If you’ve never made gumbo before, this is the perfect place to start. Everything comes together in one pot - chicken, sausage, and tons of flavor.
No fancy steps, just cozy, down-home goodness. It’s great for cold nights, lazy Sundays, or whenever you want comfort food that brings everyone to the table.
With the cold weather just around the corner, there is no better time to master this delicious one-pot recipe. Feasting on a bowl of this spicy chicken and sausage gumbo is the perfect way to stay warm, comfortable, and healthy this fall.
Table of Contents
Recipe Video
Why This Recipe Works
This is the best chicken and sausage gumbo recipe because it is highly customizable and incredibly flavorful.
You will love making this recipe because of how easy it is to customize to your specific taste or dietary preferences. Like your gumbo on the spicy side? Add some extra cayenne, chili powder, or hot sauce to kick the heat up a notch. Want to experiment with the flavors? Try adding some leeks, mushrooms, or tomatoes to the veggie mix.
Not only will you love making it, but this Louisiana chicken and sausage gumbo is so full of flavor that you will love eating it, too! From the well-developed roux, which adds depth and complexity, to the combination of chicken and sausage, which provides a savory kick, and the variety of tasty vegetables that provide flavor and nutrients, each bite of this dish is bold and satisfying.
Ingredients
Chicken Thighs:
Typically, chicken thighs are used to make authentic chicken and sausage gumbo because they have the most flavor. However, you can also use cubed chicken breast, chicken drumsticks, or even shredded rotisserie chicken to make your homemade chicken and sausage gumbo. Turkey thighs or duck can also be used for a creative twist on your gumbo.
Sausage:
When making a traditional chicken and sausage gumbo, andouille sausage is the classic choice. Smoked sausage, kielbasa, chorizo, and Italian sausage all work well in this recipe as well.
Vegetables:
This chicken and sausage gumbo recipe starts with an aromatic base of onions, carrots, bell peppers, celery, and garlic. Feel free to experiment with any additional veggies that you would enjoy in your gumbo, such as tomatoes, mushrooms, kale, spinach, green onions, zucchini, corn, leeks, and eggplant.
Chicken Stock:
You can use your favorite brand of chicken stock or broth from the grocery store to create this easy chicken and sausage gumbo recipe or make your own. Simply place chicken bones and loosely chopped garlic, carrots, celery, and onions, along with some bay leaves and sprigs of thyme, in a pot and fill it with cold water until everything is covered. Simmer, uncovered, for at least 4 hours, skimming off any fat or impurities as it cooks. Strain the stock through cheesecloth into a clean jar or container and discard any solids.
Seasoning:
A traditional chicken and sausage gumbo should have a plethora of seasoning to give it a classic creole or cajun taste. This recipe calls for a seasoning mix made of onion powder, garlic powder, paprika, cayenne pepper, salt, pepper, bay leaves, and rosemary sprigs. Seasonings like thyme, oregano, cumin, sage, celery salt, chili powder, cajun seasoning, creole seasoning, hot sauce, lemon juice, or zest can all be used to experiment with the flavors in your homemade chicken and sausage gumbo recipe.
Okra:
Always ensure you add your okra as you're nearing the end of the cooking process. This is because it can overcook quite quickly, leaving you with a mushy texture. You will also want to add it close to the end as okra acts as a thickening agent, so the longer it cooks in the gumbo, the thicker it will get.
How to Make Chicken and Sauage Gumbo
Step One:
Heat the olive oil in a pot over medium-high heat.
Step Two:
Add the chicken and sausage to the pot and saute until cooked. Remove from the pot and set aside.
Step Three:
Add ½ cup of olive oil and whisk the flour in to create a roux. Ensure you use this opportunity to deglaze the pan of any crispy bits left behind by the chicken and sausage. Cook the roux until it is creamy and dark gold in color.
Step Four:
Mix in the onion, pepper, potato, carrot, and celery and cook until aromatic.
Step Five:
Stir in the garlic and chicken stock.
Step Six:
Add the cooked chicken and sausage back into the pot, along with the seasonings, bay leaves, and rosemary sprigs, and stir to incorporate.
Step Seven:
Mix in the okra and bring to a simmer.
Step Eight:
Cover with a lid, reduce the heat, and allow your gumbo to simmer for at least 30 minutes.
Step Nine:
Serve your cajun chicken and sausage gumbo with some rice, and enjoy!
Tips
- Before serving, taste your gumbo and adjust the seasonings as needed. Adding a bit of hot sauce can elevate your spicy chicken and sausage gumbo to the next level.
- If your gumbo is too thick, add a little more chicken stock. If it's too thin, let it simmer longer to reduce.
What to Serve With Chicken and Sausage Gumbo
When serving chicken and sausage gumbo, traditional sides can enhance the meal and complement its rich flavors. A classic pairing is white rice, which soaks up the flavorful broth, much like a side of crusty dinner rolls or cornbread. Additionally, a light, tangy coleslaw or simple green salad can balance the hearty dish, offering a refreshing contrast to the deep flavors of your Cajun chicken and sausage gumbo.
FAQs
Is gumbo supposed to be spicy?
Traditionally, gumbo has a bit of heat. You can adjust the spice level in your easy chicken and sausage gumbo recipe by controlling how much paprika, cayenne pepper, or hot sauce you use.
Can I make chicken and sausage gumbo in advance?
Yes, you can! Gumbo tastes even better the next day as the flavors continue to meld together. Once cooked and cooled, simply refrigerate and reheat for an even tastier Louisiana chicken and sausage gumbo.
What's the best way to store leftover chicken and sausage gumbo?
Any of your leftover chicken and sausage gumbo can be easily stored in an airtight container in the fridge for up to 3 days and in the freezer for up to 3 months. This makes it an excellent dish for your weekly meal prep.
Southern Recipes
Nothing says "comfort food" quite like Southern cooking. So, we've gathered some of our favorite classic Southern recipes, like this chicken and sausage gumbo recipe, to bring some of that warmth and charm to your dining table.
Chicken and Sausage Gumbo
Ingredients
- 1 teaspoon olive oil
- 1 pound chicken thighs cubed
- 12 ounces sausage sliced
- ½ cup olive oil
- ½ cup flour
- 1 white onion chopped
- 1 green bell pepper diced
- 1 potato chopped
- 1 carrot chopped
- 1 stalk celery chopped
- 3 cloves garlic chopped
- 6 cups chicken stock
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 bay leaves
- 2 sprigs fresh Rosemary
- 1 cup okra chopped
Instructions
- Heat the olive oil in a pot over medium-high heat.
- Add the chicken and sausage to the pot and saute until cooked. Remove from the pot and set aside.
- Add ½ cup of olive oil and whisk the flour in to create a roux. Ensure you use this opportunity to deglaze the pan of any crispy bits left behind by the chicken and sausage. Cook the roux until it is creamy and golden in color.
- Mix in the onion, pepper, potato, carrot, and celery and cook until aromatic.
- Stir in the garlic and chicken stock.
- Add the cooked chicken and sausage back into the pot, along with the seasonings, bay leaves, and rosemary sprigs, and stir to incorporate.
- Mix in the okra and bring to a simmer.
- Cover with a lid, reduce the heat, and allow your gumbo to simmer for at least 30 minutes.
- Serve your cajun chicken and sausage gumbo with some rice, and enjoy!
Video
Nutrition
Notes
- Before serving, taste your gumbo and adjust the seasonings as needed. Adding a bit of hot sauce can elevate your spicy chicken and sausage gumbo to the next level.
- If your gumbo is too thick, add a little more chicken stock. If it's too thin, let it simmer longer to reduce.