A true Southern classic, Chicken and Sausage Gumbo is rich, smoky, and deeply flavorful — thanks to the dark roux, the “holy trinity” of vegetables (onion, celery, bell pepper), and layers of Cajun spices. It’s comfort food at its finest.
Here’s a traditional-style recipe that gives you that deep Louisiana flavor.
🍲 Chicken and Sausage Gumbo
Serves: 6–8 | Prep: 20 min | Cook: 2+ hours
🥩 Ingredients
For the Gumbo:
- 1 lb (450g) andouille sausage (or smoked sausage), sliced
- 1.5 lb (700g) boneless chicken thighs (or bone-in), seasoned with salt & pepper
- 3 tbsp vegetable oil
For the Roux:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
Vegetables (The Cajun Holy Trinity):
- 1 large onion, finely chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Liquids & Seasoning:
- 6 cups chicken stock (low sodium)
- 2 tsp Cajun or Creole seasoning
- 1 tsp thyme
- 2 bay leaves
- Salt and pepper to taste
- Dash of hot sauce (optional)
- 1 tbsp Worcestershire sauce (optional, adds depth)
To Finish:
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh parsley
- Cooked white rice (to serve)
🔥 Instructions
1. Brown the Sausage & Chicken:
- In a large Dutch oven or heavy pot, heat 3 tbsp oil over medium-high.
- Brown sausage slices. Remove and set aside.
- Brown chicken pieces (no need to cook through). Remove and set aside.
2. Make the Roux (Most Important Step!):
- Reduce heat to medium. Add 1/2 cup oil and 1/2 cup flour to the pot.
- Stir constantly for 20–30 minutes, until the roux turns a dark chocolate brown. Don’t rush or walk away — it can burn quickly.
💡 Pro tip: Use a wooden spoon or flat spatula. Low and slow wins here — this is where the flavor builds.
3. Add the Vegetables:
- Stir in onion, bell pepper, celery, and garlic.
- Cook for 5–7 minutes until softened.
4. Return Meat & Add Liquid:
- Return sausage and chicken to the pot.
- Pour in chicken stock.
- Add Cajun seasoning, thyme, bay leaves, Worcestershire (if using), and a bit of salt & pepper.
5. Simmer Low & Slow:
- Bring to a boil, then reduce heat to low.
- Simmer uncovered for 1.5 to 2 hours, stirring occasionally. The chicken will be tender and the gumbo will thicken.
6. Shred the Chicken (Optional):
- Remove the chicken, shred or chop, then return to the pot.
7. Finish with Herbs:
- Add chopped green onions and parsley.
- Adjust seasoning with salt, pepper, or hot sauce.
🍚 To Serve:
- Spoon steamed white rice into a bowl.
- Ladle gumbo over the rice.
- Serve with hot sauce, crusty bread, or even cornbread on the side.
🔄 Variations:
- Add okra or a bit of file powder (ground sassafras) for a traditional thickener.
- Swap chicken for turkey (great use of leftovers).
- Add shrimp in the last 10 minutes for a surf-and-turf version.