Authentic Chicken and Sausage Gumbo Recipe

Gumbo is the ultimate comfort food from Louisiana — a rich, flavorful stew packed with meat, seafood, vegetables, and a perfectly dark roux. Making gumbo might seem intimidating at first because of the roux and layers of flavor, but once you understand the process, it’s surprisingly approachable. The result is a hearty, soulful dish that’s perfect for family dinners or special gatherings.

This gumbo recipe combines chicken, smoked sausage, and the traditional “holy trinity” of Cajun cooking: onions, bell peppers, and celery. With a deep, nutty roux and a flavorful broth, it’s a dish that will have everyone coming back for seconds.

Ingredients

For the Roux

• ½ cup vegetable oil or butter
• ½ cup all-purpose flour

For the Gumbo

• 1 lb (450 g) boneless chicken thighs, cut into bite-sized pieces
• 1 lb (450 g) smoked sausage, sliced
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 2 teaspoons Cajun seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• 1 bay leaf
• 2 cups okra, sliced (optional)
• ½ teaspoon black pepper
• Salt to taste
• ½ cup chopped parsley
• Cooked white rice for serving
• File powder (optional, for authentic flavor)

Step-by-Step Instructions

Step 1: Make the Roux

In a large, heavy-bottomed pot, heat oil or melt butter over medium heat.
Gradually whisk in flour, stirring constantly to prevent lumps.
Cook for 10–15 minutes until it turns a deep caramel-brown color. This is key for flavor.

Step 2: Sauté the Vegetables

Add onions, bell peppers, and celery to the roux. Cook for 5–7 minutes until soft.
Add garlic and cook another 1–2 minutes until fragrant.

Step 3: Add Meats

Stir in chicken and sausage, coating them well in the roux and vegetables.
Cook for 5 minutes to slightly brown the chicken and release flavors from the sausage.

Step 4: Add Broth and Seasonings

Pour in chicken broth gradually, stirring to combine with the roux.
Add Cajun seasoning, paprika, thyme, bay leaf, salt, and pepper.
Bring to a boil, then reduce the heat to low.

Step 5: Simmer

Cover and simmer for 45–60 minutes, stirring occasionally. The chicken should be tender, and the flavors well blended.

Step 6: Add Okra and Finish

Add sliced okra in the last 10–15 minutes of cooking.
Stir in chopped parsley before serving.
If using, sprinkle file powder at the end for that authentic, thickened, earthy flavor.

Step 7: Serve

Serve gumbo hot over freshly cooked white rice. Garnish with extra parsley or green onions if desired.

Tips for the Perfect Gumbo

• Roux is key: The darker the roux, the deeper the flavor. Stir constantly to avoid burning.
• Day-old chicken works well: Adds flavor if making ahead.
• Use andouille sausage for authentic Cajun taste, or substitute with smoked kielbasa.
• Adjust thickness: Simmer longer for a thicker gumbo or add more broth for a thinner consistency.
• Add seafood: Shrimp or crab can be added in the last 10 minutes for a seafood twist.

Variations

Chicken and Shrimp Gumbo

Add peeled shrimp during the last 5–10 minutes of cooking for a seafood boost.

Vegetarian Gumbo

Skip the meats, use vegetable broth, and add mushrooms and extra okra.

Spicy Cajun Gumbo

Increase Cajun seasoning, add hot sauce or cayenne pepper for extra heat.

Smoked Sausage Only Gumbo

Replace chicken with extra smoked sausage for a simpler, smoky dish.

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Serving Suggestions

• Serve over white or brown rice for a hearty meal.
• Pair with crusty French bread or cornbread.
• Top with green onions or hot sauce for extra flavor.
• A side of coleslaw or pickled vegetables complements the richness.

Storage and Reheating

• Store in an airtight container in the fridge for 3–4 days.
• Freeze for up to 2 months.
• Reheat on the stovetop over medium-low heat, adding a splash of broth if needed.

FAQs

Can I make gumbo ahead of time?

Yes! The flavors actually deepen if made a day in advance.

Can I use canned chicken or pre-cooked sausage?

Yes, just adjust cooking times so meats don’t overcook.

Do I have to use okra?

No, but it adds authentic flavor and helps thicken the gumbo.

Can gumbo be made gluten-free?

Yes, use gluten-free flour for the roux or substitute with cornstarch.

What’s the best way to thicken gumbo?

Cook the roux longer or add file powder at the end.

Gumbo is more than a meal; it’s a taste of Louisiana’s soul. With tender chicken, smoky sausage, and a rich, flavorful broth, this recipe brings the magic of Cajun cooking to your table.