Authentic Louisiana style Chicken and Sausage Gumbo made with spicy andouille sausage, onions, celery and bell pepper, commonly referred to as the holy trinity, and okra. This gumbo starts out with a chocolate roux and ends with a touch of file powder giving it that classic flavor packed Cajun taste.
I love to serve this delicious dish over white rice, with a side of cornbread and Southern Collard Greens. This amazing meal takes a little time to prepare but once you taste it you will know that every minute of effort was well worth it.
How to make Chicken and Sausage Gumbo
Start by heating a little vegetable oil in large Dutch Oven or heavy pot over medium high heat. Then add the chicken and andouille sausage cooking until the chicken is cooked through and both meats are lightly browned. Then using a slotted spoon remove the meat from the pot and place it a bowl. Cover the bowl and set it aside. Remove the fat from the bottom of the pot.
Now in the same pot melt 1/2 cup butter over medium low heat. Then whisk in 1/2 cup flour. Continue whisking until you have a smooth sauce. Continue cooking and whisking almost constantly until the flour turns a dark brown. This can take up to 30 minutes and must be stirred continuously so it does not burn.
Then add the onions, celery, and bell peppers cooking for about 3 minutes while stirring constantly. Add the garlic cooking for an additional 2 minutes or so. Now stir in the chicken broth, okra, Cajun Seasoning, thyme, black pepper, and bay leaves. Bring it a low boil and then reduce the heat to a simmer. Simmer for at least 30 minutes. Then add the chicken and sausage back to the pot and simmer for at least another 30 minutes. Right before serving remove from the heat and stir in the parsley and file powder. Served over cooked rice.
Chicken and sausage gumbo recipe notes and helpful tips
- This recipe works with either chicken thighs or chicken breasts. I prefer the chicken thighs as they do not dry out even with all this simmering.
- If you like you can add a can of diced or fire roasted tomatoes. Cajun food does not usually include tomatoes so it would make it more Creole cuisine which is also delicious.
- Gumbo is best simmered for several hours so if time allows simmer a little longer. I wrote the recipe trying to keep the average person and their busy schedule in mind.
- Season with Cajun seasoning to taste. If you like it with even more kick try adding a little ground cayenne pepper.
- File Powder or gumbo file is made from dried ground leaves of the sassafras tree. It is primarily used to thicken the gumbo but its unique flavor and aroma also contribute to the recipe.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power or on the stovetop over low heat.
- To freeze first cool completely. Then store in a sturdy freezer container or heavy duty freezer bag for up to 3 months. Defrost in the refrigerator overnight and heat in the microwave at a reduced power or on the stovetop on low.
How to make roux for gumbo
The roux in gumbo is what gives it that unique taste. Roux is made by cooking equal amounts fat and flour until it is anywhere from a light brown like peanut butter to a dark brown like chocolate. I use butter but you can use vegetable oil, animal fat, or a mixture.
Start by melting your butter or heating your oil oven medium low heat. Then whisk in your flour until smooth. Continue cooking and whisking almost constantly until the roux reaches a dark brown color or the color of milk chocolate. It is very easy to burn the roux so I stand right by the stovetop stirring and cutting the rest of the veggies for the gumbo. I never let it go more than 20 seconds without a stir because if it burns I will need to start over as it will ruin the taste of the dish.
I like to cook the roux to a dark brown for this authentic gumbo but if time is an issue a peanut butter brown gives it a tasty flavor as well. Remember the key to a good roux is constant stirring and patience.
What is file powder
File powder also known as gumbo filé is ground up dried sassafras leaves. It is used to thicken gumbo and should be added right before serving. Make sure that the gumbo is removed from the heat before add the powder. If added during the cooking process it can make the gumbo too thick and stringy. You can find filé powder at most grocery stores in the spice aisle next to the other Cajun Seasonings.
More Cajun and Creole recipes you will love!
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Chicken and Sausage Gumbo
The best authentic New Orleans’s style dark gumbo with chicken, andouille sausage, onion, celery, bell pepper and okra.
- Prep Time: 15 minutes
- Cook Time: 1 hours 45 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: main course/dinner
- Method: stovetop
- Cuisine: Cajun
Ingredients
- 1 tablespoon vegetable oil
- 1 ½ lb. boneless skinless chicken thighs trimmed and cut in bite size pieces
- 12 ounces andouille sausage
- ½ cup unsalted butter
- ½ cup flour
- 1 medium onion chopped
- 2 ribs celery chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 3 cloves garlic minced
- 4 cups low sodium chicken broth
- 1 ½ cups cut okra
- 1 ½ teaspoon Cajun seasoning (more or less to taste)
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 2 bay leaves
- ¼ cup chopped fresh parsley
- 1 tablespoon file powder
- Cooked rice (for serving)
Instructions
- Heat the vegetable oil in large Dutch Oven or heavy pot over medium heat. Add the chicken and andouille sausage cooking until the chicken is cooked through and both meats are lightly browned. Using a slotted spoon remove the meat from the pot and place it a bowl. Cover the bowl and set it aside. Remove the fat from the bottom of the pot.
- In the same pot melt 1/2 cup butter over medium low heat. Whisk in 1/2 cup flour. Continue whisking until you have a smooth sauce. Continue cooking and whisking almost constantly until the flour turns a dark brown. This can take up to 30 minutes and must be stirred continuously so it does not burn.
- Add the onions, celery, and bell peppers cooking for 3 minutes while stirring constantly. Add the garlic cooking for an additional 2 minutes. Stir in the chicken broth, okra, Cajun Seasoning, thyme, black pepper, and bay leaves. Bring it a low boil and then reduce the heat to a simmer. Simmer for 30 minutes. Then add the chicken and sausage back to the pot and simmer for another 30 minutes. Right before serving remove from the heat and stir in the parsley and file powder. Served over cooked rice.
Notes
- This recipe works with either chicken thighs or chicken breasts. I prefer the chicken thighs as they do not dry out even with all this simmering.
- If you like you can add a can of diced or fire roasted tomatoes. Cajun food does not usually include tomatoes so it would make it more Creole cuisine which is also delicious.
- Gumbo is best simmered for several hours so if time allows simmer a little longer. I wrote the recipe trying to keep the average person and their busy schedule in mind.
- Season with Cajun seasoning to taste. If you like it with even more kick try adding a little ground cayenne pepper.
- File Powder or gumbo file is made from dried ground leaves of the sassafras tree. It is primarily used to thicken the gumbo but its unique flavor and aroma also contribute to the recipe.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power or on the stovetop over low heat.
- To freeze first cool completely. Then store in a sturdy freezer container or heavy duty freezer bag for up to 3 months. Defrost in the refrigerator overnight and heat in the microwave at a reduced power or on the stovetop on low.
Keywords: Louisiana chicken and sausage gumbo, how to make chicken and sausage gumbo, chicken and andouille sausage gumbo
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Rose Ann Sales
Wow! This is such a really amazing recipe! It was absolutely delicious I love it!
Melissa Cushing
This dish was amazing. I have tried Gumbo before but this is the best. Love this one and the okra is such a good addition and a must in a good gumbo!
★★★★★
Angie Rose
I love gumbo, and the combination of chicken and sausage is right up my alley! Putting this on my list of recipes to make 🙂
Amy Smith
Oh, MY! This looks soooo good. I am going to save it to my recipes to try soon. I have only been offered shrimp gumbo and I am NOT a shrimp fan so this sounds perfect for me!!
Marysa
This is one of my favorite gumbo recipes. Thanks for the great recipe. I love the andouille sausage and chicken combo.
Everything Enchanting
This Chicken and Sausage Gumbo was so delicious! I am going to make this recipe again soon 😍
Ivan Carlo Jose
That looks good! I’ve always been interested to try gumbo, this looks like the perfect recipe for it.
Fatima T
I love a good Gumbo dish. Never tried sausage gumbo though. Worth looking into it.
Jennifer H
This was the best gumbo I’ve had. I love the dark roux and the okra. So much flavor!
Kathy
This looks so good. It has been a while since I’ve had gumbo. I need to make this real soon. It looks so yummy.
briannemanzb
I love to serve this hot over cooked rice or with potato salad. It’s easily my favorite and top of my list.
★★★★★
Amber Myers
Yum, this is my kind of gumbo. I don’t like seafood so I skip all those gumbos but this is one I can enjoy.
Melanie Edjourian
I’ve never tried a gumbo before. I didn’t realise there where different types. This one sounds like it’s full of flavour.
★★★★★
Forever My Little Moon
I have never had gumbo but it sure does look yummy! Thanks for sharing your recipe! I am going to try this weekend I sure hope it tastes as good as it looks.
Tammy
Yummy!! Love all the ingredients. I love cooking with okra too.
★★★★★
Ris
Wow, I rarely see a chicken and sausage recipe in one. This must be so good !
★★★★★
Agnes
Thanks for the great gumbo recipe. We really enjoyed it.
Katie C
Love this take on gumbo! I am a big fan of cajun seasoning so am excited to try this one out.
Richelle Milar
This was absolutely delicious and tasty! I will make it again!
Catalina
This is such a hearty and delicious dish. My husband appreciates it so much!
Kathy
I love gumbo. I’m going to have to try out your recipe. I love trying out different kinds of gumbo. It looks so delicious too.
Beth Pierce
Thanks! Enjoy!!
Elizabeth Neas
I have never had chicken and sausage gumbo before now. This was delicious! I had to use frozen okra but it was still yummy!
★★★★★
alita
I tried chicken thighs for your recipe instead of chicken breast and I think it’s a great choice. The aromatic vegetables make this recipe authentic.
★★★★★
Beth Pierce
Thanks Alita! So glad that you enjoyed it!
Joline
We’ve always wanted to make gumbo at home. But we haven’t yet come across filé powder.
Tara Pittman
My husband loved this gumbo. Thanks for the great recipe. I will make it again.
Amber Myers
Yum, I hate seafood so I can never eat those gumbos. But this one I can! I can’t wait to make it!
Beth Pierce
Thanks! Enjoy!!
Tammy
Oh, how I love gumbo. This looks so good! Thanks for sharing and pinning for later.
★★★★★
Baltisraul
Perfect description!! The only thing I do slightly different is to cook the sausage and chicken first and add into the Gumbo pot with about 5 min. remaining. Doing it this way, the chicken retains all its moisture and flavor and is not cooked away. Same goes for shrimp if you are adding that to the recipe. Cooking shrimp first lets you add as much flavoring as you like. Add the cook shrimp with about one min. left and not at the 5 min. mark.
★★★★★
Beth Pierce
Thanks for the tip. Glad that you enjoyed the recipe.
Cathy
We absolutely LOVED the flavors in this recipe!
Beth Pierce
Thanks! So glad that you liked it!
Catalina
Such a rich and flavorful dish! I think it will be our new favorite dish!
★★★★★
Krystle
Great authentic flavor, the file powder makes all the difference!
★★★★★
Sandra
I love everything about this meal! Everyone loved it!
★★★★★
Erin | Dinners,Dishes and Dessert
This meal looks perfect! I need to add this to our menu soon!
★★★★★