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 is well worth it.
What is Gumbo
Gumbo is a hearty stew or thick soup with rich flavors from a dark chocolate roux, chicken, sausage, and sometimes seafood like shrimp or crab, fresh vegetables like onions, bell peppers, and okra, and, of course, Cajun seasonings. This thick stew is cooked low and slow with layers of flavor. Not to be confused with jambalaya, which has many of the same ingredients and seasonings but is more of a thick rice dish than a stew.
How to make Chicken and Sausage Gumbo
Start by heating a little vegetable oil in a 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 in 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 to 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 white rice with a dash or two of hot sauce.
Helpful Recipe Tips
- This stew works with either chicken thighs or chicken breasts. I prefer the chicken thighs as they do not dry out even with all this simmering.
- For more protein, add a half pound of cooked shrimp. Stir the cooked shrimp in towards the end of the simmering period to keep it from drying out.
- 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 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 of 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 over 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, you 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 adding 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!
Authentic Cajun Gumbo
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 all purpose 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 a 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 in 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 to 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 stew works with either chicken thighs or chicken breasts. I prefer the chicken thighs as they do not dry out even with all this simmering.
- For more protein, add a half pound of cooked shrimp. Stir the cooked shrimp in towards the end of the simmering period to keep it from drying out.
- 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 reduced power or on the stovetop on low.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Shellie Witter
Don’t hate me but I’m not a fan of okra can I leave it out and not ruin the recipe?
Beth Pierce
Yes, of course! Enjoy!
Monica
The best gumbo I have had since I visited New Orleans years ago. Thanks for the amazing recipe. I will hold on to this one.
Christian Foremost
Feeling a bit under the weather. I think this recipe will make my tummy and body feel so good!
Beth Pierce
Thanks, Christian! Feel better!
Janey
I have never had gumbo before but it sounds ideal for this cold weather! Thank you for sharing this recipe.
Rosey
My oldest recently went to New Orleans and said the gumbo there was seriously out of this world. They are working on making their own at home to try and top it. Happy to share this link with them.
Sandra
This was a huge hit at my house! So good! Thanks!
Sue
This post has my taste buds tingling! Authentic Louisiana-style Chicken and Sausage Gumbo with all those flavorful ingredients sounds like a true taste of Cajun cuisine. The use of the holy trinity, andouille sausage, and the combination of a chocolate roux and file powder promise a rich and satisfying dish. And serving it over white rice with cornbread and Southern Collard Greens? That’s a southern feast worth savoring. It might take a bit of time, but the end result is undoubtedly worth the effort!
Beth Pierce
Thanks, Sue! I hope you enjoy it as much as we do.
katerina
This was so hearty and delicious! Perfect for fall!! Thanks for the recipe.
Lavanda
This Cajun Gumbo recipe was delicious. I’m always on the lookout for hearty and delicious recipes that my family will enjoy, and this one was perfect. Thanks for sharing, Beth.
Lana
I’ve only had gumbo once and I loved it! I have got to try this out, would be nice to be able to make it at home.
Stephanie
This recipe for chicken and sausage gumbo was delicious and easy enough to make. Gumbo has always been one of my favorites and this recipe was right up there in the top 5 and believe me I know my gumbo.
Karen
yummmm…This was so so good! Just as good as I remember it being when I was in New Orleans. Thank you so much for sharing.
Erik
Such a fantastic meal! Can’t wait to make this again! This recipe is as good as any restaurant in Louisiana.
Amanda
The cajun flavoring in this recipe is unreal!
Barb
This is the best gumbo I have had in quite some time. Absolutely delicious. My husband and I really loved it. Thanks for sharing the recipe.
Beth Pierce
You are most welcome, Barb!
Rosey
This Cajun Gumbo is an absolute treat! It is a must make for anyone that loves authentic Cajun cuisine.
Mary
Excellent gumbo recipe. So full of flavor with the perfect seasonings. I could not find the file powder so I am going to purchase it off Amazon for the next time I make this. I bet it will be even better.
Beth Pierce
Yes Mary, the file powder is the finishing touch. Gosh, how I love a good gumbo.
pedja
Great authentic Cajun gumbo recipe. Even better than my favorite restaurant. I will make this again and again.
Beth Pierce
Thanks, Pedja! So glad that you like it.
Taylor
Do you think the gumbo would work with vegan alternative sausage and chicken? Sometimes it’s nice to mix up the recipe.
Beth Pierce
Yes, I do think it would work!
Rich
Some of the best Cajun gumbo I have had. It was so delicious I am almost licked the bowl.
Colleen
I made this for dinner last night. We love gumbo, and I knew this sounded like a winner. I was not disappointed. This stuff is delicious!
Beth Pierce
Thanks, Colleen! So glad that you liked it!
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!
Catherine
This chicken and sausage gumbo recipe is always a hit with the family. It is one of your favorite meals and it brings back wonderful memories of our family vacations to Gulf Shores.
Beth Pierce
That is awesome! Certain dishes really can bring back wonderful memories.
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!