This delicious recipe for Chicken and Sausage Gumbo is the easiest way to enjoy this classic Louisiana dish at home. Simple ingredients combine beautifully to create a rich and satisfying stew that your whole family will love.
This easy Chicken and Sausage Gumbo is a great recipe for anyone out there who hasn’t made gumbo from scratch before.
I’ve done a lot of research into gumbo recipes, and what I have determined is that there are many, many ways to make it! And while all of the recipes are somewhat similar, the cooking methods and ingredients can vary quite a bit.
And there are some arguments about which ways are the best. For example, there is a general debate about whether gumbo should or should not include tomatoes (this one does not). There is also some question about whether the gumbo should be made with a dark roux or a light roux (this recipe uses a dark roux for a complex, rich flavor).
I’m not here to join in on any of these debates though! I’m sharing a super simple gumbo recipe with you that includes tender shredded chicken, spicy andouille sausage, and green bell peppers in an amazingly flavorful and silky gravy. In my opinion, it’s the best recipe ever!
Why You’ll Love This Recipe
- Learn to Make a Roux – This is the step in gumbo recipes that can be intimidating, and I’m here to show you that it doesn’t have to be! To make the roux we’ll combine equal parts of butter and flour and cook it on the stovetop until it’s the color of melted milk chocolate. This is often called a “brown roux”, and will be perfect for this recipe.
- Traditional Flavors – Pick up a jar of Creole seasoning and use that as the base for this slightly spicy and savory New Orleans dish. You can make your gumbo as spicy or as mild as you like with cayenne pepper.
- Quick and Easy –I’ve designed this gumbo recipe to be as quick and easy as possible, while still having all of the amazing authentic flavors. You can realistically make this as a weeknight dinner or prep it ahead on the weekend to reheat on an extra busy night.
Key Ingredients
Here’s what you need to make chicken and sausage gumbo:
- Flour and Butter: A roux is most generally a cooked blend of equal parts flour and fat. I prefer the flavor of butter, but you can also use vegetable oil.
- Chicken: I’m using boneless, skinless chicken breasts in my gumbo, but chicken thighs work just as well.
- Andouille Sausage: This is the traditional smoked sausage you’d find in a Louisiana gumbo. If you can’t find it, any type of fully-cooked smoked sausage can be used instead.
- Aromatic Vegetables: chopped onion, celery, bell pepper, and garlic give the gumbo so much amazing flavor.
- Spices: Premixed Creole seasoning makes this part super simple. I am also adding extra smoked paprika, cayenne pepper, and a bit of salt and pepper to taste.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make The Easiest Chicken and Sausage Gumbo
- Cook the Roux: In a large dutch oven over medium heat, melt the butter. Gradually whisk in the flour and cook, whisking constantly, for 15 to 20 minutes until the rough is a light chocolate brown color.
- Saute the Vegetables: Carefully add in the onion, green pepper, and celery. There is a potential for splatter due to the heat of the roux. Cook for 4-5 minutes, stirring often, or until the vegetables begin to soften.
- Fill the Pot: Next, add the sausage and minced garlic to the pot, cooking for an additional 1-2 minutes, or until the garlic is fragrant. Then add the chicken broth, Creole seasoning, smoked paprika, salt, pepper, and cayenne pepper.
Tip!
Don’t stop stirring! If left unattended for even a moment, the roux will burn. keep stirring while it gradually cooks and turns brown and delicious.
- Simmer the Chicken Breasts: Add the chicken to the pot and increase the heat to bring the mixture to a boil. Then lower the heat to a gentle simmer, and cook for about an hour. You’ll know that it’s time for the next step when the gumbo has thickened.
- Finish and Serve: Remove the chicken and shred it into bite-sized pieces with two forks. Stir the shredded chicken back into the pot, and serve immediately with cooked white rice, garnished with sliced green onions.
Recipe Tips
- Try it with okra: Some like to add sliced okra to gumbo! I find that it’s best to cook the okra separately, in a pot of water. Simmer it for 7-10 minutes, or until tender. You can then add it to the gumbo with the chicken. For this recipe, up to 1 pound of okra can be added.
- Want to add tomatoes? Stir in a can of diced tomatoes with the chicken broth.
- Adjust the consistency: If your gumbo thickens too much, just add a bit of extra chicken broth to thin it out.
Storing Tips
Once cooled, gumbo can be stored in an airtight container in the fridge for up to 5 days. You can also freeze individual portions for up to 3 months.
Serve Gumbo With
Recipe FAQs
Is gumbo spicy?
You can make your homemade gumbo as mild or as spicy as you like. To make it milder, reduce or omit the cayenne pepper. For more heat, add more cayenne, or top individual servings with hot sauce.
Should gumbo have tomatoes in it?
There are a few different schools of thought when it comes to the best way to make gumbo. Some like tomatoes, and some don’t. I’ve left them out in this recipe, but you can add some canned diced tomatoes if you like.
Can I make a roux with gluten free flour?
I haven’t tested this option fully, but some like to use cassava flour to make gluten free roux for gumbo. If you try it, let me know how it works!
What should I do if I burn the roux?
Unfortunately, you should throw it out and start again. Burnt roux will make the entire dish taste burnt.
More Southern Favorites
I can’t wait for you to try this easy recipe for Chicken and Sausage Gumbo! Be sure to take your time cooking the roux, and you’ll have the most amazing, flavorful dinner for your family tonight!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chicken and Sausage Gumbo
Equipment
- Large (7-9 quart) dutch oven
Ingredients
- ⅓ cup (76 g) unsalted butter
- ⅓ cup (40 g) all purpose flour
- 1 large yellow onion diced (about 2 cups)
- 2 green bell peppers diced (about 2 cups peppers)
- 4 ribs celery diced (about 1 cup celery)
- 2 cups (720 ml) andouille sausage sliced, about 3-4 links
- 4 cloves garlic minced
- 3 cups chicken broth
- 1 tablespoon Creole seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper or to taste
- 2 large chicken breasts boneless and skinless, about 1 pound
For Serving
- Cooked white rice
- Sliced green onions
Instructions
- In a large Dutch oven set over medium heat, melt the butter. Gradually whisk in the flour, continuing to whisk constantly to prevent the mixture from burning. Cook for 15-20 minutes until the roux reaches a light chocolate brown color, indicating it is ready for the next step.
- Due to the roux’s heat and potential splatter, stir in the onion, green pepper, and celery carefully. Cook for 4-5 minutes, or until the vegetables begin to soften, stirring often. Then, add the sausage and minced garlic, cooking for an additional 1-2 minutes.
- Add the chicken broth, creole seasoning, smoked paprika, salt, pepper, and cayenne pepper and stir.
- Add the chicken to the pot and increase the heat to bring the mixture to a boil. Then, lower the heat to a gentle simmer, letting it cook for 60-80 minutes. You’ll want to see the gumbo thicken before moving on to the next step.
- Remove the chicken breasts, and shred them into bite size pieces with 2 forks.
- Return the chicken to the pot and stir. Serve immediately with cooked white rice and sliced green onions.
Notes:
- Don’t stop stirring! If left unattended for even a moment, the roux will burn. keep stirring while it gradually cooks and turns brown and delicious.
- Try it with okra: Some like to add sliced okra to gumbo! I find that it’s best to cook the okra separately, in a pot of water. Simmer it for 7-10 minutes, or until tender. You can then add it to the gumbo with the chicken. For this recipe, up to 1 pound of okra can be added.
- Want to add tomatoes? Stir in a can of diced tomatoes with the chicken broth.
- Adjust the consistency: If your gumbo thickens too much, just add a bit of extra chicken broth to thin it out.
- To Store: Once cooled, gumbo can be stored in an airtight container in the fridge for up to 5 days. You can also freeze individual portions for up to 3 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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