Chicken and Sausage Gumbo

This Chicken and Sausage Gumbo recipe combines tender chicken, smoky andouille sausage, and a homemade dark roux with Cajun seasoning. Serve it over rice for a flavorful family dinner made from scratch.

I'm not from Louisiana, but I've loved Cajun food ever since we moved to the Houston area and I was introduced to all the incredible Cajun restaurants nearby. Gumbo quickly became one of my favorites, and after making it at home over the years, this Chicken and Sausage Gumbo has become a family favorite.

Unlike a thick stew, this gumbo has a lighter, slightly brothy consistency with a dark roux that gives it plenty of flavor. Tender chicken and smoky sausage simmer together with peppers, garlic, and Cajun seasoning, then everything is served over cooked rice. Making the roux takes a little patience, but once you get the color just right, the rest of the recipe is quite simple!

Quick Look: Chicken and Sausage Gumbo

• Prep Time: 10 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 25 minutes
• Servings: 6
• Taste: Cajun-seasoned with smoky andouille sausage, tender chicken, peppers, garlic, and a homemade dark roux. Add hot sauce when serving for extra heat.
• Texture: Slightly brothy with tender chicken, sliced sausage, and softened vegetables. Serve it over cooked rice for a filling meal in a bowl.
• Skill Level: Intermediate. The gumbo itself is simple to prepare, but the homemade roux needs your attention so it develops a deep brown color without burning.
• Key Technique: Making the roux from scratch. Flour and oil cook together over medium heat until chocolate brown, creating the flavorful base for the gumbo.
• Tools: Large Dutch oven, wooden spoon or whisk, cutting board, sharp knife, and measuring cups and spoons.
• Why This Recipe Works: Browning the chicken and andouille sausage first adds extra flavor to the Dutch oven. Slowly simmering everything together gives the chicken time to become tender while the flavors develop.

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Ingredient Notes

See printable recipe card below for exact ingredient amounts and step-by-step directions.

• Andouille Sausage: This smoked sausage adds lots of Cajun flavor to the gumbo. Slice it into ¼-inch rounds so it browns evenly before being added back to the pot.
• Chicken: Bone-in chicken breasts add extra flavor as the gumbo simmers and become tender enough to easily shred before serving.
• Vegetable Oil & Flour: These two ingredients create the homemade roux and thicken the base of the gumbo. The roux is slowly cooked until it reaches a deep, chocolate-brown color.
• Onion & Green Bell Pepper: Diced onion and bell pepper cook directly in the roux until softened, adding flavor to the gumbo base.
• Cajun Seasoning: I use Slap Ya Mama Cajun Seasoning. It's the same seasoning I use in my Slap Ya Mama Cajun Chicken & Rice, another easy option when we're craving Cajun flavors. Since Cajun seasoning blends can vary in salt and heat, adjust the amount to suit your taste.
• Cooked Rice: Serve the finished chicken and sausage gumbo over cooked white rice to soak up the flavorful broth. My Instant Pot Jasmine Rice is an easy option to make while the gumbo simmers.

Variations & Substitutions

• Sausage: Andouille sausage gives this gumbo its smoky Cajun flavor, but another smoked sausage can be used if that’s what you have on hand. If you have extra sausage to use up, my Creamy Cajun Chicken and Sausage Pasta is another family-friendly dinner with chicken, sausage, and Cajun seasoning.
• Chicken: Boneless skinless chicken breasts or thighs can be used in place of bone-in chicken. You can also stir in shredded rotisserie chicken toward the end of cooking since it is already cooked.
• Chicken Stock: For even more flavor, replace some or all of the hot water with chicken stock. Keep an eye on the salt since the Cajun seasoning and sausage can already be salty.
• Adjust the Heat: For a spicier chicken and sausage gumbo, add extra Cajun seasoning or hot sauce. For a milder version, use less and let everyone add hot sauce to their individual bowl.

How to Make Chicken and Sausage Gumbo

Step 1. Brown the sausage. Heat a large Dutch oven over medium heat. Add the sliced andouille sausage and cook for about 5 minutes, stirring occasionally, until browned and cooked through. Transfer the sausage to a plate and set aside.

Step 2. Brown the chicken. Add the chicken to the same Dutch oven and cook for about 5 minutes, turning as needed, until browned on the outside. Transfer the chicken to a plate and set aside with the sausage.

Step 3. Start the roux. Add the vegetable oil and flour to the Dutch oven. Cook over low-medium heat, stirring continuously to combine and prevent the flour from burning.

Step 4. Cook the roux. Continue cooking the roux for about 20 minutes, stirring constantly, until it reaches a deep chocolate-brown color. Keep a close eye on it and don't rush this step, as the roux can burn quickly.

Step 5. Add the vegetables. Stir the diced onion and green bell pepper into the roux. Cook for an additional 6-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 6. Add the water. Slowly pour the hot water into the roux, stirring to combine. Increase the heat and bring the mixture to a boil.

Step 7. Simmer the gumbo. Add the chicken, garlic, Worcestershire sauce, Cajun seasoning, and thyme to the Dutch oven. Reduce the heat to low and simmer for about 1 hour, allowing the chicken to become tender and the flavors to develop.

Step 8. Shred the chicken. Remove the chicken from the Dutch oven and allow it to cool slightly. Remove and discard the bones, then shred the chicken into bite-sized pieces.

Step 9. Add the chicken and sausage. Return the shredded chicken and cooked andouille sausage to the Dutch oven. Stir to combine and simmer on low for another 30 minutes to allow the flavors to come together.

Step 10. Serve. Spoon the chicken and sausage gumbo over cooked rice and serve warm. Add hot sauce to taste for extra heat, if desired.

Cooking Tips

• Don't rush the roux: Keep the heat at low-medium and stir constantly until the roux reaches a deep chocolate-brown color. If it burns or develops black specks, it's best to start over since a burnt roux can affect the flavor of the entire gumbo.
• Use the same Dutch oven: There's no need to clean the pot after browning the sausage and chicken. Those browned bits add even more flavor as the gumbo cooks.
• Watch the salt: Andouille sausage, Worcestershire sauce, and Cajun seasoning can all add salt. Taste the gumbo toward the end of cooking before adding any extra.
• Let it simmer: Don't shorten the simmer time if you can help it. This gives the chicken time to become tender and allows the flavors to develop.
• Adjust the consistency: If the gumbo becomes thicker than you prefer, stir in a little hot water until it reaches your desired consistency. If you're craving something creamy instead, try my Creamy Cajun Sausage Pasta for another easy dinner packed with Cajun flavor.

What to Serve with Chicken and Sausage Gumbo

• Cooked Rice: Serve the gumbo over warm white rice to soak up the flavorful broth. Add hot sauce to individual bowls for extra heat.
• Cornbread: My Knock Your Socks Off Cornbread is perfect for serving alongside a bowl of gumbo and soaking up the extra broth.
• Bread: Serve with crusty bread or my Camp Bread for an easy side that's great for dipping.

Storing & Freezing

• Refrigerator: Allow leftover gumbo to cool, then store it in an airtight container in the refrigerator for up to 3-4 days. For best results, store the cooked rice separately so it doesn't absorb too much of the broth.
• Freezer: Freeze the gumbo without the rice in a freezer-safe container for up to 3 months. Allow it to thaw overnight in the refrigerator before reheating.
• Reheating: Reheat gumbo in a saucepan over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If the gumbo has thickened during storage, stir in a splash of water or chicken stock as it reheats.

Chicken and Sausage Gumbo Recipe FAQs

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