This Chicken and Sausage gumbo is created from scratch using traditional methods, and results in a flavorful family favorite!
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Before I get into this recipe, I’ll give you all a disclaimer! I’m not from Louisiana, and have only visited New Orleans once. I’m hardly a Cajun, but I love Cajun food! Gumbo has always been one of my favorites….it combines a dark roux (pronounced “rue”) with flavor packed chicken and sausage. The consistency ends up slightly “soupy” as my husband says, as it’s a lighter texture broth. Once you add the rice, though, you have a meal in a bowl!
Jump to:
- Cajun food is a staple here in Houston. There are so many varieties and cooking methods. This might not be “authentic”, but it’s really good!
- If you love this Chicken and Sausage gumbo, you’re sure to love some of my other favorite Cajun inspired recipes below!
- Be sure to click into my recipe card below for ingredients, directions, and to print a hard copy of the recipe!
- Chicken and Sausage Gumbo
Cajun food is a staple here in Houston. There are so many varieties and cooking methods. This might not be “authentic”, but it’s really good!
My first exposure to Cajun food only happened once we moved to Houston. Growing up in Chicago, or living in Seattle, there were no Cajun restaurants. Even living in Dallas, Cajun food was non-existent! However, living so close to the Gulf, it’s hard to drive anywhere around our town without passing two or three Cajun restaurants. Of course, Cajun food mainly consists of shrimp, sausage, or chicken in some type of roux with rice. Shrimp etouffee, another favorite, is prepared the same, although the roux is cooked longer for a different flavor. This recipe is no exception. It’s a simple meal to prepare, although getting the flavors just right takes some time and practice!
If you love this Chicken and Sausage gumbo, you’re sure to love some of my other favorite Cajun inspired recipes below!
Slap Ya Mama Cajun Chicken Rice
Instant Pot Cajun Sausage Pasta
Enjoy and be sure to let me know what you think in the comment section below if you try this!
Be sure to click into my recipe card below for ingredients, directions, and to print a hard copy of the recipe!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Chicken and Sausage Gumbo
Ingredients
- 1 lb Andouille sausage *cut into ¼" slices
- 1 lb chicken breasts *bone in for best flavor
- ½ cup vegetable oil
- ¾ cup flour
- 1 onion *diced
- 1 green pepper *diced
- 2 qt hot water
- 5 garlic cloves *minced
- 1 tablespoon Worcestershire sauce
- 4 teaspoon Slap Ya Mama Cajun Seasoning
- ½ teaspoon thyme
- Cooked Rice *best from the instant pot!
- Hot Sauce
Instructions
- Cook sausage in a Dutch oven, stirring constantly for about 5 minutes, or until cooked through.
- Remove sausage and set on a plate.
- Place chicken into Dutch oven and allow to cook for about 5 minutes, or until browned. Remove chicken and set aside.
- Add vegetable oil and flour into Dutch oven and cook over low-medium heat.
- Stir constantly for about 20 minutes, or until roux is chocolate colored.
- Stir in the onion and green pepper, simmer for an additional 6-7 minutes.
- Pour in the hot water and bring mixture to a boil.
- Add in the chicken, garlic, Worcestershire sauce, Cajun seasoning, and thyme.
- Allow mixture to simmer on low for about 1 hour.
- Remove chicken and de-bone it.
- Add back in the shredded chicken along with the cooked sausage; simmer for another 30 minutes.
- Serve over cooked rice with some added hot sauce.
Miche says
Step 6. Stir in the onion and green pepper, but I can’t find green pepper in the ingredients list.
Kristin says
Good catch! I have updated the recipe to show the green pepper now! Thanks!
Bruce says
In what step do you add sausage?
Kristin says
Whoops, sorry for forgetting that! I have corrected the recipe to add that step in! Hope you enjoy!
Wanda says
Do I need to wash the Dutch oven before doing the vegetable oil and flour?
Kristin says
Nope, no need to wash. Just add in the vegetable oil/flour and continue recipe! Hope you enjoy!
Baltisraul says
For a rookie creole cook, you just about nailed it. If I may here are a few suggestions. Add celery to make a true trinity. Use hot chicken stock in lieu of hot water. Try and 1 to 1 ratio on your roux. Add File Gumbo spice after you have removed gumbo from the heat.
Kristin says
Great suggestions, I will definitely do that next time. I am quite tickled that I was close on my version, hehe! Thanks!