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8 February 2021

This down home Cajun chicken and sausage gumbo recipe is made with a rich and comforting dark roux, the Cajun holy trinity of vegetables, seared chicken, smoked andouille, and plenty of Cajun seasoning. This is one of my most favorite dishes in the whole world. I can never get enough gumbo.

I will never tire of saying this – I LOVE GUMBO! It’s so true. Gumbo is by far one of my favorite foods in the entire world. I’ve enjoyed a LOT of different cuisines, and gumbo ranks right up there at the top. Especially a good Cajun version.

When we were in New Orleans, I ate gumbo every day. It was a little bit different at each place, which is one of gumbo’s glories. You can make it as unique as you’d like. Make it YOURS!

In Louisiana, you have influences from southern cooking, French, African, Spanish, Irish, Italian, even American Indian. That is what makes Cajun and Creole cooking so fantastic.

Cajun Chicken and Sausage Gumbo in a pot

Let’s talk about how to make Cajun chicken and sausage gumbo, shall we? Excited!

Cajun Chicken and Sausage Gumbo Ingredients

  • Oil. You’ll need vegetable oil or peanut oil for making the roux.
  • Chicken. I like chicken thighs for this, though chicken breast works great, too.
  • Andouille. Cajun smoked sausage is the best.
  • Flour. For making the roux.
  • Vegetables. Use the Cajun Holy Trinity of onion, bell peppers, and celery, along with garlic and okra.
  • Seasonings. Use your favorite Cajun seasoning blend and a bit of salt and black pepper and bay leaves. Try my Homemade Cajun Seasoning blend.
  • Stock. Use chicken stock, though vegetable stock works as well.
  • Herbs. Chopped parsley and filé powder (ground sassafras leaves, a traditional thickener) to taste if desired.

How to Make Cajun Chicken and Sausage Gumbo

Brown the Chicken and Andouille. First, heat up a large pot or Dutch oven to medium high heat and add your olive oil. Season the chicken with salt and pepper and brown it along with the andouille a couple minutes per side, stirring. Once the meat is done cooking, remove it from the pot and set aside for now.

Make the Roux. Next add a half cup of peanut oil to the pot, then slowly stir in a half cup of flour. Mix them together with a wooden spoon, stirring constantly, for 20-30 minutes to darken your roux to the color of a milk chocolate to dark chocolate brown color. Learn more about How to Make a Roux.

Making the roux for Chicken and Sausage Gumbo

Cook the Vegetables. Add the green bell peppers and jalapeno (if using), onion, celery and garlic. Stir and cook about 5 minutes. 

Stirring the vegetables into the roux

Add the Meats and More. Add chicken, andouille sausage, okra and Cajun seasoning. Stir and cook for 1 minute.

Stirring the Chicken and Sausage into the pot of gumbo

Simmer the Gumbo. Add the chicken stock. Scrape up the brown bits from the bottom. Add bay leaf and bring to a a boil, stirring occasionally.

Starting to simmer our Cajun Chicken and Sausage Gumbo in a pot

Reduce the heat to medium-low heat and simmer for at least 1 hour. 1.5-2 hours is fine to develop more flavor, though you may need to add in a bit more liquid. Check every 30 minutes.

The final simmer of our Cajun Chicken and Sausage Gumbo in a pot

For Serving. When you’re ready to serve it, swirl in some fresh chopped parsley. Let it cook in about 5 minutes or so. Remove from heat and stir in filé powder as a thickener, if using. Serve into a bowl, over white rice if desired, and garnish with extra parsley.

Potato salad is a very popular dish to serve with gumbo. Go for it!

Cajun Chicken and Sausage Gumbo in a pot with garnish

Boom! Done! Now it’s time to enjoy your hearty, comforting chicken and sausage gumbo. This is one of my very favorite recipes in the whole world. Patty’s, too. We both just LOVE gumbo.

Cajun Chicken and Sausage Gumbo on a spoon

Recipe Tips and Notes

  • The Roux. The KEY to making a good gumbo, and I cannot emphasize this enough, is in the roux. The longer you cook a roux, the darker it gets, turning from a blonde color to copper brown to a rich chocolate brown. You will achieve different flavors based on the color of your roux. Traditional Cajun gumbo uses a dark brown roux, though you can go lighter if desired. See my page on How to Make a Roux.
  • Okra. Okra is often used as a thickener in the making of gumbo. However, an alternative is to use file powder (dried and ground sassafras leaves) instead. While visiting New Orleans, I found many gumbo recipes that do not use okra. So as an ingredient, okra is not required and is open to the preference of each cook. You’ll still run into people, though, who insist gumbo is not gumbo without okra, so add the okra if you’d like. Or not.
  • Heat Factor. Cajun and Creole cuisine isn’t meant to be HOT. It is SPICY for sure, with lots of seasonings. I like to up the heat a bit with jalapeno peppers and extra cayenne pepper or hotter. Worcestershire sauce is another ingredient some people like to include. Just a few dashes. It won’t affect the heat, but does up the zest factor.
  • Storage. This recipe will keep in the refrigerator for 3-4 days in a sealed container. You can also freeze it for up to 2-3 months.
  • A History of Gumbo. If you’re interested in the history and more of this wonderful dish, check out my post on How to Make Gumbo – a Guide.

Regarding the roux, here is a bowl from a batch made with a lighter roux. Crazy delicious.

Cajun Chicken and Sausage Gumbo - Recipe

Some common questions I receive…

The Difference Between Gumbo and Jambalaya

There are many similar ingredients between gumbo and jambalaya, but jambalaya is more of a rice dish with lots of meats and seafood, where gumbo is more of a thick stew that starts with a roux. Both include a mix of satisfying spices. Check out my awesome jambalaya recipe.

I hope you enjoy it! People ask me for this recipe all the time, so here you go. It’s finally on the web site. Let me know how it turns out for you!

Check Out My Other Gumbo Recipes

If you love gumbo, check out some of my other gumbo recipes.

Check out my Shrimp Creole Recipe, too, and my favorite Gumbo recipe web story. Very Cajun!

I wrote about my recent trip to New Orleans, including restaurant recommendations. Check it out here: New Orleans foodie experience. So awesome!

Try Some of These Other Stew Recipes

Cajun Chicken and Sausage Gumbo in a bowl

Patty’s Perspective

The biggest reason I LOVE gumbo is because it is packed with more flavor than practically anything I can think of. Mostly everything breaks down into the liquid and there is an unbelievable flavor explosion when you taste it. I like all types of meats added in and even vegetarian or seafood versions. But I’m a sucker for andouille so this is tops in my book. I wish I could eat this every day, but then I fear it would make all other food taste bland.

Cajun Chicken and Sausage Gumbo in a bowl with a spoon

If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Cajun Chicken and Sausage Gumbo on a spoon
Print Recipe
4.91 from 11 votes

Cajun Chicken and Sausage Gumbo Recipe

This Cajun chicken and sausage gumbo recipe is made with a rich and comforting roux, loads of chicken, andouille, and plenty of Cajun seasoning.
Prep Time10 mins
Cook Time1 hr 39 mins
Total Time1 hr 49 mins
Course: Main Course
Cuisine: American
Keyword: cajun, gumbo, one pot
Servings: 6
Calories: 677kcal


  • 1 teaspoon olive oil
  • 1 pound chicken thighs chopped - chicken breast is good, too
  • Salt and pepper to taste
  • 12 ounces andouille sliced into ¼ inch slices
  • ½ cup peanut oil or vegetable oil
  • ½ cup flour
  • 1 medium bell pepper chopped
  • 1 medium onion chopped
  • 1 medium celery stalk chopped
  • 3 cloves garlic chopped
  • 1 cup okra I used frozen
  • 2 tablespoons Cajun seasoning or more to taste
  • 6 cups chicken stock
  • 3 bay leaves
  • 4 tablespoons chopped parsley + more for serving
  • 1 tablespoon filé powder or to taste if desired
  • For Serving: Cooked white rice if desired


  • Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
  • Season chicken with salt and pepper and add to the pan along with the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.
  • Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20-30 minutes, constantly stirring, until the roux browns to the color of chocolate.
  • Add peppers, onion, celery and garlic. Stir and cook about 5 minutes.
  • Add chicken and andouille. Stir and cook for 1 minute.
  • Add okra, Cajun seasoning and chicken stock. Scrape up the brown bits from the bottom.
  • Add bay leaves and cook at medium-low heat for 1 hour to thicken. You can simmer longer if you’d like.
  • Stir in parsley and cook 5 minutes.
  • Remove from heat and stir in filé powder, if using.
  • Serve into a bowl, over white rice if desired, and garnish with extra parsley.



Heat Factor: Mild, though it is HUGE on flavor with the Cajun seasonings. You can make your own spicy Cajun seasoning blends. See my recipe - Homemade Cajun Seasoning
If you'd like a spicier version, add in cayenne powder (or a hotter chili powder) as well as spicy chili flakes. You can also add in spicier chili peppers along with the bell peppers for some additional zest factor.


Calories: 677kcal | Carbohydrates: 22g | Protein: 31g | Fat: 50g | Saturated Fat: 12g | Cholesterol: 128mg | Sodium: 920mg | Potassium: 794mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2225IU | Vitamin C: 35.6mg | Calcium: 53mg | Iron: 3.2mg

NOTE: This recipe was updated on 2/8/21 to include new information and photos. It was originally published on 6/1/18.



  1. This recipe is early identical to mine. Lived in NOLA for 25 years. However. the FDA recommends consuming cooked food within 3-4 days, not up to a week.

    1. Michael Hultquist - Chili Pepper Madness

      Lynn, yes, looks like the latest FDA guidelines is 3-4 days, though some other resources say a week. Best scenario is to use your senses to tell whether or not the food has gone bad, though if you don’t feel comfortable or are uncertain with stored food, toss it out when in doubt. Best!

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Sarah! So good! glad you enjoyed it.

  2. Diana Hews

    5 stars
    I have made Gumbo for Christmas Eve for 25 years- using one of 2 recipes, copied from friends in Baton Rouge. Yours was ABSOLUTELY FANTASTIC… the soup broth was so complex. I had it at a friend’s (deck) party the other day. Friend who made it said only thing he did differently was add 1/2 cup of white wine (Pino Grigio) – not sure at what point- perhaps with the vegetable saute. I have never used peanut oil, either (my recipe calls for lard and I drew the calorie line at that!); the peanut oil must be a key ingredient, too!

    1. Michael Hultquist - Chili Pepper Madness

      Awesome! I’m super happy you enjoyed it, Diana! Thanks so much!

  3. Keith Clemmons

    5 stars
    Fantastic recipe. Every one of your recipes I have made have been great but this one is above and beyond. I only wish my wife liked spicy like me so I could make your ghost pepper version. I did put a bunch of 7 pot sauce in my bowl. 🙂

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Keith. Yes, definitely one of my favorites. We LOVE gumbo.

  4. Shannon L.

    5 stars
    Thank you! We keep going back to your recipe, especially how to make roux. We haven’t had our very favorite Cajun food truck fix due to COVID. So we took to trying to make his gumbo … your tips and recipe help us get darn close. We never did a proper roux or cooked with okra before – so something good came out of it all! Thanks for sharing!

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Shannon! Super happy you enjoyed it! We both LOVE LOVE LOVE this recipe.

  5. 5 stars
    This was delicious! My husband wants me to make it once a week. Thanks for the recipe

    1. Michael Hultquist - Chili Pepper Madness

      Awesome, Heather! One of my very favorite recipes!

  6. Jenny Henciak

    5 stars
    I’ve never had “real” gumbo and never made it before but did this recipe tonight and OMG was it amazing! Hubby loved it too. This recipe is a keeper for sure! Thanks

  7. 5 stars
    I’m from Lafayette, Louisiana. The heart of cajun country. And this is by far one of the closest recipes on the internet to what I grew up with. The only difference is in Lafayette very very few people use okra. We just go heavy on Roux. Also, I’ve seen some comments recommending shrimp. I recommend against this. Not because it’s bad, but because sausage overpowers shrimp and you are not getting to taste the delicate sweetness of the shrimp. Shrimp is for seafood gumbo.

    Also thank you so much for not putting tomato. That’s a dead giveaway it’s a Creole gumbo, not a cajun one. Creole is great but I prefer cajun because I grew up with it haha

    Not trying to rain on anyone’s parade, make what makes you happy! Just giving a Cajun’s perspective. :]

    1. Michael Hultquist - Chili Pepper Madness

      Thanks so much, Steffan. Yes, there are a LOT of opinions on gumbo, that’s for sure! I learned that pretty quickly. This is how I learned to make it in New Orleans – I just added a bit more spice to it. And I have noticed the lack of okra in many gumbo when I visit. I greatly appreciate the comments. Have a good one!

    1. Michael Hultquist - Chili Pepper Madness

      Hey, Len, this is actually incorrect. “Safrole” and “sassafras oil” have been banned by the FDA as a carcinogen since 1960 and can not be used in food manufacture. However, according to a study published in 1997, sassafras leaves (from is used to make filé powder), do not contain detectable amounts of safrole. See:

  8. Janet Bradley

    Could I use Kielbasa instead? I known I know ;o}. I’m on board with everything else.

    Thanks, Jan

    1. Michael Hultquist - Chili Pepper Madness

      You sure can, Janet. It’s a great substitution. Let me know how it goes for you.

    2. Linguica is also good.

      4 stars
      A good roux is what sets a good gumbo apart from a mediocre gumbo. Yours is good, but I did go a little longer and darker, Also added some shrimp at the end (just enough for immediate serving, saving more shrimp to add in next serving).

      1. Michael Hultquist - Chili Pepper Madness

        5 stars
        Yep, the roux can definitely be made to your own preference. Glad you enjoyed it.

  9. I’ve made gumbos a lot of times, but your recipe is great, Mike. I’ve make some changes, I’m a perv: no filé, but more okras. No bell pepper (sorry to spoil the holy trinity) but numex suave orange and rocotillo… and :
    ..that …was ..just ..gorgeous!
    Thanks for this moment of pleasure !

    1. Michael Hultquist - Chili Pepper Madness

      Sounds great, Jeremie! Some recipes are meant to be changed! Change away and enjoy.

  10. Dwayne Mouton

    Mike have you tried making your roux on the microwave. When I was a kid and microwaves became popular and affordable to middle classs homes my mom went on a microwave cooking spree complete with a myriad of microwave cookbooks and microwave cookbooks. Can’t say I’m a fan now but at some point she and others in Louisiana learned you can cook a roux in the microwave in a fraction of the time. I still like the constant stirring of making a traditional stovetop roux though. Are you familiar with this technique?

    1. Michael Hultquist - Chili Pepper Madness

      I am not, Dwayne, though I imagine it being done similar to the oven method. Something I may need to try!

  11. 5 stars
    Hey Mike! I made this gumbo, and it was pretty incredible!!! First time I ever tried making a roux too. I had to use gluten-free flour, because I intended to share the results with a GF friend, so it may have been a little thinner than with wheat flour, but the process was easy and the flavor phenomenal! When visiting another friend a couple of weeks later, I had to make gumbo using a packaged gumbo base. The result was quite good, but the gumbo was definitely not as rich and well-nuanced as yours. I’ve tried several of your recipes, and all have been good, but this gumbo was OUTSTANDING! Thanks for continuing to feed my addiction to really flavorful food 🙂

    1. Michael Hultquist - Chili Pepper Madness

      Great to hear, Donna! Yeah, nothing like a roux made from scratch. It’s so much better! Delicious. I’m glad you really like this recipe.

  12. I have a dear friend in Minnesota who is going to have this gumbo for Christmas — it sounds like something I’ll enjoy making for our Christmas lunch down by the beach here in Australia !!!

    1. Michael Hultquist - Chili Pepper Madness

      Outstanding! Yes! I sure wish I could join you by the beach!

  13. 5 stars
    I’ve been wanting to try my hand at making a delicious gumbo. It sounds so good, full of really great flavours! I’m heading over to check out your cajun spice mix recipe!

  14. 5 stars
    I had some amazing gumbo when I was in New Orleans recently – this looks like the perfect recipe to bring that flavor back home!

  15. 5 stars
    Gumbo every single day sounds like my kind of vacation! This looks like the kind of dinner my husband would LOVE. Perfect for this time of year too to warm you right up!

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Alina. Yes, it will definitely warm the bones in chilly winter. Enjoy.

  16. 5 stars
    I have never eaten or made gumbo but it’s on my to-make list. Here in Italy the holy trinity is like in France celery, onion and carrot but we have lots of bell peppers too! Would love to try this!

    1. Bernie Fisher

      4 stars
      What about Garlic and Butter, Jacqueline? surely they’d make the “holy quintet” of French cooking, wouldn’t they? here in Australia, it’s Tomato, Barbeque sauces and lots of charcoal which for any barbeque is pre-requisite!

  17. 5 stars
    Quite excellent even if I had to use polska kiolbasa sausage cauze I couldn’t get my andouille sausage here from Lafayette Louisiana. Even better the second day.

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