This smoky down home Cajun chicken and sausage gumbo is a deeply flavored Louisiana-style stew made with a rich dark roux, tender chicken, spicy andouille sausage, and classic Cajun seasoning. This gumbo delivers big flavor with little fuss, perfect for cozy nights and feeding a crowd.
Recipe Highlights
I will never tire of saying this - I LOVE GUMBO! Gumbo is by far one of my favorite foods in the world. I enjoy many different cuisines, and gumbo ranks right up there at the top.
Especially a good Cajun version, which I've been making for many, many years since I learned how to make it in several Louisiana cooking classes. After years of developing Cajun-style dishes and mastering the roux, I’ve refined this gumbo to give you true Cajun flavor with the bold, piquant flair Chili Pepper Madness readers love.
When we visit New Orleans, I enjoy gumbo every day. It's 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!
What is Gumbo?
Gumbo is a rich and hearty stew from Louisiana. It typically consists of a flavorful stock, meat or seafood (or both), the “holy trinity” of vegetables (onion, celery, and bell pepper), and is thickened with either roux (flour and fat cooked together), okra, or filé powder (ground sassafras leaves).
It is famous for its complex, satisfying flavor. Every family has its own version, but it’s always about bold taste and soulful cooking.
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 Vs. Creole Gumbo
In general, Cajun gumbo is more rustic “country” cooking, usually built on a dark roux made with oil and flour and no tomato, using whatever meats and ingredients are on hand.
Creole gumbo leans more “city” style, especially around New Orleans, often including tomatoes and a wider variety of ingredients, with a roux that may be made from oil or butter and flour.
These days the lines are blurred and you’ll see plenty of crossover, but in Louisiana, people still recognize Cajun and Creole gumbos as distinct traditions with their own history and flavor.
Let's talk about how to make Cajun chicken and sausage gumbo, shall we? Excited!
Featured Reader Comment
"This is in the top ten of all recipes of any kind for me. Great blend of flavors. Generally make 10 servings and share with my friends." -- Lou
Recipe Ingredients, Notes & Substitutions
- Oil. You'll need vegetable oil or peanut oil for making the roux. Avoid olive oil, which has a low smoke point.
- Chicken. I like chicken thighs for this, though chicken breast works great, too.
- Andouille. Cajun smoked sausage is the best. Use other smoked sausage, like smoked kielbasa, as a sub.
- Flour. For making the roux.
- Vegetables. Use the Cajun Holy Trinity of onion, bell peppers, and celery, along with garlic (the Pope) and optional 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 to taste if desired.
What is filé powder and do I need it? Filé powder is a traditional thickener made from ground sassafras leaves. You can omit if you'd like.
How to Make Cajun Chicken and Sausage Gumbo
Brown the Chicken and Andouille. Heat a large pot or Dutch oven over medium-high heat and add a bit of oil. When the oil is shimmering, season the chicken with salt and pepper and nestle it into the pot along with the andouille.
Sear a couple of minutes per side, stirring and turning, until the sausage is browned at the edges and the chicken is lightly golden and fragrant.
Transfer the browned meats to a plate and set aside, leaving the flavorful drippings in the pot.
Make the Roux. Add the peanut oil to the pot, then slowly stir in the flour. Using a wooden spoon, stir constantly over medium heat for 15-30 minutes, scraping the bottom so nothing sticks.
The roux will change from pale blond to peanut butter brown, then to the color of milk chocolate and eventually dark chocolate. Time can vary based on the amount of heat and your experience. It should smell toasty and nutty, never burn. If it starts to smell scorched (to me, it smells like burnt popcorn), reduce the heat.
Learn more about How to Make a Roux (includes video).
Cook the Vegetables. Stir in the green bell pepper and jalapeño (if using), onion, celery, and garlic. The roux will sizzle around the veggies as they hit the pot.
Cook for about 5 minutes, stirring, until the onions turn translucent and the vegetables soften slightly and smell sweet and savory.
Add the Meats and More. Return the chicken and andouille sausage to the pot along with the okra (if using) and Cajun seasoning. Stir to coat everything in the dark, glossy roux. Cook for 1 minute to let the spices bloom and become aromatic.
Simmer. Pour in the chicken stock and stir, scraping up any browned bits from the bottom of the pot - they’re pure flavor. Add the bay leaf and bring the gumbo to a gentle boil, stirring occasionally.
Once it reaches a boil, reduce the heat to medium-low and let it simmer for at least 1 hour, and up to 1.5-2 hours, until the gumbo is rich, slightly thickened, and the chicken is very tender. Add a splash of extra stock or water if it reduces more than you like.
Check the pot every 15–30 minutes, giving it a stir and tasting as you go. The flavor should deepen and meld the longer it simmers.
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. Don't forget the hot sauce!
Can You Make Gumbo in a Slow Cooker or Instant Pot?
Yes, absolutely. For both methods, you’ll get the best flavor if you make the roux separately on the stovetop first, then transfer it.
Slow Cooker Gumbo
- Brown chicken and andouille in a skillet, then add to the slow cooker.
- Make a dark roux on the stovetop, stir in the veggies, then scrape everything into the slow cooker with stock, okra, and seasonings.
- Cook on LOW 5-7 hours or HIGH 3-4 hours, until the chicken is very tender and flavors are rich.
Instant Pot Gumbo
- Use Sauté to brown the meats, then make (or add) your roux with the veggies.
- Add stock, okra, seasonings, and bay leaf, then pressure cook 10-15 minutes with a 10-minute natural release.
- Switch back to Sauté at the end if you want to thicken it a bit more.
Both methods save hands-on time, but the stovetop version still has a slight edge for deepest flavor.
Common Mistakes When Making Gumbo (and How to Fix Them)
Burning the Roux
What happens: It smells harsh and acrid instead of toasty and nutty. The whole pot tastes bitter.
Fix it: Unfortunately, a burnt roux can’t be rescued. Turn off the heat, toss it, wipe out the pot, and start over on slightly lower heat, stirring constantly. Be patient - you want dark, not black.
Stopping the Roux Too Soon
What happens: The gumbo tastes flat, more like gravy than gumbo.
Fix it: Cook the roux to at least the color of peanut butter to milk chocolate brown. Darker roux = deeper, richer flavor. Keep stirring, especially around the edges.
Bland or Boring Seasoning
What happens: The flavor is “ok” but not punchy, or everything just tastes like “brown.”
Fix it: Season in layers - meats, veggies, then pot. Taste near the end and add more Cajun seasoning, salt, pepper, and a splash of hot sauce to wake it up. A little acid (splash of vinegar or lemon) can brighten a dull pot.
Recipe Tips and Notes
- The Roux. The KEY to a great gumbo is in the roux. As it cooks, it darkens from blond to copper to deep chocolate brown, and each stage adds a different layer of flavor. Traditional Cajun gumbo uses a dark brown roux for the richest taste, though you can stop lighter if you prefer.
- Okra. Okra is traditional in gumbo and often used as a thickener, but it’s not required. Many New Orleans gumbos skip okra and use filé powder (ground sassafras leaves) instead. It really comes down to preference. Add okra if you love it, or leave it out and thicken with filé.
- Can I add Tomatoes to Cajun Gumbo? Yes, you can add tomatoes, but traditional Cajun gumbo usually doesn’t include them. Tomatoes lean more Creole-style. It’s your pot, so make it how you like it.
- Heat Factor. Cajun and Creole cuisine isn't meant to be HOT, but it is spicy - lots of bold seasonings. I like to up the heat a bit with jalapeno and extra cayenne pepper.
- If you're interested in the history and more of this wonderful dish, check out my post on How to Make Gumbo - a Guide.
Serving Suggestions
When you’re ready to serve, stir in some fresh chopped parsley and let it simmer 5 minutes.
- Serve it over rice. Simple steamed white rice is perfect, but jasmine, long-grain, or even brown rice all work great.
- Garnish it up. Top each bowl with extra parsley, sliced green onion, and a sprinkle of filé powder (serve more on the side so guests can thicken and flavor to taste).
- On the side. Warm buttery cornbread or crusty French bread is perfect for soaking up the sauce.
- Potato salad. Very popular in parts of Louisiana - a scoop of creamy potato salad right next to (or even in) the gumbo is surprisingly tasty.
- Bring the heat. Set out your favorite Louisiana hot sauce and chili flakes so everyone can dial up the spice.
Storage & Reheating
Store leftover gumbo in airtight containers (without the rice) for 4-5 days.
Freezer. Gumbo freezes very well. Cool completely, then transfer to freezer-safe containers and freeze for 2-3 months. For best texture, freeze the gumbo and rice separately, or cook fresh rice when you reheat.
Reheating. Add gumbo to a pot and reheat gently over low heat on the stove top, stirring now and then, until hot. You can also reheat smaller portions in a microwave-safe bowl in short bursts, stirring between each.
If frozen, thaw overnight in the refrigerator before reheating for the best texture and flavor.
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. See my post on Gumbo vs. Jambalaya for a more detailed discussion.
Check out my awesome jambalaya recipe and crockpot 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
- Seafood Gumbo
- Creole Gumbo
- Creole Chicken and Sausage Gumbo
- Gumbo Z'Herbes - "Green Gumbo"
- Okra Gumbo
- Shrimp Gumbo
- Green Chili Stew with Shrimp and Sausage
Check out my Shrimp Creole Recipe, too!
I wrote about my recent trip to New Orleans, including restaurant recommendations. Check it out here: New Orleans foodie experience. So awesome!
FAQs
Can I make gumbo ahead of time?
Yes, gumbo actually tastes better the next day. Cool it, refrigerate up to 3-4 days, then gently rewarm on the stovetop before serving.
Why does my gumbo taste bitter?
It’s usually from a burnt roux or scorched spices. If the roux smells harsh or acrid (not toasty and nutty), the only fix is to toss it and start over on lower heat, stirring constantly.
How can I make gumbo less greasy?
Let it simmer, then skim the fat from the surface with a spoon. Next time, trim excess fat from the chicken and sausage, measure your oil carefully, and skim again right before serving.
Got any more questions? Shoot me an email or comment below and I can update this section to help.
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 Gumbo Recipe
Ingredients
- 1 teaspoon oil
- 1 pound chicken thighs chopped - chicken breast is good, too
- Salt and pepper to taste (I use 1 teaspoon each)
- 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
- 2 medium celery stalk s chopped
- 3 cloves garlic chopped
- 1 cup sliced okra optional
- 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
Instructions
- Heat a large pot or Dutch oven to medium heat. Add 1 teaspoon oil and heat until it shimmers.
- Season the chicken with salt and pepper, then add it to the pan along with the sliced andouille. Cook a couple minutes per side, until the sausage is browned at the edges and the chicken is lightly golden and fragrant. Set aside until ready to use.
- Deglaze (optional). Pour in ¼ cup chicken broth and scrape up the browned bits from the bottom of the pot, then pour this flavorful liquid over the reserved meat.
- Add ½ cup peanut oil to the pot and heat to medium. Add the flour and stir. Cook for 20-30 minutes, stirring constantly, until the roux turns the color of chocolate and smells toasty and nutty (not burnt).
- Add the peppers, onion, celery, and garlic. Stir and cook about 5 minutes, until the vegetables soften and the kitchen smells nice and savory.
- Add chicken and andouille. Stir and cook for 1 minute to coat everything in the roux.
- Add the okra, Cajun seasoning, and chicken stock. Stir and scrape up the browned bits from the bottom of the pot - they add a lot of flavor.
- Add the bay leaves, partially cover, and cook at medium-low heat for at least 1 hour to thicken, stirring occasionally. You can simmer longer if you’d like a richer flavor, 2-3 hours. Taste and adjust for salt.
- Stir in parsley and cook 5 minutes.
- Serve in bowls, over white rice if desired, and garnish with extra parsley. Serve filé powder on the side so everyone can sprinkle some into their bowl to thicken and add that classic gumbo aroma, if desired.
Video
Nutrition Information
Try Some of These Other Stew Recipes
NOTE: This recipe was updated on 2/3/26 to include new information, photos, and video. It was originally published on 6/1/18.
dawn wolfsong says
Best gumbo I've ever tasted! combined the Creole and Cajun recipes, and used shrimp instead of chicken. never dreamed I'd ever be able to make a gumbo this delicious. Gumbo Z'herbes and jambalaya are next. I know they'll be just as good. thnx! May God bless you abundantly!
Mike H. says
Appreciate it, Dawn. Happy to hear that you are enjoying my recipes!
Phyllis Bensinger says
Is gumbo served in a bowl like soup, or is it a thick dish to be served on a plate?
Also what do do serve with it like a side dish or dishes?
Mike Hultquist says
Phyllis, it's usually served in a bowl as a stew or thick soup. Potato salad is a popular side dish, or corn bread. You can serve other traditional southern sides as well, like collard greens, though it's also great on its own. It's really versatile.
Taylor says
Perfect! So good
Mike Hultquist says
Nice!! Thanks, Taylor!
Nancy says
First, I am giving this recipe 5 stars because it did taste great even after my mistakes which I am going to reveal:
Mistake #1...Do not make this recipe if you are home alone. I will refer back to this later.
Mistake #2...Do not try to make the roux in the same pan/pot you cooked the chicken and andouille unless you wash it completely first. The bits on the bottom of my pot made the roux look like it had little burnt pieces in it.
Mistake #3...Do not think by adding Kitchen Bouquet that you will hasten the dark color of the roux. Since I was working with oil and flour the Kitchen Bouquet made the roux spit and sputter and made the roux look worse than it already did!
Mistake #4...Now back to mistake #1! If you are home alone and because of the length of time it takes to get the roux to the right color there will not be anyone to continue to stir when you have a bathroom emergency. C**p Happens!
Mistake #5 and final one...If you are going to put this in a crock pot after step 4 I would suggest putting 4 cups of stock/broth because it does not cook down as it would on the stove.
I am amazed that I did not totally ruin this recipe but surprisingly it turned out great!
Mike Hultquist says
Thanks for sharing, Nancy!
Jodie Bourne says
Love the flavor in this Gumbo! I used a Cajun Seasoning from Louisiana Fish Fry Products and added a little more than you called for, and a couple shakes of Cayenne and boom! Perfection. It’s been simmering for an hour and it’s still pretty soupy. I think that may be because my roux never thickened up. But it turned dark after 30 mins so I carried on. I used an andouille sausage from a local farmer and when I sliced it, it crumbled up so a bit different to your recipe but it still tastes delicious. I can’t wait to try some of your other recipes. And hopefully this gumbo will thicken up overnight. I’ll add some Filé when serving too.
Mike H. says
I am excited for you, Jodie. Enjoy!
Diana says
Hi Mike. I'm planning to make this tomorrow. Last week, I noticed my grocer was carrying fresh okra, which they don't always. If they still have it, is there any adjustments I need to make for fresh rather than frozen? Thanks.
BTW, I liked the Christmas picture you recently posted. And I made your prime rib roast for Christmas dinner and it was great. Having again tonight in a sandwich.
Mike Hultquist says
Thanks, Diana. Glad you enjoyed the prime rib! For the okra, use 1 cup fresh chopped (same amount frozen), which is about 4-5 okra or so. Enjoy!!
Afton says
For future, 2 tablespoons of the cajan seasoning was way too much, it was too salty. I’d say start with 1/2 then add as you simmer. We simmered for 2 hours. I’d also double recipe it really cooks off the liquid even without the file powder. I also added two jakepenos.
Mike Hultquist says
Afton, some brands of Cajun seasoning are too salty to begin with, which is why I suggest making your own from scratch like I do. See my Cajun Seasoning Recipe: https://www.chilipeppermadness.com/chili-pepper-recipes/spice-blends/homemade-cajun-seasoning/.
Jane Gibbs says
Love your gumbo, made it for lunch today. Only thing I did different was add a lb of Gulf shrimp. Will definitely make again. Thanks!
Mike Hultquist says
Great addition, Jane! Glad you enjoyed it!! Thanks for sharing. =)
Robert Federle says
Hello Mike,
I have done your chicken and sausage gumbo with potato salad a few times before and it is awesome. I have a question. I am going to make this for a Family gathering between now and Christmas and a couple of them do not eat Mayo. What might you recommend as an alternative to the Mayo or another recipe that might work?
Thank you and keep the recipes coming Mike.
Mike Hultquist says
Thanks, Robert. Unfortunately I don't have another potato salad recipe on the site, but you might look into a German potato salad, which often has no mayo. Or, you might just skip the mayo and use a bit of prepared horseradish instead. I appreciate it!
Robert Federle says
Thank you Mike, I had never thought of German potatoe salad and its been a while since I made that but I feel that would be a great substitution. I appreciate your help and Happy Thanksgiving to you and yours.
Mike Hultquist says
Thanks, Robert.
Jennette says
I loved this gumbo recipe! It is so delicious! My husband loved it, too! The directions are very clear. I made it as directed. Usually I will make adjustments but not on this recipe. I didn't use the File. It didn't need it. I am on Weight Watchers and this gumbo is 9 points per serving without rice which is not bad. I will continue to make this!
Mike Hultquist says
Thanks, Jennette! Glad you both enjoyed it!
Paul:-) says
Hi Guys,
I said that I would make this…eventually and I did! So glad too that I did.
I could only get bone in Chicken thighs so used those (skinned) along with a very generic smoked sausage but it tastes wonderful. I used fresh Okra fairly thinly sliced and added some File powder to my bowl after serving but didn’t quite get it right as everything ended up a bit too thick. Still, tasted lovely and as it was only my first attempt at a Gumbo I’ll forgive myself!
Can the File powder be added during cooking?
The “roux” and the flavours for the various shades is something I’ve not come across before so I will be experimenting with that!
Thanks again,
Paul:-)
Mike H. says
Thank you for coming back, Paul - super happy you've finally tried it! Filé powder is best added on the side, or it can cause the gumbo to become overly thick, which may contribute to the thickness. It could be that or something completely different, too. Keep experimenting until you reach that consistency you are after!
Paul:-) says
Thanks Mike,
I deffo will be making more Cajun/Creole food from now on
Paul:-)
Mike Hultquist says
Nice!!
Karen says
Highly requested from my visiting family! Comments such as “I only eat your gumbo-it’s the best!” From my son-n-law…
He’s a great cook so that says a lot about this recipe! Love heat so add just one seeded fresh jalapeño for extra spice! Thanks for this lip smackin nothing left in the pot gumbo!
Mike Hultquist says
Boom! Awesome! I love to hear it, Karen. I appreciate it!
Angela says
Made this last night. EXCELLENT!! I thought I had filet gumbo but apparently I didn't. it was too late to go back to the store. I didn't need it. the Gumbo is great without it. I don't like andouille sausage, so I used Cajun sausage instead ( it wasn't andouille). I couldn't wait to eat it again today!
Mike Hultquist says
Awesome, Angela!I love it! Glad you enjoyed it! Thanks for sharing.