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.
The Best Chicken and Sausage 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.
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 at medium heat to darken your roux to the color of a milk chocolate to dark chocolate brown color.
Learn more about How to Make a Roux (includes video).
Cook the Vegetables. Add the green bell peppers and jalapeno (if using), onion, celery and garlic. Stir and cook about 5 minutes.
Add the Meats and More. Add chicken, andouille sausage, okra and Cajun seasoning. Stir and cook for 1 minute.
Simmer. Add the chicken stock. Scrape up the brown bits from the bottom. Add bay leaf and bring to a a boil, stirring occasionally.
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 15 minutes to 30 minutes.
Serving Gumbo
When you're ready to serve it, swirl in some fresh chopped parsley. Let it cook in about 5 minutes or so. Serve into a bowl, over white rice if desired, and garnish with extra parsley, with filé powder on the side for your guests to add as a thickener, if desired.
Potato salad is a very popular dish to serve with gumbo. Go for it!
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!
Recipe Tips and Notes
- The Roux. The KEY to making this dish, 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 it 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.
- 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.
Storage & Leftovers
Leftover gumbo will keep in the refrigerator for 4-5 days in a sealed container. You can easily reheat it in a pot on the stove top over low heat.
You can also freeze it for up to 2-3 months.
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"
- Southwest Style Chicken Gumbo
- Okra Gumbo
- Shrimp Gumbo
- Leftover Turkey Gumbo
- Learn More with How to Make Gumbo - a Guide
- 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!
Try Some of These Other Stew Recipes
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.
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 Recipe
Ingredients
- 1 teaspoon olive 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
- 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
Instructions
- 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. Taste and adjust for salt.
- Stir in parsley and cook 5 minutes.
- Serve into a bowl, over white rice if desired, and garnish with extra parsley, with filé powder on the side to add to the bowl to thicken, if desired.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 2/8/21 to include new information and photos. It was originally published on 6/1/18.
melly says
Excellent share. Thank you!
staci copeland says
I am making this for first time for a group of about 20 people. Most are senior citizens who do not care for much spicy foods. I read on your post that this was mild. Just wanted to see if you thought this would be ok for their preference. If not please feel free to add your suggestions.
Mike Hultquist says
Staci, there is a lot of spice in this, but not much heat. However, you might dial back on some to it is even milder, just in case. I would stay away from cayenne, and go easy on the paprika. Skip adding hot sauce. You can focus more on the other spices (onion, garlic, salt) to balance out flavors. Let me know how it goes.
staci copeland says
Thank you so much. Your recipe does not call for Paprika or cayenne but I do realize those are in the cajun seasoning. I was planning on just using the store bought kind. I am not sure how to adjust the spice. Would you suggest i just use 1 Tbl of cajon seasoning or use another recipe that uses creole seasoning. I am not sure what to do and my sweet elderly friends are wanting gumbo! Any help would be so much appreciated as this will be my first ever attempt.
Mike Hultquist says
Staci, you can use a store bought brand, just don't buy an extra-spicy one. Also, make the recipe with 3 tablespoons Cajun seasonings total, then taste. You can always add a bit more after that and simmer to adjust.
staci copeland says
I am sorry but I am a bit confused. your recipe calls for 2 Tbl cajun seasoning but you want me to use 3 Tbl and add more if needed. I would think this might make is more spicy instead of less. I am novice here but just wanted to make sure that was not a typo! I thank you so much for you quick reply. Means much.
Mike Hultquist says
That is correct. The recipe to serve 6 calls for 2 tablespoons. Serving 20 is making more than triple the recipe.
James Shoemaker says
I found roux cleaning out my freezer and said gumbo time! 2nd time I made it and better than my 1st attempt. My personal ingredient for the cajun season was licorice salt. Served w Mashed potatoes.
Mike Hultquist says
I love it! Glad you enjoyed it, James!
Kymberly says
great recipe.
Sconner says
Awesome recipe
Mike Hultquist says
Thanks, Sconner! One of my favorites.
Paulette Salisbury says
Mike, this one is amazing as always! Used up some roast chicken pieces and 2 andouille sausages for meaty goodness and flavor. Not a big fan of okra so chopped a zucchini instead. Your Cajun Seasoning blend is always a hit and so I improvised for the file' based on your suggested substitutes. Equal parts dried bay leaves, thyme and tarragon. Ground them all together...boom, done! Since I don't know the file' flavor profile like a Southerner would, this works for me. And 2 tablespoons of the Cajun seasoning is the right amount of heat. Probably cause I included a fresh jalapeno in the "trinity" mix. Thanks for your inspiration!
Mike Hultquist says
Thanks so much, Paulette! I love to hear it! VERY happy you enjoyed it. Gumbo truly is one of my favorite dishes in the world.
Kim says
This was delicious! My first time making gumbo and now I’ve made this three times since December. It’s a huge hit! The only thing I added or modified was adding shrimp. Yum!
Mike H. says
Love it. Thank you, Kim - glad you are enjoying it as much as I do!
Mike says
This is an awesome recipe! I always do my roux in the oven first and then finish the recipe on stove top and it’s a hit every single time!
Mike H. says
Thank you so much, Mike - enjoy!
Jordan says
Is this nutrition information for one serving?!
Mike Hultquist says
Jordan, it is for 6 servings.
Julie Jones says
Can you make ahead and freeze?
Mike H. says
Yes, Julie. You can freeze it for up to 2-3 months.
Dorothy says
It’s me again, I forgot to mention I also added a pound of shrimp, cleaned and deveined tails attached at the end with the okra. Also didn’t have file powder so I added cornstarch slurry to thicken sauce a lil more to serve on homemade bread bowls. Excellent, wish I could post a pic. Thanks again.
Mike H. says
Love the adjustments. And you can post a pic on Facebook 😉
Dorothy says
I made this yesterday, it’s is soooo good. Today, I took it up a notch, made homemade bread bowls, reheated leftovers and served in bread bowls, wonderfully delicious. Highly recommend.
Mike H. says
Thank you, Dorothy. I am glad you've enjoyed it!
Stephanie Cadena says
It's me again! I made this for New Years and WOW! This was a HIT! All of us devoured this and I was asked to make more immediately! This is a super easy recipe to follow and makes an amazing meal. I was super nervous to attempt a roux but your instructions and description were so very helpful - I felt like a very accomplished chef after making this! Spice level is just right and I made your cajun seasoning to use in this. I am starting to love your recipes!
Mike H. says
I love it, Stephanie. And I am glad you nailed the recipe that you were at first nervous about. Enjoy it!
VANCE ALLEN says
I can't find file' powder in Topeka. I looked up substitutes and a cornstarch slurry was the most popular sub for file. However, cornstarch has no flavor, unlike file', that adds an earthy flavor note. One suggestions mentioned using root beer instead of water when making the cornstarch slurry. That seemed a little far fetched to me. Any suggestions to mimic the file' flavor profile?
Mike H. says
Hi, Vance. It is indeed quite challenging to replicate File' powder flavor precisely. So it's all about experimenting. Try adding a gumbo filé substitute blend, which would be a combination of dried thyme, dried basil and a pinch of ground bay leaves. Play around the ratios to achieve the desired taste. And give other herbs a test, too: for example, oregano or marjoram could add additional flavors to the gumbo that you may enjoy.
Dave says
Amazon
Lisa Murphey says
You can buy file’ on Amazon. That’s where I got mine…have fun cooking! I love Mike's recipes and so do my friends.
Mike H. says
I appreciate it, Lisa! =)
Debbie says
This was so tasty for our Christmas Eve dinner. Made it exactly as written and it was perfect. Absolutely delicious! Thank you for sharing.
Mike H. says
Thank you very much, Debbie - I am very happy that you've enjoyed it!
Shuga says
I want to make a different type gumbo and this is just the recipe I’m looking for because it is similar to my seafood gumbo. Thanks
Mike Hultquist says
I hope you enjoy it, Shuga, enough to come back and give it 5 stars! =)
Colleen Noonan says
i have made this several times. i follow directions exactly. it is one of our favorite meals. served over rice . And life is good.
Mike Hultquist says
Thanks so much, Colleen! This is one my very favorites as well. Life is definitely good when you have gumbo!
Peyton says
Hi! I am going to try making this for Christmas, could I make it a day ahead and put it in the crockpot on warm to serve? Do you think the consistency will be ok? Thanks!
Mike Hultquist says
Peyton, yes, you can serve this the next day. Just keep it sealed in the refrigerator until you're ready to heat it up. Consistency will be the same. Enjoy!
Sam Gordy says
If I am making a double portion of this recipe can I just multiply all the ingredients by 2 and go from there?
Mike Hultquist says
Sam, yes, you can double this pretty easily. You might only do 1.5x the stock, but add more in a bit later as desired. Enjoy!
Cari Coble says
Flavor is amazing! Absolutely loved it and my family loved it!
Used my own roux and did not use okra. Still stellar over rice!
Mike Hultquist says
Yes! I love it, Cari. Glad you enjoyed it!
Brittany Thibodeaux says
Hi. Just a tip if you add Filè to the whole pot of gumbo it will become slimy. You should add the Filè when you make your bowl. As far as my Acadian knowledge goes( being Cajun myself) you don’t add it to whole pot per my Mamère who grew up on a house boat in the Atchafalaya basin. I like your measurements. I never use a recipe for gumbo but I didn’t want to make a huge pot. Recipe is great.
Mike Hultquist says
Yes, you're right. File powder is usually served with the bowl for individuals to use as they desire.