This comforting Creole chicken and sausage gumbo is made with a rich and dark roux, loaded with chicken, smoked andouille, tomatoes, and plenty of spices. One of my favorites!
Creole Chicken and Sausage Gumbo Recipe
This is one of those recipes you can't get enough of. If you've ever had a really good Creole gumbo, you'll know what I'm talking about. I don't think there is anything quite like a good gumbo.
It's pure Louisiana in a bowl, basically the epitome of the region, a beautiful representation of the great melting pot of cuisines that comprises the state.
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.
Check out my post about my New Orleans foodie experience. So awesome!
Creole Gumbo Vs. Cajun Gumbo
Gumbo is a conglomeration of different cultures and cuisines. It is essentially a stew, and is the official state cuisine of Louisiana. It is made from stock that is thickened with a roux and sometimes includes okra and/or filé powder (dried and ground sassafras leaves) as additional thickeners.
In Louisiana, you'll find both Cajun gumbo and Creole gumbo. Cajun gumbo originated in the rural parts of Louisiana, where Creole gumbo was originated in New Orleans.
They different styles have merged with one another over the generations, but general differences remain. While they share many similarities, there are some key differences between the two in their ingredients, seasonings, and in the roux.
Ingredients. Creole gumbo typically includes tomatoes, okra, and seafood such as shrimp, crab, and oysters. Chicken and smoked sausage are also common. Cajun gumbo, on the other hand, often includes andouille sausage and chicken, but also may incorporate duck or game meat, and may not include okra or tomatoes.
Gumbo Seasonings. Cajun gumbo is typically spicier than Creole gumbo, with the addition of more spicy seasonings such as cayenne pepper, black pepper, and paprika. You can see some of the differences between my Homemade Cajun Seasoning Blend Recipe - or my Creole seasoning recipe.
The Roux. The roux used in Creole gumbo is usually lighter in color and often made with butter and flour, while the roux used in Cajun gumbo is typically darker in color and made with oil and flour. The darker roux used in Cajun gumbo gives it a deeper, richer flavor, and thinner consistency.
Overall, both Cajun and Creole style gumbo reflect the unique cultural and regional influences that shaped them, and so much more can be said about this collective cuisine and history.
Let's talk about how to make Creole chicken and sausage gumbo.
Creole Chicken and Sausage Gumbo Ingredients
The full recipe instructions with measurements are listed in the recipe card at the bottom of the post.
- Chicken. I'm using chicken breast.
- Andouille Sausage.
- Peanut Oil or Vegetable Oil. You can also use butter.
- Flour. For the roux.
- Vegetables. Green bell pepper, onion, celery, garlic.
- Tomatoes. I am using crushed tomatoes, though you can use freshly chopped.
- Creole Seasonings. Plus salt and black pepper.
- Cayenne Pepper. For additional heat. Optional.
- Chicken Stock. Or chicken broth.
- Bay Leaf.
- Chopped Parsley.
- Filé Powder. For thickening your gumbo for serving.
- White Rice. For serving, if desired. You can also use other toppings for garnish, such as green onion or extra chopped parsley.
How to Make Creole Chicken and Sausage Gumbo - the Recipe Steps
Brown the Chicken and Andouille. Heat a large pot or Dutch oven 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.
Make the Roux. Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20 to 30 minutes, constantly stirring, until the roux browns to the color of chocolate. You can use a lighter roux if you prefer.
Learn more about How to Make a Roux.
Add the Vegetables. Add peppers, onion, celery and garlic. Stir and cook about 5 minutes.
Add the Chicken and Andouille. Add chicken and andouille. Stir and cook for 1 minute.
Tomatoes and Seasonings. Add crushed tomatoes, Creole seasoning and chicken stock. Scrape up the brown bits from the bottom.
Add bay leaves and thyme and cook at medium-low heat for 1 hour to thicken.
Stir in parsley and cook 5 minutes.
Prep for Serving. Remove from heat and stir in filé powder. Serve over white rice and garnish with extra parsley.
Boom! Done! Your Creole style gumbo is ready to serve, loaded up with lots of chicken and andouille! This recipe is so good. I love gumbo so much.
I hope you enjoy it! Don't forget the hot sauce! 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!
Recipe Tips & Notes
The Heat and Spice Factor. Cajun and Creole cuisine, particularly gumbo, aren't meant to be HOT. It is SPICY for sure, which means it includes a lot of spice and seasonings, but as a chilihead, I like to bring in a little bit of heat to please my own palate.
So, when working with the ingredients - bell peppers, onion, and celery are traditional with Cajun and Creole cooking - I like to include jalapeno peppers as well, or some other hotter peppers, depending on my mood.
Here is a great example of a very hot and spicy gumbo that I love - Mike's Spicy Gumbo, made with ghost peppers.
The Art of the Gumbo
The KEY to making a good gumbo, and I cannot emphasize this enough, is in the roux. You absolutely MUST master a proper roux if you're going to achieve a good gumbo. Luckily it isn't difficult.
It is essentially an equal mixture of oil and flour that is stirred slowly, continually, in a pot over low heat.
You CAN use butter instead of oil, but oil is traditional, particularly peanut oil, though I've used different oils and everything worked out just fine.
Gumbo is a force of its own. It is so unique and tasty, and totally worth the time and effort to make a big batch. I can eat this every day. I love it with potato salad on the side.
Check Out Some Other Gumbo And Other Recipes
- Cajun Chicken and Sausage Gumbo
- Seafood Gumbo
- Gumbo Z'Herbes - Green Gumbo
- Mike's Winter Ale Gumbo
- Cajun Chicken and Sausage Gumbo
- Mike's Spicy Gumbo (with Ghost Peppers!)
- Okra Gumbo
- Crawfish Etouffee
- Shrimp and Grits
- Crockpot Jambalaya
- Couvillion (Creole Courbouillon)
- Learn More with How to Make Gumbo - a Guide
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.
Creole Chicken and Sausage Gumbo Recipe
- 1 teaspoon olive oil
- 1 pound chicken breast chopped
- 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 14- ounce can crushed tomatoes
- 2 tablespoons Creole seasoning
- 1 teaspoon cayenne pepper
- 6 cups chicken stock
- 3 bay leaves
- 1 teaspoon thyme
- 4 tablespoons chopped parsley + more for serving
- 1 tablespoon filé powder or to taste
- 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 crushed tomatoes, Creole seasoning and chicken stock. Scrape up the brown bits from the bottom.
- Add bay leaves and thyme and cook at medium-low heat for 1 hour to thicken.
- Stir in parsley and cook 5 minutes.
- Remove from heat and stir in filé powder.
- Serve over white rice and garnish with extra parsley.