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Home » Chili Pepper Recipes » Soups, Salads & Stews » Creole Chicken and Sausage Gumbo Recipe

Creole Chicken and Sausage Gumbo Recipe

by Mike Hultquist · Feb 28, 2025 · 10 Comments

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Creole Chicken Sausage Gumbo Recipe

This comforting Creole-style chicken and sausage gumbo is made with a rich and dark roux, loaded with chicken and smoky andouille sausage, tomatoes, and plenty of Creole spices. One of my favorites! You'll also love my Seafood Gumbo.

Creole Chicken and Sausage Gumbo in a bowl with rice

Chicken and Sausage Gumbo Recipe - Creole Style

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.

This is a Creole style gumbo that uses homemade Creole seasoning, both chicken and andouille, as well as tomatoes and fresh herbs. It's all thickened with a roux, and I think you'll love it.

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. Use chicken breast or chicken thighs.
  • 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.
  • Thyme.
  • 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, stirring constantly, until the roux turns a rich chocolate brown color. You can use a lighter roux if you prefer.

Browning chicken and andouille, then making the roux to make Creole Chicken and Sausage Gumbo

Learn more about How to Make a Roux. A good roux gives that rich, earthy flavor.

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.

Cooking the vegetables, then simmering Creole Chicken and Sausage Gumbo in a pot

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. Serve over rice and garnish with extra parsley, or with rice on the side, and some file powder to thicken, if desired.

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.

Mike serving a big scoop of Creole Chicken and Sausage Gumbo from the pot

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 is in the roux, and I cannot emphasize this enough. 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.

You can also make gumbo without a roux, but that's for another discussion.

Check out my post about my New Orleans foodie experience. So awesome!

Storage & Leftovers

Leftover Creole gumbo will last up to 5 days in the refrigerator in a sealed container. Reheat it gently in a pot on the stove top to enjoy again.

You can also freeze chicken and sausage gumbo for 3 months in freezer containers. It freezes quite well.

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!

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 sometimes 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. See my Homemade Cajun Seasoning Blend 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, rich 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.

Patty's Perspective

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
  • Gumbo Z'Herbes - Green Gumbo
  • Okra Gumbo
  • Creole Gumbo
  • Crawfish Etouffee
  • Shrimp and Grits
  • Crockpot Jambalaya
  • Couvillion (Creole Courbouillon)
  • Learn More with How to Make Gumbo - a Guide
Creole Chicken and Sausage Gumbo in a bowl

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
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Creole Chicken and Sausage Gumbo Recipe

This Creole-style chicken and sausage gumbo is made with a rich roux, lots of chicken and smoked andouille sausage, tomatoes, and Creole spices, in one pot!
Save Recipe Saved!
Course: Main Course
Cuisine: American
Keyword: cajun, creole, dinner, gumbo
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour 40 minutes minutes
Total Time: 1 hour hour 50 minutes minutes
Calories: 614kcal
Author: Mike Hultquist
Servings: 6
Tap or hover to scale
4.91 from 10 votes
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Ingredients

  • 1 teaspoon olive oil
  • 1 pound chicken breast (or thicken thighs) 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
  • 28 ounce crushed tomatoes (2 cans)
  • 2 tablespoons Creole seasoning
  • 1 teaspoon cayenne pepper
  • 6 cups chicken stock (or use seafood stock)
  • 3 bay leaves
  • 1 teaspoon fresh thyme
  • 4 tablespoons chopped parsley + more for serving
  • 1 tablespoon filé powder or to taste (optional, for thickening)
  • 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 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.
  • Serve in bowls with filé powder on the side for thickening, if desired. Garnish with extra parsley. Great over white rice or on its own.

Notes

Serves 6-8

Nutrition Information

Calories: 614kcal   Carbohydrates: 26g   Protein: 36g   Fat: 40g   Saturated Fat: 9g   Cholesterol: 103mg   Sodium: 1041mg   Potassium: 1064mg   Fiber: 3g   Sugar: 8g   Vitamin A: 1920IU   Vitamin C: 41.3mg   Calcium: 58mg   Iron: 3.4mg
Creole Chicken and Sausage Gumbo Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 2/28/25 to include new information and photos. It was originally published on 8/2/17.

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    Recipe Rating




  1. dawn wolfsong says

    March 04, 2025 at 10:32 pm

    5 stars
    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!

    Reply
  2. June says

    August 20, 2023 at 6:21 am

    5 stars
    Made this last night and it was so delicious. My husband loved it! Will be making again very soon!

    Reply
    • Mike Hultquist says

      August 20, 2023 at 8:20 am

      Excellent! Glad you both enjoyed it, June!

      Reply
  3. Janey Rachal says

    April 16, 2021 at 1:37 am

    4 stars
    I gave it 4 stars. The heat (peppers, cayenne) is over the top. Way over the top. My tongue requires that I use a small amount of chili powder and different spices to make this tasty Gumbo. Being a Native of Louisiana, and married to Cajun for almost 50 years, i sit the cayenne and hot sauce on the table for spicy people. Thanks for the recipe. Gonna make seafood stock next time!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 16, 2021 at 8:18 am

      Janey, the recipe calls for bell peppers and Creole seasonings, so not sure how it came out so hot for you, as everything is adjustable. Glad you enjoyed it, though. I hope you enjoy the seafood gumbo. I make mine with lighter roux, but that is something you can also adjust to your preference. All the best.

      Reply
  4. Jérémie says

    November 11, 2020 at 2:08 pm

    5 stars
    Excellent, just excellent, dear Mike. I preferred to use gumbos rather than filé. And instead of cayenne, and along with the pepper, I added datil and Bulgarian carrot... not very Creole, but very fresh. Thanks Mike !!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 11, 2020 at 2:14 pm

      Thanks, Jérémie. I love the inclusion of extra spicy peppers! Just how I like it!

      Reply
  5. Rebekah says

    August 18, 2017 at 2:41 pm

    5 stars
    What if my grocers don't carry filé powder?

    REPLY: Rebekah, you can try ordering online. It's a thickener and does affect the flavor a little. If you skip the file powder, incorporate okra earlier in the recipe. -- Mike from Chili Pepper Madness.

    Reply
  6. Debbie Lea says

    August 09, 2017 at 1:04 am

    5 stars
    I made this last night and it was AMAZING! Thank you for posting this recipe. I screwed up the roux the first time, cooked it too high and burnt it. It was so worth stirring the second batch for 45 minutes. My husband travels a lot to Louisiana and has had his fair share of gumbo etc. and he said mine was the best he's ever had! My daughter said the same thing! We had the leftovers tonight. Even better! Thank you! Oh, I love your website, great recipes.

    REPLY: Outstanding! So happy to hear this! Glad you enjoyed it. -- Mike from Chili Pepper Madness.

    Reply
  7. Jim McNey says

    August 02, 2017 at 5:17 pm

    5 stars
    You cook peanut oil and flour over medium heat for 30-45 minutes, constantly stirring! Is this correct?

    REPLY: Jim, YES, though keep the heat low so as not to burn the roux. -- Mike from Chili Pepper Madness.

    Reply

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