Gumbo is a beloved Louisiana stew known for its rich flavors, comforting warmth, and deep cultural roots. This dish is an essential part of Creole and Cajun cuisine, featuring a bold combination of ingredients that create a truly satisfying meal.
The Essence of Gumbo
At its core, gumbo consists of a roux, a thickener such as okra or filé powder, and the holy trinity of Cajun and Creole cooking: celery, bell pepper, and onion. However, due to Louisiana’s diverse heritage, there are many variations of gumbo, sparking ongoing debates about ingredients. Some argue over the inclusion of okra, filé powder, tomatoes, or different meats and seafood.
Everyone has their own way of making gumbo, and there is no single “right” recipe. Today, I’ll guide you through my favorite version—Chicken and Sausage Gumbo with Okra—so you can create a delicious, hearty bowl of this Southern classic at home.
What’s in Gumbo?
Before starting, gather the following ingredients:
Key Ingredients:
- Chicken: Boneless, skinless chicken thighs are best for their tenderness and rich flavor.
- Substitutes: Rotisserie chicken, chicken breast, or turkey.
- Sausage:Andouille sausage provides the perfect smoky, spiced flavor.
- Substitutes: Other smoked sausages (avoid cheese or sweet varieties).
- Roux: A thick, flavorful base made from flour and oil.
- Holy Trinity: Chopped green bell pepper, onion, and celery create an aromatic foundation.
- Garlic: Enhances depth and is often called the “pope” in Cajun and Creole cuisine.
- Chicken Broth: Forms the flavorful base of the gumbo.
- Cajun Seasoning: A spice blend that adds heat and boldness (I prefer Tony Chachere’s Creole Seasoning).
- Filé Powder: Made from dried sassafras leaves, it adds thickness and an earthy taste.
- Bay Leaves: Enhances the overall flavor complexity.
- Okra: A natural thickener that some love, while others avoid due to its texture.
Prepping for Chicken and Sausage Gumbo
Before you start cooking, follow this prep checklist: ✔ Wash, peel, and remove seeds from vegetables as needed.
✔ Mince garlic.
✔ Slice green onions and parsley.
✔ Chop bell pepper, onion, celery, and okra.
✔ Slice andouille sausage.
✔ Trim excess fat from chicken thighs.
✔ Cook white rice (if serving with rice).
Step-by-Step: How to Make Chicken and Sausage Gumbo
Step 1: Sear the Chicken and Sausage
- In a large pot over medium heat, add sliced andouille sausage and sear for about 3 minutes per side until browned.
- Remove sausage and set aside, leaving the flavorful drippings in the pot.
- Season chicken thighs with Cajun seasoning and place them in the same pot.
- Sear for 5 minutes per side, then remove, shred, and set aside.
Tip: Keep all drippings in the pot—this will enhance the flavor of the roux.
Step 2: Make the Roux
- Reduce heat to low-medium.
- Add flour and vegetable oil, stirring constantly.
- Continue stirring for about 30 minutes until the roux turns a deep chocolate brown.
- Be patient and don’t step away—the roux can burn quickly.
- If it burns, start over, as burnt roux will make your gumbo bitter.
Tip: The roux not only thickens the gumbo but also gives it its signature rich flavor.
Step 3: Add the Holy Trinity
- Once the roux reaches the desired color, add chopped bell pepper, onions, celery, and garlic.
- Sauté until the vegetables soften and become fragrant.
Step 4: Simmer the Gumbo
- Slowly pour in chicken broth, stirring constantly to avoid lumps.
- Add sausage, shredded chicken, Cajun seasoning, filé powder, bay leaves, and okra.
- Stir well and bring to a gentle simmer.
- Cover with a lid and let it cook on low heat for at least 1 hour.
Tip: Use room temperature or warm broth to prevent shocking the roux.
Step 5: Serve and Enjoy!
- Taste and adjust seasonings if needed.
- Serve hot over white rice.
- Garnish with chopped parsley, green onions, and a splash of hot sauce.
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop over low-medium heat, adding a bit of broth or water if needed.
- Avoid reheating multiple times—only warm up what you plan to eat.
More Cajun Recipes to Try
If you loved this Chicken and Sausage Gumbo, try these flavorful Cajun dishes: ✅ Jambalaya
✅ Viet-Cajun Crawfish
✅ Chicken, Sausage & Shrimp Gumbo
Chicken and Sausage Gumbo Recipe
Ingredients
Protein:
- 4 (1 lb) chicken thighs (boneless, skinless)
- 2 (24 oz) andouille sausage links, sliced
Roux:
- 1 cup all-purpose flour
- ½ cup vegetable oil
Vegetables & Aromatics:
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 3 celery sticks, chopped
- 6 garlic cloves, minced
Broth & Seasoning:
- 8 cups chicken broth
- ½ tbsp Tony Chachere’s Creole Seasoning (or preferred Cajun seasoning)
- ½ tsp gumbo filé powder
- 2 bay leaves
- 12 okra, chopped
For Serving:
- White rice
- Fresh parsley, chopped
- Green onions, sliced
- Hot sauce (optional)
Instructions
- Sear the Meat:
- Heat a large pot over medium heat. Add andouille sausage slices and sear for about 3 minutes per side. Remove and set aside, leaving the drippings.
- Season chicken thighs with Creole seasoning. Sear in the same pot for about 5 minutes per side until browned. Remove, shred, and set aside.
- Make the Roux:
- Reduce heat to low-medium. Add flour and oil to the pot, stirring constantly for about 30 minutes until the roux turns a dark chocolate brown. Be patient—do not let it burn.
- Cook the Vegetables:
- Stir in the bell pepper, onion, celery, and garlic. Cook until softened and fragrant.
- Simmer the Gumbo:
- Gradually add chicken broth while stirring to mix with the roux.
- Return the sausage and shredded chicken to the pot. Add Creole seasoning, filé powder, bay leaves, and okra. Stir well and bring to a simmer.
- Cover and let cook on low heat for at least 1 hour, stirring occasionally.
- Taste & Serve:
- Adjust seasoning as needed. Serve hot over white rice. Garnish with parsley, green onions, and a dash of hot sauce if desired.
Enjoy this rich and comforting Louisiana classic!