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Chicken and Sausage Gumbo Recipe

Chicken and Sausage Gumbo

Wholesome Cove
This Chicken and Sausage Gumbo is a classic Louisiana-style masterpiece built on a deeply dark, nutty roux, the Cajun holy trinity of onion, bell pepper, and celery, smoky andouille sausage, and fall-off-the-bone chicken thighs. Every bowl is rich, bold, and layered with flavor that only comes from patience and technique — the kind of dish that fills your whole house with an incredible aroma and gets better with every passing day.
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Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 45 minutes
Course Main Course
Cuisine American
Servings 8 bowls
Calories 420 kcal

Equipment

  • Heavy-bottomed Dutch oven or enameled cast iron pot (6-quart) Essential for even heat distribution during roux cooking
  • Wooden spoon or heat-resistant silicone spatula Long and sturdy for constant roux stirring
  • Chef's knife and cutting board For dicing vegetables and slicing sausage
  • Instant-read kitchen thermometer (optional) For checking chicken doneness at 165°F / 74°C
  • Tongs For handling hot chicken during searing and removal
  • Large mixing bowl For resting and shredding cooked chicken
  • Ladle For serving gumbo over rice
  • Measuring cups and spoons Precise measurement is critical for the roux
  • Rice cooker or medium saucepan For preparing white rice to serve alongside

Ingredients
  

For the Gumbo

  • 3 lbs chicken thighs 1.36 kg, bone-in and skin-on, about 6 pieces
  • 1 lb andouille sausage 454 g, sliced into 1/4-inch (6mm) rounds
  • 1 cup all-purpose flour 125 g
  • 1 cup vegetable oil or rendered lard 240 ml
  • 1 large yellow onion about 2 cups or 300 g, diced
  • 1 large green bell pepper about 1 cup or 150 g, diced
  • 3 stalks celery about 1 cup or 100 g, diced
  • 6 cloves garlic minced
  • 6 cups chicken broth or stock 1.4 liters, low-sodium preferred
  • 1 1/2 cups okra 170 g, fresh or frozen, sliced into 1/2-inch (12mm) rounds
  • 14.5 oz diced tomatoes 411 g, 1 can, drained
  • 2 bay leaves whole
  • 2 tsp Cajun seasoning divided; 1 tsp for chicken, 1 tsp for gumbo base
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp black pepper freshly ground, divided
  • 1/4 tsp cayenne pepper or more to taste
  • 1 tsp salt about 1 to 1.5 tsp total, to taste
  • 2 tsp Worcestershire sauce
  • 1 tsp file powder optional but traditional; add off heat at the end

For Serving

  • cooked white rice long-grain preferred; prepare separately
  • green onions finely sliced, for garnish
  • fresh parsley finely chopped, for garnish

Instructions
 

  • Pat the chicken thighs dry, then season all sides with 1 tsp salt, 1/4 tsp black pepper, and 1 tsp Cajun seasoning. Heat 2 tbsp oil in the Dutch oven over medium-high heat and sear the chicken skin-side down for 4-5 minutes until deeply golden, then flip and sear 3 more minutes; transfer to a plate.
  • In the same pot over medium-high heat, cook the sliced andouille for 2-3 minutes until browned and some fat has rendered into the pot. Remove with a slotted spoon and set aside, leaving all the drippings in the pot.
  • Reduce heat to medium, add oil to the pot to total approximately 1 cup of fat combined with drippings, then add all the flour at once and stir constantly for 25-40 minutes until the roux reaches a deep milk-chocolate brown color. Never stop stirring and reduce heat immediately if you smell scorching.
  • Carefully add the diced onion, bell pepper, and celery to the hot roux and stir immediately to coat; cook over medium heat for 8-10 minutes until softened and translucent. Add the minced garlic and cook for 1-2 minutes more until fragrant.
  • Slowly pour in the chicken broth one cup at a time, stirring constantly after each addition until smooth and fully incorporated. Stir in the drained tomatoes, bay leaves, thyme, oregano, remaining Cajun seasoning, cayenne, remaining black pepper, and Worcestershire sauce.
  • Return the seared chicken thighs and any plate juices to the pot, nestling them into the liquid. Bring to a boil over medium-high heat, then reduce to low, partially cover, and simmer for 45 minutes to 1 hour until the chicken is very tender and falling off the bone.
  • Remove the cooked chicken thighs, let cool for 5-10 minutes, then discard the skin and bones and shred the meat into large pieces using two forks. Return the shredded chicken and the reserved andouille sausage to the pot and stir to combine.
  • Stir in the sliced okra and simmer uncovered over low heat for 20-30 minutes until the okra is tender and the gumbo has thickened. Taste and adjust seasoning with salt, cayenne, or extra Cajun seasoning, then remove and discard the bay leaves.
  • Remove the pot from heat and stir in the file powder if using — never add it while the gumbo is boiling. Ladle the hot gumbo over cooked white rice in deep bowls and garnish with sliced green onions and fresh parsley.

Notes

  • Never rush the roux — cook it over medium to medium-low heat and stir constantly for 25-40 minutes until it reaches a deep chocolate-brown color. A burnt roux cannot be saved and the gumbo must be restarted.
  • Use equal parts flour and fat by volume (1 cup each) for the correct roux consistency.
  • Bone-in, skin-on chicken thighs are strongly recommended over boneless or chicken breast — they add collagen and richness to the broth that white meat cannot replicate.
  • Have your diced vegetables ready beside the stove before the roux reaches the right color so you can add them immediately to stop the roux from darkening further.
  • Add file powder only off the heat after the gumbo has finished cooking. Adding it while boiling can make it stringy and unpleasant.
  • Gumbo tastes significantly better the next day — make it ahead when you can and refrigerate overnight for deepened flavor.
  • Store the gumbo and rice separately in the refrigerator for up to 4 days, or freeze the gumbo (without rice) for up to 3 months in airtight containers.
  • The roux can be made up to 1 week ahead and stored in a sealed jar in the refrigerator. Warm gently before using.
  • For a seafood variation, replace the chicken with shrimp, crab, and oysters added in the last 10-15 minutes of cooking.
  • Serve rice in individual bowls and ladle the gumbo around it — do not mix rice into the pot or it will absorb all the liquid and become mushy.

Nutrition

Serving: 1BowlCalories: 420kcalCarbohydrates: 14gProtein: 32gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gCholesterol: 110mgSodium: 780mgPotassium: 520mgFiber: 2gSugar: 4gVitamin A: 12IUVitamin C: 25mgCalcium: 6mgIron: 15mg
Keyword andouille sausage gumbo, chicken and sausage gumbo, dark roux gumbo, Louisiana gumbo recipe, Southern comfort food
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