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Chicken and Sausage Gumbo 

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This Chicken and Sausage Gumbo recipe will take some time and love in the kitchen, but it is worth the effort! It is hearty and comforting and perfect to serve loved ones. 

Bowl of gumbo on a cutting board and white and grey towel

What is Gumbo?

Gumbo is a dish that originated in Louisiana and is a stew filled with onions, bell pepper, and celery, a combo known as the holy trinity, meat, and broth, and is typically served over rice. There are many different types and variations of Gumbo with the most common including seafood or chicken and andouille sausage. It is seasoned with cajun seasoning, which gives it a spicy kick. 

Pot of gumbo in a dutch oven with a wooden spoon next to it

Don’t skip the beef broth

Most recipes call for chicken broth, but this version uses beef broth. I believe it helps bring richness to the broth and brings it up a notch!

My husband and I were in Houston Texas and tried Gumbo for the first time at a Cajun restaurant and fell in love. He insisted that I figure out how to make it and create a recipe that was close to the flavor. As we were eating the gumbo, we were convinced it was made with beef broth because of how rich and delicious the broth was. After attempting to make it at home with beef broth we were convinced that was the case. 

For even more nutrients, you could try this recipe with beef bone broth too! 

Pot of cooked gumbo with a wooden spoon

Tips to make roux for Gumbo

A roux is the combination of equal parts of flour and fat to thicken a liquid. It can be used to thicken sauces, gravies, or soups. The roux for gumbo is cooked for a long time to develop a rich, nutty flavor and deep color. The longer you cook the roux, the deeper and more complex the flavor is. The roux is a huge part of the delicious flavor of Gumbo! Learn more about making roux here

Tip 1: Do not walk away from it – If you walk away, the chances of burning it are high. Stir constantly to ensure it is cooked evenly. If you burn the roux the flavor will overpower the dish- and you don’t want that!

Tip 2: Use a wooden spoon or whisk – Personally I like a wooden spoon so it scrapes up all the brown bits and incorporates them into the roux

Tip 3: Cook until it turns to a brown, chocolate color. – It may seem like you are cooking it too long. But this color takes time! Be patient. 

Tip 4: Watch the heat – If it seems to be cooking too fast, reduce the heat or adjust as needed. This is a long process and will take about 20-25 minutes. 

Tip 4: Don’t skip this step! – It may seem tempting to skip the roux or only cook it for a few minutes. But the roux builds flavor as it cooks and adds so much richness and complexity to the gumbo. I know it’s tempting, but do not skip it! 

Plate with uncooked chicken and sausage

Choosing Andouille Sausage

Be sure to pay attention to ingredients when buying your andouille sausage. Look for brands that do not use nitrates or nitrites. Nitrate/nitrites are a common ingredient in processed meats used as a preservative. However, nitrate/nitrites have been linked to adverse health effects such as an increased risk for cancer

One brand I have found that I like is Aidells Cajun Andouille Sausage

To learn more about cutting out processed foods and harmful ingredients, check out my Guide to Clean Eating with the link below!

How to make the best rice

Gumbo is typically served on top of rice in a bowl. While rice isn’t necessary, I highly recommend it! Here are my tips for cooking the best rice

Tip one: Rinse the rice using a fine mesh strainer

Tip two: Sub broth for water. I typically use chicken broth, but for this recipe, I use beef broth since the gumbo uses beef broth. The recipe calls for 6 cups, so if you buy two 32 oz cartons, you will have 2 cups left over, which is usually exactly what you need to cook rice! 

Tip three: Add a pinch of salt

Tip Four: Add a tablespoon of butter

Then, cook according to package instructions! 

Gumbo ingredients on a white background

Ingredients you need:

  • Chicken – thighs or boneless, skinless breasts work
  • Andouille sausage – You’ll need one package. Look for brands that are nitrate/nitrite free. 
  • Green bell pepper, onion, and celery– known as the holy trinity, it is a staple in Cajun cooking.
  • Garlic – Always need garlic!
  • Okra – I keep it easy and use frozen, pre-cut okra
  • Avocado oil – Needed to make the roux
  • Flour– use unbleached, all-purpose flour
  • Cajun seasoning – You can adjust to your preferred spice level. This amount will give a little kick!
  • Bay leaves
  • Beef broth – brings a richness to the broth
  • Salt
  • Rice – Used for serving, see notes about cooking rice. 

Steps to make Gumbo

plate of chopped holy trinity

First, chop all your veggies and slice the chicken and sausage. 

Chicken and sausage browning in dutch oven

Then, brown the chicken and sausage and render some of the fat. Use a large pot, or Dutch oven and heat over medium heat. Add 1 tbsp of the avocado oil and heat. Add in the chicken and sausage and brown on all sides. Remove from the pan and then set aside, leaving behind any of the oil. 

Roux cooking in a pot with wooden spoon

Next, make the roux. Add ½ cup avocado oil and ½ cup flour to the pot and reduce the heat slightly to medium-low to ensure the flour mixture doesn’t burn. Stir with a wooden spoon to remove the brown bits on the bottom of the pan.

chocolate brown roux

Using the wooden spoon or a whisk, stir constantly until the roux is the color of chocolate. This step will take about 20-25 minutes, it takes time, and some love, but it is well worth it! (See above for more detailed steps on making a roux) 

Holy trinity mixed with roux

Once the roux is nice and brown, add in the chopped vegetables, onion, bell pepper, celery, and garlic, and stir to combine with the roux. Cook for about 5 minutes, or until they start to soften.

Pot of gumbo before simmering

Next, add in the remaining ingredients. Add in the chicken, sausage, okra, cajun seasoning, salt, bay leaves and beef broth. Stir all together and make sure to scrape up any brown bits. 

Cooked gumbo in a dutch oven

Bring the gumbo to a boil and then reduce to a low simmer. Cook, uncovered, for 1 hour. This step will thicken the gumbo and build into a rich and complex flavor. 

Serve over rice and enjoy! (See notes above on cooking rice!) 

How to store Gumbo:

Add gumbo to a large bowl or glass container and let it cool before adding to the fridge. Store in an air-tight container for 3-4 days. 

Can gumbo be frozen?

Yes! Gumbo is a great recipe to freeze. Add to a freezer-safe container and freeze to enjoy at a later time. It will stay good in the freezer for three months. I also like to freeze Gumbo in individual-sized portions to pull out of the freezer for a quick lunch or dinner!

Bowl of gumbo on a cutting board and white and grey towel

Chicken and Sausage Gumbo

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 50 minutes

This Chicken and Sausage Gumbo recipe will take some time and love in the kitchen, but it is worth the effort! It is hearty and comforting and perfect to serve loved ones. 

Ingredients

  • 1 pound chicken (thighs or breast) - cut into bite-sized chunks
  • 1 package andouille sausage- sliced
  • 1 green bell pepper - chopped
  • 1 yellow onion - chopped
  • 3 celery stalks- chopped
  • 3 cloves of garlic - minced
  • 2 cups frozen okra - pre-cut
  • ½ cup + 1 tbsp avocado oil
  • ½ cup flour- all-purpose
  • 2 tbsp cajun seasoning
  • 2 bay leaves
  • 6 cups beef broth
  • 1 tsp salt
  • Rice for serving

Instructions

  1. Use a large pot and heat over medium heat. Add 1 tbsp of the avocado oil.
  2. Add sliced chicken and sausage to the pan and brown on all sides. Remove from heat and set aside leaving the remaining oil in the pot. 
  3. Next, make the roux. Add ½ cup avocado oil and ½ cup flour to the pot and reduce the heat slightly to medium-low. Stir with a wooden spoon to remove the brown bits on the bottom of the pan. Using the wooden spoon or a whisk, stir constantly until the roux is the color of chocolate, about 20-25 minutes.
  4. Add in the chopped vegetables, onion, bell pepper, celery, and garlic, and stir to combine with the roux. Cook until starting to soften, about 5 minutes. 
  5. Next, add in the chicken, sausage, okra, cajun seasoning, salt, bay leaves, and beef broth. Stir all together and make sure to scrape up any brown bits. 
  6. Bring to a boil and then reduce to a low simmer. Cook, uncovered, for 1 hour. 
  7. Serve over rice and enjoy! 
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 346Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 78mgSodium: 2541mgCarbohydrates: 23gFiber: 3gSugar: 3gProtein: 26g

This post may contain affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. See my full disclosure here. I only share products that I use and love. 

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4 Comments

  1. We are blessed to have Jessica as our daughter in law (more like a daughter). This recipe is delicious as she made it for us. It is worth making!!!!!!!!!!!!!!!!!!!!!!

  2. Yummmmm! Pinning this for later! We have a stellar family recipe for jambalaya and I will have to add this to our Cajun food line up!

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