Chicken and Sausage Gumbo
Gumbo is one of those recipes everyone makes differently, but this chicken and sausage gumbo keeps it simple. A dark roux, andouille sausage, and rotisserie chicken give you big flavor with minimal effort.
Why You’ll Love This Classic Gumbo
Big flavor, less drama. I whisk up a dark, rich roux and throw in precooked smoked sausage and rotisserie chicken to save you time!
Pick your battles. I keep my gumbo tomato and okra free, but I show you how to add them if that’s how your family does it.
No gatekeeping here. Gumbo purists can debate all they want, but my version is easy enough for first timers and bold enough that nobody at the table complains.
Chicken and Sausage Gumbo Ingredients
Easy proteins: Use precooked sausage and shredded rotisserie chicken to make your life easier!
Thickening Option: Stir in ½–1 teaspoon of Gumbo File (filé powder) after cooking; let it simmer until thickened.
Okra option: Add 10–12 chopped fresh or frozen okra during the last 15–20 minutes if you like okra!
Spices swap: You can use either Cajun or Creole seasoning.
Need More Heat? Try spicy sausage, extra Cajun seasoning, a pinch of cayenne pepper, or hot sauce on top.
How to Make Chicken and Sausage Gumbo
No matter how you make it, gumbo is one of those soups and stews that always hits the spot. This sausage gumbo is my take on the classic. Rich, flavorful, and ready for your own spin. Feel free to tweak it and share your version in the comments!
Make Roux: Combine the flour and vegetable oil in a large 6 to 8-quart pot, then cook over medium low heat for 30-60 minutes. Whisking occasionally, until the roux becomes a dark chocolate brown color.
Cook Vegetables: Increase the heat to medium and add the sausage, celery, bell pepper, and onion to the pot. Cook for about 5 minutes, until the vegetables have softened. Add the garlic and cook for another minute, until fragrant.
Add Broth & Seasonings: Slowly stir in the chicken broth, then add the bay leaves, Cajun seasoning, dried thyme, salt, and pepper to taste. Return the heat to medium low and simmer uncovered for about an hour.
Add Chicken & Simmer: Add the chicken and continue simmering for an additional 45-60 minutes. If you would like the gumbo to be thicker, combine the cornstarch with water in a small bowl to form a slurry. Then, stir the slurry slowly into the pot during the last 5-10 minutes of simmering. Discard the bay leaves before serving chicken and sausage gumbo with white rice, green onions, fresh parsley, and hot sauce.
Alyssa’s Pro Tip
Make your roux in the microwave! Mix 1 cup of flour and 1 cup of oil in a large heatproof bowl. Microwave for 6–7 minutes, whisk, then cook for 1–2 minutes more, until it’s a rich chocolate brown. Just be careful, the roux and bowl will be very hot.
Chicken and Sausage Gumbo
Equipment
Ingredients
Instructions
Notes
Make Ahead & Storage Instructions
Make Ahead: Chill overnight in an airtight container to deepen flavor. Reheat on the stovetop over medium-low, stirring occasionally.
Store: Keep leftovers in the fridge up to 7 days. Reheat on the stovetop or in the microwave until heated through.
Freeze: Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over medium-low.