Chicken and sausage gumbo is a classic dish that brings the warmth of Southern comfort to your table.
Perfect for cozy family dinners or as a show-stopping meal for guests, this recipe is not just food—it’s an experience!
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How to Make Chicken and Sausage Gumbo
First, gather your ingredients.
Ingredients
For the best taste, always use the highest quality ingredients you have access to.
To make this chicken and sausage gumbo recipe, you will need the following ingredients:
- Avocado oil
- Cajun seasoning
- Boneless skinless chicken thighs
- Andouille sausage – traditional, or chicken/ turkey andouille all work
- All-purpose flour
- Large yellow onion
- Green bell peppers (you can sub red bell peppers)
- Celery ribs
- Garlic cloves
- Chicken broth
- Bay leaves
- Fresh chopped thyme
- Worcestershire sauce
- Kosher salt
- Black pepper
- Scallions/ green onion
- Cooked white or brown rice for serving
If you don’t have fresh thyme, use dry in half the amount listed. Vegetable broth makes a fine substitute for chicken broth. Chives are a great option for a garnish if you don’t have green onion, and fresh parsley works as well. And it is always a good idea to serve with your favorite hot sauce. These optional modifications/ add-ins enhance the authentic creole gumbo vibe.
Cooking Chicken and Sausage Gumbo
Chicken and sausage gumbo is a simple recipe that can be made in just a few simple steps.
Cook the chicken in avocado oil, seasoned with cajun seasoning for that authentic creole cuisine taste. The key to perfect chicken thighs is getting them golden and slightly crispy on the edges.
Next, cook the andouille sausage, a smoky andouille sausage that adds a rich flavor to your gumbo. The sausage and chicken create a base of various meats, essential for a good roux.
If you have drippings from the meat, you can use that as part of the liquid for your roux. We usually use turkey andouille sausage, which doesn’t render much/ any fat, making the pot pretty dry. So we use a couple tablespoons of deglazing liquid (broth, or even water) to deglaze the pan, using a wooden spoon to push away the brown bits.
Although it is simple (just heating oil, adding an equal amount of flour and stirring) – making the roux is a labor of love. This thickening agent, a mixture of oil and flour, should reach the color of milk chocolate for that classic gumbo texture and earthy flavor. Feel free to use store bought roux to save time! (about a cup)
Mix in the onions, peppers, celery and garlic. Cook for 8 minutes, mixing often so as not to burn the roux.
The holy trinity of creole cuisine – onion, bell pepper, and celery – combined with garlic adds depth to your roux. Remember, a darker roux means a richer flavor.
Slowly incorporate the chicken broth, ensuring your gumbo doesn’t clump. A good gumbo has a smooth, consistent texture.
Add in bay leaves, thyme, Worcestershire sauce, and seasonings for that perfect dish.
After simmering for at least an hour and a half (up to 4 hours), add in the chicken and sausage. This step ensures that every bit of flavor is captured in your gumbo.
Finally, stir in the scallions and serve with rice. This chicken gumbo pairs beautifully with white rice, which absorbs the spicy flavors and complements the tender chicken.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Always use common sense and good judgement when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
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Chicken and Sausage Gumbo
Chicken and sausage gumbo is a classic dish that brings the warmth of Southern comfort to your table. A cajun classic!
Ingredients
- 1.5 Tablespoons avocado oil (plus more if making your own roux – see For the roux section)
- 2 Tablespoons cajun seasoning divided
- 1 1/2 pounds boneless skinless chicken thighs about 6 chicken thighs, patted dry
- 1, 12- ounce package andouille sausage about 4 sausages, sliced into 1/2” half moons (we use turkey/chicken andouille, any type andouille works)
- 1 large yellow onion diced small
- 2 bell peppers seeded and diced small
- 4 ribs celery diced small
- 4-6 garlic cloves minced
- 6 cups chicken broth
- 2 bay leaves
- 2 teaspoons fresh chopped thyme
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1/4-1/2 cup thinly sliced scallions both white and green parts (2 to 4 scallions)
- Cooked white or brown rice for serving
For the roux
- 1/2 cup all-purpose flour
- 1/2 cup avocado oil (or oil of choice – can sub some with fat renderings from andouille, if you have any)
Instructions
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Cook the chicken: In a large dutch oven pot, add 1 tablespoon avocado oil and heat over medium-high for 1 minute. Pat chicken thighs dry with paper towel & season with 1 tablespoon cajun seasoning on all sides. Place the chicken thighs into the pot and sear for 7-8 minutes on each side, until the edges are golden and crispy and mostly cooked through. Transfer to a medium bowl and set aside.
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Cook the sausage: To the now-empty pot, add 1⁄2 tbsp more oil and add the sliced sausages, and cook for 3-5 minutes, stirring often, over medium-high heat until they look crisp. Transfer cooked sausage to the bowl of chicken.
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Add a spash of broth to the pan (about 2 Tablespoons), simmer and scrape any browned bits off of the bottom of the pan, then pour it over the chicken-sausage bowl.
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Make the roux: Carefully use a paper towel to wipe the pot clean. Add the remaining 1/2 cup of oil to the pot over medium-low heat. Add the flour and whisk constantly until the rough darkens and becomes a deep brown color, about 15-20 minutes. Mix in the onions, peppers, celery and garlic. Cook for 8 minutes, mixing often so as not to burn the roux.
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Assemble the gumbo: Very slowly add the chicken broth to the roux and whisk constantly until it is well combined and not clumpy. Mix in remaining 1 tablespoon cajun seasoning, bay leaves, chopped thyme, Worcestershire sauce, salt and pepper.
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Shred the cooked chicken using a fork or clean fingers and add to the gumbo along with the sausage and deglazing liquid from the bowl. Mix everything together.
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Bring the gumbo to a boil over medium-high heat, then reduce to a simmer over medium-low heat, and cook uncovered for at least 1 1⁄2 hours (or up to 4 hours).
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Remove the bay leaves. Stir in the scallions.
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Serve gumbo with cooked rice!
Recipe Notes
- For more convenience, you can use a rotisserie chicken from the store and shred the chicken and add it to the gumbo.
- Also for convenience, if you prefer you can use pre-made roux from the store. Use a cup for this recipe.
- Avocado oil: Using avocado oil is definitely healthier, but you can swap and use canola or vegetable oil if you prefer.
- We use chicken or turkey andouille, which tends to not render any/ much excess fat. You can use traditional andouille, if you prefer. If your sausage renders a lot of liquid fat, you can reserve it to use as part of the fat in the roux if you prefer.
- Thyme: Thyme can be substituted with dried thyme (use half the amount), or use fresh chopped parsley.
- Some recipes use frozen okra. You can choose if you want to add it in the recipe or as a variation. I would add “1 1⁄2 cups sliced fresh or frozen okra, sliced into 1⁄2” rounds”, and add it during Step 6 (when you add the cooked shredded chicken).
- Nutrition info is approximate and was calculated using a recipe nutrition label generator. (Cooked rice not included)
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