When we moved to Louisiana, it took me a looooong time to really get into gumbo. Sometimes it was too fishy, or bland, or featuring (yikes)…okra. Not my favorite. Then I had gumbo where the roux burned, and frankly, if the roux burns, it’s all over. So I kind of gave up on gumbo. I felt like I’d given it a fair shake. I could see how it could be good, but it just seemed like too many things could go wrong. It was like the J-Lo of Cajun cuisine and I wasn’t willing to put up with her high-maintenance antics.
So I went on a quest, and came up with this recipe. It’s simple. So simple, in fact, that it’s kind of magical that it ends up tasting the way it does. It brings big, bold flavor with simple ingredients and easy steps. A quick homemade roux adds rich color and depth, while tender chicken, smoky sausage, and a mix of onions, peppers, and celery (the “Holy Trinity”), build a hearty texture and taste. Everything simmers together in a thick, savory stew that feels like comfort in a bowl. It’s flavorful, satisfying, and easier to make than you might think.
Ingredients & Equipment Needed
- vegetable oil – you’ll want something with a high smoke point, like peanut oil
- all-purpose flour
- onion
- celery
- green bell pepper
- garlic
- low sodium chicken broth – make sure you are using low-sodium; this allows you to adjust the salt as necessary. The sausage, chicken, and seasonings all add a lot of salt!
- 1 bay leaf
- smoked sausage – if you’re living in the South, it’s easy to find really good smoked sausage at pretty much any grocery store. If you can’t find a good smoked or andouille sausage at your local grocery store, try Costco or Sam’s Club–they often have really high-quality options. Another good choice is to check with your butcher; many butchers make their own smoked sausages and they can be incredible.
- 1 rotisserie chicken – you’ll want this shredded into large pieces, with bones removed
- Cajun seasoning and Tabasco sauce
- Large cast-iron Dutch oven – the very best pot you can possibly make your gumbo in is a large cast-iron Dutch oven or in an enamel-coated cast iron pan (often called a French oven) like a Le Creuset pot. They retain heat well and distribute it evenly, so you’re less likely to run into burning.
How to Make Chicken & Sausage Gumbo
This is a simple overview of the recipe, you’ll find a full printable recipe below!
- Make a roux by cooking oil and flour together until deep caramel in color, stirring constantly. This roux is totally different than any other kind of roux I’ve ever made–usually, roux is used to thicken soups and sauces and custards. Here, it is solely used for flavor; this particular gumbo is not thick at all. And it’s not made with a tasty oil like butter or olive oil, it’s made with plain ol’ vegetable oil. And yet the roux is what makes the gumbo so delicious–it gives the gumbo the rich, smoky flavor. If you make it right, you’ll have a hit on your hands. If it burns or if you don’t get it dark enough, it will be ruined.
- Add onions, celery, and bell pepper; cook until softened, then stir in garlic.
- Whisk in chicken broth and add bay leaf, sausage, and chicken.
- Simmer covered until the chicken is tender and flavors meld.
- Skim excess oil, season with Cajun seasoning and Tabasco to taste.
- Serve hot over white rice.
Storage & Other Tips
- Storage: Let the gumbo cool slightly (not more than two hours at room temperature) before transferring it into airtight containers. Refrigerate leftovers for 3 – 5 days.
- Skim any excess fat from the surface before serving or storing. This helps reduce greasiness and improves texture.
- Freezing: freeze it in portion-sized, freezer-safe containers (or zip-top bags) leaving a little head space for expansion. It keeps well for 2 – 3 months.
- Make Ahead: the flavor of gumbo often improves after a day, so making it ahead of time is a great idea.
- To Serve: serve this over hot rice to soak up the rich broth.
- Reheating: you’ll want to adjust seasoning after reheating, especially if the gumbo has thickened in the fridge. A little Cajun seasoning, Tabasco, or fresh herbs can brighten it back up.
Frequently Asked Questions
If you see several black flecks, it means the roux is burned and you’ll need to toss it out and start over. The right color is more like caramel or turkey-gravy brown. Using a heavy-bottomed pot is a huge help with this.
Yes, just be really mindful of salt content since the rest of the dish adds a ton.
Use a good smoked sausage (or andouille, if you can find it). The smokiness plays a big role in the flavor of the gumbo.
Yes, in fact, it gets even better. The flavors deepen with simmering, and leftovers reheated can be fantastic when refreshed with extra seasoning.
Yes, in this version the roux is more for flavor than for thickening.
Chicken & Sausage Gumbo
Equipment
Ingredients
- ⅔ cup vegetable oil like peanut oil
- ⅔ cup all-purpose flour
- 1 onion, large chopped
- 2 stalks celery chopped
- 1 large bell pepper, green seeded and chopped
- 6 cloves garlic minced
- 8 cups chicken broth, low-sodium ensure you are using low-sodium; this allows you to adjust the salt as necessary–the sausage, chicken, and seasonings all add a lot of salt.
- 1 bay leaf
- 1 pound sausage, smoked halved and cut into slices
- 1 rotisserie chicken shredded into large pieces, bones removed
- Cajun seasoning and Tabasco sauce to taste
Instructions
- In a large, heavy pot (like a Dutch oven), heat the oil over medium heat until very hot (about 3-4 minutes). Add the flour and whisk until smooth, then use a wooden spoon or spatula to stir the mixture until it becomes the color of caramel (about 15-20 minutes). You may need to reduce to heat to medium low if you start feeling like you can’t stir fast enough to keep it from sticking on the bottom or burning. If it burns (and you start seeing black flecks–not 1 or 2 black flecks, but several), you’ll need to toss it and start over.
- When the roux is brown (approximately the color of caramel or turkey gravy), add the onions, celery, and bell pepper. Cook for 4-6 minutes or until fragrant and the vegetables are tender. Add the minced garlic and cook for another 2-3 minutes. Add the chicken broth and bay leaf and whisk until the roux and broth are combined. Bring to a boil, then add the sausage and chicken. Cover and reduce to a simmer. Cook for 1 hour.
- Skim the fat, then simmer for another hour. Skim for oil again. Season to taste with Cajun seasoning and Tabasco sauce (the Cajun seasoning is salty and spicy, and the Tabasco is just spicy, so if you have enough salt, but need a little more heat, add some Tabasco).
- To serve, place about ½ cup of hot white rice in the bottom of a bowl. Ladle the gumbo on top of the rice, making sure to get sausage, chicken, and broth in each bowl.
Questions & Reviews
It’s tender and flavorful and not mushy at all, I promise. 🙂 A lot of flavor in the gumbo comes from simmering the meat for that long.
Thanks, Kate!
Thank you – can’t wait to try it!
I’m just wondering how the chicken turns out in this?? It calls for pre-cooked chicken and then cook it for 2 hours? In recipes like this, the directions usually call for waiting and stirring it in the last 15 minutes…
Looks yummy! I’m adding to my long list of recipes to try. Thank you!
Just wanted to say thanks for making my Monday, Wednesday and Friday’s exciting. I look forward to seeing what fun new recipe you’ve posted and what ramblings you’ve got for me to read! Always entertaining AND amazing to see all the stuff that you ladies do. You inspire me (and exhaust me just thinking about it!!! 😉 )
As someone who grew up eating her Pop’s gumbo that was “famous” with all of our friends and neighbors- let me let you in on a little roux secret- BAKE it in the oven at 350. Start it on the stove just like you mention above but after it’s all combined- just pop your dutch oven into your actual oven and then just whisk it and check it every fifteen minutes. Voila! A dark- rich foux “the color of fudge” my pop said without burning or scorching to ruin the taste. The indirect heat allows you to cook it as long as it needs to darken without burning and without constant non-stop stirring. Another tip is that you can make up a big batch of roux at once and then store it in a mason jar in the fridge for about 3-4 months.
Theresa, what temp is the oven for the roux?
i like that idea.
I was born and raised in Utah, definitely not a southern bone in my body. My husband asked me for gumbo a few years back. I found a slightly complicated recipe and made that for a few years before I turned it in for this recipe when it was published. This recipe is so much simpler and sooo delicious. Each time I make it, I challenge myself to make my roux darker than the time before. Tonight, I finally tried your suggestion, Theresa! Oh my easy peasy. Thank you for helping out a Utah girl! I was able to get my roux “the color of fudge”. Although the gumbo’s still simmering, I can tell by my few taste tests that this is going to be my best gumbo, yet!
This looks delicious! I am wondering if the roux would still work if I substituted almond or coconut meal for the flour in an attempt to make it gluten-free…
I would google gluten-free gumbo and see what recipes use the substitutions you’re most comfortable with–there are lots of subs out there, so it’s definitely possible. 🙂
I use pamela’s bread mix as an all purpose flour in just about everything. I’ve made a roux with it before and it works great.
And Kate- I’m Louisiana born so I need okra in mine but I totally get that’s kinda gross 🙂
Oh yum!! I was going to make your not-so-dirty dirty rice again this year for Mardi Gras dinner, but I may have to see if I can find some andouille here in Utah (apparently, I’d have to drive out to Colossimo’s, which is not close to me, LOL) and try it because I love gumbo!!
Andouille is good, but you don’t HAVE to get, especially if it’s a pain. Make things easy on yourself and get some regular smoked sausage. 🙂
I have found andouille sausage at Walmart although it is pretty expensive
Hooray! I love gumbo, but have only made my husbands recipe. He lived in Louisana for a few years and taught me to cook Cajun. I’m ready to try a new recipe! And for the record okra is a no. Just plain no.
Your pic is way way better than mine! I must have okra in my gumbo, but being a Louisiana gal, I love okra. Especially when my Uncle Stan grows it for me in his garden. Have you considered bacon drippings for your roux oil? It’s pretty fantastic in any cajun stuff requiring a roux. Also, ya forgot to call it Cajun Napalm 😉 sticky and burns like crazy!
Oh, my gosh, I bet bacon is amazing! I’ll have to try it sometime! You can keep the okra, though! 😉