This hearty Chicken and Sausage Gumbo is the perfect dish to make when you’re craving comfort food. It has authentic Cajun flavors, a bit of spice, smoky andouille sausage, and savory chicken.

Serve it when the weather outside is cold. It’s a hearty and satisfying dish with bold Cajun flavors.

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What Is Gumbo?

Gumbo is a Creole stew that’s popular in Louisiana. It’s a hearty combination of meat and vegetables and is often served with rice. Gumbo recipes vary by location. Some include seafood like shrimp and crawfish, while others feature chicken and andouille sausage.

Ingredients You’ll Need

chicken breast or thigh
water
okra
all-purpose flour
unsalted butter
yellow onion
green and red bell pepper
celery
garlic
andouille sausage
diced canned tomatoes
bay leaf
dried basil
cayenne pepper
dried thyme
kosher salt and black pepper
gumbo filé

(Note: Full recipe is at the bottom of the post)

How to Make Chicken and Sausage Gumbo

Add the chicken to a pot and cover with 2 quarts of water. Bring to a boil, reduce to a simmer, and cook for about 20-25 minutes. Strain the chicken broth and reserve.
Remove the cooked chicken from the pot to cool. Shred into small pieces, cover and set aside.
In a medium pot, add the okra and water. Bring to a boil, then reduce the heat and cover. Simmer for about 7-9 minutes, stirring occasionally until tender. Transfer to a colander, drain and set aside.
In a large dutch oven or a heavy-bottomed pot, combine the flour and butter. Cook over medium heat, stirring often with a whisk for about 15 minutes, until dark brown roux forms. If the roux isn’t darkening after 10 minutes, increase the heat during the last 5 minutes. Watch it, and don’t allow it to burn.
Add the onion, bell peppers, celery, and garlic to the pot. Sauté for 8-10 minutes until the vegetables are tender.
Add the cooked okra, sliced sausage and tomatoes. Cook for 10 minutes, stirring occasionally.
Add the bay leaf, basil, cayenne, thyme, salt, and pepper.
Stir in the reserved chicken broth. Loosely cover the pot and simmer over medium-low heat for about 30 minutes, stirring occasionally until the gumbo thickens.
Add the shredded chicken and simmer for an additional 15 minutes.
Turn off the heat and slowly stir in the gumbo filé. Do not let the gumbo boil as it could become stringy. Season with additional salt and pepper if needed. If the gumbo is too thick, add a bit more chicken broth.

Tips And Tricks

Save yourself time by using 6 cups of leftover shredded chicken or buy a rotisserie chicken from the grocery store.
Store-bought chicken broth can be used in place of homemade broth.
The spice level can be increased or decreased. Andouille sausage is spicy, so if you want a milder gumbo, reduce the amount of cayenne pepper.
If you’re not a fan of okra or don’t have any on hand, replace it with green beans, eggplant, or zucchini. Note that okra does help to thicken the gumbo but has a slightly slimy texture that can take time to get used to.
If you can’t find andouille sausage, replace it with kielbasa or a spicy sausage of your choice.
Make this gumbo heartier by adding shrimp, crab, or crawfish during the last 5-10 minutes of the cooking time.

How To Serve Chicken and Sausage Gumbo

Gumbo is traditionally served with plain white rice, but you can use brown rice instead or try it with mashed potatoes. It is also delicious with pasta, sauteed veggies, or thick slices of bread for dipping!

How To Store Chicken and Sausage Gumbo

Leftover Chicken and Sausage Gumbo should be cooled to room temperature and then placed in an airtight container in the fridge for up to 3 days. To freeze the gumbo, store it in one or several freezer-safe containers in the freezer for up to 3 months.

To reheat: Frozen leftovers should be thawed in the fridge overnight. Reheat in a saucepan over medium heat until warmed through, adding a little stock or water if needed. You can also reheat the gumbo in a microwave at medium power for 30-second intervals until warmed through.

What Is Gumbo Filé Powder?

This Creole seasoning is a standard ingredient in most gumbos. It has a savory, earthy flavor that’s similar to thyme, and is added close to the end of cooking to thicken and add flavor to the gumbo.