There’s nothing quite like a steaming bowl of gumbo to warm the soul. As someone who grew up in the South, I’ve always believed that gumbo is more than just a dish—it’s a tradition. The rich, smoky roux, the tender chicken, the spicy sausage, and the deep, layered flavors make this dish a true comfort food masterpiece. Every bite tells a story, and I love how it brings people together around the table.
Making gumbo might seem intimidating at first, but once you get the hang of it, it’s incredibly rewarding. The key is patience—letting the roux darken slowly, allowing the flavors to meld, and savoring the process. Whether you’re cooking for a crowd or just craving a taste of Louisiana, this chicken and sausage gumbo recipe will never disappoint.
What You Need To Make This Recipe
Chicken thighs: Bone-in, skin-on thighs add the most flavor to the gumbo. As they simmer, the meat becomes tender and infuses the broth with richness. You can also use a whole chicken if you prefer.
Andouille sausage: This smoky, spicy sausage is a gumbo staple. If you can’t find Andouille, a good smoked sausage or kielbasa will work as a substitute.
Vegetables (onion, bell pepper, celery): Known as the “holy trinity” in Cajun and Creole cooking, these three vegetables form the flavor base of the gumbo. They add sweetness, depth, and texture.
Flour and oil: These are the foundation of your roux, the thickening agent that gives gumbo its signature velvety texture. A dark roux is essential for authentic flavor.
Chicken broth: A good-quality broth enhances the gumbo’s depth. Homemade is best, but store-bought works well too.
Okra or filé powder: Okra acts as a natural thickener and adds a slight earthy taste. If you don’t like okra, filé powder (ground sassafras leaves) is a traditional alternative.
Spices (garlic, thyme, bay leaves, cayenne, paprika): These seasonings bring warmth, aroma, and just the right amount of heat to balance the dish.
Ingredients List
- 1 lb chicken thighs (bone-in, skin-on)
- 1 lb Andouille sausage, sliced
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 4 cups chicken broth
- 1 cup okra, sliced (or 1 tbsp filé powder)
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 2 bay leaves
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Cooked white rice (for serving)
- Chopped green onions (for garnish)
How to Make Chicken and Sausage Gumbo
Prepare the Chicken and Sausage
Season the chicken thighs with salt and pepper. In a large pot or Dutch oven, brown the chicken over medium heat until the skin is crispy. Remove and set aside. In the same pot, brown the sliced sausage until slightly caramelized, then remove and set aside.
Make the Roux
Reduce the heat to medium-low and add the oil and flour to the pot. Stir continuously for 20-30 minutes until the roux turns a deep chocolate brown. This step requires patience—don’t rush it, or the roux may burn.
Sauté the Vegetables
Add the onion, bell pepper, and celery to the roux and cook until softened, about 5 minutes. Stir in the garlic, thyme, bay leaves, cayenne, and paprika.
Simmer the Gumbo
Slowly pour in the chicken broth while stirring to combine. Add the chicken and sausage back into the pot. Bring to a boil, then reduce heat and simmer for 45 minutes to an hour, stirring occasionally.
Add Okra or Filé Powder
If using okra, add it in the last 15 minutes of cooking. If using filé powder, stir it in just before serving (never boil filé, as it can become stringy).
Serve
Remove the bay leaves and adjust seasoning if needed. Serve hot over white rice, garnished with chopped green onions.
Tips for Making This Recipe
- Low and slow roux: The darker the roux, the deeper the flavor, but watch it closely—it can burn quickly.
- Skim excess fat: After browning the chicken and sausage, skim off extra fat for a cleaner-tasting gumbo.
- Adjust thickness: If the gumbo is too thick, add more broth. If too thin, simmer longer or add a bit more roux.
- Let it rest: Gumbo tastes even better the next day as the flavors continue to develop.
- Customize heat: Control the spice level by adjusting the cayenne or adding hot sauce at the table.
FAQs
Can I use boneless chicken?
Yes, but bone-in thighs add more flavor. If using boneless, reduce cooking time slightly to avoid overcooking.
What if I can’t find Andouille sausage?
Smoked sausage or kielbasa makes a good substitute, though the flavor will be slightly different.
Can I make gumbo ahead of time?
Absolutely! Gumbo reheats well and often tastes better the next day. Store it in the fridge for up to 3 days.
Do I have to use okra or filé powder?
No, but one of them is traditional for thickening. A well-made roux also helps thicken the gumbo.
Can I freeze gumbo?
Yes, gumbo freezes well for up to 3 months. Thaw and reheat gently on the stove.