Sausage and Chicken Gumbo is a classic Creole stew—rich, deeply flavored, and wonderfully comforting. It’s a satisfying dish you can make at home even if you’re far from Cajun country.
Adding peeled shrimp to this sausage and chicken gumbo is optional but makes the dish truly memorable.
Table of Contents
- About this Sausage and Chicken Gumbo
- Ingredients for Sausage and Chicken Gumbo
- What’s in Gumbo Seasoning
- How to Make Gumbo
- Other Delicious Main Dishes
- Sausage and Chicken Gumbo Recipe
About this Sausage and Chicken Gumbo
One chilly spring morning, inspired by a craving for something warm and comforting, I set out to make gumbo. This sausage and chicken gumbo delivers that warm, hearty satisfaction—robust, savory, and full of real, layered flavor.
Ingredients for Sausage and Chicken Gumbo
- Andouille sausage (smoked)
- Chicken (preferably dark meat, bone-in)
- Shrimp (optional, peeled)
What I love most about this gumbo is that it’s real cooking. You’ll dredge and sear chicken, build a dark roux, and sweat a Cajun-style mirepoix. It takes time and attention, but the result—the rich, complex stew—is worth every minute.
Cooking with friends makes the prep more fun. The best part is sitting down together with a bowl of gumbo and a glass of wine.
What’s in Gumbo Seasoning
The seasoning is the heart of this gumbo. Typical spices include:
- Black, white, and cayenne pepper
- Ground mustard
- Paprika
- Garlic powder
- Filé powder (optional)
Filé powder—dried, ground sassafras leaves—is optional but contributes an authentic finish. If you can find it, it’s a useful addition; if not, the gumbo still shines without it.
How to Make Gumbo
Start by seasoning the chicken. Mix the salt, peppers, mustard, cayenne, paprika, garlic powder, filé (if using), and Cajun seasoning. Rub a few teaspoons of the spice blend on the chicken and reserve the rest for the dredging flour.
Combine the reserved spice mix with flour for dredging. Heat oil until almost smoking, dredge the chicken in the seasoned flour, and sear in batches until golden brown on both sides. Drain and set the chicken aside.
Use about a cup of the oil from searing plus leftover seasoned flour to make your roux. For gumbo, aim for a dark roux—think the color of dark chocolate. Stir constantly over medium heat; achieving a deep color takes time but gives the gumbo a rich, rounded flavor.
While you develop the roux, bring about 9 cups of low-sodium chicken broth to a simmer in a large pot. Once the roux reaches a dark, thick texture, add your Cajun “mirepoix”—finely chopped onion, celery, and bell peppers (yellow or orange for more sweetness and color). Cook the vegetables briefly in the roux, then remove from heat.
Whisk half the roux-vegetable mixture into the simmering broth, stirring vigorously so it blends smoothly. Gradually add the rest, whisking steadily to incorporate. Add sliced andouille sausage and simmer for about 15 minutes, stirring frequently so the flavors meld and the liquid reduces slightly.
Add the seared chicken pieces, a bay leaf or two, and minced garlic. Cover and simmer on medium-low for about an hour, stirring occasionally, until the chicken is tender and cooked through.
Remove the chicken, let it cool briefly, then shred the meat from the bones and discard skin and bones. Return the shredded chicken to the pot. If using shrimp, add them about 10 minutes before serving so they cook through but remain tender.
Serve the gumbo over white medium- or long-grain rice so each spoonful is nicely coated with sauce. Classic gumbo sometimes includes okra; this version omits it, but feel free to add it if you like.
This gumbo takes time and attention, but it rewards patience with deep, layered flavors. Tweak the seasonings to your taste and make it your own.
👨🍳 Tried this recipe? Please leave a rating and a comment—feedback from readers is always appreciated!
Other Delicious Main Dishes
- Parmesan Sausage Bread Bowls
- Instant Pot Creamy Italian Sausage and Shells
- Apple & Sausage Mac and Cheese with Apple Cider
Sausage and Chicken Gumbo
Ingredients
- 3 lbs chicken, preferably dark meat, bone-in
- 2 tsp kosher salt, or to taste
- 2 tbsp black pepper
- 2 tbsp white pepper
- 1 tbsp ground mustard
- 2 tbsp cayenne pepper
- 2 tbsp paprika
- 2 tbsp garlic powder
- 1 tbsp filé powder (optional)
- 2 tbsp Cajun seasoning, to taste
- 1.5 cups flour
- 1.5 cups peanut oil (or vegetable oil)
- 1 onion, fine chop
- 1 cup celery, fine chop
- 1 green pepper, fine chop
- 9 cups low-sodium chicken broth
- 1.5 lbs andouille sausage, sliced
- 1 bay leaf
- 2 tbsp garlic, minced
- 1 lb shrimp (optional), peeled
- 4 cups white rice
Instructions
- Place chicken in a bowl. Mix salt, peppers, mustard, cayenne, paprika, garlic powder, filé (if using), and Cajun seasoning. Rub about four teaspoons of this mixture over the chicken and reserve the remaining spice mix.
- Put the flour in a large bowl and add the reserved seasoning. Mix well. Heat a large skillet and add the oil. Dredge the chicken pieces in the seasoned flour, shake off excess, and reserve remaining flour.
- When the oil is hot, sear the chicken skin-side down about three minutes per side until golden brown. Work in batches to avoid crowding the pan. Drain on paper towels.
- Heat remaining oil until almost smoking, then stir in the reserved seasoned flour. Whisk constantly until it thickens and turns a golden to dark brown—be careful not to burn it. Meanwhile, bring the broth to a boil in a large saucepan.
- Stir the finely chopped onion, celery, and green pepper into the roux and cook a couple minutes. Remove from heat. Add about half of the roux-vegetable mixture to the broth, whisking rapidly. Gradually add the remaining roux while whisking. Add the andouille and simmer, stirring frequently, for about 15 minutes.
- Add the seared chicken pieces, bay leaf, and minced garlic. Cook on medium-low, covered, about one hour, stirring occasionally.
- Remove the chicken with a slotted spoon and let cool slightly. Remove meat from bones, discard skin and bones, shred the chicken, and return it to the gumbo. If using shrimp, add them about 10 minutes before serving. Prepare rice and serve the gumbo spooned over rice.
Notes
When making the roux, adjust the flour to reach a pasty consistency—thick enough to coat a spoon. A darker roux yields deeper flavor but requires patience.
Sear the sausage separately for a few minutes to add caramelized sweetness and texture before adding it to the gumbo.
Kielbasa can substitute for andouille; smoked sausage adds good flavor either way.
Use white medium or long-grain rice—its shape and texture hold up well under the sauce, giving great bites of rice and gumbo together.
Most importantly, make this gumbo your own. Adjust spices and ingredients to taste—home cooking thrives on personalization.
Nutrition
Calories: 1024 kcal, Carbohydrates: 53 g, Protein: 71 g, Fat: 57 g, Saturated Fat: 16 g, Cholesterol: 341 mg, Sodium: 1882 mg, Potassium: 1101 mg, Fiber: 4 g, Sugar: 1 g, Vitamin A: 2545 IU, Vitamin C: 8.4 mg, Calcium: 184 mg, Iron: 7.7 mg
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
