Chicken and Sausage Gumbo

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My New Orleans Chicken and Sausage Gumbo is loaded with flavors of a dark roux, tender chicken, and beef smoked sausage simmered for an hour until your belly can't take the irresistible aroma anymore.

Here are some more classic Louisiana soup recipes: Creole Mock Turtle Soup, Gumbo Z'herbes, Seafood Filé Gumbo, and Vegan Filé Okra Gumbo.

Recipe Video:

What is Chicken and Sausage Gumbo Made of?

As a New Orleansan, I take pride in gumbo. There's something special about the aroma that comes from a pot of simmering gumbo, but the real magic is once it hits your lips. The slow-simmering seasonings, smoked sausage, and chicken, with the aromatics from the holy trinity, are impressive.

Over the years, I have seen some pretty blasphemous ingredients added to gumbo. Some things are not supposed to be added to gumbo, no matter what. If you are guilty of adding these ingredients, it's not your fault. You did not have a friend like me to tell you, "Babby, that don't go in there." in my New Orleans accent.

Although I grew up eating my grandmother's gumbo for years, I learned how to make Cajun gumbo when I went to culinary school.

My grandmother would make a Creole gumbo by adding a few teaspoons of paprika to the dark brown roux to give it a brownish-red hue.

The Cajuns made a dark brown or black roux to complement the flavors of the meats they used, whether it was seafood gumbo, chicken gumbo, or duck gumbo.

It's important to know that tomatoes are only added to okra gumbo in Cajun and Creole cooking. Other than that, tomatoes are not added to gumbo.

Also, I know people outside Louisiana are infatuated with smoky andouille sausage, but it is rare to find people in New Orleans putting andouille in their gumbos because all of our smoked sausages are seasoned, similar to andouille sausage.

For my chicken and sausage gumbo recipe, you'll need canola or vegetable oil, flour, onion, celery, bell pepper, garlic, chicken drumettes, chicken thighs, beef smoked sausage, chicken broth or stock, Cajun seasoning, bay leaves, thyme, and worcestershire sauce.

Allow me to guide you through making an authentic New Orleans-style gumbo taught by someone raised in the culture their entire life.

What Not to Add to Gumbo

In the age of social media, I've seen some strange things. I have very strong opinions about homemade gumbo from New Orleans. You can thank my grandmother for this.

That being said, certain ingredients should never be added to gumbo. If a recipe tells you to add them, don't trust it! Anybody from New Orleans would agree with this list. 

Here's what Not to add to gumbo: 

• Corn 
• Tomatoes (unless its okra gumbo)
• Eggs
• Whole Crawfish or Crawfish tails, that's for etouffee.
• Mussels
• Clams
• Fish
• Boudin (smoky pork sausage mixed with rice)
• Browning ingredients (kitchen bouquet)
• Carrots
• Hot dogs (my grandmother would have some choice words for this one)

What you can add to gumbo

Now that you know what you can never add to gumbo, let's review some of the ingredients you can add. I've compiled a list of 'approved' gumbo ingredients if you want a suitable substitution. 

Here are some of my favorite ingredients to add to gumbo: 

• Okra 
• Chicken
• Shrimp
• Smoked Sausage (Andouille, Polish, Spicy Sausage, Turkey, etc.)
• Ham
• Tasso (seasoned smoked ham or turkey)
• Blue Crabs
• Gumbo Filé Powder (ground sassafras leaves are used to thicken gumbo. If you use too much, it will create a slim consistency. We added it at the dinner table in my family.)
• Bay leaves
• Cayenne pepper
• Quail
• Turkey
• Duck
• Oysters

Key Ingredients

To bring this delicious gumbo recipe to life, you're going to need the following: 

Dark Brown Roux

Gumbos are all about the roux (cooked oil and flour), which thickens the gumbo and adds its signature flavor. Make sure your roux is a lovely dark chocolate brown color before you add your liquid. The darker the roux, the less thickening power it has. Also, the dark brown color is vital because once the stock is added, the color will lighten up.

Chicken Drumettes

Drumettes add an insane amount of flavor to this chicken gumbo recipe. They are essential because they combine the flavor from the chicken with all the flavor that resides in the chicken bones. As they cook, they'll develop the flavor of homemade chicken broth.

Boneless Skinless Chicken Thighs

It's hard to find tasso outside of Louisiana, so I use chicken thighs for more flavor and toss them in Cajun seasonings after browning them for a little bit. You can use chicken breast, too, but the thighs add more flavor.

Beef Smoked Sausage

I don't eat pork, so I opt for a beef sausage. You can use any cooked smoked sausage you want.

Holy Trinity

You'll need yellow onions, celery, green bell pepper, and garlic. Do not take creative liberties here. This flavor combination is the base of Cajun and Creole cooking.

Chicken Stock

Make sure you're using the unsalted or low-sodium kind. If all you have is salted chicken stock, wait to add salt until you taste it.

Cajun Seasoning

I love using my Savory Low-Sodium Cajun seasoning when cooking food at home. Most Cajun seasonings are loaded with sodium, so if you don't have any Savory, taste your gumbo at the end before adding more salt.

Herbs

Bay leaf and thyme add a variety of fresh and earthy flavors to this hearty soup. I prefer fresh herbs for maximum flavor, but the dried versions can be used.

Long Grain Rice

I cook rice beforehand to add a nice scoop to my gumbo. You can use white or brown rice.

How to Make Chicken and Sausage Gumbo

My chicken and sausage gumbo recipe may take some time to prepare, but the explosion of flavors in the final dish will be worth it! Make sure to nail the dark roux, as it imparts a crucial depth of flavor that can't be added later.

Heat a large Dutch oven over medium-high heat. Add ½ cups of oil. Once the oil is hot, add chicken wings and fry in batches for about 3 minutes, rotating halfway until golden brown.

Add chicken thighs and cook for 3 minutes, stirring occasionally to keep the chicken from sticking. Transfer to a bowl and stir in 1 teaspoon of Cajun seasoning. Your oil should have changed to a golden hue.

Add the remaining ¼ cups of oil and bring it to a smoke point. You will see a faint white smoke coming off the oil. (A thicker smoke will burn the flour.) Remove from heat and let cool for 2-3 minutes.

Add flour and whisk until the roux turns a dark chocolate brown like a candy bar. If the roux is browning too fast, remove it from the heat while stirring constantly, reduce the heat to medium-low, and place the pot over the heat until the desired color is achieved. Stir in 1 tablespoon of Cajun seasoning. You can add okra here if you want.

Add onion, bell pepper and celery, stir to coat the vegetables with the roux, and cook for 3 minutes until softened.

Add garlic, bay leaves, thyme, garlic powder, remaining Cajun seasoning, cayenne pepper and kosher salt.

Turn the heat up to medium-high heat, and add 4 cups of chicken stock in thirds, preventing any clumps from forming. Add the rest of the stock, chicken wings, thighs, smoked sausage, and worcestershire.

Bring to a boil, stirring occasionally to help it reach a rolling boil. Once it boils, skim off the raft and cook for 5 minutes on a rolling boil.

Reduce to medium-low heat and simmer for one hour uncovered. The gumbo should have reduced and thickened slightly.

Taste the gumbo and adjust the seasoning with salt and pepper to taste. Serve the gumbo with hot, cooked rice and garnish with green onions. 

How To Store Gumbo

Gumbos are excellent for making ahead of time and saving for later. I don't shy away from making huge batches because I know there's no way my gumbo won't get devoured. You can store gumbo in one of two ways: 

After the chicken and sausage gumbo cools, transfer it to an airtight container and refrigerate it for up to seven days.

After the gumbo cools, transfer it to an airtight container or freezer storage bag and freeze it for up to 3 months.

Heat a small or medium saucepan over medium heat. Add the gumbo and cook until the mixture starts to boil. Remove from heat and enjoy. If heating from frozen, I recommend transferring the gumbo to the fridge the day before you want to eat it so it can fully thaw. 

Pro Recipe Substitutions, Tips & Tricks

Want to make the best chicken and sausage gumbo possible? Follow these tips for gumbo perfection: 

• Your gumbo will taste better the next day after the flavors have married.
• Never use olive oil to make a roux. As the roux browns, the oil will burn, leaving a bitter flavor. Always use an oil that can handle high temperatures, like avocado, canola, or vegetable oil.
• If you like a thicker gumbo, reduce the stock from 12 cups to 10 cups. 
• Most Cajun seasonings contain a lot of sodium, so be sure to add more salt only after tasting them and once they're done cooking. If you find it too salty, add one or two cups of water to dilute it. Here's my homemade creole seasoning recipe.
• Are you looking for some heat? Double up on the cayenne powder, toss a few red chili peppers with the rest of your ingredients, or add some hot sauce at the dinner table. 
• Chili powder is never used in Creole cuisine because we use cayenne pepper. If you cannot handle spicy food, omit or reduce the cayenne pepper.
• Be sure to wash your chicken and blot dry it thoroughly. If you don't, the water will pop and splatter in the hot oil, which can burn you.
• As the chicken wings and thighs cook, the color of your oil will turn a golden hue; that's what you're looking for; that's the chicken adding flavor to your oil. Seasoning the chicken before frying it would cause the spices to burn and leave an unpleasant bitter flavor in the gumbo.
• You can use chopped-up rotisserie chicken instead of wings or thighs, but you'll be sacrificing flavor. You can use boneless, skinless chicken breasts instead of thighs.
• Use 1 ½ teaspoons of dried thyme if fresh thyme is unavailable.
• Follow this recipe and video, and you will always serve an authentic New Orleans-style gumbo in your home. 
• Chicken broth and stock can be used interchangeably.
• You can also serve the gumbo alone or with buttered French bread, potato salad, quinoa, or cauliflower rice. 
• If you're a fan of gumbo file powder at dinner, add a few sprinkles to your bowl before eating.
• Here are some of my favorite sides to serve with gumbo: Garlic Chive Cheddar Biscuits, Moist Southern Cornbread, Homemade Strawberry Ginger Lemonade, New Orleans Bread Pudding, and Strawberry Whisky Cake.

Gumbo FAQs

Here are the answers to some of the most frequently asked questions about making chicken and sausage gumbo: 

What is a traditional gumbo made of?

Everybody makes gumbo differently, but some foundational components should be the same. A gumbo should always be made with a dark roux, then the personal taste gets added, like okra, some stock, smoked sausage, the Cajun holy trinity, herbs, spices, and a thickening agent like filé powder.

What is the secret to good gumbo?

The best way to add flavor to gumbo is to get a good roux. The roux adds an innumerous amount of flavor. Layer your spices to build depth of flavor, use stock (not water), and use a good smoked sausage. 

Should you cook sausage before adding it to gumbo?

You don't have to cook the sausage before adding it to the gumbo; it will soak up all the flavor as it simmers.

Should I cook chicken before adding it to gumbo?

Yes, it's a good idea to cook the chicken first. Browning the chicken adds more flavor to the gumbo.

What are the three types of gumbo?

There are many gumbo recipes, but these are the most common. You can make a turkey, duck, or quail gumbo.

• Seafood Gumbo: Made with shrimp, crab, ham or tasso, and smoked sausage.
• Chicken and Sausage Gumbo: Made with chicken and smoked sausage.
• Okra Gumbo: Made with okra, tomatoes, and smoked sausage.

Do Creole put tomatoes in gumbo?

Yes, Creole gumbo only has tomatoes in okra gumbo. You will not find it in any other gumbo served.

What is jambalaya vs gumbo?

• Gumbo: A thick soup made with a roux, meat or seafood, chopped vegetables, and served over rice.
• Jambalaya: A rice dish not made with a roux and cooked with meat or seafood and vegetables, where the rice is mixed in and cooked together with everything.

There's no jambalaya gumbo in Louisiana, but the two are separate dishes.

More Cajun Creole Recipes

If you love food from Louisiana, I know you'll drool at this list:

• Chicken and Sausage Jambalaya
• Dirty Rice
• Chocolate Beignets
• King Cake filled with Cream Cheese
• Pecan Pralines
• Red Beans and Rice
• New Orleans Baked Mac and Cheese
• Fried Sweet Potato Pie

Before You Begin

To begin, here are the steps I follow to get organized.

Step 1: Read the recipe before you start.

Step 2: Measure your ingredients into individual bowls.

Step 3: Get ready to have some of the finger-licking chicken and sausage gumbo you've ever made.

Black History Month Potluck:

Also, you can find a range of recipes from my friends below as we do a virtual potluck for Black History Month.

Beautiful Eats & Things | Okra, Corn, & Tomato Chicken Stew

Beyond The Bayou Blog | Mackerel Balls With Biscuits & Cane Syrup

B Sugar Mama | Red Beans and Rice

Butter Be Ready | Caribbean- Curry Goat with Rice and Peas

Cooks with Soul | Boudin balls

D.M.R. Fine Foods | Spice Roasted Chicken

Dash of Jazz | Soul Food Power Bowl

Dish it with Tisha | Jamaican Curry Chicken

Domestic Dee | Chicken Sliders

Eat.Drink.Frolic. | Bourbon + sweet potato pie

First and Full | Homemade Peach Pie

Food Fidelity  | Nashville Hot Shrimp Sandwich

Food is Love Made Edible | Smothered Okra with Chicken and Smoked Sausage

Foodie In New York  | Chess Pie

Immaculate Bites | Pimento Cheese

Kaluhi's Kitchen | Pilipili & Rosemary marinated mbuzi choma with Kachumbari

Kenneth Temple | Chicken & Sausage Gumbo

Marisa Moore Nutrition | Sweet and Spicy Roasted Cabbage

Meiko And The Dish | Hot Buttered Rum Biscuits

My Life Runs On Food | Southern Style Caesar Salad

Rosalynn Daniels | Osso Bucco

Savory Thoughts | Haitian Patty

Simply LaKita | Fried Okra

Sweet Tea & Thyme | Spiced Peach Shortcakes

That Girl Cooks Healthy | Scotch Bonnet Pepper Sauce

The Hungry Hutch | Cornbread Dressing

The Seasoning Bottle | Guava Short Ribs

Whisk It Real Gud | Banana Bread 

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📖 Recipe

New Orleans Chicken and Sausage Gumbo

My New Orleans chicken and sausage gumbo is simmered for an hour developing an irresistible aroma and deep flavors.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Appetizer, Main Course, Side Dish

Cuisine American, Cajun, Creole, Southern

Servings 12 persons

Calories 528 kcal

Ingredients

  

1x2x3x

• ¾ cup canola oil
• 12-16 chicken drumettes
• 1 lb. boneless skinless chicken thighs
• 4 tablespoons Savory Cajun seasoning
• 2 teaspoons garlic powder
• ¾ cup all-purpose flour
• 1 yellow onion chopped medium
• 1 bell pepper chopped medium
• 1 stalk celery chopped medium
• 5 garlic cloves chopped fine
• 2 bay leaves
• 1 teaspoon cayenne
• 12 cups unsalted chicken stock
• 24 oz. beef smoked sausage sliced
• 5 sprigs of thyme
• 1 tablespoon worcestershire sauce
• 1 teaspoon kosher salt
• 3 cups cooked long grain rice
• 2 bunches of green onions sliced

Instructions

 

• Heat a large Dutch oven over medium-high heat. Add ½ cups of oil. Once the oil is hot, add chicken wings and fry in batches for about 3 minutes, rotating halfway until golden brown.
• Add chicken thighs and cook for 3 minutes, stirring occasionally to keep the chicken from sticking. Transfer to a bowl and stir in 1 teaspoon of Cajun seasoning. Your oil should have changed to a golden hue.
• Add the remaining ¼ cups of oil and bring it to a smoke point. You will see a faint white smoke coming off the oil. (A thicker smoke will burn the flour.) Remove from heat and let cool for 2-3 minutes before placing back over medium heat.
• Add flour and whisk until the roux turns a dark chocolate brown like a candy bar. If the roux is browning too fast, remove it from the heat while stirring constantly, reduce the heat to medium-low, and place the pot over the heat until the desired color is achieved. Stir in 1 tablespoon of Cajun seasoning. You can add okra here if you want.
• Add onion, bell pepper and celery, stir to coat the vegetables with the roux, and cook for 3 minutes until softened. Add garlic, bay leaves, thyme, garlic powder, remaining Cajun seasoning, cayenne pepper and kosher salt.
• Turn the heat up to medium-high heat, and add 4 cups of chicken stock in thirds, preventing any clumps from forming. Add the rest of the stock, chicken wings, thighs, smoked sausage, and worcestershire.
• Bring to a boil, stirring occasionally to help it reach a rolling boil. Once it boils, skim off the raft and cook for 5 minutes on a rolling boil. Reduce to medium-low heat and simmer for one hour uncovered. The gumbo should have reduced and thickened slightly.
• Taste the gumbo and adjust the seasoning with salt and pepper to taste. Serve the gumbo with hot, cooked rice and garnish with green onions.

Notes

Make Ahead & Storage

After the chicken and sausage gumbo cools, transfer it to an airtight container and refrigerate it for up to seven days.

After the gumbo cools, transfer it to an airtight container or freezer storage bag and freeze it for up to 3 months.

Heat a small or medium saucepan over medium heat. Add the gumbo and cook until the mixture starts to boil. Remove from heat and enjoy. If heating from frozen, I recommend transferring the gumbo to the fridge the day before you want to eat it so it can fully thaw. 

Pro Recipe Substitutions, Tips and Tricks

Want to make the best chicken and sausage gumbo possible? Follow these tips for gumbo perfection: 

• Your gumbo will taste better the next day after the flavors have married.
• Never use olive oil to make a roux. As the roux browns, the oil will burn, leaving a bitter flavor. Always use an oil that can handle high temperatures, like avocado, canola, or vegetable oil.
• If you like a thicker gumbo, reduce the stock from 12 cups to 10 cups. 
• Most Cajun seasonings contain a lot of sodium, so be sure to add more salt only after tasting them and once they're done cooking. If you find it too salty, add one or two cups of water to dilute it. Here's my homemade creole seasoning recipe.
• Are you looking for some heat? Double up on the cayenne powder, toss a few red chili peppers with the rest of your ingredients, or add some hot sauce at the dinner table. 
• Chili powder is never used in Creole cuisine because we use cayenne pepper. If you cannot handle spicy food, omit or reduce the cayenne pepper.
• Be sure to wash your chicken and blot dry it thoroughly. If you don't, the water will pop and splatter in the hot oil, which can burn you.
• As the chicken wings and thighs cook, the color of your oil will turn a golden hue; that's what you're looking for; that's the chicken adding flavor to your oil. Seasoning the chicken before frying it would cause the spices to burn and leave an unpleasant bitter flavor in the gumbo.
• You can use chopped-up rotisserie chicken instead of wings or thighs, but you'll be sacrificing flavor. You can use boneless, skinless chicken breasts instead of thighs.
• Use 1 ½ teaspoons of dried thyme if fresh thyme is unavailable.
• Follow this recipe and video, and you will always serve an authentic New Orleans-style gumbo in your home. 
• Chicken broth and stock can be used interchangeably.
• You can also serve the gumbo alone or with buttered French bread, potato salad, quinoa, or cauliflower rice. 
• If you're a fan of gumbo file powder at dinner, add a few sprinkles to your bowl before eating.
• Here are some of my favorite sides to serve with gumbo: Garlic Chive Cheddar Biscuits, Moist Southern Cornbread, Homemade Strawberry Ginger Lemonade, New Orleans Bread Pudding, and Strawberry Whisky Cake.

Nutrition

Serving: 0gCalories: 528kcalCarbohydrates: 25gProtein: 27gFat: 36gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 83mgSodium: 829mgPotassium: 632mgFiber: 2gSugar: 2gVitamin A: 1620IUVitamin C: 16mgCalcium: 39mgIron: 3mg

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