Cajun Chicken and Sausage Gumbo

Fragrant and hearty chicken and sausage gumbo packs so much flavor into a quick, one-pot meal! This Cajun-style gumbo combines juicy andouille sausage with chicken, okra, and plenty of veggies, thickened with a roux.

If you love Southern cooking like a classic seafood boil and Louisiana red beans and rice, this gumbo recipe belongs in your kitchen!

It’s Mardi Gras week, and if you can’t be in New Orleans, do what I do, and bring New Orleans to your kitchen with a big, steamy, spicy pot of homemade gumbo! I make this chicken and sausage gumbo every year and serve it up over rice. It goes great with a glass of sorrel punch (even though that’s Jamaican), and I can practically hear the brass bands in the distance. The flavors in this stew are bold and a little spicy, and if you’re new to Cajun cooking, a classic gumbo is the best place to start!

Why I Love This Gumbo Recipe

• There’s loads of bold Cajun flavor. I love hearty stews with exotic flavors like Indian Mulligatawny stew and Caribbean-style Sancocho Dominicano, and this chicken and sausage gumbo is another favorite. Smoky, spicy Cajun seasonings and a handful of Southern-style ingredients pack every bowl full of flavor.
• It’s hearty. No one does comfort food quite like the South, and this chicken and sausage gumbo recipe has comfort in spades! Juicy sausage, tender chicken, veggies, and a rich tomato broth make it a meal in one once you serve it over rice.
• It’s quick. Traditional gumbo is slow-cooked for hours, but I use a few easy shortcuts to build plenty of flavor in a little over 30 minutes.
• I make it in one pot. Everything sautés, sears, and simmers in one pot, so clean-up is a breeze afterward.

Ingredients You’ll Need

Gumbo makes use of the “holy trinity” of Cajun and Creole cooking: onions, bell peppers, and celery. It’s similar to Italian soffritto, or a mirepoix in French recipes (onion, carrot, and celery). 

This trio creates an aromatic flavor base for the stew, upon which we’ll add our other ingredients. Check out some quick notes here, and scroll down to the recipe card for a printable list and recipe details.

• Andouille Sausage – Andouille is a smoked pork sausage that originated in France, and it’s the traditional choice in Cajun recipes, like gumbo. I also use it in my jambalaya stuffed peppers and sheet pan shrimp boil.  
• Butter, Oil, and Flour – Gumbo recipes are thickened with a “roux”, a paste made from butter and all-purpose flour. I include a little vegetable oil in mine.
• Chicken – I use boneless, skinless chicken breasts, but thighs work, too. Chop the chicken into 1 ½” chunks.
• Veggies – Here we have our “holy trinity” of diced yellow onion, bell pepper, and celery. I like to add minced garlic, too. If you don’t have a certain ingredient, you can skip it, or swap it for diced carrots.
• Cajun Seasoning – This is a smoky mix of spices like paprika, cayenne, garlic powder, thyme, and other ingredients. You might recognize it from recipes like my Cajun fries and roasted Cajun chicken (you can refer to those recipes for a homemade version!). You’ll find Cajun spice in most grocery stores, too.
• Chicken Broth – I like to cook with low-sodium chicken broth.
• Tomatoes – Diced tomatoes aren’t typically used in Cajun gumbo (they’re traditionally a Creole addition), but I like the tangy sweetness. They can be fresh or canned.
• Okra – Okra is an edible green pod, sort of like a green bean, with a mild and grassy flavor. It’s popular in Southern recipes and you’ll find it in grocery stores year-round, depending on where you live. If you can’t get okra where you are, you can replace it with green beans or eggplant instead.
• Rice – For serving. I use brown rice but feel free to use white rice or any kind you’d like.

How to Make Chicken and Sausage Gumbo

I make my chicken and sausage gumbo in a Dutch oven, but any large, heavy pot will do. It’s surprisingly easy to make from scratch! Gather your ingredients and follow the steps below. Be sure to scroll to the recipe card for the printable instructions.

• Cook the sausage. Start by browning the andouille sausage over medium heat. Once it’s cooked on both sides, remove it from the pot.
• Make a roux. Melt butter with a little oil, and then whisk in the flour to make a paste. Let that cook off for a couple of minutes.
• Sauté the chicken. Add the chicken to the pot, and let it sear for about 5 minutes until it’s cooked through.
• Combine. Now, you’ll stir in your onions, bell pepper, and celery along with the seasonings. When the veggies are tender, add the chicken broth and tomatoes and bring the whole thing to a boil.
• Finish and serve. Add the cooked sausage back into the stew with your sliced okra. Leave the gumbo to simmer for a few more minutes so that can cook through, and you’re ready to serve.

Serving Suggestions

If I’m going all out with a New Orleans-style feast, I’ll serve this chicken and sausage gumbo over brown rice alongside collard greens. I also like to have some fluffy rolls or French bread slices handy to sop up the broth. Gumbo also pairs really well with seafood, so if I really want to round out the meal I’ll throw some lobster tails in the oven, or get my slow cooker shrimp and grits started in the morning. And since we’re celebrating Mardi Gras, have a slice of bananas foster upside down cake or turtle pie for dessert!

Storing and Reheating Leftovers

• Refrigerate. Store leftover chicken and sausage gumbo airtight in the fridge for 3-4 days.
• Reheat. Warm the gumbo in a saucepan, stirring every so often, until it’s heated through. You can also use the microwave. The broth sometimes thickens up over time, so stir in a little water or extra chicken stock if needed.
• Freeze. You can freeze gumbo for up to 3 months. Thaw it in the fridge overnight before reheating.

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