Mmm, can you smell that? Nothing says comfort like a steaming bowl of gumbo. Whether you’re craving a quick weeknight dinner, a show-stopping dish for guests, or just a taste of Southern tradition, we’ve gathered 19 delicious chicken and sausage gumbo recipes that promise to warm your soul. Let’s dive in and find your perfect bowl!
Classic Chicken and Sausage Gumbo
Bold flavors and a rich, dark roux define this classic Louisiana dish. It’s a hearty, one-pot meal that’s perfect for feeding a crowd. This version uses chicken and sausage for a traditional take.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– Vegetable oil – ½ cup
– All-purpose flour – ½ cup
– Andouille sausage – 1 lb, sliced
– Boneless, skinless chicken thighs – 1.5 lbs, cut into 1-inch pieces
– Yellow onion – 1 large, diced
– Green bell pepper – 1, diced
– Celery – 2 stalks, diced
– Garlic – 4 cloves, minced
– Chicken broth – 8 cups
– Dried thyme – 1 tsp
– Bay leaves – 2
– Salt – 1 tsp
– Black pepper – ½ tsp
– Cooked white rice – for serving
– Green onions – ¼ cup, sliced, for garnish
Instructions
1. Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat for 2 minutes.
2. Whisk in all-purpose flour to form a paste. Cook, whisking constantly, for 20-25 minutes until the roux reaches a dark chocolate-brown color. Tip: Do not walk away; a burnt roux is unusable.
3. Immediately add sliced Andouille sausage and cook, stirring, for 5 minutes to render some fat.
4. Add diced yellow onion, diced green bell pepper, and diced celery. Cook, stirring occasionally, for 8-10 minutes until vegetables soften.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Add cut chicken thigh pieces and cook, stirring, for 5 minutes until the outside is no longer pink.
7. Slowly pour in chicken broth while stirring to incorporate the roux.
8. Add dried thyme, bay leaves, salt, and black pepper. Stir to combine.
9. Bring the pot to a boil, then immediately reduce heat to a low simmer. Tip: A gentle simmer, not a rolling boil, is key for tender meat.
10. Cover the pot and simmer for 1 hour, stirring occasionally.
11. After 1 hour, uncover and simmer for an additional 15-20 minutes to slightly thicken the gumbo. Tip: The gumbo is ready when it coats the back of a spoon.
12. Remove and discard the bay leaves.
13. Serve gumbo hot over cooked white rice, garnished with sliced green onions.
Velvety and rich, the gumbo boasts a deep, nutty flavor from the dark roux with a satisfying kick from the Andouille. For a creative twist, serve it in a hollowed-out bread bowl or with a side of potato salad instead of rice.
Spicy Creole Chicken and Sausage Gumbo
A hearty, spicy stew that warms you from the inside out, this gumbo is a one-pot wonder perfect for feeding a crowd. It builds deep flavor with a dark roux and the holy trinity of vegetables.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– Vegetable oil – ½ cup
– All-purpose flour – ½ cup
– Onion – 1 large, diced
– Green bell pepper – 1 large, diced
– Celery – 3 stalks, diced
– Andouille sausage – 1 lb, sliced
– Boneless, skinless chicken thighs – 1.5 lbs, cut into 1-inch pieces
– Chicken broth – 6 cups
– Canned diced tomatoes – 1 (14.5 oz) can
– Garlic – 4 cloves, minced
– Dried thyme – 1 tsp
– Bay leaves – 2
– Cayenne pepper – ½ tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Cooked white rice – for serving
Instructions
1. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
2. Whisk in the all-purpose flour to form a paste. Cook, stirring constantly with a wooden spoon, for 20-25 minutes until the roux is the color of milk chocolate. Tip: Do not walk away; a burnt roux is unusable.
3. Immediately add the diced onion, green bell pepper, and celery. Cook, stirring, for 5 minutes until vegetables soften.
4. Add the sliced andouille sausage. Cook for 5 minutes to render some fat.
5. Add the chicken thigh pieces. Cook for 5 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
6. Pour in the chicken broth and the canned diced tomatoes with their juices. Stir to combine, scraping up any browned bits from the bottom of the pot.
7. Stir in the minced garlic, dried thyme, bay leaves, cayenne pepper, salt, and black pepper.
8. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot with a lid slightly ajar.
9. Simmer gently for 1 hour, stirring occasionally. Tip: A slow simmer is key for tender chicken and developed flavor.
10. After 1 hour, uncover the pot and simmer for an additional 15-20 minutes to slightly thicken the gumbo. Tip: Skim off any excess fat from the surface with a spoon for a cleaner finish.
11. Remove and discard the bay leaves. Taste and adjust seasoning if necessary.
12. Serve the gumbo hot over a scoop of cooked white rice.
Gumbo’s texture is rich and velvety from the roux, with tender chunks of chicken and smoky sausage. The flavor is a complex, spicy-savory blend with a subtle heat from the cayenne. For a creative twist, serve it in a hollowed-out sourdough bread bowl or with a side of crispy cornbread.
Cajun Style Chicken and Sausage Gumbo
Kick off your holiday cooking with this hearty Cajun gumbo that brings bold flavors to the table in under an hour. Keep it simple with chicken, sausage, and a dark roux that delivers deep, smoky notes. Perfect for feeding a crowd with minimal fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Vegetable oil – ½ cup
– All-purpose flour – ½ cup
– Onion – 1 cup, diced
– Green bell pepper – 1 cup, diced
– Celery – 1 cup, diced
– Garlic – 3 cloves, minced
– Andouille sausage – 1 lb, sliced
– Boneless, skinless chicken thighs – 1 lb, cubed
– Chicken broth – 6 cups
– Cajun seasoning – 2 tbsp
– Salt – 1 tsp
– Cooked white rice – 3 cups
Instructions
1. Heat vegetable oil in a large Dutch oven over medium heat for 2 minutes.
2. Whisk in all-purpose flour and cook, stirring constantly, for 8–10 minutes until the roux turns dark chocolate brown.
3. Add diced onion, green bell pepper, and celery to the roux and sauté for 5 minutes until softened.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add sliced Andouille sausage and cubed boneless, skinless chicken thighs to the pot.
6. Cook the meat for 5 minutes, stirring occasionally, until lightly browned.
7. Pour in chicken broth and bring the mixture to a boil over high heat.
8. Reduce heat to low, stir in Cajun seasoning and salt, and simmer uncovered for 30 minutes.
9. Serve the gumbo hot over cooked white rice in bowls.
Packed with a velvety, thickened broth from the dark roux, this gumbo offers a rich, smoky flavor with tender chicken and spicy sausage bites. For a creative twist, top it with a sprinkle of green onions or a dash of hot sauce to enhance the Cajun kick.
Smoky South Louisiana Gumbo
Ready to dive into a pot of smoky, soul-warming gumbo? This South Louisiana classic builds deep flavor with a dark roux and the holy trinity of vegetables. It’s a hearty, one-pot meal perfect for feeding a crowd.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– All-purpose flour – ½ cup
– Vegetable oil – ½ cup
– Andouille sausage – 1 lb, sliced
– Onion – 1 large, diced
– Green bell pepper – 1, diced
– Celery – 3 stalks, diced
– Garlic – 4 cloves, minced
– Chicken broth – 8 cups
– Dried thyme – 1 tsp
– Bay leaves – 2
– Boneless, skinless chicken thighs – 1 lb, cut into 1-inch pieces
– Raw shrimp – 1 lb, peeled and deveined
– Salt – 1 tsp
– Black pepper – ½ tsp
– Cooked white rice – for serving
– Green onions – ¼ cup, sliced
Instructions
1. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat for 2 minutes.
2. Whisk the all-purpose flour into the hot oil until no dry lumps remain.
3. Cook the flour-oil mixture, stirring constantly with a wooden spoon, for 20-25 minutes until it reaches a dark chocolate brown color; this is your roux. (Tip: Do not walk away—a burned roux is bitter and must be discarded.)
4. Immediately add the sliced andouille sausage to the hot roux and cook, stirring, for 5 minutes to render some fat.
5. Add the diced onion, green bell pepper, and celery (the holy trinity) to the pot.
6. Cook the vegetables, stirring frequently, for 8-10 minutes until they soften.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Pour in the chicken broth while stirring constantly to incorporate the roux smoothly.
9. Add the dried thyme, bay leaves, salt, and black pepper to the pot.
10. Bring the liquid to a boil, then immediately reduce the heat to maintain a low simmer.
11. Add the cubed chicken thighs to the simmering pot.
12. Cover the pot with a lid slightly ajar and simmer for 45 minutes, stirring occasionally. (Tip: A long, slow simmer is key for tender chicken and developed flavor.)
13. Uncover the pot and add the raw shrimp.
14. Cook the gumbo, uncovered, for 5-7 minutes until the shrimp are pink and opaque. (Tip: Do not overcook the shrimp, or they will become rubbery.)
15. Remove the pot from the heat and discard the bay leaves.
16. Ladle the hot gumbo over bowls of cooked white rice.
17. Garnish each serving with sliced green onions.
Dark, rich broth coats the tender chicken and plump shrimp, with the andouille adding a spicy, smoky punch. Serve it straight from the pot with crusty bread for sopping up every last drop, or ladle it over a mound of rice for the ultimate comfort meal.
Chicken and Andouille Sausage Gumbo
Unquestionably hearty and packed with flavor, this gumbo brings together smoky sausage and tender chicken in a rich, dark roux. It’s a one-pot wonder that delivers deep Creole taste with minimal fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 1 hour 15 minutes
Ingredients
– All-purpose flour – ½ cup
– Vegetable oil – ½ cup
– Andouille sausage – 1 lb, sliced
– Boneless, skinless chicken thighs – 1.5 lbs, cubed
– Onion – 1 large, diced
– Green bell pepper – 1, diced
– Celery – 2 stalks, diced
– Garlic – 4 cloves, minced
– Chicken broth – 6 cups
– Diced tomatoes – 1 (14.5 oz) can
– Dried thyme – 1 tsp
– Bay leaves – 2
– Salt – 1 tsp
– Black pepper – ½ tsp
– Cooked white rice – for serving
Instructions
1. Heat vegetable oil in a large Dutch oven over medium heat for 2 minutes.
2. Whisk in all-purpose flour and cook, stirring constantly, for 20–25 minutes until the roux turns a dark chocolate brown.
3. Add sliced Andouille sausage and cook for 5 minutes until browned.
4. Stir in cubed boneless, skinless chicken thighs and cook for 5 minutes until no longer pink.
5. Add diced onion, diced green bell pepper, diced celery, and minced garlic; cook for 7 minutes until vegetables soften.
6. Pour in chicken broth and diced tomatoes, scraping the bottom to release browned bits.
7. Stir in dried thyme, bay leaves, salt, and black pepper.
8. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
9. Remove bay leaves and discard.
10. Serve hot over cooked white rice.
Just ladle this gumbo over fluffy rice to enjoy its velvety, thick texture that clings perfectly to each grain. The deep, smoky roux base balances the spicy sausage and tender chicken, creating layers of savory flavor. For a creative twist, top it with a sprinkle of green onions or a dash of hot sauce to brighten the rich, comforting bowl.
Zesty Chicken and Sausage Gumbo with Okra
Let’s skip the preamble and get straight to this hearty gumbo. Loaded with smoky sausage, tender chicken, and earthy okra, it’s a one-pot wonder that delivers big flavor with minimal fuss. Perfect for feeding a crowd or meal prepping for the week.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 1 hour 15 minutes
Ingredients
– Vegetable oil – ½ cup
– All-purpose flour – ½ cup
– Andouille sausage – 1 lb
– Boneless, skinless chicken thighs – 1.5 lbs
– Yellow onion – 1 large
– Green bell pepper – 1
– Celery stalks – 3
– Garlic cloves – 4
– Chicken broth – 6 cups
– Diced tomatoes – 1 (14.5 oz) can
– Fresh okra – 1 lb
– Bay leaves – 2
– Dried thyme – 1 tsp
– Cayenne pepper – ¼ tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Cooked white rice – for serving
Instructions
1. Dice the onion, bell pepper, and celery into ½-inch pieces. Mince the garlic. Slice the sausage into ½-inch rounds. Cut the chicken into 1-inch chunks. Trim the okra and slice into ½-inch pieces.
2. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat for 2 minutes.
3. Whisk the flour into the hot oil to form a paste. Cook, stirring constantly with a wooden spoon, for 20-25 minutes until the roux turns a deep chocolate brown. Tip: Do not walk away—a burnt roux ruins the dish.
4. Immediately add the sliced sausage, onion, bell pepper, and celery to the roux. Stir to coat and cook for 8 minutes until vegetables soften.
5. Add the minced garlic and cook for 1 minute until fragrant.
6. Stir in the chicken chunks and cook for 5 minutes until the outside is no longer pink.
7. Pour in the chicken broth and diced tomatoes with their juices. Add the bay leaves, thyme, cayenne, salt, and black pepper. Stir to combine.
8. Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 30 minutes. Tip: A slow simmer develops deeper flavor than a rapid boil.
9. Add the sliced okra to the pot. Stir and continue simmering, uncovered, for 20 minutes until the okra is tender and the gumbo has thickened slightly.
10. Remove the pot from heat. Discard the bay leaves. Taste and adjust seasoning if needed. Tip: Let the gumbo rest for 10 minutes off heat—the flavors will meld and the texture will improve.
11. Serve the gumbo hot over cooked white rice in shallow bowls.
Creating a dark roux is key for the gumbo’s nutty, complex base. The okra breaks down slightly, lending a pleasant thickness without being slimy. For a creative twist, serve it over cheesy grits or with a side of crusty cornbread to soak up every last drop.
Slow Cooker Chicken and Sausage Gumbo
Bust out your slow cooker for this hands-off gumbo that simmers all day. Brown the meat first for deep flavor, then let the slow cooker do the work. You’ll have a rich, hearty meal ready with minimal effort.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
– Chicken thighs – 1.5 lbs
– Andouille sausage – 12 oz
– Onion – 1 large
– Green bell pepper – 1
– Celery – 3 stalks
– Garlic – 4 cloves
– All-purpose flour – ¼ cup
– Vegetable oil – ¼ cup
– Chicken broth – 4 cups
– Canned diced tomatoes – 14.5 oz
– Okra – 1 cup (fresh or frozen)
– Bay leaves – 2
– Dried thyme – 1 tsp
– Paprika – 1 tsp
– Cayenne pepper – ¼ tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Cooked white rice – for serving
Instructions
1. Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F).
2. Pat chicken thighs dry with paper towels and season with ½ tsp salt and ¼ tsp black pepper.
3. Brown chicken in the hot oil for 5-6 minutes per side until golden brown, then transfer to the slow cooker.
4. Slice andouille sausage into ½-inch rounds and brown in the same skillet for 2-3 minutes per side, then transfer to the slow cooker.
5. Dice onion, green bell pepper, and celery into ½-inch pieces and mince garlic.
6. Add diced vegetables to the skillet and cook over medium heat for 5 minutes until softened, stirring frequently.
7. Sprinkle flour over the vegetables and cook for 2 minutes while stirring constantly to make a roux.
8. Gradually whisk in chicken broth until smooth, scraping up any browned bits from the skillet.
9. Pour the broth mixture into the slow cooker with the meats.
10. Add diced tomatoes, okra, bay leaves, thyme, paprika, cayenne, remaining salt, and black pepper to the slow cooker.
11. Stir all ingredients gently to combine.
12. Cover and cook on LOW for 8 hours or HIGH for 4 hours.
13. Remove bay leaves and discard.
14. Shred the chicken thighs using two forks directly in the slow cooker.
15. Taste and adjust seasoning if needed before serving.
16. Serve hot over cooked white rice.
Keep the gumbo thick and rich by avoiding lifting the lid during cooking. Kick up the heat with extra cayenne if you like it spicy, or cool it down with a dollop of sour cream. The okra melts into the broth, creating a velvety texture that clings perfectly to rice.
Quick and Easy Chicken and Sausage Gumbo
Mixing chicken and sausage creates a hearty gumbo that’s perfect for busy weeknights. This version skips the roux-making hassle while delivering deep flavor. You’ll have dinner ready in under an hour.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken thighs – 1 lb
– Andouille sausage – 12 oz
– Onion – 1 medium
– Green bell pepper – 1
– Celery – 2 stalks
– Garlic – 3 cloves
– Chicken broth – 4 cups
– Canned diced tomatoes – 14.5 oz
– Okra – 1 cup (fresh or frozen)
– Cajun seasoning – 2 tbsp
– Bay leaves – 2
– Salt – 1 tsp
– Black pepper – ½ tsp
– Cooked white rice – for serving
Instructions
1. Dice chicken thighs into 1-inch pieces. 2. Slice andouille sausage into ½-inch rounds. 3. Chop onion, green bell pepper, and celery into uniform pieces. 4. Mince garlic cloves. 5. Heat a large Dutch oven over medium-high heat for 2 minutes. 6. Add chicken pieces and cook for 5 minutes until lightly browned. 7. Add sausage slices and cook for 3 minutes until edges crisp. 8. Transfer meats to a plate using a slotted spoon. 9. Add chopped vegetables to the pot and cook for 6 minutes until softened. 10. Stir in minced garlic and cook for 1 minute until fragrant. 11. Pour in chicken broth and scrape any browned bits from the bottom. 12. Add diced tomatoes, okra, Cajun seasoning, bay leaves, salt, and black pepper. 13. Return meats to the pot and bring to a boil. 14. Reduce heat to low, cover, and simmer for 30 minutes. 15. Remove bay leaves and discard. 16. Taste and adjust seasoning if needed. 17. Serve hot over cooked white rice.
You’ll notice the gumbo thickens naturally as it simmers, creating a rich broth that clings to the rice. The andouille sausage adds a smoky heat that balances the tender chicken perfectly. For a fun twist, try serving it in hollowed-out bread bowls or with a side of cornbread for dipping.
New Orleans-Style Chicken and Sausage Gumbo
Let’s get straight to a hearty, one-pot classic. This New Orleans-style gumbo builds deep flavor with a dark roux and simmers into a rich, satisfying stew. Perfect for feeding a crowd with minimal fuss.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– Vegetable oil – ½ cup
– All-purpose flour – ½ cup
– Onion – 1 large, diced
– Green bell pepper – 1, diced
– Celery – 2 stalks, diced
– Andouille sausage – 1 lb, sliced into rounds
– Boneless, skinless chicken thighs – 1.5 lbs, cut into 1-inch pieces
– Chicken broth – 6 cups
– Dried thyme – 1 tsp
– Bay leaves – 2
– Salt – 1 tsp
– Black pepper – ½ tsp
– Cooked white rice – for serving
– Green onions – ¼ cup, sliced
Instructions
1. Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat for 2 minutes.
2. Whisk flour into the hot oil until smooth to form a roux.
3. Cook the roux, stirring constantly with a wooden spoon, for 20–25 minutes until it reaches a dark chocolate-brown color. Tip: Do not walk away; a burnt roux is bitter and unusable.
4. Immediately add diced onion, green bell pepper, and celery to the pot.
5. Cook vegetables, stirring frequently, for 8–10 minutes until softened.
6. Add sliced andouille sausage and cook for 5 minutes to render some fat.
7. Stir in chicken pieces and cook for 5 minutes until no longer pink on the outside.
8. Pour in chicken broth and stir to combine, scraping up any browned bits from the bottom of the pot.
9. Add dried thyme, bay leaves, salt, and black pepper.
10. Bring the mixture to a boil, then immediately reduce heat to low.
11. Cover the pot and simmer for 1 hour, stirring occasionally. Tip: A long, slow simmer is key for tender chicken and developed flavors.
12. After 1 hour, uncover and skim off any excess fat from the surface with a spoon.
13. Simmer uncovered for an additional 15 minutes to slightly thicken the gumbo. Tip: The gumbo should coat the back of a spoon; if too thin, simmer longer.
14. Remove and discard the bay leaves.
15. Serve hot over cooked white rice, garnished with sliced green onions.
Zesty and deeply savory, this gumbo boasts a velvety, stew-like texture from the dark roux, with the andouille adding a smoky punch. For a creative twist, try it over creamy grits or with a side of crusty French bread for dipping.
Hearty Chicken and Sausage Gumbo with Shrimp
Perfect for chilly evenings, this gumbo brings together chicken, sausage, and shrimp in a rich, dark roux. Prepare it in one pot for maximum flavor with minimal cleanup.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– Vegetable oil – ½ cup
– All-purpose flour – ½ cup
– Onion – 1 large, diced
– Green bell pepper – 1, diced
– Celery – 2 stalks, diced
– Garlic – 4 cloves, minced
– Andouille sausage – 1 lb, sliced
– Boneless, skinless chicken thighs – 1 lb, cubed
– Chicken broth – 6 cups
– Dried thyme – 1 tsp
– Bay leaves – 2
– Salt – 1 tsp
– Black pepper – ½ tsp
– Raw shrimp – 1 lb, peeled and deveined
– Cooked white rice – for serving
Instructions
1. Heat vegetable oil in a large Dutch oven over medium heat for 2 minutes.
2. Whisk in all-purpose flour and cook, stirring constantly, for 20–25 minutes until the roux turns a deep chocolate brown.
3. Add diced onion, green bell pepper, celery, and minced garlic; cook for 8 minutes until softened.
4. Stir in sliced andouille sausage and cubed chicken thighs; cook for 6 minutes until chicken is no longer pink.
5. Pour in chicken broth, scraping the bottom to release browned bits.
6. Add dried thyme, bay leaves, salt, and black pepper; bring to a boil.
7. Reduce heat to low, cover, and simmer for 45 minutes.
8. Add raw shrimp and cook for 5 minutes until shrimp turn pink and opaque.
9. Remove bay leaves and discard.
10. Serve hot over cooked white rice.
Velvety from the roux, this gumbo has a smoky depth from the sausage balanced by tender shrimp. Ladle it generously over rice for a complete meal, or pair it with crusty bread to soak up every last drop.
Authentic Cajun Chicken and Sausage Gumbo
Savor the deep, smoky flavors of Louisiana with this classic gumbo. This hearty stew combines tender chicken, spicy sausage, and a rich, dark roux for authentic Cajun comfort food. Serve it over rice for a complete meal that warms you from the inside out.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– Vegetable oil – ½ cup
– All-purpose flour – ½ cup
– Onion – 1 large, diced
– Green bell pepper – 1, diced
– Celery – 2 stalks, diced
– Garlic – 4 cloves, minced
– Andouille sausage – 1 lb, sliced
– Boneless, skinless chicken thighs – 1.5 lbs, cut into chunks
– Chicken broth – 8 cups
– Dried thyme – 1 tsp
– Bay leaves – 2
– Salt – 1 tsp
– Black pepper – ½ tsp
– Cayenne pepper – ¼ tsp
– Cooked white rice – for serving
Instructions
1. Heat vegetable oil in a large Dutch oven over medium heat for 2 minutes.
2. Whisk in all-purpose flour and cook, stirring constantly, for 20–25 minutes until the roux turns a dark chocolate brown. Tip: Stir continuously to prevent burning—the color change is gradual.
3. Add diced onion, green bell pepper, celery, and minced garlic to the roux. Cook for 8 minutes, stirring often, until vegetables soften.
4. Stir in sliced andouille sausage and cook for 5 minutes to render fat.
5. Add boneless, skinless chicken thigh chunks and cook for 6 minutes until lightly browned on all sides.
6. Pour in chicken broth and scrape the bottom of the pot to deglaze.
7. Add dried thyme, bay leaves, salt, black pepper, and cayenne pepper. Bring to a boil.
8. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally. Tip: Skim off any fat that rises to the surface for a cleaner flavor.
9. Remove bay leaves and discard. Tip: Taste and adjust seasoning if needed, but avoid over-salting as flavors intensify during simmering.
10. Serve hot over cooked white rice.
Done right, this gumbo boasts a velvety, thick texture from the roux, with layers of spicy, savory flavor from the sausage and aromatic vegetables. For a creative twist, top it with chopped green onions or a dash of hot sauce, and pair it with crusty bread to soak up every last drop.
Chicken and Sausage Gumbo with Wild Rice
Dive into a hearty one-pot meal that brings bold Louisiana flavors to your weeknight table. This gumbo combines smoky sausage, tender chicken, and nutty wild rice for a satisfying dish that’s perfect for chilly evenings. It’s a straightforward recipe with deep, layered taste.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– Chicken thighs – 1 lb
– Andouille sausage – 12 oz
– Onion – 1 large
– Green bell pepper – 1
– Celery – 2 stalks
– Garlic – 4 cloves
– Flour – ½ cup
– Vegetable oil – ½ cup
– Chicken broth – 6 cups
– Wild rice – 1 cup
– Cajun seasoning – 2 tbsp
– Salt – 1 tsp
– Green onions – ¼ cup
Instructions
1. Dice the onion, green bell pepper, and celery into ¼-inch pieces.
2. Mince the garlic cloves finely.
3. Slice the andouille sausage into ½-inch rounds.
4. Cut the chicken thighs into 1-inch cubes.
5. Heat the vegetable oil in a large Dutch oven over medium heat until it shimmers, about 2 minutes.
6. Add the flour to the hot oil and whisk constantly to form a roux.
7. Cook the roux, stirring continuously, until it reaches a dark chocolate brown color, about 10–15 minutes; watch closely to avoid burning.
8. Tip: A dark roux is key for authentic gumbo flavor—don’t rush this step.
9. Immediately add the diced onion, green bell pepper, and celery to the roux.
10. Sauté the vegetables, stirring frequently, until softened, about 5 minutes.
11. Stir in the minced garlic and cook for 1 minute until fragrant.
12. Add the chicken broth slowly while whisking to prevent lumps.
13. Bring the mixture to a boil over high heat.
14. Stir in the Cajun seasoning and salt.
15. Add the wild rice, reduce heat to low, cover, and simmer for 30 minutes.
16. Tip: Wild rice adds a chewy texture; rinse it first to remove excess starch.
17. After 30 minutes, add the cubed chicken thighs and sliced andouille sausage to the pot.
18. Simmer uncovered, stirring occasionally, until the chicken is cooked through and the rice is tender, about 15–20 minutes.
19. Tip: For richer flavor, brown the sausage in a separate pan before adding, but it’s optional.
20. Chop the green onions.
21. Stir the green onions into the gumbo just before serving.
22. Remove from heat and let sit for 5 minutes to thicken slightly.
Rich, smoky broth coats every bite, with the wild rice providing a pleasant chew against the tender chicken and spicy sausage. Serve it piping hot in deep bowls, perhaps with a side of crusty bread for dipping into the flavorful sauce. Leftovers taste even better the next day as the spices meld further.
Low Country Chicken and Sausage Gumbo
Mixing Southern comfort with bold flavors, this Low Country Chicken and Sausage Gumbo delivers a hearty, one-pot meal perfect for chilly evenings. Its rich roux base and smoky sausage create a deeply satisfying stew that’s both rustic and flavorful. Serve it over rice for a complete, comforting dinner that’s sure to become a family favorite.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– Vegetable oil – ½ cup
– All-purpose flour – ½ cup
– Andouille sausage – 1 lb, sliced
– Boneless, skinless chicken thighs – 2 lbs, cut into 1-inch pieces
– Onion – 1 large, diced
– Green bell pepper – 1, diced
– Celery – 2 stalks, diced
– Garlic – 4 cloves, minced
– Chicken broth – 6 cups
– Dried thyme – 1 tsp
– Bay leaves – 2
– Salt – 1 tsp
– Black pepper – ½ tsp
– Cooked white rice – for serving
Instructions
1. Heat vegetable oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Whisk in all-purpose flour and cook, stirring constantly, for 15–20 minutes until the roux turns a dark chocolate brown.
3. Add sliced Andouille sausage and cook for 5 minutes, stirring occasionally, until lightly browned.
4. Add boneless, skinless chicken thighs and cook for 8 minutes, stirring occasionally, until no longer pink.
5. Stir in diced onion, diced green bell pepper, diced celery, and minced garlic, and cook for 7 minutes until vegetables soften.
6. Pour in chicken broth, scraping the bottom of the pot to release any browned bits.
7. Add dried thyme, bay leaves, salt, and black pepper, and bring to a boil.
8. Reduce heat to low, cover, and simmer for 1 hour, stirring every 15 minutes to prevent sticking.
9. Remove bay leaves and discard.
10. Serve hot over cooked white rice.
Simmering slowly allows the flavors to meld into a thick, velvety broth with tender chicken and smoky sausage. The dark roux gives it a nutty depth that pairs perfectly with the fresh vegetables. For a creative twist, top with chopped green onions or a dash of hot sauce to add brightness and heat.
Vegetable-Loaded Chicken and Sausage Gumbo
Kick off your holiday cooking with this hearty gumbo that packs vegetables, chicken, and sausage into one comforting pot. Keep it simple with a straightforward roux and let the flavors meld for a satisfying meal. Perfect for feeding a crowd with minimal fuss.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– Vegetable oil – ½ cup
– All-purpose flour – ½ cup
– Onion – 1 large, diced
– Green bell pepper – 1 large, diced
– Celery – 3 stalks, diced
– Garlic – 4 cloves, minced
– Andouille sausage – 1 lb, sliced
– Boneless, skinless chicken thighs – 1 lb, cubed
– Chicken broth – 6 cups
– Diced tomatoes – 1 (14.5 oz) can
– Okra – 1 cup, sliced
– Bay leaves – 2
– Dried thyme – 1 tsp
– Cayenne pepper – ¼ tsp
– Salt – 1 tsp
– Cooked white rice – for serving
Instructions
1. Heat vegetable oil in a large Dutch oven over medium heat for 2 minutes.
2. Whisk in all-purpose flour to form a roux.
3. Cook the roux, stirring constantly, for 15–20 minutes until it reaches a dark chocolate-brown color; tip: stir continuously to prevent burning.
4. Add diced onion, diced green bell pepper, diced celery, and minced garlic to the roux.
5. Sauté the vegetables for 8–10 minutes until softened.
6. Stir in sliced andouille sausage and cubed boneless, skinless chicken thighs.
7. Cook the meat for 5–7 minutes until the chicken is no longer pink.
8. Pour in chicken broth and diced tomatoes, scraping the bottom of the pot to deglaze.
9. Add sliced okra, bay leaves, dried thyme, cayenne pepper, and salt.
10. Bring the mixture to a boil over high heat.
11. Reduce heat to low, cover the pot, and simmer for 1 hour; tip: simmering slowly allows flavors to deepen.
12. Remove the bay leaves after 1 hour.
13. Taste and adjust seasoning if needed, but avoid adding more salt until the end.
14. Serve hot over cooked white rice; tip: let the gumbo rest for 10 minutes before serving to thicken slightly.
Ladle this gumbo into bowls for a rich, thick texture with tender chicken and smoky sausage. The okra adds a subtle sliminess that thickens the broth, while the vegetables provide a sweet crunch. Try it with a side of crusty bread to soak up every last drop, or add a dash of hot sauce for extra heat.
Chicken and Sausage Gumbo with Bell Peppers
Ready for a hearty one-pot meal that’s perfect for feeding a crowd? This chicken and sausage gumbo with bell peppers delivers deep, savory flavor with minimal fuss. It’s a classic Louisiana dish simplified for weeknight cooking.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Vegetable oil – ¼ cup
– All-purpose flour – ¼ cup
– Onion – 1 cup, diced
– Green bell pepper – 1 cup, diced
– Celery – 1 cup, diced
– Garlic – 3 cloves, minced
– Andouille sausage – 12 oz, sliced
– Boneless, skinless chicken thighs – 1 lb, cubed
– Chicken broth – 4 cups
– Dried thyme – 1 tsp
– Bay leaf – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
– Cooked white rice – for serving
Instructions
1. Heat vegetable oil in a large Dutch oven over medium heat for 2 minutes.
2. Whisk in all-purpose flour to form a roux; cook, stirring constantly, for 8–10 minutes until it reaches a dark chocolate-brown color. (Tip: Don’t walk away—a burnt roux will ruin the flavor.)
3. Add diced onion, green bell pepper, and celery; sauté for 5 minutes until vegetables soften.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add sliced andouille sausage and cubed chicken thighs; cook for 6 minutes, stirring occasionally, until chicken is no longer pink.
6. Pour in chicken broth, scraping the bottom of the pot to release any browned bits.
7. Add dried thyme, bay leaf, salt, and black pepper; bring to a boil.
8. Reduce heat to low, cover, and simmer for 25 minutes. (Tip: A slow simmer helps the flavors meld without overcooking the chicken.)
9. Remove bay leaf and discard.
10. Taste and adjust seasoning if needed, but avoid over-salting as the sausage adds saltiness.
11. Serve hot over cooked white rice.
Buttery rice soaks up the rich, slightly thickened broth, while the chicken stays tender and the sausage adds a smoky kick. For a creative twist, spoon it over creamy grits or cornbread, or add a dash of hot sauce to turn up the heat.
Conclusion
Savoring these 19 chicken and sausage gumbo recipes proves there’s a perfect version for every gathering, from cozy family dinners to festive parties. We hope you find a new favorite to simmer up soon! Don’t forget to share which recipe you loved most in the comments below and pin this roundup to your Pinterest boards to save all that delicious inspiration.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
