Chicken and Sausage Gumbo Recipe

Gumbo is one of Louisiana’s most iconic dishes, reflecting the state’s rich cultural heritage. A true comfort food, gumbo is enjoyed year-round, from the Queen of Creole Cuisine's place in New Orleans to Cajun restaurants in Lake Charles.

Follow the recipe below and watch the instructional video to learn how to make classic chicken and sausage gumbo at home.

Ingredients

• 1 pound andouille sausage, cut into ¼-inch slices
• 4 chicken breasts
• ¾ cup vegetable oil
• ¾ cup all-purpose flour
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 2 celery ribs, sliced
• 2 quarts chicken stock
• 3 garlic cloves, minced
• 2 bay leaves
• 2 teaspoons Creole seasoning
• ½ teaspoon dried thyme
• ½ to 1 teaspoon Louisiana-style hot sauce
• 4 green onions, sliced
• Filé powder (made from dried and ground leaves of the sassafras tree)
• Hot cooked rice
• Chopped green onions (optional, as garnish)

Step-by-Step Instructions

1. Cook sausage in a Dutch oven over medium heat, stirring constantly for 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
2. Cook chicken in reserved drippings in Dutch oven over medium heat for 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set chicken aside.
3. Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour and cook over medium heat, stirring constantly for 20 to 25 minutes, or until roux is caramel-colored.
4. Stir in onion, bell pepper and celery; cook, stirring often, for 8 minutes or until tender. Gradually add 2 quarts chicken stock and bring mixture to a boil.
5. Add chicken, garlic, bay leaves, Creole seasoning, thyme and hot sauce. Reduce heat to low and simmer, stirring occasionally, for 1 hour.
6. Add sausage to gumbo and cook 30 minutes. Stir in green onions and cook 30 minutes more. Remove and discard bay leaves.
7. Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish with chopped green onions, if desired.

Serves 10.

Video Tutorial

Frequently Asked Questions

Can I use turkey or leftover chicken? 

Yes! Leftover or rotisserie chicken works well and is a convenient option. Add cooked chicken toward the end of the cooking process to prevent it from drying out. You can even substitute leftover turkey the day after Thanksgiving or Christmas feasts. Get that recipe here.

What kind of sausage is best for gumbo?

Andouille sausage is the traditional choice because of its smoky, spicy flavor. Another smoked pork sausage can be used, but authentic andouille adds the most depth. Some cooks use both in their gumbo.

What is filé powder, and should I use it?

Filé powder is ground sassafras leaves used as a thickener and flavoring. It’s completely optional and typically added at the table.

What should I serve with chicken and sausage gumbo?

Gumbo is traditionally served over steamed white rice. It also pairs well with cold potato salad, which some Louisianians enjoy alongside or even in the gumbo.

How spicy is chicken and sausage gumbo?

Gumbo is usually well-seasoned but not really spicy. You can adjust its heat levels by adding more or less Cajun seasoning, cayenne pepper or hot sauce to taste.

Can chicken and sausage gumbo be frozen?

Yes, gumbo freezes very well. Store it in freezer-safe containers for up to 3 months. To serve, thaw it overnight in the refrigerator and reheat gently on the stovetop.

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