Chicken And Sausage Gumbo

This iconic chicken and sausage gumbo recipe represents everything we love about

Louisiana cooking

. With ordinary ingredients, the right seasonings, and patience, the results are extraordinary.

The secrets to a good

gumbo

aren’t anything fancy either, but if you take the time to do them right, your gumbo will be just as good as the ones served in New Orleans.

The first? Make sure to brown the sausage and chicken until they both have crispy caramelization. Secondly, don’t fear the

roux

. Brown is the color of flavor so make sure to stir your vegetable oil and flour mixture until it’s reached a true chocolate hue.

What Is Gumbo?

Gumbo originated in the early 18th century in Louisiana, and is a flavorful stew made up of stock, a

holy trinity

of onion, bell pepper, and celery; meat or shellfish, and a thickener—typically a roux, okra, or

filé powder

. A vibrant combination of flavors and textures, this hearty dish is often used as a metaphor for the melting pot of cultures within the state.

You may come across a few unique types of gumbo.

Creole gumbo

, thickened with a light roux and featuring tomatoes, differs from Cajun gumbo, which is thickened with a dark roux, and does not traditionally have tomatoes in the mix.

Gumbo z’herbes

is another type of gumbo, made vegetarian to be enjoyed during Lent or for other meatless occasions.

Gumbo vs. Jambalaya

Gumbo and jambalaya are both staples of Cajun and Creole cuisine, with unique flavor profiles based on who’s making the dish. The major difference between the two is how they’re served—gumbo is served spooned over rice, while

jambalaya

is cooked with rice as a part of the dish.

Ingredients for Chicken and Sausage Gumbo

Andouille sausage, a holy trinity, Creole seasoning, and bone-in chicken breasts combine for this richly flavored chicken and sausage gumbo your family will ask for on repeat. To make chicken and sausage gumbo, you’ll need:

• 
  Andouille sausage:
  
  Adds a smoky, spicy richness to the dish.
• 
  Bone-in chicken breasts:
  
  The main protein of the gumbo.
• 
  Vegetable oil and all-purpose flour:
  
  To create a roux to thicken the gumbo.
• 
  Onion, green bell pepper, and celery ribs:
  
  A classic  »
  
  holy trinity
  
   » in Cajun and Creole cooking, providing an aromatic base.
• 
  Hot water:
  
  To create the broth of the gumbo, although you can also use broth or part stock for deeper flavor.
• 
  Garlic cloves:
  
  Adds a savory, aromatic depth.
• 
  Bay leaves:
  
  For a subtle herbal flavor.
• 
  Worcestershire sauce:
  
  Adds a savory, umami-rich flavor.
• 
  Creole seasoning:
  
  A blend of spices including paprika, cayenne, oregano, and thyme, among others for a flavorful result.
• 
  Dried thyme:
  
  Adds an earthy, floral quality to the gumbo.
• 
  Hot sauce:
  
  For a touch of heat, although you can increase or decrease as you see fit.
• 
  Green onions:
  
  Used as a garnish for a fresh, oniony flavor and pop of color.
• 
  Filé powder (optional):
  
  Made from ground sassafras leaves to thicken the gumbo and add a unique flavor profile.
• 
  Hot cooked rice:
  
  For serving the gumbo.
• 
  Green onions:
  
  To garnish the dish.
  

What Is Filé Powder?

While optional, filé powder is used to flavor and thicken gumbo, and is often used in Louisiana Creole cuisine. It’s a seasoning made from dried and ground leaves of North American sassafras trees, with a slightly herbal flavor. It’s typically sprinkled over gumbo after cooking to tighten it up and add an earthy flavor, as cooking it too long could cause a stringy result.

How To Make Chicken and Sausage Gumbo

The best dishes are worth waiting for, and the slow simmer of this gumbo builds deep flavor for a rich and savory blend of ingredients. Full instructions are below, but here’s a brief recap before you get started:

• 
  Step 1. Cook sausage:
  
  Cook sausage in a Dutch oven until browned. Drain on paper towels, reserving drippings. Andouille sausage is technically already cooked, because it’s smoked, so you’re just getting it nicely crisped and browned.
• 
  Step 2. Cook chicken:
  
  Cook chicken in reserved drippings until browned. Transfer to paper towels, reserving drippings.
• 
  Step 3. Make the roux:
  
  Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook, stirring, until roux is chocolate-colored.
• 
  Step 4. Simmer the gumbo:
  
  Stir in onion, bell pepper, and celery and cook until tender. Gradually add 2 quarts hot water, and bring to a boil. Add chicken, garlic, and next 5 ingredients, reduce heat, and simmer 1 hour. Remove chicken.
• 
  Step 5. Add sausage:
  
  Add sausage and cook 30 minutes. Stir in green onions and cook another 30 minutes.
• 
  Step 6. Finish the gumbo:
  
  Remove chicken bones and cut meat into strips. Return to gumbo and simmer to heat through. Remove bay leaves.
• 
  Step 7. Prepare to serve:
  
  Remove from heat. Sprinkle with filé powder, if desired. Serve over rice and garnish as desired.
  

Can I Make Chicken and Sausage Gumbo Ahead?

Gumbo is a great make-ahead dish. To make this dish in advance, cook as directed, then cool completely before transferring to an airtight container. Refrigerate for up to two days for the freshest flavor and reheat on the stovetop before serving.

How To Store and Reheat Leftover Gumbo

Leftover chicken and sausage gumbo will keep in the refrigerator for up to four days. Store in an airtight container, and reheat on the stovetop until heated throughout. You can also reheat small portions in the microwave as needed.

You can also freeze leftover gumbo in a freezer-safe container or zip-top bag for up to three months. Thaw overnight in the refrigerator, and reheat on the stovetop or in the microwave when ready to serve.

Why This Recipe Gets Rave Reviews

We love when a recipe gets steller reviews—especially when they come from those who have made it for a number of years with success.

One

Southern Living

community member commented, « I have made this recipe for years and it is the best gumbo I have ever had, hands down! »

While another said, « I’ve made this recipe for the last 10+ years. Being a cajun myself (south of I10 😉 ) this is definitely close to home and also quick and easy for beginners. Definitely my go-to favorite. Let’s also mention my family devours it and nothing is left over!! It’s requested for holidays and get togethers all the time. Bon Appétit! »

More Hearty Gumbo Recipes You’ll Love

For the ultimate shrimp, chicken, turkey, or vegetarian gumbo, look no further:

• 
  Chicken Gumbo
  
• 
  Shrimp and Sausage Gumbo
  
• 
  Shrimp and Okra Gumbo
  
• 
  Leah Chase’s Gumbo Z’Herbes
  
• 
  Smoked Turkey-and-Andouille Gumbo
  
• 
  Chicken-Andouille Gumbo with Roasted Potatoes
  

Editorial contributions by

Katie Rosenhouse.