Chicken and Sausage Gumbo (With Video!)
This chicken and sausage gumbo is made starting with a foundation of a thick, rich, and deep roux. Simmered along with flavorful spices, hearty meat, a variety of aromatics, and veggies. This New Orleans classic comforting dish is not only insanely delicious with every bite but also a warm hug in a bowl.
Gumbo is one of my favorite dishes, ever.
There are many variations of gumbo that one could make but I sure do love me some southern gumbo. Now, I’m not gonna sugar coat anything with you; making gumbo does indeed take some considerable time to prepare. While it is a more hands-on dish, the final result is so very much worth the effort, y’all.
Gumbo is certainly not what I’d recommend for an easy weeknight recipe; in fact, I always refer to it as a “special” occasion kind of dish. You know, when you want to impress someone special or maybe you want to show out for the family with a new recipe, ha! Food is basically love but in edible form and what better way to show someone (or yourself!) love than with a warm + cozy bowl of homemade gumbo.
What Is The History Of Gumbo?
While the exact origination of gumbo proves to be challenging and speculative to determine; history shows us that gumbo has roots in Southern Louisiana Cajun and Creole culture. You will find many different articles and culinary research trying to suggest otherwise. Regardless though, gumbo is of major cultural and culinary significance and the most famous delicacy within the state of Louisiana.
Moreover, the term “gombo/gumbo” is derived from a West African word for okra. Research shows us that to understand this dish is to understand its origin as largely African and nothing else. Also, it is of grave importance to recognize the influence that African slaves contributed to Creole culture too. Gullah Geechee people, distinctive Black folks living in the Lowcountry region of South Carolina; have major culinary influence here. Gullah Geechee folks are descendants of Africans. Gullah is also a term used to appoint the Creole dialect of English. Ultimately, history proves that gumbo is of a larger-based fabric of African roots.
Commonly Found Ingredients In Gumbo
For starters, the foundation of an authentic and classic gumbo all starts with the roux. This is what will kick off our gumbo, the roux; fat and flour browned together until it reaches a rich chocolate color. The most commonly found gumbos are seafood-style gumbo and chicken and sausage gumbo. You will find whole crab legs/crabmeat, fresh white fish (like cod or pollock), shrimp, lobster, and oyster in seafood-centered gumbos. Some gumbo variations you may even see will include duck meat too!
Thickeners such as okra and filé (ground sassafras leaves) are also traditionally found. A more controversial ingredient in gumbo is the use of the tomato. Some cooks will use tomato and others wouldn’t be caught adding tomato to their gumbo. Meh, again, it’s all in personal preference. Additionally, a heaping slew of aromatics, spices, and veggies, along with the meat (and much patience!) will basically make up a good pot of gumbo. Lastly, one thing that’s agreed on is that a good bowl of gumbo is always served with rice.
How To Make Chicken And Sausage Gumbo (Video)
Listen, the saying “I can show you better than I can tell you” has never been more true haha. Seriously speaking, the making of this chicken and sausage gumbo is a video that had to be included.
It helps, for reassurance purposes, to see exactly how this recipe comes together. With that being said, I sure do hope this lil video helps you tremendously on your gumbo-making journey! ☺️
(Note: the full ingredients list, including measurements, is provided in the recipe card, directly below.)
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Notes About This Chicken and Sausage Gumbo
- Roux: for the fat, I use duck fat because it is one of the best fats you can cook with. Also, duck fat has a high smoke point so the risk of burning your roux is low. I highly recommend using duck fat or bacon drippings as your fat. They both have fantastic flavor too! However, I know that neither one of those options may be easily accessible. As a replacement, use oil such as vegetable/canola/avocado or butter.
- Continuous stir of the roux: yes, I know this may be a pain but do not leave the pot, keep stirring dat roux! Hot oil and flour and can burn with a quickness. With continuous stirring in place, it’ll prevent that from happening. Trust, no one wants to have to start all over again. Nahhhhh.
- Chicken and Sausage: my recipe calls for about 3 cups of shredded chicken. A store-bought rotisserie chicken, shredded, will give you enough for this recipe. Pro tip: save the chicken carcass and make homemade chicken stock! Additionally, I use andouille sausage cut into 1/2-inch thick rounds.
- Substitutions: okay, let’s address this because I just know someone will ask; “Can I sub for this or that?” This chicken and sausage gumbo recipe was tested as it is written. Although, I do believe recipes can be slightly adjusted according to personal preference. If you want to replace the sausage with seafood, go ahead. If you want to omit the okra, do you boo. Customizations are welcome!
Phew, that’s a lot of info but we sure did get through it all huh?!
I just know that this foolproof easy recipe along with the video will serve you well. All in all, I’m so happy to be sharing this southern recipe. Historically Black and southern-inspired recipes will always have a bit more of my heart. This chicken and sausage gumbo is dang delicious you guys! The flavors get even better as the gumbo sits too (umm, hello…that next day gumbo will make you wanna holla!). Seriously, it will.
Again, this recipe will be great to make anytime or for a special occasion. Wait a minute, better yet; go on and add this recipe to your to do list if you want to make something new! Cooking with company involved? This recipe is perfect with more than one cook in the kitchen too. Each person will find a task to do. I just know you will love this chicken and sausage gumbo recipe to the fullest! Enjoy this one, y’all.
REMEMBER TO LEAVE A ⭐️STAR RATING⭐️AND TAG ME ON THE ‘GRAM IF YOU MAKE ANY OF MY RECIPES! I ALWAYS LOVE TO SEE IT WHEN YOU DO!
UNTIL NEXT TIME…LOVE AND BUTTER,
Chicken and Sausage Gumbo (With Video!)
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 10–12 1x
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Creole
This chicken and sausage gumbo is made starting with a foundation of a thick, rich, and deep roux. Simmered along with flavorful spices, hearty meat, a variety of aromatics, and veggies.
- 3/4 cup duck/bacon fat; butter, vegetable/canola/avocado oil as alternative
- 1 cup all-purpose flour
- 1/4 cup tomato paste
- 1 medium-sized yellow onion, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup green bell pepper, chopped
- 3 garlic cloves, finely chopped
- 6 cups chicken stock
- 1 cup tomato puree
- 3 cups cooked shredded chicken
- 12 ounces (about 2 cups) andouille sausage, cut into 1/2-inch rounds
- 4 teaspoons pure ground gumbo filé, divided
- 1 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1 teaspoon kosher salt
- 3 bay leaves
- 4 fresh thyme sprigs
- 3/4 cup celery, diced
- hot sauce, such as Tabasco or Louisiana Crystal
- 2 cups okra, cut into 1/2-inch rounds
- Steamed white rice, for serving
- Heat a large, heavy-bottomed pot/dutch oven (cast-iron is great for gumbo) over medium heat. Add in fat (or oil). Once fat/oil is shimmering and hot; make a roux by adding in flour and cooking/stirring over medium-low heat until it turns a rich chocolate brown color, about 15-20 minutes. Be sure to continually stir the roux to keep it from burning.
- Once the roux has browned, add in tomato paste and stir until dissolved, about 1-2 minutes. Then add in onions, bell peppers, garlic, and cook for 2-3 more minutes, stirring regularly.
- Add in stock and tomato puree and stir together. Increase the heat and bring mixture to a simmer, enabling mixture to thicken, about 3-5 minutes.
- Add in shredded chicken, sausage, 2 teaspoons gumbo filé powder, dried oregano, paprika, salt, bay leaves, thyme, and celery. Stir mixture well until fully incorporated in and let simmer for 2 hours on low heat. Be sure to stir mixture together every so often.
- Add in a few squirts of hot sauce, okra, and remaining 2 teaspoons of gumbo filé powder, stir, and let cook for 10 more minutes. Discard thyme sprigs and bay leaves from gumbo. Taste and adjust seasoning levels with salt/pepper, and hot sauce if you like more heat.
- Serve gumbo with steamed rice and enjoy!
- Okra: This vegetable seed pod has lovers and haters. Some love it and embrace all that it is and some can’t be bothered with its signature slippery inside texture. I find that its “slimey-ish” insides aren’t noticed much once it cooks along with everything else in the pot. However, feel free to roast the okra in the oven for a bit prior to adding to the pot. And fresh or frozen okra works great!
Keywords: soup, stew, cajun, gumbo, creole
21 Comments on “Chicken and Sausage Gumbo (With Video!)”
I miss the food in New Orleans, and it’s going to be awhile before I can return. So I would love to try this chicken and sausage gumbo to stave away those New Orleans style food cravings.
Hi Andrea! I’m looking forward to a trip back to New Orleans myself. If you make this recipe, I hope you enjoy 🙂
I’m a beginner cook and asked my husband what he wants me to make – anything, I said. Laughing, he responded that he wants gumbo, clearly doubting me. We’re in Houston and his family has some Louisiana roots, but this recipe looked like the real deal so I was confident. And it was! It blew him away and he says it’s still the champ for all the things I’ve made so far and one of the best gumbos he’s ever had. If you want gumbo, dive in. Thank you!!
Hi Claudia! Wowwww, this comment truly made my day! I’m so glad you guys enjoyed this gumbo too, thanks so much for taking the time to leave these words 🙂
THIS IS THE BEST GUMBO I’VE EVER HAD.
My partner and I usually go to New Orleans every summer, but this past one we were home in lockdown. We were missing New Orleans SO much, so of course, I thought gumbo could rectify the situation.
I was pretty nervous to try this recipe because I’d never made a roux (or gumbo) before, but not only were the instructions everything this home cook needed, the gumbo was seriously the best I’ve ever had—even compared to the ones we tried in New Orleans!! Years from now, when we look back on this pandemic, it will be this recipe I think about! It’s THAT GOOD. And leftovers for days.
A little tip: The video was beyond helpful if you’ve never made gumbo before. I think I watched it four times before I started. lol
ENJOY!! It will be a new favorite. A dish to impress for sure!
Hi Skylar! Thanks so much for dropping this comment, I really appreciate it. It’s always nice to hear that folks find my content helpful to them 🙂
I made this recipe this past Sunday for my son and I. On my first try, I knocked it out the park. All the seasonings just blended so well together. I must say I did omit the okra as we are really not fans of that vegetable, but the gumbo was still came out amazing. My teenage son has requested this to be a frequent Sunday meal. Thank you Quin for making your recipes so easy for us home cooks to follow.
Hi Nicola! Nice, so glad you guys loved this gumbo and that you enjoy my recipes 🙂
This recipe is pure gold! I’ve never made gumbo before and it turned out absolutely perfect. I ate it for 3 days and even have some frozen for when the craving hits. The video was extremely helpful, without it I would’ve gotten impatient and not let my roux truly brown. Looking forward to trying more of your recipes! Thank you!
Hi Pam! Love hearing this about my gumbo, so glad the video helped and that you enjoyed this recipe so much 🙂
I tried it and it was amazing.
Hi Jeanie- I’m so glad you enjoyed my gumbo recipe! 🙂
Quin is the best. On top of offering this great recipe for free, she took the time to help me because I made a mistake.
The recipe thanks Allah turned out good. I love a good chicken + sausage Gumbo and this one delivered!!!
Thank you so much Quin
Hi Hawa- Thank you for leaving this review, I’m so glad you enjoyed (and so happy the gumbo still turned out great lol) 🙂
This recipe is the best gumbo I’ve had! It was so flavorful and delicious.
My wife and I live in Maine but for years we have spent the month of March on the Gulf coast in MS. I always have a cup of gumbo when we eat out so I have had many gumbos. We even searched out a major gumbo contest winner to try his (Charlie’s Restaurant in Violet, LA) and return there every year at least twice.
I know what good gumbo is suppose to taste like.
Your gumbo is right up there with the best of them. Period.
The only change I would make is to add the okra earlier. I added it with about 20 minutes left but in the next batch I will add it with 30-40 min left. Ten minutes is not enough time for any breakdown. New paragraph here (can’t seem to do it in this format}. Your gumbo is awesome and I would like your permission to provide a link to it from a website I am planning to develop. Thank you, Quin, for this recipe. Every great recipe shared makes the world a better place.
Hi Dean- I’m so glad you enjoyed this gumbo recipe, thank you for the kind words and feedback. I have no issue at all with you using my gumbo recipe link on your website! 🙂
Wow. Delicious. I loved the entire page explaining each of the ingredients and steps — including the video! I had never had Gumbo, nor made it before, but I feel like your step-by-step recipe and accompany video was really easy to follow and was so tasty. Thank you for the recipe!
Hi Megan- Gumbo is one of my love languages lol, so happy you found all the details here (and the recipe) to be great! 🙂
Recipe looks delicious. This recipe and others on your website just scream for the use of a pressure cooker. I’d strongly recommend an Instant Pot. I bet you’d love it.
Very appealing dishes I am going to try some of them I jus find this blog