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chicken and sausage gumbo with white rice in black bowl with black spoon

Chicken and Sausage Gumbo (With Video!)

  • Author: Quin Liburd
  • Prep Time: 20m
  • Cook Time: 3hr
  • Total Time: 3hr 20m
  • Yield: 10-12 1x
  • Category: Entreé
  • Method: Stew
  • 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


  1. 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.
  2. 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.
  3. 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. 
  4. 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.
  5. 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.
  6. Serve gumbo with steamed rice and enjoy!


  1. 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