When we moved to Louisiana, it took me a looooong time to really get into gumbo. Sometimes it was too fishy, or bland, or featuring (yikes)…okra. Not my favorite. Then I had gumbo where the roux burned, and frankly, if the roux burns, it’s all over. So I kind of gave up on gumbo. I felt like I’d given it a fair shake. I could see how it could be good, but it just seemed like too many things could go wrong. It was like the J-Lo of Cajun cuisine and I wasn’t willing to put up with her high-maintenance antics.
So I went on a quest, and came up with this recipe. It’s simple. So simple, in fact, that it’s kind of magical that it ends up tasting the way it does. It brings big, bold flavor with simple ingredients and easy steps. A quick homemade roux adds rich color and depth, while tender chicken, smoky sausage, and a mix of onions, peppers, and celery (the “Holy Trinity”), build a hearty texture and taste. Everything simmers together in a thick, savory stew that feels like comfort in a bowl. It’s flavorful, satisfying, and easier to make than you might think.
Ingredients & Equipment Needed
- vegetable oil – you’ll want something with a high smoke point, like peanut oil
- all-purpose flour
- onion
- celery
- green bell pepper
- garlic
- low sodium chicken broth – make sure you are using low-sodium; this allows you to adjust the salt as necessary. The sausage, chicken, and seasonings all add a lot of salt!
- 1 bay leaf
- smoked sausage – if you’re living in the South, it’s easy to find really good smoked sausage at pretty much any grocery store. If you can’t find a good smoked or andouille sausage at your local grocery store, try Costco or Sam’s Club–they often have really high-quality options. Another good choice is to check with your butcher; many butchers make their own smoked sausages and they can be incredible.
- 1 rotisserie chicken – you’ll want this shredded into large pieces, with bones removed
- Cajun seasoning and Tabasco sauce
- Large cast-iron Dutch oven – the very best pot you can possibly make your gumbo in is a large cast-iron Dutch oven or in an enamel-coated cast iron pan (often called a French oven) like a Le Creuset pot. They retain heat well and distribute it evenly, so you’re less likely to run into burning.
How to Make Chicken & Sausage Gumbo
This is a simple overview of the recipe, you’ll find a full printable recipe below!
- Make a roux by cooking oil and flour together until deep caramel in color, stirring constantly. This roux is totally different than any other kind of roux I’ve ever made–usually, roux is used to thicken soups and sauces and custards. Here, it is solely used for flavor; this particular gumbo is not thick at all. And it’s not made with a tasty oil like butter or olive oil, it’s made with plain ol’ vegetable oil. And yet the roux is what makes the gumbo so delicious–it gives the gumbo the rich, smoky flavor. If you make it right, you’ll have a hit on your hands. If it burns or if you don’t get it dark enough, it will be ruined.
- Add onions, celery, and bell pepper; cook until softened, then stir in garlic.
- Whisk in chicken broth and add bay leaf, sausage, and chicken.
- Simmer covered until the chicken is tender and flavors meld.
- Skim excess oil, season with Cajun seasoning and Tabasco to taste.
- Serve hot over white rice.
Storage & Other Tips
- Storage: Let the gumbo cool slightly (not more than two hours at room temperature) before transferring it into airtight containers. Refrigerate leftovers for 3 – 5 days.
- Skim any excess fat from the surface before serving or storing. This helps reduce greasiness and improves texture.
- Freezing: freeze it in portion-sized, freezer-safe containers (or zip-top bags) leaving a little head space for expansion. It keeps well for 2 – 3 months.
- Make Ahead: the flavor of gumbo often improves after a day, so making it ahead of time is a great idea.
- To Serve: serve this over hot rice to soak up the rich broth.
- Reheating: you’ll want to adjust seasoning after reheating, especially if the gumbo has thickened in the fridge. A little Cajun seasoning, Tabasco, or fresh herbs can brighten it back up.
Frequently Asked Questions
If you see several black flecks, it means the roux is burned and you’ll need to toss it out and start over. The right color is more like caramel or turkey-gravy brown. Using a heavy-bottomed pot is a huge help with this.
Yes, just be really mindful of salt content since the rest of the dish adds a ton.
Use a good smoked sausage (or andouille, if you can find it). The smokiness plays a big role in the flavor of the gumbo.
Yes, in fact, it gets even better. The flavors deepen with simmering, and leftovers reheated can be fantastic when refreshed with extra seasoning.
Yes, in this version the roux is more for flavor than for thickening.
Chicken & Sausage Gumbo
Equipment
Ingredients
- ⅔ cup vegetable oil like peanut oil
- ⅔ cup all-purpose flour
- 1 onion, large chopped
- 2 stalks celery chopped
- 1 large bell pepper, green seeded and chopped
- 6 cloves garlic minced
- 8 cups chicken broth, low-sodium ensure you are using low-sodium; this allows you to adjust the salt as necessary–the sausage, chicken, and seasonings all add a lot of salt.
- 1 bay leaf
- 1 pound sausage, smoked halved and cut into slices
- 1 rotisserie chicken shredded into large pieces, bones removed
- Cajun seasoning and Tabasco sauce to taste
Instructions
- In a large, heavy pot (like a Dutch oven), heat the oil over medium heat until very hot (about 3-4 minutes). Add the flour and whisk until smooth, then use a wooden spoon or spatula to stir the mixture until it becomes the color of caramel (about 15-20 minutes). You may need to reduce to heat to medium low if you start feeling like you can’t stir fast enough to keep it from sticking on the bottom or burning. If it burns (and you start seeing black flecks–not 1 or 2 black flecks, but several), you’ll need to toss it and start over.
- When the roux is brown (approximately the color of caramel or turkey gravy), add the onions, celery, and bell pepper. Cook for 4-6 minutes or until fragrant and the vegetables are tender. Add the minced garlic and cook for another 2-3 minutes. Add the chicken broth and bay leaf and whisk until the roux and broth are combined. Bring to a boil, then add the sausage and chicken. Cover and reduce to a simmer. Cook for 1 hour.
- Skim the fat, then simmer for another hour. Skim for oil again. Season to taste with Cajun seasoning and Tabasco sauce (the Cajun seasoning is salty and spicy, and the Tabasco is just spicy, so if you have enough salt, but need a little more heat, add some Tabasco).
- To serve, place about ½ cup of hot white rice in the bottom of a bowl. Ladle the gumbo on top of the rice, making sure to get sausage, chicken, and broth in each bowl.
Questions & Reviews
“Coming back”…it was awesome. Never made gumbo before. Will totally make again. Mine looks nothing like your picture; much more muddy. T’was delish! Will not hesitate to make again. I used three links of sausage, a package of chicken tenderloins and simmered them prior to adding to the boil. At the very end I added 1/2 pound shrimp for the heck of it. We had four people eating and there is enough for two people for a light lunch tomorrow. Excellent and easy. Thank you!!!
So funny! I am from Thibodaux, LA (now live in TX) and that is the exact way I make gumbo! Don’t worry I hate okra too. It is all slimy and gross. So glad you are bringing this dish to everyone. It is my winter time staple. The best thing is to put a little file (fee-lay) on it when you put it in the bowl. PERFECT!!!
As an add-on, don’t feel bad about the gumbo. I grew up in New Orleans, but the first time I ever made dirty rice, after helping my mom make it for years and years, I ended up with a pot of it big enough to feed an army. I knew what it was supposed to taste like, but didn’t exactly know the right proportions!!!!
I made gumbo once, and it was just kinda of meh. I wanted it to be incredible, so I was disappointed. But your recipe makes me want to give it another go.
What’s really good about gumbo is that people with diabetes can eat it, if you cook brown rice and limit the amount of rice in your bowl. And heck, gumbo is good all by itself. Johnsonville has a wonderful new andouille sausage too that goes really good in gumbo.
I’m glad it’s February because we’re beginning to be able to play golf again, since it’s not raining every day here in the Northwest. And it’s not so frigidly cold. Along with that, we’ll start seeing fresh fruits and veggies again real soon. Although we have a lot better luck here, because we have the fresh apples and pears and things like that still going for us.
Another thing, if people would like a spicy cajun seasoning, have them look for Benoit’s Best. It’s made in Baton Rouge and we quite literally use it on everything and in everything,
Let’s see, the best thing about February is Valentine Day. Then you are closer to Spring coming, my favorite season! Knowing that things will soon start to warm up and green up! Your gumbo sounds good, I don’t think that I’ve ever had any, so I must try this soon.
Thanks for the recipe. I will give it a try. My tried & true one comes from a Louisiana cookbook I purchased from a group of church women. Nothing like recipes from a southern woman’s kitchen.
Simmering away…the roux took longer even at gas mark 6. I added one box low sodium chicken broth and four cups water so I can control the sodium. Lots of flavors going on. I know it is going to be awesome. Thanks for making it tangible.
Come back and let us know how it went! 🙂
This looks yummy! I noticed you didn’t list the Cajun seasoning an tobasco in the list of ingredients but its in the recipe description.
Glad that you found a gumbo you like ! I’ve been making gumbo for more years than I’d like to admit. My Mama grew up in the Jennings , La. area, and I still have family in the area. I’m in Southeast TX. If you keep “practicing” , you’ll find that the flavor of your gumbo will evolve and develop a richness and different flavor over the years. Mine has. My roux is a little different every time I make it. Sometimes it’s really dark, and sometimes it’s a little lighter. I found a wonderful sausage , made in Buna, TX, Beasley’s sausage, that has green onions and jalapenos in it and it is wonderful in chicken gumbo. It adds just enough of a kick without being too hot. I make my gumbo several gallons at a time and freeze it in 2 quart containers. When we’re in the mood for it, we just take out a container and make some rice !