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
I usually lightly season and fry chicken thighs in the oil until almost done. Take the chicken out and use the oil it fried in to make the roux, adding more oil if needed. At the end we add some file powder to thicken it a bit.