Authentic Chicken and Sausage Gumbo Recipe: How to Make It

How to Make Authentic Chicken and Sausage Gumbo Recipe

Gumbo is a soup-stew native to Louisiana. It is a trendy cuisine in the state and has some varieties regarding certain ingredients used in its preparation. The history of gumbo is tied to African, French, Native American, and Spanish origins.

It combines roux, seasoning, spices, and vegetables with meat and sausage to produce a delicious soup stew garnished with vegetables.

Although there are different varieties of gumbo, chicken and sausage gumbo is one of the more popular gumbos and is typically cooked with chicken and andouille sausage. Other types of smoked sausage can also be used in place of andouille, even though this is the most common type used.

This recipe is relatively easy and doesn’t require complex preparations or steps. For ease, it’s advisable to chop up and prepare all the vegetables to be used for making the gumbo.

Chicken breasts and thighs are typically used, and we’ll use chicken thighs in this recipe.

How to Make Authentic Chicken and Sausage Gumbo Recipe

Authentic Chicken and Sausage Gumbo Recipe

Edidiong Abraham
Gumbo is a soup-stew native to Louisiana. It is a very popular cuisine in the state and has some varieties regarding certain ingredients used in its preparation. The history of gumbo is tied to African, French, Native American, and Spanish origins.
Prep Time 26 mins
Cook Time 35 mins
Total Time 1 hr 1 min
Course Main Course
Cuisine African Food, American, French, Spanish Food
Servings 2 people
Calories 390 kcal


  • 3 pcs Chicken Thighs
  • 14 oz Andouille Sausages
  • 2 tbsp Olive Oil
  • 1 cup Vegetable Oil
  • 1 cup Flour
  • 1 medium Bell Pepper
  • 1 medium Onion
  • 2 stalks Celery
  • 3 cloves Garlic
  • 2 tbsp Salt To Taste
  • 1 tbsp Black Pepper
  • 3 tbsp Cajun Seasoning
  • 1 cup Okra
  • 7 cups Chicken Stock
  • 3 tbsp Chopped Parsley
  • 3 pcs Bay Leaves


  • The first step is to prep your ingredients to make them easier to cook at once. Chop your chicken and sausage into smaller pieces, chop your onions, bell pepper, and celery and mince your garlic.
  • Now it's time to season your meat. Pour your olive oil into a deep pot and keep your heat low to medium. Add your chicken to the pot, add a pinch of salt and pepper and allow to brown a bit.
  • Add your andouille sausage to the pot and stir well and cook for between 3 to 4 minutes to allow the andouille flavor to come out.
  • Strain your meat from the little stock in the pot and put it in a separate bowl.
  • Add your vegetable oil and let your heat be low to medium.
  • Add your flour gradually, stirring the roux as you do so. It would help if you kept doing this till you noticed a color change in the roux. Allow the roux to cook for about 20 minutes till it's browned, stirring in between to ensure it doesn't burn.
  • Add your chopped onions, celery, and bell peppers, stir and allow to cook for about 5 minutes, then add in your garlic and repeat the same process.
  • Pour your chicken and sausage into the pot and stir properly. Add your okra, Cajun seasoning, and chicken broth and stir again.
  • Allow it to come to a boil and add your bay leaves afterwards. You should submerge the leaves to allow the flavor to seep into the gumbo.
  • Cook for about 40 to 45 minutes over medium heat. When you get the consistency you desire, turn down the heat, and remove your bay leaves.
  • Serve your chicken and gumbo sausage with white rice, and sprinkle your chopped parsley for garnish.
Keyword Gumbo, Gumbo Recipe

How to Serve

It is typically served with white rice, but other side dishes can go with it. Some of them are:

  • Potato salad
  • Macaroni and cheese
  • Mashed potatoes
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Extra Tips to Note

  1. Okra makes an essential element for thickening the gumbo, aside from the roux. As an alternative to okra, file powder can also be used as a thickener.
  2. When using file powder as a thickener, add it after cooking your gumbo. It tends to lose its thickening ability the more it’s heated.
  3. You can also use okra and file powder in your gumbo. Without either, it can hardly be classified as gumbo.
  4. Cooking your roux in an oven is an alternative to heating it over a stovetop. It takes much longer to prepare, but it’s less likely to burn and doesn’t need constant stirring.

Frequently Asked Questions

Can I Use Seafood for my Gumbo Instead?

Yes. Aside from using chicken for your gumbo, you can also use seafood. Alternatively, you can use green vegetables to make what is known as Gumbo z’herbes.

Are tomatoes used in gumbo?

You can use tomatoes in making this gumbo, although it’s typically only used in Creole gumbo. Cajun gumbo doesn’t make use of tomatoes.

Other Types of Sausages You Can Use

  1. Chorizo sausage – this is an excellent alternative to andouille and is made from ground pork, garlic, and paprika.
  2. Polish Sausage is popularly known as kielbasa and is made from any meat. The most popular option for gumbo is pork kielbasa.
  3. German smoked sausage.

Nutritional Benefits of Chicken and Sausage Gumbo

Since this dish is high in calories, fats and carbs, there may be doubts about whether it’s a healthy recipe for consumption.

The high-calorie content is still within the standard daily requirements. It certainly also has other benefits, some of which are:

  1. It has a high protein content which can meet the required daily intake of proteins.
  2. It has a good fiber content needed for digestion and bowel movements.
  3. It has low sugar content, an excellent choice for maintaining normal blood sugar levels.

How to Store Your Gumbo

Before storing it in a refrigerator, allow it to cool and transfer it to an airtight container. You can keep it for up to 3 days.

If you want to keep it longer, your gumbo can also be frozen. It should be put in a Ziploc freezer bag, sealed tightly, and can be kept for up to a month before use.


To reheat your frozen gumbo, heat it over a stovetop or microwave oven.

Before heating, allow your frozen gumbo to thaw overnight in a fridge or place it in a bowl of water to defrost.

When heating over a stovetop, keep your heat low to medium and allow it to come to a boil, then serve hot.

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