If there’s one dish that warms your soul and fills your kitchen with the best smells, it’s a big pot of Chicken and Sausage Gumbo. This is comfort food at its finest — smoky, savory, a little spicy, and packed with flavor in every spoonful. It’s one of those dishes that just gets better the longer it cooks, and it feels like home no matter where you are.
Why I Love This Recipe
This gumbo is one of my favorite comfort foods. I remember the first time I made it on a rainy Sunday — it simmered all afternoon, and by dinnertime, the whole house smelled like something special. It’s rich, flavorful, and honestly feels like a hug in a bowl. I make it for gatherings, lazy weekends, or anytime I need to feel grounded.
- Deep, layered flavor from the dark roux
- One pot, feeds a crowd
- Leftovers taste even better the next day
- Flexible for ingredients you have on hand
- A true Southern classic that always delivers
Servings: 6
Cook Time: 1 hour 30 minutes
Prep Time: 20 minutes
Total Time: 1 hour 50 minutes
What You’ll Need
- 1 lb boneless, skinless chicken thighs
- 12 oz smoked andouille sausage
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional for heat)
- 1 bay leaf
- 6 cups chicken broth
- 1 1/2 cups sliced okra (fresh or frozen)
- 2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- Cooked white rice, for serving
- Chopped parsley, for garnish
Pro Tips
- Stir the roux constantly so it doesn’t burn — go low and slow until it’s a deep chocolate brown.
- Use chicken thighs instead of breasts for more flavor and tenderness.
- If using frozen okra, add it straight in — no need to thaw.
- Let the gumbo rest for 15 minutes before serving to let flavors meld.
- Serve over warm rice, not undercooked or cold, or it won’t soak up the broth right.
Tools Required
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or heatproof spatula
- Sharp knife
- Cutting board
- Ladle
- Rice cooker or pot for cooking rice
Substitutions and Variations
- Sausage: Swap andouille for smoked kielbasa if needed.
- Chicken: Rotisserie chicken works in a pinch, add it after the broth.
- Okra: Leave it out or use file powder instead for thickening.
- Spice: Skip the cayenne or add hot sauce to individual bowls.
- Rice: Try with brown rice or cauliflower rice for a low-carb version.
Make Ahead Tips
- The gumbo base (without rice) can be made 1–2 days ahead.
- Flavors deepen overnight — just reheat on the stove.
- Cook the rice fresh or store separately to avoid it soaking up too much broth.
How to Make Chicken and Sausage Gumbo
Step 1: Brown the Sausage
Slice 12 oz smoked andouille sausage into rounds. Add them to a large pot over medium heat and cook until browned, about 6–8 minutes. Remove and set aside.
Step 2: Brown the Chicken
Add 1 lb boneless, skinless chicken thighs to the pot in the leftover sausage drippings. Cook 5–6 minutes per side until golden. Remove and set aside.
Step 3: Make the Roux
Reduce heat to medium-low. Add 1/2 cup vegetable oil and 1/2 cup all-purpose flour to the pot. Whisk constantly for 15–20 minutes until it turns deep brown, like melted chocolate.
Step 4: Add the Holy Trinity
Stir in 1 diced onion, 1 diced green bell pepper, and 2 diced celery stalks. Cook for 5–7 minutes until soft.
Step 5: Add Garlic and Spices
Stir in 4 minced garlic cloves, 1 tsp dried thyme, 1/2 tsp smoked paprika, 1/2 tsp cayenne (optional), 1 bay leaf. Cook for 1 minute until fragrant.
Step 6: Add Broth, Chicken, and Sausage
Pour in 6 cups chicken broth. Add browned chicken and sausage back to the pot. Bring to a boil, then reduce to simmer for 30 minutes.
Step 7: Add Okra and Simmer
Add 1 1/2 cups sliced okra, 2 tsp salt, and 1/2 tsp black pepper. Simmer another 20 minutes uncovered.
Step 8: Shred Chicken and Finish
Remove chicken, shred it with two forks, then return it to the pot. Simmer 5 more minutes.
Step 9: Serve with Rice and Garnish
Spoon hot gumbo into bowls over cooked white rice. Top with chopped parsley and enjoy.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Gumbo gets thicker and tastier as it sits.
- Reheat gently on the stove — add a splash of water if it’s too thick.
- Freeze for up to 3 months without rice (rice gets mushy).
Macros (Per Serving, with 1/2 cup white rice)
- Calories: 480
- Protein: 32g
- Fat: 30g
- Carbs: 20g
- Fiber: 3g
- Sugar: 3g
Why This Recipe Works (Quick Science)
- The dark roux builds deep, nutty flavor and thickens the broth.
- Sautéed aromatics (onion, bell pepper, celery) layer on flavor.
- Okra naturally thickens the gumbo as it cooks.
- Using chicken thighs ensures juicy, tender meat even after long simmering.
Common Mistakes
- Burning the roux: Stir constantly and keep heat low. If it smells burnt, start over.
- Undercooked veggies: Let the “holy trinity” get soft before adding broth.
- Adding rice too early: Serve rice separately so it doesn’t soak up all the broth.
- Not seasoning enough: Taste at the end and adjust salt and heat to your liking.
What to Serve With
- Cornbread or crusty French bread
- Potato salad (yep, it’s a Louisiana thing!)
- Hot sauce on the side
- A cold beer or sweet tea
FAQ
Can I use chicken breast instead of thighs?
Yes, but it may be a little drier. Thighs hold up better in simmered dishes.
Do I have to use okra?
Nope! You can leave it out or sub 1 tsp of file powder for thickening.
Can I make this in advance?
Yes — in fact, it’s better the next day.
How spicy is this gumbo?
It’s mildly spicy. Adjust the cayenne or add hot sauce to suit your taste.
Can I freeze gumbo?
Definitely. Just leave the rice out and freeze in portions.
