Chicken and Sausage Gumbo Recipe

 

A Hearty Louisiana Classic You’ll Want to Make Again and Again

Few dishes capture the spirit of Louisiana cuisine quite like a steaming pot of Chicken and Sausage Gumbo. Rich, smoky, and soul-warming, this Southern classic is more than just a meal—it’s comfort in a bowl. With its deep layers of flavor built from a slow-cooked roux, tender chicken, and smoky sausage, gumbo brings people together around the table like no other dish. Whether you’re feeding a hungry family or impressing guests, this gumbo guarantees rave reviews.

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Why This Gumbo is Irresistible

What makes this gumbo stand out is its perfect balance of bold flavors. The dark roux adds a nutty richness, the holy trinity of onion, bell pepper, and celery builds the flavor base, while the smoked sausage infuses every bite with a savory punch. Add juicy chicken, Cajun spices, and a hint of heat, and you have a dish that feels both rustic and indulgent.

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Ingredients (and Why They Matter)

1/2 cup vegetable oil – The foundation for your roux, giving it that essential depth of flavor.

1/2 cup all-purpose flour – Partner to the oil, creating the roux’s nutty, dark brown base.

1 large onion, diced – The first of the “holy trinity,” providing sweetness and body.

1 green bell pepper, diced – Adds freshness and subtle bitterness to balance richness.

2 celery stalks, diced – Brings aromatic depth and lightness to the gumbo.

4 cloves garlic, minced – Enhances the savory notes with bold flavor.

1 pound smoked sausage (such as andouille), sliced – Smoky, spicy, and hearty—gumbo’s signature protein.

2 pounds chicken thighs (bone-in, skin removed) – Juicy, tender, and rich in flavor; perfect for long simmering.

6 cups chicken stock – The liquid gold that carries all the flavors.

2 bay leaves – Adds earthy fragrance.

1 teaspoon dried thyme – Brings herbal depth.

1 teaspoon paprika – Adds smoky warmth.

1/2 teaspoon cayenne pepper (optional) – For a touch of heat.

2 teaspoons salt (adjust to taste) – Essential seasoning.

1 teaspoon black pepper – Adds a mild spice and balance.

1/2 cup chopped green onions – Fresh garnish that brightens the dish.

1/4 cup fresh parsley, chopped – Adds freshness at the end.

Cooked white rice – The perfect bed for soaking up the gumbo.

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Step-by-Step Instructions

1. Make the Roux:

In a large heavy pot or Dutch oven, heat the oil over medium heat. Gradually whisk in the flour, stirring constantly. Cook for 25–30 minutes until the mixture turns a deep chocolate-brown color. This is the heart of your gumbo—don’t rush it!

2. Build the Flavor Base:

Add the onion, bell pepper, and celery (the holy trinity) to the roux. Sauté until softened, about 5 minutes. Stir in the garlic and cook for another minute.

3. Cook the Sausage:

Add the sliced smoked sausage to the pot. Let it brown slightly, releasing its smoky oils into the roux mixture.

4. Add the Chicken and Stock:

Nestle the chicken thighs into the pot, then pour in the chicken stock. Stir well to combine.

5. Season and Simmer:

Add bay leaves, thyme, paprika, cayenne (if using), salt, and black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 45–60 minutes, stirring occasionally.

6. Shred the Chicken:

Remove the chicken, shred the meat, and discard the bones. Return the shredded chicken to the pot.

7. Finish with Fresh Herbs:

Stir in green onions and parsley. Simmer for 5 more minutes, then taste and adjust seasoning as needed.

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Pro Tips for Perfect Gumbo

Patience with the Roux: The darker the roux, the richer the flavor. Aim for a deep, chocolate-brown color without burning it.

Smoked Sausage Choice: Andouille is traditional, but kielbasa or other smoked sausages work well if that’s what you have.

Stock Quality: Homemade chicken stock takes this gumbo to the next level, but a good low-sodium store-bought stock works too.

Make Ahead: Gumbo tastes even better the next day as the flavors deepen overnight.

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Serving Suggestions

Serve your Chicken and Sausage Gumbo ladled generously over fluffy white rice, with warm cornbread or crusty French bread on the side. For the ultimate Southern feast, pair it with collard greens or a simple green salad. Don’t forget a dash of hot sauce for extra heat!

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Why You’ll Love This Recipe

This Chicken and Sausage Gumbo is more than just a recipe—it’s a tradition. With simple ingredients and a little patience, you’ll create a dish that delivers smoky, savory, and deeply satisfying flavors in every bite. Whether it’s for a family dinner, a festive gathering, or a cozy night in, gumbo never fails to impress.

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Final Thoughts

If you’re searching for a comfort food recipe that’s bold, hearty, and packed with Louisiana soul, this Chicken and Sausage Gumbo is it. With its perfectly balanced flavors, make-ahead convenience, and crowd-pleasing appeal, it’s a dish you

’ll return to again and again. Simple, delicious, and unforgettable—this gumbo deserves a place in your recipe collection.