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• What Is Chicken and Sausage Gumbo?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Easy Chicken and Sausage Gumbo Recipe

There’s nothing quite like a big pot of gumbo simmering away on the stove, filling the whole house with that deep, smoky, savory aroma. This Chicken and Sausage Gumbo takes all the soul of a classic Louisiana favorite and simplifies it just enough to make it doable on a busy weeknight, without sacrificing any of that rich, slow-simmered flavor.

What Is Chicken and Sausage Gumbo?

Gumbo is a hearty, stew-like dish that hails from Louisiana, born out of a mix of French, West African, Spanish, and Native American cooking traditions. At its heart, gumbo is built on a roux, a mixture of flour and fat cooked low and slow until it turns deep brown, which gives the dish its signature thick texture and toasty, nutty flavor.

Chicken and Sausage Gumbo is one of the most popular versions, combining smoky andouille or smoked sausage with tender shredded chicken, the holy trinity of onion, bell pepper, and celery, and a blend of warm Cajun seasonings. It’s traditionally served ladled over a scoop of white rice, making it a filling, one-bowl meal that’s perfect for feeding a crowd or stretching into leftovers all week long.

Tips for Cooking and Prepping

#1: Use a rotisserie chicken to save time

Skip roasting or boiling a whole chicken from scratch and grab a pre-cooked rotisserie chicken from the store instead. Deboning it and shredding the meat takes just a few minutes and cuts a huge chunk of prep time off this recipe.

#2: Don’t rush the roux

Whether you’re making your own roux or using a jarred one, stir it constantly once it hits the pot so it melts evenly into the broth without scorching. A burnt roux will turn the whole gumbo bitter, so patience here really pays off.

#3: Add broth gradually while sautéing

Splashing in a quarter to half cup of chicken broth while sautéing the sausage and vegetables keeps everything from sticking or burning and helps soften the vegetables faster.

#4: Season in layers, not all at once

Add your Cajun seasoning, poultry seasoning, garlic and onion powder, and black pepper gradually and taste as you go. Gumbo seasoning is very much a personal preference, and it’s easier to add more heat or salt than to fix an overseasoned pot.

#5: Let it simmer low and slow

The long, uncovered simmer is what allows the flavors to meld and the broth to thicken up properly. Resist the urge to crank the heat to speed things along; low and slow is key to a rich, well-developed gumbo.

Recipe Variations and Substitutes

This gumbo recipe is flexible and easy to make your own. Swap smoked sausage for andouille if you want a spicier, more traditional Cajun kick, or use turkey sausage for a lighter option. You can also add shrimp or okra in the last 20 minutes of cooking for a classic seafood-and-vegetable twist, and if you’re out of rotisserie chicken, boneless chicken thighs simmered right in the broth work beautifully too.

Serving Suggestions

Gumbo is traditionally ladled generously over a scoop of fluffy white rice, which soaks up all that flavorful broth. Round out the meal with warm French bread for dipping and a simple green salad on the side to balance out the richness of the dish.

Storing, Make-Ahead, and Freezing Tips

Gumbo actually tastes even better the next day once the flavors have had more time to meld, making it a great make-ahead meal. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze in individual portions for up to 3 months; just thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth if it’s thickened up too much.

FAQs

What is roux and can I buy it pre-made?

Roux is a cooked mixture of flour and fat used to thicken and flavor gumbo, and yes, jarred pre-made roux is widely available and works great for saving time on a weeknight version of this recipe.

Can I make chicken and sausage gumbo in a slow cooker?

Yes, you can sauté the sausage and vegetables first, then transfer everything including the roux and broth into a slow cooker and cook on low for 4-6 hours, stirring in the green onion and parsley near the end.

How spicy is this gumbo?

The spice level is entirely up to you since it depends on how much Cajun seasoning, blackening seasoning, or crushed red pepper flakes you add, so start light and build up the heat to your taste.

Do I have to use rice with gumbo?

Rice is the traditional and most popular base for gumbo, but you can also serve it over cauliflower rice for a lower-carb option or simply enjoy it on its own as a thick, hearty soup.

Why is my gumbo too thin or too thick?

Gumbo’s thickness comes from the roux, so if it’s too thin, let it simmer uncovered a bit longer, and if it’s too thick, simply stir in extra chicken broth or water until it reaches your desired consistency.

Easy Chicken and Sausage Gumbo Recipe

Prep time: 30 min | Cook time: 120 min | Total time: 150 min | Servings: 8

Ingredients

For the Gumbo Base

• 2 tbsp. olive or avocado oil
• 2 packages smoked sausage, chopped
• 1 onion, chopped
• 1 bell pepper, chopped
• 1-2 stalks celery, chopped
• 1-2 tsps. chopped garlic
• 1 cup roux
• 6-8 cups chicken broth
• 2-3 cups water

For the Chicken and Seasoning

• 1 rotisserie/whole pre-cooked chicken, deboned and shredded
• 3 whole bay leaves
• 2-4 dashes Worcestershire sauce
• Poultry seasoning of your choice, to taste
• Cajun seasoning (preferably Tony’s), to taste
• Onion powder, to taste
• Garlic powder, to taste
• Blackening seasoning or crushed red pepper flakes, to taste
• Black pepper, to taste
• Salt, to taste

To Finish

• 1-2 tbsp. green onion or shallots, chopped
• 1-2 tbsp. parsley, chopped
• Cooked white rice, for serving

Instructions

1. Prep all the food: chop the onion, bell pepper, celery, garlic, and sausage. Debone the rotisserie chicken and break or cut the meat into bite-sized pieces. Make a roux now if you’re not using a premade jar of roux.
2. Add the oil to a large pot and heat over medium heat.
3. Sauté the sausage, onion, bell pepper, celery, and garlic together, adding 1/4 to 1/2 cup of chicken broth as needed to prevent sticking. Sauté until the vegetables are soft.
4. Add the 1 cup of roux and 1-2 cups of chicken broth to the pot with the vegetables and sausage. Stir constantly until the roux has melted and the mixture is bubbly, being careful not to let it burn.
5. Lower the heat to medium-low.
6. Add 3-4 cups of chicken broth, 2-3 cups of water, all of the pre-cooked and deboned chicken, the bay leaves, Worcestershire sauce, and seasonings to taste. Stir until well combined. The gumbo should be a rather thick soup, but you can add more water or broth to thin it as needed.
7. Simmer uncovered over low heat for 1 to 1.5 hours, stirring occasionally.
8. Stir in the green onion and parsley, then continue to simmer for another 30 minutes.
9. Remove the bay leaves and serve hot over rice, with French bread and a side salad if desired. Enjoy!

For a deeper flavor, make your own dark roux from scratch, but a jarred roux is a great time-saver on busy weeknights without sacrificing much flavor. Leftovers taste even better the next day as the flavors continue to develop.