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Let me tell you, there’s nothing quite like a steaming bowl of chicken and sausage gumbo to warm your soul and transport you straight to the heart of Louisiana. This beloved Cajun dish is a true labor of love, starting with a rich, dark roux that forms the foundation of its deep, complex flavor. As the aroma of sautéing onions, bell peppers, and celery fills your kitchen, you’ll find yourself eagerly anticipating the moment when you can finally dive in with a spoon. Whether you’re a gumbo purist or love to experiment with ingredients, this recipe using rotisserie chicken is sure to become a cherished favorite in your home.
Treat your taste buds to some classic Cajun food with this mouthwatering chicken and sausage gumbo recipe. The flavors are so vibrant and rich.
Enjoy these flavors? If so, you might like Louisiana Cajun chicken pasta, Cajun shrimp pasta, or this easy sheet pan shrimp and Andouille sausage dish.
Why You’ll Love It
Authentic Cajun flavors: This delicious gumbo recipe boasts authentic Cajun flavors from the holy trinity (onion, celery and bell pepper) to the okra, Cajun style sausage, and tomatoes.
Not hard to make: Although this dish has a relatively long cooking time, there’s nothing difficult about the recipe.
Really delicious: The long, slow cooking process ensures you can expect a lot of incredible flavor from this chicken and sausage gumbo recipe.
Cajun Chicken Sausage Gumbo
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken: It’s easiest to use a rotisserie chicken but you can cook chicken breasts or thighs if you prefer. You could even use seafood as one of your proteins for a seafood gumbo.
Smoked sausage: Cajun-style Andouille sausage is the most authentic choice.
Cajun seasoning: Substitute Creole seasoning if you want. I got a good result with Tony Chachere’s Creole seasoning. Creole and Cajun seasonings are similar but Cajun tends to be spicier and Creole tends to be more earthy and herbal.
Vegetables: Green bell peppers, onion and celery go into this gumbo along with okra.
Herbs and spices: Cayenne pepper, thyme and a bay leaf are all you need (as well as the Cajun or Creole seasoning).
Chicken broth: For a meaty flavor.
How to Make Chicken Sausage Gumbo
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Brown the sausage: Brown the sausage and remove it from the pot.
Start the roux: Cook the oil and flour until the roux is brown.
Add vegetables: Add the bell pepper, celery, onion, and garlic, and cook for a few minutes.
Add more ingredients: Add the sausage back into the pot. Also add the shredded chicken, diced tomatoes, broth, and seasonings. Bring to a boil and simmer for an hour or 2, adding the okra half an hour before the end.
Finish the gumbo and serve: Cook the chicken and sausage gumbo until it’s the right consistency, adjust the seasonings (if needed) and serve hot, garnished with fresh parsley if liked.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free flour, gluten-free chicken broth and gluten-free sausage.
Sausage: Use Cajun sausages, smoked beef sausage, hot links, or kielbasa.
Less or more spicy: Adjust the amount of cayenne pepper or add sliced jalapenos. You can also serve hot sauce on the side for those who prefer theirs extra-spicy.
Serving Suggestions
Appetizers: How about some boiled peanuts to start? You can add Cajun spices or any other seasoning you want.
Side dishes: Serve the chicken and sausage gumbo with sweet skillet cornbread, homemade garlic bread or rice.
Desserts: Finish with chocolate marshmallow cookies or homemade caramel fudge.
How to Store Chicken Andouille Sausage Gumbo
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 or 4 days.
Freeze: You can freeze gumbo in an airtight container for up to 3 months. I like to freeze it in individual portions with maybe half a cup of rice in each one, so I can reheat both together.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm it back up in a pan on the stove, adding more broth if it’s too thick.
Top Tips
Make the roux slowly: Don’t rush the roux-making. Keep the heat low to medium and stir it often so the flour doesn’t scorch or stick to the pan. Don’t step away from the pot – you need to keep an eye on it.
Roux color: The darker the roux, the tastier the chicken gumbo is going to come out. I like to cook it until it’s the color of milk chocolate or a medium brown shade. If you’re short on time, you can make it light brown or tan – it will still taste good.
Cool before covering: It’s important to let the gumbo cool completely before covering and refrigerating, otherwise the condensation in the container will drip down into the gumbo and make it watery.
Cajun Chicken and Sausage Gumbo FAQs
This dish is meant to cook low and slow because this coaxes out all the flavor. Of course, cooking it for a long time will make it thicker, but you can always add some more broth (I like to make sure I have extra broth on hand so I can add more if need be!)
Sure, if you prefer to do that rather than use a rotisserie chicken, just cook chicken breast or chicken thighs and shred them. You can cook them on the stove or bake them, as you prefer.
Both of these cooking styles are native to Louisiana. One of the main differences is Creole cooking often uses tomato-based sauces while Cajun doesn’t. Cajun dishes are often spicier while Creole ones are more herby and earthy.
Chicken and Sausage Gumbo Recipe
Chicken and Sausage Gumbo
Equipment
- Pot 5½ Quart
Ingredients
- 1 rotisserie chicken, large, skin removed, deboned and shredded
- 19½ Ounces Andouille sausage, Cajun-style, in ¼-inch slices
- 6 Cups chicken broth, more as needed
- 14½ Ounces diced tomatoes, petite style, canned, drained
- 2 Teaspoons Cajun seasoning, or Creole, I used Tony Chachere’s
- 1 bay leaf, dried
- 1 Cup vegetable oil
- 2 green bell peppers, chopped
- 1 onion, chopped
- 3 celery stalks, chopped
- ½ Teaspoon cayenne pepper
- ½ Teaspoon dried thyme
- 12 Ounces okra, frozen cut
- 5 Cloves garlic, minced
- 1 Cup all purpose flour
- Salt and black pepper, to taste
- parsley, chopped fresh for optional garnish
Instructions
- Heat a large pot over a medium to high heat and brown the sausage on both sides. Remove it from the pot.
- Turn the heat down and add the oil and flour. Cook for about 35 minutes, stirring often, to make a brown roux.
- Add the bell peppers, celery, garlic, and onion, and cook for 5 to 8 minutes or until the onions are beginning to turn translucent. The roux will keep darkening and thickening.
- Return the sausage to the pot and add the chicken too.
- Add the chicken broth, diced tomatoes, cayenne pepper, Creole seasoning, thyme, bay leaf, salt and pepper. Stir well.
- Bring the mixture to a boil and then turn down the heat and gently simmer, uncovered, for 1 or 2 hours, stirring occasionally.
- Add the okra during the last 30 minutes and keep cooking and stirring occasionally until the gumbo is the right consistency.
- Adjust the seasonings if needed and serve hot garnished with fresh parsley if liked.
Notes
Roux color: The darker the roux, the tastier the chicken gumbo is going to come out. I like to cook it until it’s the color of milk chocolate or a medium brown shade. If you’re short on time, you can make it light brown or tan – it will still taste good.
Cool before covering: It’s important to let the gumbo cool completely before covering and refrigerating, otherwise the condensation in the container will drip down into the gumbo and make it watery.
Nutrition
This delicious gumbo recipe is made with chicken, Cajun seasoning, sausage, spices, and more. It’s an authentic gumbo recipe. As long as you cook it low and slow, you can look forward to the most delicious chicken and sausage gumbo you ever tasted.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Just a note as I was born and raised in south Louisiana. I would say this is creole gumbo not Cajun. I have never heard of anyone using thyme, bay leaf, or tomatoes in gumbo here in Cajun country. (Personally, this sounds pas bon.)
Gumbo is served over rice. Some have potato salad on the side or even add it to their gumbo. Boiled eggs are sometimes added to the gumbo. We always cook our chicken and sausage in the roux. Never thought to use store bought rotisserie chicken, but I guess it would be quicker.
Just a note from the old man.
Thank you so much for sharing your insight! I love hearing from those who grew up with traditional Cajun cooking—it’s always fascinating to learn more. You’re absolutely right that this version leans more Creole with the addition of tomatoes and certain herbs. I know gumbo is a deeply personal and cherished dish, and I truly appreciate your perspective on how it’s made where you grew up.
I also love the idea of serving it with potato salad or even adding boiled eggs—that’s something I’ll have to try next time! And yes, using rotisserie chicken is definitely a shortcut for busy nights, though I imagine cooking everything in the roux adds even more depth of flavor. Thanks again for your thoughtful comment—I really appreciate you taking the time to share!
Has anyone ever added gumbo file as a spice ingredient?
I’ve used it before, just not in this particular recipe. Let me know if you try it!
The gumbo was a huge hit. The rich flavors brought everyone back for seconds!
The chicken and sausage gumbo brought so much warmth—felt like a Louisiana getaway!