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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 dish is a true labor of love, starting with a rich, dark roux that forms the foundation of its deep, complex flavor. Smoky Andouille sausage, tender rotisserie chicken, and the classic combination of onions, bell peppers, and celery come together to create a hearty gumbo that’s worth every minute. Whether you’re making homemade gumbo for the first time or it’s already a family favorite, this flavorful recipe is one you’ll want to make again and again.
Why You’ll Love It
Treat your taste buds to a bowl of rich, comforting chicken and sausage gumbo that’s packed with bold Louisiana-inspired flavors. Every spoonful is loaded with smoky sausage, tender chicken, vegetables, and a deeply flavorful broth.
Classic Cajun and Creole flavors: This hearty gumbo starts with the holy trinity of onion, celery, and bell pepper, along with okra and smoky Andouille sausage, while tomatoes add a subtle Creole twist.
Easier than you might think: Making homemade gumbo takes a little time, but every step is simple. Using rotisserie chicken saves time without sacrificing any of the rich, slow simmered flavor.
Even better the next day: Like many soups and stews, the flavors continue to develop as the gumbo rests, making leftovers every bit as delicious. I often think the second bowl tastes even better than the first.
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.
Chicken Sausage Gumbo Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken: Rotisserie chicken is my favorite shortcut because it adds plenty of flavor and saves time. You can also cook and shred chicken breasts or thighs, or even swap some of the chicken for shrimp if you’d like a seafood twist.
Smoked sausage: Andouille sausage gives gumbo its signature smoky, spicy flavor and is the most authentic choice. If you can’t find it, another smoked sausage such as kielbasa will still make a delicious gumbo.
Cajun seasoning: Cajun seasoning adds bold, spicy flavor, while Creole seasoning is typically a little milder and more herb-forward. I often use Tony Chachere’s Creole seasoning with great results. Since this recipe includes tomatoes, it has a touch of both Cajun and Creole influence.
Vegetables: Onion, celery, and green bell pepper make up the famous Holy Trinity, which is the flavor base for gumbo. Okra adds another layer of flavor and also helps naturally thicken the broth.
Herbs and spices: A bay leaf, thyme, and a pinch of cayenne add warmth and depth without overpowering the other ingredients. Adjust the cayenne if you like your gumbo a little milder or spicier.
Chicken broth: Use a good quality chicken broth or stock because it makes up much of the broth. A rich, flavorful broth really makes a difference in the finished gumbo.
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
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 or 4 days.
Freeze: Gumbo freezes really well, which is one of the reasons I love making a big batch. Let it cool completely, then transfer it to freezer-safe containers and freeze for up to 3 months.
Thaw: Defrost it overnight in the refrigerator.
Reheat: You can warm it back up in a pan on the stove, adding more broth if it’s too thick.
Top Tips
Take your time with the roux: Don’t rush this step because the roux is what gives gumbo its signature rich flavor. Keep the heat on low to medium, stir constantly, and don’t wander too far from the stove. It’s worth the patience.
Aim for a milk chocolate color: I like cooking the roux until it reaches the color of milk chocolate, which gives the gumbo a deep, nutty flavor without becoming bitter. If you’re new to making gumbo, it’s better to stop a little early than risk burning it and having to start over.
Let it rest before serving: Gumbo is one of those dishes that seems to get even better as it sits. If you have the time, let it rest for 15 to 20 minutes before serving so the flavors can come together even more.
Cool completely before storing: Let the gumbo cool completely before transferring it to an airtight container and refrigerating it. That helps prevent condensation from dripping back into the gumbo and thinning the rich broth.
Creole Style Chicken 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.
It’s known and loved all over the world, from Japan where it’s known as ガンボスープ to France and French-speaking areas where they call it gombo plat. There are different gumbo variations from place to place, as you’d expect. I especially love this sausage and chicken gumbo though!
Chicken and Sausage Gumbo Recipe
Chicken and Sausage Gumbo
Equipment
- Pot 5 ½-Quart
Ingredients
- 1 rotisserie chicken, large, skin removed, deboned and shredded
- 19 ½ Ounces Andouille sausage, Cajun-style, in ¼-inch slices
- 6 Cups chicken broth, more as needed
- 14 ½ Ounces diced tomatoes, petite style, canned, drained
- 2 Teaspoons Creole seasoning, or Cajun, 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
Aim for a milk chocolate color: I like cooking the roux until it reaches the color of milk chocolate, which gives the gumbo a deep, nutty flavor without becoming bitter. If you’re new to making gumbo, it’s better to stop a little early than risk burning it and having to start over.
Let it rest before serving: Gumbo is one of those dishes that seems to get even better as it sits. If you have the time, let it rest for 15 to 20 minutes before serving so the flavors can come together even more.
Cool completely before storing: Let the gumbo cool completely before transferring it to an airtight container and refrigerating it. That helps prevent condensation from dripping back into the gumbo and thinning the rich broth.
Nutrition
This delicious gumbo soup recipe is made with chicken, Cajun seasoning, sausage, spices, and more. It’s a Creole-leaning Cajun gumbo recipe. As long as you cook it low and slow, you can look forward to the most delicious chicken and sausage gumbo soup recipe 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.
Thanks for making it easy to get through the steps. 💕
You’re welcome, I hope you enjoyed it!
The ROUX can be challenging. Hint – I make mine in the microwave, it only takes 12 to 16 minutes and it is perfect every time and makes a so creamy smooth gumbo. The other thing, the sausage makes such a great difference, try to get authentic smoked sausage or andouille from S. Louisiana.
I never tried making a roux in the microwave. Now I need to try it that way! Thanks for the tips.
One cup flour + 3/4 cup oil. Oven-proof bowl or pitcher. Microwave on high for 4 minutes, stirring every 2 minutes. Then 50% power, stirring every 90 to 120 seconds to avoid “hot spots” and stop when it is the dark color you want. With my 1100 watt oven it takes a total of 12 to 16 minutes. The mix will be very hot, take care to not get burned, slowly add at least 16 ounces of liquid (broth or water) with constant stirring to quench the process. (I add the whole 48 ounces of broth.) Then it is ready to pour into the gumbo pot with all the other stuff.
Thanks, Mike, I’m definitely going to try this!
Cajun gumbo doesn’t have tomatoes, Creole does.
Yes it’s not strictly traditional. But I do love the tomatoes in there!
Would love to try this recipe but I’m allergic to okr, can I leave out the okra.
Sure, no problem. You could increase the amount of green bell pepper and/or celery to make up for not using okra, or add something different, such as zucchini, in its place.
Can you put shrimp in this?
Hi, yes you can absolutely add shrimp if you want to. If you’re using raw shrimp, stir it in near the end of cooking so it turns pink and stays tender. Peeled, deveined shrimp that’s about medium size works great cooked right in the pot. Cooked shrimp needs to go in right at the end so it can be warmed through but not overcooked.
Tried a 1/2 batch (it easily divids down) and both my wife and I found it to be OUTSTANDING. Highly recommended.
I’m glad you enjoyed it
The rich, deep flavor was so comforting and hearty, and my family couldn’t get enough. Definitely making this again soon!
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!