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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.

A pot of chicken and sausage gumbo, with sliced sausage, tender chicken, okra, and herbs being stirred with a wooden spoon. A striped towel, salt and pepper shakers, and fresh parsley are nearby.

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.

A hearty bowl of chicken and sausage gumbo, brimming with sliced sausage, shredded chicken, and okra. A spoon rests invitingly in the bowl alongside a piece of bread, while salt and pepper shakers linger in the background.

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.

A bowl of chicken and sausage gumbo loaded with sliced sausage, shredded chicken, and vegetables, all garnished with parsley. A bread roll sits next to the dish. In the background are salt and pepper shakers alongside fresh parsley.

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.

A variety of measured ingredients in bowls for chicken and sausage gumbo: sliced sausage, diced onion, green pepper, garlic, tomatoes, okra, chicken, flour, oil, and spices all await their moment with chicken broth in a large container.

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.

A large pot of chicken and sausage gumbo with savory vegetables, being served with a ladle.

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.

A hearty bowl of chicken and sausage gumbo brimming with sliced sausage, shredded chicken, and chopped vegetables sits invitingly. A piece of bread perches on the rim, while fresh parsley adds a pop of color beside a pepper shaker in the background.

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.

A pot of chicken and sausage gumbo with okra, served with a wooden spoon. A cutting board sprinkled with parsley and surrounded by seasoning containers adds flavor to the background.

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.

A spoonful of chicken and sausage gumbo, rich with vegetables, is lifted from a bowl. A piece of bread rests on the side, surrounded by seasonings and fresh herbs.

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.

A bowl of chicken and sausage gumbo featuring sliced sausage, shredded chicken, bell peppers, and herbs, served with a piece of bread.

Cajun Chicken and Sausage Gumbo FAQs

Why does gumbo take so long to cook?

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!)

Can I cook my own chicken for this chicken Andouille sausage gumbo recipe?

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.

What’s the difference between Cajun and Creole cooking?

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.

A bowl of chicken and sausage gumbo with shredded chicken, sausage, and okra, garnished with parsley. Salt and pepper shakers sit nearby, accompanied by a bowl of red pepper flakes and fresh parsley in the background.

Chicken and Sausage Gumbo Recipe

5 from 2 votes

Chicken and Sausage Gumbo

Treat your taste buds to some classic Cajun food with this mouthwatering chicken and sausage gumbo recipe. The flavors are so vibrant and rich.
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Servings: 6

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

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.

Nutrition

Calories: 626kcal | Carbohydrates: 30g | Protein: 51g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 180mg | Sodium: 1985mg | Potassium: 809mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1087IU | Vitamin C: 54mg | Calcium: 106mg | Iron: 4mg
Like this recipe? Rate and comment below!

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.

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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.

 

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Recipe Rating




5 from 2 votes

6 Comments

  1. 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.

    1. 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!