Chicken & Sausage Gumbo (Rich, Cozy & Classic Cajun Comfort Food)

This Chicken & Sausage Gumbo is rich, deeply flavorful, and packed with tender chicken, smoky sausage, and a dark, savory roux that brings everything together. It’s a true Cajun comfort classic that simmers low and slow for unbeatable flavor. Serve it with Cajun Cornbread, Cajun Dirty Rice with Ground Beef & Sausage, or a simple side like Creamy Coleslaw for a cozy, satisfying meal that warms you from the inside out.

Why You’ll Love This

• Rich, flavorful gumbo with tender chicken and smoky sausage

• Deep Cajun flavor built from a dark roux and slow simmer

• Hearty, comforting one-pot meal

• Perfect for cold nights, gatherings, or make-ahead dinners

Recipe Card

Prep Time: 20 minutes Cook Time: 1 hour 15 minutes Total Time: 1 hour 35 minutes Servings: 6

Nutritional Information (per serving – approximate)

• Calories: 480

• Protein: 32g

• Fat: 28g

• Saturated Fat: 9g

• Cholesterol: 115mg

• Sodium: 980mg

• Carbohydrates: 22g

• Fiber: 3g

• Sugar: 4g

Ingredients

For the Roux:

• ½ cup vegetable oil

• ½ cup all-purpose flour

For the Gumbo:

• 1 pound boneless, skinless chicken thighs, cut into chunks

• 12 ounces smoked sausage, sliced (Andouille preferred)

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1 tablespoon Cajun seasoning

• 1 teaspoon smoked paprika

• ½ teaspoon dried thyme

• ¼ teaspoon cayenne pepper (optional)

• 6 cups chicken broth

• 2 bay leaves

• Salt and black pepper, to taste

• 1 cup sliced okra (fresh or frozen)

• 3 green onions, sliced (for garnish)

• Fresh parsley, chopped (optional)

Instructions

1. Make the roux: In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat. Whisk in flour and cook, stirring constantly, for 20–25 minutes until the roux turns a deep peanut-butter to chocolate-brown color. Do not stop stirring.

2. Add the vegetables: Carefully stir in onion, bell pepper, and celery. Cook for 5 minutes until softened. Add garlic and cook 30 seconds more.

3. Season: Stir in Cajun seasoning, smoked paprika, thyme, and cayenne.

4. Add protein: Add chicken and sausage to the pot and stir to coat in the roux.

5. Simmer: Slowly pour in chicken broth while stirring. Add bay leaves. Bring to a gentle boil, then reduce the heat and simmer uncovered for 45–60 minutes, stirring occasionally.

6. Add okra: Stir in okra during the last 15 minutes of cooking.

7. Finish: Remove bay leaves. Taste and adjust salt and pepper as needed.

8. Serve: Ladle gumbo over rice if desired and garnish with green onions and parsley.

Tips for the Best Chicken & Sausage Gumbo

• Low and slow roux is the key to deep flavor — don’t rush it.

• Chicken thighs stay juicier than breasts.

• Andouille sausage gives the most authentic Cajun flavor.

• Gumbo tastes even better the next day.

• Add hot sauce at the table for customizable heat.

FAQ

Is gumbo spicy? It’s mildly spicy. You can easily adjust the heat by changing the amount of cayenne or Cajun seasoning.

Can I make gumbo ahead of time? Yes! Gumbo is even better the next day and keeps well in the fridge for up to 4 days.

Can I freeze chicken & sausage gumbo? Absolutely. Freeze for up to 3 months. Thaw overnight and reheat gently.

Do I have to use okra? No. Okra helps thicken gumbo, but you can omit it or substitute filé powder if preferred.

Final Thoughts

This Chicken & Sausage Gumbo is rich, cozy, and deeply satisfying — the kind of recipe that fills your kitchen with incredible aroma and brings everyone back for seconds. Whether you’re serving it for Sunday dinner or meal-prepping for the week, it’s a true Cajun classic that never disappoints.