Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

Chicken and Sausage Gumbo is a traditional Louisiana Creole dish that is often considered the official state dish of Louisiana. It is a hearty and flavorful stew that is typically made with a dark roux, chicken, sausage, and the “holy trinity” of Cajun and Creole cooking (onions, bell peppers, and celery).

To make Chicken and Sausage Gumbo, a roux is first made by cooking flour and oil or butter together until it becomes a rich, dark brown color. This roux serves as the base of the gumbo and adds a deep, nutty flavor to the dish. The “holy trinity” of onions, bell peppers, and celery is then added to the roux and cooked until the vegetables are tender.

Next, chicken and sausage (usually Andouille sausage) are added to the pot, along with chicken broth and a variety of spices and seasonings such as garlic, thyme, and bay leaves. The gumbo is then simmered for several hours until the flavors have melded together and the chicken is tender.

Chicken and Sausage Gumbo is typically served over rice and is often garnished with green onions and parsley. It is a rich and flavorful dish that is enjoyed by many people throughout the southern United States and beyond.




  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 2 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 lb. Andouille sausage, sliced
  • 4 cups chicken broth
  • 1 can (14.5 oz.) diced tomatoes
  • 1 tsp. dried thyme
  • 1 tsp. cayenne pepper
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 bay leaves
  • 3 cups cooked long-grain white rice


  1. In a large, heavy pot, heat the oil over medium heat. Add the flour and whisk continuously for 20-25 minutes, until the mixture turns a deep brown color. This is the roux, which will thicken the gumbo.
  2. Add the onion, celery, green pepper, and garlic to the pot and cook until the vegetables are soft, about 5 minutes.
  3. Add the chicken and sausage to the pot and cook for 10 minutes, until browned.
  4. Pour in the chicken broth, tomatoes, thyme, cayenne, salt, pepper, and bay leaves. Stir to combine.
  5. Reduce the heat to low and simmer, uncovered, for 30 minutes, stirring occasionally.
  6. Serve the gumbo over cooked rice.


  • Serve with a sprinkle of chopped green onions or parsley, or with hot sauce or file powder on the side.
  • You can also add in seafood, such as shrimp or crabmeat, to the gumbo.
  • Leftovers can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

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