This savory chicken and sausage gumbo is packed with delicious flavor! Smoky Andouille sausage, juicy chicken, and crisp fresh veggies are tossed in a simple, yet flavorful roux. Top this chicken and sausage gumbo with rice or enjoy it on its own as a delightful meal!
What Makes This Recipe So Good
- It’s exploding with incredible flavor! A curated blend of spices take this recipe to the next level. The intense flavors in this dish are totally irresistible.
- It tastes just like traditional Cajun gumbo, but is made in the comfort of your own home! This restaurant-quality recipe will impress everyone with just how delicious it is. Make this chicken and sausage gumbo for friends and family, it’s a crowd-pleaser!
- The entire meal comes together in just one pot! Make the roux, cook the veggies, then simmer everything before adding in the chicken. The last step is simply leaving the gumbo to cook for an hour, allowing the flavors to develop and making it that much more delicious!
Vegetable Oil – All roux are a mixture of fat and flour. And in this roux, vegetable oil is the fat. One cup of vegetable oil may sound like a lot, but it’s necessary to thicken the sauce in this gumbo recipe. If you don’t have vegetable oil, you can use an equal amount of butter instead.
Andouille Sausage – Andouille sausage has a delicious smoky and sharp flavor. The sausage in this chicken and sausage gumbo makes for an extra savory addition. With just a bit of spice, Andouille sausage emphasizes the delicious flavors in this dish. Any Andouille sausage will work in this recipe, and if you can find Cajun-style Andouille sausage, I highly recommend using that!
- Be patient when making the roux for this recipe! The first step requires cooking vegetable oil and flour until dark brown. You’ll need to whisk the mixture constantly to avoid burning and exercise patience while waiting for it to brown.
- Serve this chicken and sausage gumbo however you’d like! Traditional gumbo is served with rice, which soaks up the sauce and is insanely delicious. However, this recipe also tastes delicious on its own and/or with a sprinkling of fresh shopped herbs.
- The last step of this recipe is leaving the gumbo to simmer for one hour. At this point, the meal becomes rather hands-off. Feel free to only return to the gumbo every 10 minutes or so to give it a good stir before leaving it to cook the rest of the way!
More Zesty Cajun-Inspired Recipes
- 1 cup vegetable oil
- 1 cup all purpose flour
- 1 onion chopped
- 1 green bell pepper chopped
- 1 cup celery chopped
- 1 pound andouille sausage cooked and sliced
- 2 garlic cloves minced
- 1 bay leaf
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon cayenne pepper
- 6 cups chicken broth
- 5 cup cooked and shredded chicken
- Large pot
- Heat vegetable oil in a large pot over medium heat, once hot whisk in the flour. Cook roux, whisking constantly, until dark brown – about 10 minutes.
- Add in the onion, green bell pepper, and chopped celery. Stir and cook until veggies are soft, about 5 minutes.
- Add in the sliced andouille sausage and garlic, cook for another 3 minutes.
- Add in the bay leaf, paprika, salt, garlic powder, onion powder, dried oregano, dried basil, cayenne pepper, and chicken broth. Bring mixture to a boil then reduce to a simmer and cook uncovered for 30 minutes.
- Stir in the cooked chicken and continue to simmer for 1 hour uncovered, stirring occasionally.
- Make it Gluten-Free: To make this gumbo gluten-free, use one cup of rice flour in place of the all purpose flour in this recipe.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.