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Savory, hearty chicken and sausage gumbo is packed with flavor and delicious ingredients. Andouille sausage, tender chicken, a rich roux, the holy trinity, and a handful of spices, with a cooking method that forces you to slow down and take it easy. This is one of our favorite one-pot recipes for soup season or anytime!

Overhead image of a white bowl holding deep reddish brown chicken an sausage gumbo with a mound of white rice in the center.

🍲 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.
  • Can’t make it to New Orleans for a bowl of gumbo anytime soon? This version has all the flavor you expect from the traditional, and it’s made in the comfort of your own home. You should be able to easily find all the ingredients at your grocery store, too. No hunting and searching for filé or anything like that.
  • 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!

👩🏼‍🍳 Chef’s Tips

  • Be patient with your roux! 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 your chicken and sausage gumbo however you’d like! Traditional gumbo is served with rice, which soaks up the sauce and is insanely delicious. For a low-carb alternative, use steamed cauliflower rice instead.
chicken and sausage gumbo in a large pot with a spoon

⚜️ More Louisiana-Inspired Recipes

Recipe By: Sam Guarnieri
5 from 3 votes

Chicken and Sausage Gumbo

Prep 30 minutes
Cook 2 hours
Total 2 hours 30 minutes
Slow down and curl up with a bowl of hearty, satisfying, beautifully-seasoned chicken and andouille gumbo.
8 servings


  • Large pot
  • whisk
  • Large wooden spoon


For the Chicken & Sausage Gumbo

  • 1 cup unsalted butter or neutral oil
  • 1 cup all-purpose flour
  • 2 cups chopped yellow onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 1 pound andouille sausage sliced into ½-inch-thick discs, browned
  • 2 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 1 bay leaf
  • 2 teaspoons paprika
  • 1 teaspoon salt more or less to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon cayenne pepper
  • 5 cups cooked, shredded chicken

To Serve

  • cooked white rice
  • sliced green onions
  • hot sauce optional


  • Place large pot on stovetop over medium-low heat. Add 1 cup unsalted butter to pot and let butter melt, moving butter around pot periodically to fully cover surface.
  • Once butter has melted, sprinkle 1 cup all-purpose flour into pot and whisk until flour and butter are combined into roux. Cook roux, whisking constantly, 10 to 20 minutes or until roux becomes peanut-butter brown in color.
  • Once desired color is achieved, increase heat under pot to medium. Add 2 cups chopped yellow onion, 1 cup chopped green bell pepper, and 1 cup chopped celery and stir to incorporate. Cook trinity, stirring frequently, 5 to 8 minutes or until softened.
  • When vegetables have softened, add 1 pound andouille sausage and 2 cloves garlic. Stir to incorporate, then cook 2 to 3 minutes or until garlic is fragrant. Continue stirring frequently while cooking.
  • While stirring, slowly pour in 6 cups low-sodium chicken broth. Stir until ingredients are fully incorporated, scraping bottom of pot if needed to loosen any aromatics that may have stuck.
  • Add 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, and ¼ teaspoon cayenne pepper to pot. Stir to fully incorporate spices.
  • Increase heat under pot to medium-high and bring mixture to boil. Once liquid begins to boil, immediately reduce heat to low and simmer, uncovered, 30 minutes. Stir gumbo occasionally.
  • After 30 minutes, add 5 cups cooked, shredded chicken to pot. Stir to incorporate, then taste gumbo and adjust any spices as desired. Continue simmering gumbo, uncovered, 60 minutes, stirring occasionally.
  • After 60 minutes, divide gumbo into serving bowls. Top each bowl of gumbo with scoop of cooked white rice, garnish with sliced green onions and hot sauce if desired, and serve warm.
  • Andouille Sausage: Before starting the gumbo, slice the andouille sausage into discs and sauté them in a skillet until just browned on both sides.
  • Make it Gluten Free: Use gluten-free all-purpose flour, or replace the all-purpose flour with 1 cup rice flour.

Approximate Information for One Serving

Serving Size: 1 serving (gumbo only, no rice)Calories: 633calProtein: 38gFat: 45gSaturated Fat: 21gTrans Fat: 1gCholesterol: 175mgSodium: 1217mgPotassium: 689mgTotal Carbs: 20gFiber: 2gSugar: 3gNet Carbs: 18gVitamin A: 1172IUVitamin C: 19mgCalcium: 58mgIron: 3mg
Nutrition Disclaimers
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.

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  1. Perfect! This recipe was easy to make and follow. The entire family enjoyed this flavor of this soup and it is perfect for a cold night. I added okra and shrimp to mine. Delish!5 stars

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