This Easy Chicken Gumbo recipe is like a party for your mouth! Vibrant, spicy flavor simmered to perfection, this combination of chicken, sausage, okra, and veggies is cooked in a creamy creole spiced broth that is just pure comfort.
We are now in the thick of winter with long, dreary days and cold wind….making me crave all the soups and stews my family loves, including our favorite Beef Stew. And while I love a good classic crock pot chicken and noodles, this easy Chicken Gumbo recipe comes together quickly and easily right on my stovetop. A great option for dinner when planning wasn’t well planned….and weeknights are crazy busy.
I love to experiment with bold, vibrant spices when making quick dinners that aren’t going to be simmering all day long, like in my super popular Taco Soup and Easy Fish Tacos. Classic creole seasonings are perfect for recipes because they blend well into soups and stews punching up the flavor without having to add a ton of other spices. That’s exactly what I did with this chicken and sausage gumbo recipe to get it on the table without spending hours hovering over a pot.
What is Gumbo Soup Made of?
Gumbo is a peppery chicken or meat stew that’s common in Creole cooking. It is thickened with okra and a classic roux, which is a browned flour mixture that lends tons of flavor to the broth.
What is the Difference Between Gumbo and Jambalaya?
While similar in flavor and add-ins like chicken, sausage or seafood, Jambalaya is more of a paella dish or primarily a rice based dish. Gumbo, on the other hand, is a soup or stew based recipe that is thickened with a roux.
What is Traditionally Served With Gumbo?
I love to serve my Chicken Gumbo soup with plain white rice, but I’ve been to restaurants in Louisiana that serve their gumbo recipe with potato salad. It sounds strange but it’s certainly delicious and adds a ton of body to the soup. Definitely a must-try if you’re feeling adventurous in the kitchen!
What Ingredients are in Easy Chicken Gumbo?
While there really isn’t a set list of ingredients for gumbo, I like to make my chicken and sausage gumbo with okra. The okra acts like an additional thickening agent for the gumbo soup which makes it extra creamy and hearty.
The ingredients for this Easy Chicken Gumbo recipe are fairly simple and you’d likely have most of them in your kitchen already. This recipe has a lot of flavor from aromatics and spices. We add peppers, onions and celery for veggies and the protein in this recipe comes from both andouille sausage and chicken.
All the ingredients are pretty common in everyday cooking and I can guarantee you, if you add creole seasoning to the list, you’re going to want to put it on everything.
What Can You Serve Alongside Your Easy Chicken and Sausage Gumbo?
We LOVE these easy sides for our chicken sausage gumbo:
- The BEST Smashed Potato Salad…THIS is what I had in that Louisiana restaurant
- Garlic Butter Rice for an extra oomph of flavor!
- Homemade Cornbread Recipe – to sop up this delicious gumbo!
- Dirty Rice, a bayou classic
More Recipes You’ll Love:
- Easy Seafood Gumbo
- Collard Greens
- Our Favorite Gumbo Recipe
- Cajun Chicken Pasta
- Black Eyed Peas Recipe (with Ham)
- Lemon Shrimp Linguine
- Slow Cooker Turkey Soup (Cajun Bean)
Easy Chicken and Sausage Gumbo Recipe
Ingredients
- 5 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup sweet onion chopped
- 1 cup red bell pepper chopped
- 1 cup yellow bell pepper chopped
- 2 ribs celery chopped
- 1 ½ cups sliced smoked andouille sausage approximately 3 links
- 2 cloves garlic minced
- 1 teaspoon dry mustard powder
- 1 teaspoon cayenne pepper
- 1 ½ teaspoons paprika
- 1 teaspoon garlic powder or granulated garlic
- 1 teaspoon cajun seasoning or creole seasoning
- 4 cups chicken stock
- 2 ½ cups cooked chopped chicken
- 1 bay leaf
- 1 cup frozen okra chopped
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cups cooked white rice optional, for serving
Instructions
- Melt the butter in a large dutch oven or stock pot over medium/high heat.
- Whisk in the flour and continue whisking until the mixture starts to turn golden brown and smell nutty, approximately 3-4 minutes. (Do not stop whisking or the roux will burn.)
- Stir in the onion, bell pepper and celery. Continue cooking for 2-3 minutes, stirring constantly, until the vegetables begin to soften.
- Add the sausage to the pot and stir to combine. Cook for 1 minute longer.
- Stir in the garlic, mustard, cayenne, paprika, garlic powder and creole seasoning. Cook for 1 minute longer, stirring constantly and scraping up any brown bit on the bottom of the pan.
- Slowly add the chicken stock to the pot stirring to combine. Add the chicken and bring the soup to a boil.
- Turn the heat to low. Add the bay leaf, okra, salt and pepper to the soup and stir to combine. Simmer for 10 minutes or until the soup begins to thicken.
- Serve the chicken gumbo over rice, if desired. Sprinkle with chopped green onions and parsley for an extra pop of color.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Lunch, Soup
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A great recipe. I only did one/quarter of the recipe since it is just the two of us. The only thing I did differently was used bottled roux that I purchased on our last trip to Louisiana. This recipe is a keeper.
I’m so happy you enjoyed it, Susan!
This is a great recipe and I’ve made it for years. Over time I have learned some things and made a few changes:
1) Roux is traditionally made slow and low and takes 1 1/2 to 2 hours to turn the beautiful chocolate color that gives gumbo its distinct flavor. Turn that pot down to low, melt the butter, add the flour, put on your favorite show or music, and don’t stop stirring for the entire time. Seriously. You won’t regret it. If your roux is smoking, it’s too hot and will ruin.
2) Here in the South, there are regional variations on what gumbo is served on, but the clear winner, in my opinion, is mustard potato salad. Holy moly Batman. Just try it. I have not served it with rice since.
3)This recipe is fantastic for adding a few more things here and there. I add more sausage and okra because we love it.
Aside from these tweaks, like I said, I’ve made this recipe for years now and the gumbo is always gone faster than I want it to be.
Thank you for sharing those substitutions. They sound great.
I made it and it was delicious and very easy to make, just have all the ingredients ready because as soon the roux is cooked the process of adding vegetables and seasoning will be fast. It tasted wonderful. making this recipe again.
I love this recipe! I’ve made it a handful of times now and I think it’s fantastic! For my own personal twist I add one 12 0z dark beer and diced roasted tomatoes as well!