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.

Overhead photo of chicken gumbo in two white bowls with chicken gumbo in a stock pot with a ladle.

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!

Chicken gumbo with white rice in a white bowl on a blue striped napkin.

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.


Overhead shot of chicken gumbo in a white bowl with a silver spoon and white rice in a white bowl.

What Can You Serve Alongside Your Easy Chicken and Sausage Gumbo?

We LOVE these easy sides for our chicken sausage gumbo:

More Recipes You’ll Love:

Chicken Gumbo Recipe in a white bowl with rice
4.96 from 46 votes↑ Click stars to rate now!
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Easy Chicken and Sausage Gumbo Recipe

Quick and easy, this Chicken Gumbo recipe is a classic creole stew thickened with a roux and loaded with spicy flavor!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings


  • 5 tablespoons butter
  • 4 tablespoons flour
  • 1 cup sweet onion chopped
  • 1 cup red bell pepper chopped
  • 1 cup yellow bell pepper chopped
  • 2 celery stalks chopped
  • 1 ½ cups sliced smoked andouille sausage approximately 3 links
  • 2 garlic cloves minced
  • 1 teaspoon dry mustard powder
  • 1 teaspoon cayenne pepper
  • 1 ½ teaspoons paprika
  • 1 teaspoon garlic powder or granulated garlic
  • 1 teaspoon creole seasoning or cajun seasoning
  • 4 cups chicken stock
  • 2 ½ cups chopped cooked chicken breast
  • 1 bay leaf
  • 1 cup frozen okra (chopped)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups cooked white rice optional, for serving


  • 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.


Chicken Gumbo can be made up to three days in advance and stored, refrigerated, in an airtight container.
Nutritional information does not include optional rice.
4.96 from 46 votes

Nutrition Information

Calories: 263 | Carbohydrates: 13g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 69mg | Sodium: 680mg | Potassium: 463mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1375IU | Vitamin C: 62.9mg | Calcium: 37mg | Iron: 1.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Lunch, Soup
Cuisine American
Chicken Gumbo with title
Chicken Gumbo with writing


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Excellent! I made a batch and froze it in individual portions a few days ago. I enjoyed it so much, I’m gonna make another batch and not freeze any! I added a can of diced tomatoes in mine. It reminds me of Campbell’s Chunky Soup, which is the reason why I sought out how to make it myself. This blows away what I sought out. I could never buy my “beloved” canned version again!5 stars

  2. Soooo delicious and easy!!! Thank you so much for the well written recipe. I did cut down on the cayenne pepper and added a bit of Old Bay at the end. It was a hit at out family get together!!5 stars

  3. I have made this recipe many times! Delicious! I don’t change a thing! Thank you!! Spend With Pennies, I can always trust your recipes!5 stars

    1. It will change the flavor but you could try substituting the okra for zucchini, eggplant, or even green beans.

      1. I have made this recipe many times! Delicious! I don’t change a thing! Thank you!! Spend With Pennies, I can always trust your recipes!5 stars

  4. Holy moly, this stuff is delicious! I didn’t put okra in it because it’s gross but my goodness, I was shocked at how easy it was to make. I did sub the sausage for just plain smoked beef sausage and reduced the amount of cayenne pepper so my kids would eat it. I also used boneless chicken thighs instead of breasts to make sure the chicken didn’t dry out.
    This reminded me of when I was younger and I would watch my dad make gumbo. He never let anyone help out and he would spend nearly all day working. The end result tasted similar to this recipe. He would add venison to it that would just melt in the mouth and he never passed the recipe down to any of his kids before he passed on. This recipe brought back a great forgotten childhood memory.
    Thank you for the trip down memory lane and a new favorite among my family.

    1. I just love hearing the memories that people have when they make recipes Stephanie! Happy to hear that this gumbo was able to do that for you!

  5. Just made this. Made a little extra roux for thickness. Boiled chicken in chicken broth and shredded it. It came out yummy! Thank you!5 stars

  6. I’ve made this gumbo recipe a few times now… absolutely delightful. Brings us back to Bourbon street. I made my own chicken broth .I find its much better than box . PS we love the okra ! It adds to this dish also play some Zydeco while cooking Thank you for sharing.5 stars

  7. I needed a quick gumbo recipe since I had lost track of time. Yours did not disappoint. My whole family really enjoyed it and we will definitely make it again. Thank you!5 stars

  8. Okra isn’t generally served in Cajun chicken gumbo, generally reserved for seafood, though it is good. With the roux, there is no need for additional thickener. Its a good recipe though.4 stars

    1. Okra helps thicken the mixture so in this case you can use File powder to replace the okra. If you prefer to use something you have on hand, you could try thickening the gumbo with either flour or cornstarch.

  9. delicious AND easy! five stars for sure… I made it gluten free (used King Arthur All Purpose GF flour… just use about 50% more flour than regular). Left out the okra because.. ick. Using good andouille and chicken broth is key, though… don’t use anything weak like college inn or swansons.. splurge for the Imagine organic chicken broth.5 stars

  10. I made this tonight and my husband and I both loved it. It’s so easy to make and I served it with the white rice and some cornbread, so glad we have leftover for another night. Love your recipes!!!5 stars

  11. OMG, this recipe is delicious! It took longer to prepare but I’m slow. I will definitely make it again. Thanks5 stars

  12. Sounds like an ‘authentic’ Gumbo to me, so I’m anxious to try it. It will however, take more than 10 min. to get everything chopped up, and to gather up & measure out all of the other ingredients. Personally, I don’t time myself when I’m cooking, but this will take more than 10 min. to prepare. Nevertheless, it’s a terrific recipe, so thanks!