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 47 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
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  • 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 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 47 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 Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.96 from 47 votes (28 ratings without comment)

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  1. 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.5 stars

  2. 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.5 stars

  3. 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!5 stars