This rich and meaty gumbo recipe is a no-fail crowd-pleaser! 

Smoky Andouille sausage simmered with chicken, okra, and aromatic veggies in a roux-thickened broth. Serve with baked rice and biscuits for a hearty, flavorful meal!

Chicken and Sausage Gumbo in two bowls

This southern dish is a classic taste of New Orleans in a hearty, delicious one-pot meal.

The Best Gumbo

I spent some time in New Orleans taking food tours (and trying lots of different gumbos) and attending a couple of cooking schools to learn how to make a really great gumbo! It’s truly one of my favorite dishes and the ultimate comfort food.

Gumbo starts with a roux cooked until dark and fragrant. A roux is simply oil and flour which starts out light in color and is slow-cooked until the color darkens. This adds an incredible amount of flavor to the dish.

Chicken and Sausage Gumbo ingredients before cooking


Gumbo is a substantial, slow-simmered stew. A steaming bowl of chicken and sausage gumbo is nothing short of pure comfort!

MEAT This recipe is made with smoked Andouille sausage, but any sausage will taste great. Juicy chicken thighs are cooked with the sausage, but use any chicken you have!

VEGGIES Okra is often included in the ingredients, adding texture and thickening the base. Other essentials are onion, bell pepper, and garlic, often referred to as the “holy trinity” of the region’s cuisine.

ROUX Flour is slow-cooked in oil to create a rich, nutty brown sauce. This part is important, it will flavor and thicken the whole dish to the right consistency.

SPICES Cajun spice gives this dish a subtle kick! Feel free to add more or less depending on how spicy you prefer your gumbo!

VARIATIONS Shrimp is sometimes cooked with the sausage and chicken. Add red or yellow bell peppers, corn, or tomatoes to give this dish a pop of color!

How to Make a Roux for Gumbo

The best gumbo starts with a nice dark roux. The process is simple.

  1. Heat oil over medium heat.
  2. Stir in flour.
  3. Continue stirring until the mixture is fragrant and reaches a deep brown, the color of beef gravy. This can take ½ hour or more.

Chicken and Sausage Gumbo sauce with whisk

How to Make Gumbo

Making gumbo from scratch is something worth putting a little time and love into. The results are so worth it!

  1. Make the roux (per recipe below).
  2. Add onion, pepper, and celery.
  3. Add in browned meats and broth, as well as okra and seasoning.
  4. Slow simmer until tender and thickened.

Chicken and Sausage Gumbo in a pan

To Serve

Gumbo is best served over rice. Some people also like to add a scoop of potato salad to their gumbo.

We serve with cornbread to make sure we sop up every drop from the bottom of our bowls!

Tips for Success

  • Roux for gumbo is made from equal parts flour with a high smoke point oil such as vegetable, corn, or peanut oil. (Not olive oil or butter)
  • Cook and stir the roux until it becomes a nice deep brown color and becomes fragrant.
  • Roux can burn easily so take your time, be attentive, and keep on stirring!
  • Once the roux reaches the right color add the onions, celery and peppers (the holy trinity).
  • Roux can be made ahead of time and stored in the fridge for up to two weeks, or in the freezer for up to four months.

Other One-Pot Wonders!

Did you love this Chicken and Sausage Gumbo recipe? Be sure to leave a rating and a comment below! 

Our Favorite Gumbo Recipe in a bowl
5 from 25 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Our Favorite Gumbo Recipe

This Chicken & Sausage Gumbo recipe is a Southern-style dish with the perfect amount of spice!
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 6



  • ½ cup vegetable oil plus 2 tablespoons
  • 4 boneless chicken thighs cubed
  • 1 pound andouille sausage or smoked sausage, chopped
  • ½ cup flour
  • 1 large onion diced
  • 3 ribs celery chopped
  • 2 green bell peppers chopped
  • 1 cup frozen okra chopped
  • 4 cloves garlic chopped
  • 2 bay leaves
  • 3 tablespoons low sodium cajun seasoning I prefer homemade
  • 6-8 cups chicken broth
  • 4 green onions sliced
  • cup fresh parsley chopped, divided


  • In a large pot, heat 2 tablespoons of oil over medium-high heat.
  • Add chicken and sausage to the pot and cook until you get a deep crust. Do not stir too much.
  • Remove the chicken and sausage from the pot and set aside.
  • Add the remaining 1/2 cup of oil and the flour to the pot. Cook over medium-low heat, while whisking, until brown in color with a nutty fragrance.
  • Once the roux reaches the desired color, add onion, celery, and bell peppers. Cook for 5 minutes.
  • Add okra, garlic, and seasonings and cook for an additional 5 minutes. The mixture will appear a bit stringy.
  • Add the browned chicken and sausage and the broth to the pot. Simmer uncovered for 30 minutes.
  • Add green onions and half of the parsley. Simmer for an additional 30 minutes or until it reaches desired consistency.
  • Remove bay leaves and serve over rice with remaining parsley.


Don't stir the sausage and chicken and sausage too much, you want it to develop a very nice dark crust.
Cook the roux over medium heat until the color becomes darker than peanut butter, almost the color of milk chocolate. This step can take 30 minutes or more.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop in a pot until heated through. 
5 from 25 votes

Nutrition Information

Calories: 654 | Carbohydrates: 17g | Protein: 30g | Fat: 52g | Saturated Fat: 13g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 144mg | Sodium: 1555mg | Potassium: 719mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2454IU | Vitamin C: 42mg | Calcium: 64mg | Iron: 3mg

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

Course Chicken, Dinner, Entree, Main Course, Seafood
Cuisine American
Chicken and Sausage Gumbo on a plate with a title
Chicken and Sausage Gumbo overview plated with a title
Chicken and Sausage Gumbo with writing on a plate closeup
Chicken and Sausage Gumbo cooking and a photo of it plated with title


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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. I’ve used this as my base recipe a handful of times now, making tweaks for my preferred tastes. I’ve gotten great reviews from my friends! Premium Cajun seasoning definitely tastes better than budget – sounds obvious but here we are….5 stars

    1. That is awesome, Adam. So glad you are enjoying getting creative with this recipe, we love to hear that!

  2. Actually, onion, green pepper, and celery is considered the holy trinity with garlic considered as god. I am on a low sodium regimen and have been doing it long enough to pick and choose the ideas from various recipes/methods and adapt them to my needs. Thank you for some good ideas.