This rich and meaty gumbo recipe is a no-fail crowd-pleaser!
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.
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.
- Heat oil over medium heat.
- Stir in flour.
- Continue stirring until the mixture is fragrant and reaches a deep brown, the color of beef gravy. This can take ½ hour or more.
How to Make Gumbo
Making gumbo from scratch is something worth putting a little time and love into. The results are so worth it!
- Make the roux (per recipe below).
- Add onion, pepper, and celery.
- Add in browned meats and broth, as well as okra and seasoning.
- Slow simmer until tender and thickened.
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!
- Garlic Butter Sheet Pan Shrimp – perfect weeknight meal
- Easy Mushroom Stroganoff – ready in 30 minutes
- Ground Beef and Rice Casserole – budget-friendly
- Creamy Tomato Chicken Pasta – comfort food
- Instant Pot Spaghetti – so easy to make
- CrockPot Beef Stew – set it and forget it
Did you love this Chicken and Sausage Gumbo recipe? Be sure to leave a rating and a comment below!
Chicken and Sausage Gumbo
- 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
- ⅓ cup fresh parsley
Heat 2 tablespoons oil over medium-high heat in a large pot. Add chicken and sausage and cook until you get a deep crust. Do not stir too much. Remove from pan and set aside.
Add remaining oil to the pan along with flour. Cook over medium heat until fragrant and light brown in color.
Add onion, celery and bell peppers. Cook 5 minutes.
Add okra, garlic, and seasonings. Cook an additional 5 minutes. The mixture will appear a bit stringy.
Add meat and broth. Simmer uncovered 30 minutes, add green onions and half of the parsley. Simmer an additional 30 minutes or until it reaches desired consistency.
Remove bay leaves and serve over rice.