Chicken and Sausage Gumbo

5 from 3 votes

This easy one-pot chicken and sausage gumbo features a rich, golden roux, smoky sausage, tender chicken, and the classic Cajun "holy trinity" of onions, celery, and bell peppers. Serve over rice for a hearty, flavorful dinner.

Course Dinner

Cuisine American, creole, Southern

Keyword chicken and sausage gumbo, chicken and sausage gumbo recipe, easy gumbo recipe, gumbo

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings people

Calories 605kcal

Author Blair Lonergan

Equipment

Dutch oven

Ingredients

¼ cup salted butter
¼ cup all-purpose flour
¼ cup finely diced onion
½ cup finely diced green bell pepper
½ cup finely diced celery
2 cloves garlic, minced (about 2 teaspoons)
12 ounces andouille, kielbasa, or other smoked sausage, cut into ¼-inch-thick pieces
4 cups chicken broth
1 (28 ounce) can petite diced tomatoes, not drained
1 teaspoon dried thyme
½ teaspoon dried oregano
1 bay leaf
2 teaspoons paprika
¼ teaspoon cayenne pepper (or more, to taste)
3 cups cooked, shredded chicken (such as from a rotisserie chicken)
1 cup cut okra (frozen is fine)
2 green onions (white and green parts), chopped
¼ cup chopped fresh parsley
2 teaspoons filé powder
Kosher salt, to taste
4 cups cooked long-grain white rice

Instructions

Make the roux: Melt butter in a large Dutch oven over medium-low heat. Sprinkle flour over top and stir constantly until the mixture turns a deep golden color, like peanut butter or dark caramel, about 15 minutes. Watch carefully and stir constantly to prevent burning. For an even bolder flavor, continue cooking and stirring the roux until it reaches a deeper chocolate color (optional).
Cook the vegetables: Add onion, bell pepper, and celery to the pot. Increase heat to medium and cook, stirring often, until softened, about 5 minutes.
Stir in garlic and sausage and cook for 1 more minute.
Add the liquids: Whisk in the chicken broth gradually until smooth.
Add the diced tomatoes with their juices. Increase heat and bring to a boil.
Simmer: Reduce heat to low. Stir in thyme, oregano, bay leaf, paprika, and cayenne. Simmer uncovered for 30 minutes, stirring occasionally.
Add chicken and okra: Stir in the shredded chicken and okra. Return to a simmer and cook for 10 more minutes. Remove bay leaf.
Finish: Remove pot from heat. Stir in green onions, parsley, and filé powder. Taste and season with salt and additional cayenne if desired.
Serve: Ladle into bowls and top each serving with a scoop of warm rice.

Notes

Watch the roux carefully. Stir constantly and keep the heat at medium-low. If you see black specks or smell burning, the roux is ruined and you'll need to start over.
Rotisserie chicken is the easiest shortcut. You can also boil 1½ pounds of boneless, skinless chicken breasts or thighs for 15 to 18 minutes, then shred.
Don't skip both okra and filé powder. They're traditional thickeners that also add flavor. You can omit one, but not both, or your gumbo won't have the right texture.
Andouille is traditional, but kielbasa works great if you prefer milder flavor or are cooking for kids.
Store gumbo and rice separately if possible. The rice can get mushy when stored in the liquid.
Gumbo keeps well. Refrigerate for 3 to 4 days or freeze for up to 3 months. Reheat over low heat, adding a splash of broth if needed.
Adjust the heat to your taste. Add more cayenne while cooking or serve with hot sauce on the side.
This tastes even better the next day as the flavors continue to develop.

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