Cajun Chicken and Sausage Gumbo Recipe

Recipe Highlights

I will never tire of saying this - I LOVE GUMBO! Gumbo is by far one of my favorite foods in the world. I enjoy many different cuisines, and gumbo ranks right up there at the top.

Especially a good Cajun version, which I've been making for many, many years since I learned how to make it in several Louisiana cooking classes. After years of developing Cajun-style dishes and mastering the roux, I’ve refined this gumbo to give you true Cajun flavor with the bold, piquant flair Chili Pepper Madness readers love.

When we visit New Orleans, I enjoy gumbo every day. It's a little bit different at each place, which is one of gumbo's glories. You can make it as unique as you'd like. Make it YOURS!

What is Gumbo?

Gumbo is a rich and hearty stew from Louisiana. It typically consists of a flavorful stock, meat or seafood (or both), the “holy trinity” of vegetables (onion, celery, and bell pepper), and is thickened with either roux (flour and fat cooked together), okra, or filé powder (ground sassafras leaves).

It is famous for its complex, satisfying flavor. Every family has its own version, but it’s always about bold taste and soulful cooking.

In Louisiana, you have influences from southern cooking, French, African, Spanish, Irish, Italian, even American Indian. That is what makes Cajun and Creole cooking so fantastic.

Cajun Vs. Creole Gumbo

In general, Cajun gumbo is more rustic “country” cooking, usually built on a dark roux made with oil and flour and no tomato, using whatever meats and ingredients are on hand.

Creole gumbo leans more “city” style, especially around New Orleans, often including tomatoes and a wider variety of ingredients, with a roux that may be made from oil or butter and flour.

These days the lines are blurred and you’ll see plenty of crossover, but in Louisiana, people still recognize Cajun and Creole gumbos as distinct traditions with their own history and flavor.

Let's talk about how to make Cajun chicken and sausage gumbo, shall we? Excited!

Recipe Ingredients, Notes & Substitutions

• Oil. You'll need vegetable oil or peanut oil for making the roux. Avoid olive oil, which has a low smoke point.
• Chicken. I like chicken thighs for this, though chicken breast works great, too.
• Andouille. Cajun smoked sausage is the best. Use other smoked sausage, like smoked kielbasa, as a sub.
• Flour. For making the roux.
• Vegetables. Use the Cajun Holy Trinity of onion, bell peppers, and celery, along with garlic (the Pope) and optional okra.
• Seasonings. Use your favorite Cajun seasoning blend and a bit of salt and black pepper and bay leaves. Try my Homemade Cajun Seasoning blend.
• Stock. Use chicken stock, though vegetable stock works as well.
• Herbs. Chopped parsley and filé powder to taste if desired.

What is filé powder and do I need it? Filé powder is a traditional thickener made from ground sassafras leaves. You can omit if you'd like.

How to Make Cajun Chicken and Sausage Gumbo

Brown the Chicken and Andouille. Heat a large pot or Dutch oven over medium-high heat and add a bit of oil. When the oil is shimmering, season the chicken with salt and pepper and nestle it into the pot along with the andouille.

Sear a couple of minutes per side, stirring and turning, until the sausage is browned at the edges and the chicken is lightly golden and fragrant.

Transfer the browned meats to a plate and set aside, leaving the flavorful drippings in the pot.

Make the Roux. Add the peanut oil to the pot, then slowly stir in the flour. Using a wooden spoon, stir constantly over medium heat for 15-30 minutes, scraping the bottom so nothing sticks.

The roux will change from pale blond to peanut butter brown, then to the color of milk chocolate and eventually dark chocolate. Time can vary based on the amount of heat and your experience. It should smell toasty and nutty, never burn. If it starts to smell scorched (to me, it smells like burnt popcorn), reduce the heat.

Learn more about How to Make a Roux (includes video).

Cook the Vegetables. Stir in the green bell pepper and jalapeño (if using), onion, celery, and garlic. The roux will sizzle around the veggies as they hit the pot.

Cook for about 5 minutes, stirring, until the onions turn translucent and the vegetables soften slightly and smell sweet and savory.

Add the Meats and More. Return the chicken and andouille sausage to the pot along with the okra (if using) and Cajun seasoning. Stir to coat everything in the dark, glossy roux. Cook for 1 minute to let the spices bloom and become aromatic.

Simmer. Pour in the chicken stock and stir, scraping up any browned bits from the bottom of the pot - they’re pure flavor. Add the bay leaf and bring the gumbo to a gentle boil, stirring occasionally.

Once it reaches a boil, reduce the heat to medium-low and let it simmer for at least 1 hour, and up to 1.5-2 hours, until the gumbo is rich, slightly thickened, and the chicken is very tender. Add a splash of extra stock or water if it reduces more than you like.

Check the pot every 15–30 minutes, giving it a stir and tasting as you go. The flavor should deepen and meld the longer it simmers.

Boom! Done! Now it's time to enjoy your hearty, comforting chicken and sausage gumbo. This is one of my very favorite recipes in the whole world. Patty's, too. Don't forget the hot sauce!

Can You Make Gumbo in a Slow Cooker or Instant Pot?

Yes, absolutely. For both methods, you’ll get the best flavor if you make the roux separately on the stovetop first, then transfer it.

Slow Cooker Gumbo

• Brown chicken and andouille in a skillet, then add to the slow cooker.
• Make a dark roux on the stovetop, stir in the veggies, then scrape everything into the slow cooker with stock, okra, and seasonings.
• Cook on LOW 5-7 hours or HIGH 3-4 hours, until the chicken is very tender and flavors are rich.

Instant Pot Gumbo

• Use Sauté to brown the meats, then make (or add) your roux with the veggies.
• Add stock, okra, seasonings, and bay leaf, then pressure cook 10-15 minutes with a 10-minute natural release.
• Switch back to Sauté at the end if you want to thicken it a bit more.

Both methods save hands-on time, but the stovetop version still has a slight edge for deepest flavor.

Common Mistakes When Making Gumbo (and How to Fix Them)

Burning the Roux

What happens: It smells harsh and acrid instead of toasty and nutty. The whole pot tastes bitter.

Fix it: Unfortunately, a burnt roux can’t be rescued. Turn off the heat, toss it, wipe out the pot, and start over on slightly lower heat, stirring constantly. Be patient - you want dark, not black.

Stopping the Roux Too Soon

What happens: The gumbo tastes flat, more like gravy than gumbo.

Fix it: Cook the roux to at least the color of peanut butter to milk chocolate brown. Darker roux = deeper, richer flavor. Keep stirring, especially around the edges.

Bland or Boring Seasoning

What happens: The flavor is “ok” but not punchy, or everything just tastes like “brown.”

Fix it: Season in layers - meats, veggies, then pot. Taste near the end and add more Cajun seasoning, salt, pepper, and a splash of hot sauce to wake it up. A little acid (splash of vinegar or lemon) can brighten a dull pot.

Serving Suggestions

When you’re ready to serve, stir in some fresh chopped parsley and let it simmer 5 minutes.

Serve it over rice. Simple steamed white rice is perfect, but jasmine, long-grain, or even brown rice all work great.

Garnish it up. Top each bowl with extra parsley, sliced green onion, and a sprinkle of filé powder (serve more on the side so guests can thicken and flavor to taste).

On the side. Warm buttery cornbread or crusty French bread is perfect for soaking up the sauce.

Potato salad. Very popular in parts of Louisiana - a scoop of creamy potato salad right next to (or even in) the gumbo is surprisingly tasty.

Bring the heat. Set out your favorite Louisiana hot sauce and chili flakes so everyone can dial up the spice.

Storage & Reheating

Store leftover gumbo in airtight containers (without the rice) for 4–5 days.

Freezer. Gumbo freezes very well. Cool completely, then transfer to freezer-safe containers and freeze for 2–3 months. For best texture, freeze the gumbo and rice separately, or cook fresh rice when you reheat.

Reheating. Add gumbo to a pot and reheat gently over low heat on the stove top, stirring now and then, until hot. You can also reheat smaller portions in a microwave-safe bowl in short bursts, stirring between each.

If frozen, thaw overnight in the refrigerator before reheating for the best texture and flavor.

The Difference Between Gumbo and Jambalaya

There are many similar ingredients between gumbo and jambalaya, but jambalaya is more of a rice dish with lots of meats and seafood, where gumbo is more of a thick stew that starts with a roux. Both include a mix of satisfying spices. See my post on Gumbo vs. Jambalaya for a more detailed discussion.

Check out my awesome jambalaya recipe and crockpot jambalaya recipe.

I hope you enjoy it! People ask me for this recipe all the time, so here you go. It's finally on the web site. Let me know how it turns out for you!

Check Out My Other Gumbo Recipes

• Seafood Gumbo
• Creole Gumbo
• Creole Chicken and Sausage Gumbo
• Gumbo Z'Herbes - "Green Gumbo"
• Okra Gumbo
• Shrimp Gumbo
• Green Chili Stew with Shrimp and Sausage

Check out my Shrimp Creole Recipe, too!

I wrote about my recent trip to New Orleans, including restaurant recommendations. Check it out here: New Orleans foodie experience. So awesome!

FAQs

Can I make gumbo ahead of time?

Yes, gumbo actually tastes better the next day. Cool it, refrigerate up to 3-4 days, then gently rewarm on the stovetop before serving.

Why does my gumbo taste bitter?

It’s usually from a burnt roux or scorched spices. If the roux smells harsh or acrid (not toasty and nutty), the only fix is to toss it and start over on lower heat, stirring constantly.

How can I make gumbo less greasy?

Let it simmer, then skim the fat from the surface with a spoon. Next time, trim excess fat from the chicken and sausage, measure your oil carefully, and skim again right before serving.

Got any more questions? Shoot me an email or comment below and I can update this section to help.

Try Some of These Other Stew Recipes

• Brunswick Stew
• Burgoo
• Booyah (Chunky Midwestern Stew)
• Oyster Stew
• Crawfish Etouffee
• Shrimp and Grits
• Couvillion (Creole Courbouillon)