Chicken and Sausage Gumbo

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Simple, but hearty with a classic combination. If you can't find andouille, use a local smoked sausage or kielbasa. This is easy to knock off quickly for a genuine Louisiana meal!

Ingredients Nutrition


  1. Season the chicken with salt, pepper, and Creole seasoning, and brown quickly in large heavy pot.
  2. Brown the sausage, pour off fat, and reserve meats.
  3. In same heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee, or milk chocolate for a Cajun-style roux.
  4. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color over lower heat if you're nervous about burning it.
  5. Add the vegetables and stir quickly.
  6. This cooks the vegetables and also stops the roux from cooking further.
  7. Continue to cook, stirring constantly, for about 4 minutes.
  8. Add the stock, seasonings, chicken and sausage.
  9. Bring to a boil, then simmer for about 1 hour, skimming fat off as needed.
  10. Add the chopped onion tops and parsley, and heat for 5 minutes.
  11. Serve over rice in large shallow bowls.
  12. Great with hot crusty bread!


Most Helpful

strange as it seems, my sis emailed me this recipe this morning, and it didn't have good directions, so I looked it up here, and lo and behold, there it was! With good directions, except for cutting up the sausage into pieces, lol. We loved it! I suggest that the salt not be added until near the end tho, after you have a chance to taste it first. We put 1/2 tsp. in it, and it verged on being too salty. Its turning cold here in Ohio, so its a wonderful dish to not only fill your belly, but warms the house at the same time. thanks! We loved it. I did change the size from 12 to 6 servings tho.

Lou November 14, 2007

This was easy and delicious. Make sure you have all of your vegetables chopped ahead of time, and ready to go. I followed the recipe except I used 1 1/2 lbs each boneless skinless chicken thighs and breasts. Next time I will wait and add the browned sausage about 15 minutes before the gumbo is done, as I would like it a little bit snappier. Oh, and I only used 3 quarts of chicken broth, as that is all I had. My two "Nawlins" guests loved it. Thanks for helping a Yank cook Southern.

dawnie2u August 27, 2007

Wow, I tried this and it was so very good, and so very easy to make. This was my First time every trying my hand at a Gumbo! Only thing I had problems with was that I did not have a stock pot to cook it all in. But I did put it in a Crock Pot and it lasted us a very long time. It took me longer to have mine done, but boy was it worth the wait. I used 3 packages of Smoked Sausages, and used Chicken breasts instead of the full chicken. Thank you Wendy for such a Wonderful first time recipe!

Cajun Woman January 20, 2007

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