Julie Clark
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Chicken and Sausage Gumbo
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A classic southern dish, this Chicken and Sausage Gumbo with a homemade seasoned roux has amazing flavor. Serve with rice or potato salad.
Although we are not from the south, we love to visit and try southern food. I was first introduced to this Southern dish by our friends. They are from Louisiana and are true Southerns. Gumbo is a family tradition for them, so naturally we asked for their favorite recipe!
As that first cold front comes through in the fall the Gumbo pot comes out. The smokey flavor from the smoked sausage plus the seasoning from the Andouille sausage really makes my heart warm.
Why you’ll love this recipe:
- 100% homemade
- Loaded with chicken and sausage
- Amazing flavor…and not too spicy
- Only 15-20 minutes hands on prep time
- Warm and comforting
- Great for a company
What is gumbo?
Gumbo is derived from a West African word for “okra” (source). However, there is no okra in our gumbo. It’s a thick stew with meat and veggies.
There are a few different varieties (seafood, chicken sausage, shrimp, and okra) but this particular gumbo is surprisingly easy to make and after a few tries you’ll be whipping it up every chance you get.
Is this gumbo spicy?
No, not at all. Andouille sausage can have a bit of a bite to it so I always chop the sausages differently so I know which is which (especially for the kiddos). I chop the Andouille sausage in quarters and leave the regular smoked sausage as whole slices.
How to Make Chicken and Sausage Gumbo
Although this dish may look intimidating, it’s really not. Just walk through the steps!
- Coat the chicken in the garlic powder, onion powder and creole seasoning. Set aside.
- Add oil and flour to your pot and turn on heat to medium/high. Continuously stir the flour/oil combo as it can easily burn. This is a Roux and is very important that it’s right. You’ll want to keep stirring it until it is about the color of Hershey’s chocolate.
- Add the chopped onions, bell pepper, celery, garlic and sausage. Stir into the Roux and cook for about 5 mins.
- Add the stock and bay leaves and stir continuously.
- Add the seasoned chicken.
- Allow to cook on low/med for about 1 hr 20 minutes.
- Next add the chopped green onion and parsley.
- Cook for another 10 minutes.
What to Serve with Gumbo
Serve this Gumbo with rice and potato salad for a perfect mix of flavors. If you’re looking for another side, try one of these:
Love southern recipes? Try this low carb shrimp creole.
Chicken and Sausage Gumbo
A classic southern dish, this Chicken and Sausage Gumbo with a homemade seasoned roux has amazing flavor. Serve with rice or potato salad.
Servings 12
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Ingredients
- 3 large chicken breasts cubed
- 4 chicken thighs bone-in, skin removed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon creole seasoning
- ½ cup canola oil
- ½ cup all-purpose flour
- 1 large sweet onion chopped
- 1 green bell pepper chopped
- 1 large stalk celery chopped
- 2 cloves garlic
- 2 smoked sausage links or 1 curved long, sliced
- 2 Andouille sausage links sliced
- 4 cups chicken stock
- 3 bay leaves
- 4 green onions chopped
- handful of parsley chopped
- salt and pepper to taste
Instructions
- Coat the chicken in the garlic powder, onion powder and creole seasoning. Set aside.
- Add oil and flour to your pot and turn on heat to medium/high. Continuously stir the flour/oil combo as it can easily burn. This is a Roux and is very important that it’s right. You’ll want to keep stirring it until it is about the color of Hershey’s chocolate.
- Add the chopped onions, bell pepper, celery, garlic and sausage. Stir into the Roux and cook for about 5 mins.
- Add the stock and bay leaves and stir continuously.
- Add the seasoned chicken.
- Allow to cook on low/med for about 1 hr 20 minutes.
- Next add the chopped green onion and parsley.
- Cook for another 10 minutes.
- Serve with rice and potato salad.
Notes
The calories shown are based on the recipe serving 12, with 1 serving being 1/12 of the gumbo (no rice or potato salad included). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 364kcal | Carbohydrates: 11g | Protein: 25g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 93mg | Sodium: 407mg | Potassium: 510mg | Fiber: 1g | Sugar: 3g | Vitamin A: 316IU | Vitamin C: 12mg | Calcium: 21mg | Iron: 1mg
Frequently Asked Questions
What is a Roux?
A base to a gravy based dish. It is usually made with fat (such as butter and oil) and flour.
Why do you use both types of chicken?
I like some firm pieces of chicken and then I also like some softer pieces… also, the bones give extra flavor to the dish.
What is Gumbo Filé?
It’s a seasoning made from Sassafras. It is used to thicken a gumbo at the end (if so desired). It also adds a different flavor too. Some people skip the roux at the beginning altogether and just use the Filé at the end.
Does potato salad go with gumbo?
If you’ve never had potato salad with Gumbo you don’t know what you’re missing. Trust me, give it a try. I don’t know what it is, but it’s like coffee and donuts, they just pair together so well!
