Louisiana Chicken and Sausage Gumbo Recipe – Easy Authentic Dinner

Introduction

Steam rising from a big, bubbling pot of gumbo hits you with the smell of smoky sausage, sweet onions, peppers, and spicy Cajun seasoning, and suddenly, you’re not just in your kitchen—you’re right there in the heart of Louisiana. That’s how it feels every time I make this savory authentic Louisiana chicken and sausage gumbo recipe. Growing up, my aunt would invite the whole family over when she made gumbo, and you could always tell it was gumbo night before you even walked in the door. The laughter, the stories, and that unmistakable aroma—it just pulls everyone together.

I first tried making my own chicken and sausage gumbo after a trip to New Orleans, where I fell in love with the rich, earthy flavors and the feeling that every bowl was a little celebration. Over the years, I’ve tweaked and tested this recipe more times than I can count (my freezer is practically a gumbo archive). I’m excited to share this version because it’s both easy and truly authentic, with all the depth and soul of a traditional Louisiana gumbo, but without any intimidating steps. Whether you’re a gumbo newbie or you’ve got Cajun blood in your veins, this recipe is here to bring some Southern comfort to your table.

What I love most about this savory authentic Louisiana chicken and sausage gumbo recipe is how it turns humble ingredients into something extraordinary—comforting, hearty, and perfect for feeding a crowd (or just making sure you have leftovers for days). Plus, it’s flexible enough to fit your schedule, your pantry, and your cravings. If you’re looking for a dinner that’s as satisfying to make as it is to eat, you’re in the right place. Let’s get that roux going!

Why You’ll Love This Recipe

There’s just something magical about a pot of gumbo simmering on the stove, isn’t there? After years of trial and error—and lots of gumbo-fueled family gatherings—I can honestly say this savory authentic Louisiana chicken and sausage gumbo recipe hits all the right notes. Here’s why it’ll earn a permanent spot in your dinner rotation:

• Quick & Easy (for Gumbo!): While classic gumbo has a reputation for being an all-day affair, this version comes together in under two hours, with most of that being hands-off simmering. Perfect for busy weeknights, lazy Sundays, or anytime you’re craving something cozy.
• Simple, Real Ingredients: You won’t need to hunt down anything fancy—most ingredients are pantry staples or easy finds at your local store. No mystery powders or boxed shortcuts here, just honest, flavorful food.
• Authentic Louisiana Flavor: This isn’t a watered-down version. From the deep, dark roux to the punchy Cajun seasoning, smoky andouille sausage, and tender chicken, every bite delivers a taste of the bayou. You’ll feel like you’re eating in a New Orleans kitchen—promise!
• Crowd-Pleaser: I’ve served this gumbo to kids, picky eaters, and spice-lovers alike, and I can’t remember a single bowl going unfinished. It’s one of those rare dishes that brings everyone to the table.
• Customizable Comfort: Whether you like a little more heat, want to swap in turkey sausage, or need a gluten-free option, this recipe is endlessly adaptable. (I’ve got tips for that coming up!)

What sets this gumbo apart is the attention to the roux—the heart and soul of gumbo. I learned the hard way that patience is key, and the difference between a pale roux and a dark, nutty one is night and day. This savory authentic Louisiana chicken and sausage gumbo recipe uses a stovetop roux, stirred until it’s the color of chocolate, so you get that signature depth without shortcuts. It’s not just another chicken and sausage stew—this is real-deal gumbo, rich with tradition and ready for your kitchen.

Let’s face it, some recipes are just good, but this one? It’s the kind that has people coming back for seconds, asking for the recipe, and texting you for leftovers. It’s comfort, community, and a little Louisiana magic in every spoonful.

What Ingredients You Will Need

This savory authentic Louisiana chicken and sausage gumbo recipe keeps it straightforward—nothing fancy, just honest ingredients that deliver big flavor. Here’s what you’ll need (with a few pro tips tossed in):

• For the Roux:
  • 1 cup (240 ml) vegetable oil (can sub canola or peanut oil – avoid olive oil for authentic flavor)
  • 1 cup (140 g) all-purpose flour (unbleached preferred for best nutty taste)
• The Holy Trinity (Veggies):
  • 1 large yellow onion, diced (about 2 cups/300 g)
  • 1 green bell pepper, diced (1 cup/150 g)
  • 3 celery stalks, diced (1 cup/120 g)

  (This trio is the backbone of Louisiana cooking!)

• Proteins:
  • 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces (juicy and forgiving—breasts work if you prefer)
  • 12 oz (340 g) andouille sausage, sliced into 1/4-inch rounds (look for authentic Cajun-style—smoked is best)
• Broth & Flavor:
  • 6 cups (1.4 L) low-sodium chicken stock (homemade or store-bought)
  • 3-4 cloves garlic, minced
  • 2 bay leaves
  • 1 tbsp Cajun seasoning (I like Tony Chachere’s or homemade—see tips below)
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/2 tsp cayenne pepper (optional for extra heat)
  • Salt and black pepper, to taste
• To Finish:
  • 2 cups (320 g) cooked white rice (for serving; long-grain is classic)
  • 3 green onions, sliced (for garnish)
  • Chopped fresh parsley (optional)
  • Filé powder (optional, for extra authenticity and slight thickening)

If you need to make this gluten-free, use a 1:1 gluten-free flour blend—just know the roux may cook a little differently. For sausage, smoked turkey sausage or kielbasa works if andouille isn’t available (though you’ll miss a little Cajun flair). I’ve even tossed in a handful of okra when I have it—totally optional, but it adds a nice Southern touch.

Most of these ingredients are easy to find at any grocery store, but when I really want to impress, I’ll grab fresh sausage from a local butcher. And don’t worry about the rice—leftover or freshly cooked both work. This is comfort food, not a fancy dinner party—use what you have!

Equipment Needed

• Large Heavy-Bottomed Pot or Dutch Oven: Essential for making a proper roux and simmering gumbo evenly. I use my trusty enameled Dutch oven, but a sturdy stockpot does the trick. (If you’re using a thin pot, just watch the heat more closely.)
• Wooden Spoon or Heatproof Silicone Spatula: For stirring the roux—metal can get too hot and plastic might melt. I’ve ruined a spatula or two learning this the hard way.
• Sharp Chef’s Knife and Cutting Board: You’ll be dicing lots of veggies and slicing sausage, so a good knife saves time (and fingers!).
• Measuring Cups & Spoons: Even if you like to eyeball, gumbo is one place where measurements matter, especially for the roux.
• Medium Saucepan (for rice): Unless you’ve got a rice cooker or prefer microwave rice.
• Ladle: For serving up those hearty bowls.

If you don’t have a Dutch oven, a large soup pot works—just keep the heat moderate, as thin pots can burn the roux. For the roux, a wooden spoon is classic; silicone spatulas are easy to clean and don’t scorch. If you’re on a budget, pick up a basic heavy-bottomed pot at a discount store—it’ll last for years if you hand-wash and avoid metal utensils.

Preparation Method

1. Prep All Ingredients: Dice the onion, bell pepper, and celery. Slice the sausage and cut chicken into bite-sized pieces. Mince garlic. Have everything ready—once you start the roux, you won’t want to step away. (This step takes about 10 minutes.)
2. Make the Roux: In your large pot, combine 1 cup (240 ml) oil and 1 cup (140 g) flour over medium heat. Stir constantly with a wooden spoon or spatula. Watch as the roux changes from pale to peanut butter to chocolate brown—this takes 20–30 minutes. Don’t rush or walk away; the difference between perfect roux and burnt roux is just a minute. It should smell nutty, not scorched.
3. Add the Veggies: As soon as the roux reaches a deep chocolate color, add the diced onion, bell pepper, and celery. Stir for 5–7 minutes until veggies are soft and fragrant. (If roux seizes up a bit, that’s normal—it’ll loosen as you add broth.)
4. Season and Add Garlic: Toss in minced garlic, Cajun seasoning, thyme, paprika, cayenne (if using), bay leaves, and a pinch of salt and pepper. Cook another minute until the garlic is just aromatic.
5. Deglaze and Simmer: Slowly pour in 6 cups (1.4 L) chicken stock, stirring constantly to avoid lumps. Scrape any browned bits from the bottom—this is pure flavor! Bring to a simmer.
6. Add Chicken and Sausage: Stir in chicken thighs and sliced sausage. Lower heat to maintain a gentle simmer (not a full boil). Simmer uncovered for 45–60 minutes. Stir occasionally and skim off any foam that rises. The gumbo should thicken slightly. If it gets too thick, add a splash more stock or water.
7. Cook Rice: While gumbo simmers, cook 2 cups (320 g) white rice according to package directions or use a rice cooker (takes about 20 minutes).
8. Taste and Adjust: Remove bay leaves. Taste gumbo and adjust salt, pepper, or Cajun seasoning as needed. If you like, stir in a pinch of filé powder to thicken and add authentic flavor (just don’t boil after adding filé).
9. Serve: Spoon cooked rice into bowls, ladle gumbo over rice, and garnish with green onions and parsley. Serve hot!

Troubleshooting: If your roux burns (it’ll smell bitter), start over—there’s no fixing burnt roux. If gumbo is too thin, simmer a bit longer uncovered. Too thick? Add a little extra broth.

Efficiency Tips: Pre-chop all veggies and proteins before starting the roux. Leftover rice works great, and gumbo tastes even better the next day!

Cooking Tips & Techniques

• Patience with the Roux: This is the step that makes or breaks gumbo. Stir constantly and don’t walk away. I’ve burned my share of roux, so trust me—lower, slower heat wins every time.
• Don’t Rush the Simmer: Let the gumbo bubble gently for full flavor. Rushing with high heat can make the chicken tough and the flavors muddy.
• Layer Flavors: Sautéing the veggies in hot roux brings out their sweetness and helps build that signature gumbo taste.
• Control the Spice: Start with less cayenne or Cajun seasoning, then add to taste. Some seasoning blends are saltier or hotter than others.
• Cook Rice Separately: Don’t add uncooked rice to the gumbo—it’ll soak up too much broth and throw off the texture. Always serve gumbo over rice, not with it stirred in.
• Watch for Oil Separation: If oil floats on top after simmering, just skim it off with a spoon.
• Don’t Add Filé Powder Too Early: Stir it in at the end and never boil gumbo after adding it, or it’ll turn stringy.
• Consistency is Key: Gumbo should be slightly thick but still pourable—not as thick as stew, but not brothy like soup.

The first time I made gumbo, I got impatient and cranked up the heat to finish the roux—big mistake! It scorched and turned bitter, and I had to toss the whole thing. Now, I put on some music, pour a cup of coffee, and just give the roux all my attention for 20–30 minutes. It’s totally worth it!

Multitasking tip: While the gumbo simmers, prep your garnishes and maybe even a simple side salad. This way, everything’s ready to go when the gumbo’s done.

Variations & Adaptations

• Seafood Gumbo: Swap the chicken and sausage for shrimp, crabmeat, and a handful of oysters. Just add seafood in the last 10 minutes of simmering so it doesn’t overcook. (I love doing this when I’m missing the coast!)
• Gluten-Free Gumbo: Use a gluten-free flour blend for the roux. The process is the same, but watch the color—some blends brown faster than regular flour.
• Okra Gumbo: Add 1–2 cups (150–300 g) sliced fresh or frozen okra with the veggies for a classic Southern twist and a little extra thickening.
• Spicy Gumbo: For those who like it hot, toss in extra cayenne or a splash of hot sauce. My brother’s always reaching for the hot sauce, so I serve it on the side!
• Vegetarian Version: Skip the meat and use extra veggies, mushrooms, and vegetarian sausage. Use veggie broth and add a can of drained, rinsed chickpeas for protein.
• Alternative Cooking Methods: Crockpot gumbo works, but make your roux on the stove first, then transfer and let it slow-cook on low for 6–7 hours. Instant Pot fans can sauté the roux and veggies using the “Sauté” function, then pressure-cook for 15 minutes.

When I’m feeling nostalgic, I add okra and a little extra thyme—just like my aunt used to. The beauty of gumbo is that it’s meant to be adapted. It’s forgiving, so don’t be afraid to make it your own!

Serving & Storage Suggestions

Serve this savory authentic Louisiana chicken and sausage gumbo piping hot over a generous scoop of fluffy white rice. Garnish with sliced green onions and a sprinkle of fresh parsley for a pop of color. If you have filé powder, offer it at the table for guests to stir in as they like—it adds a subtle earthy note and a bit of thickening.

Gumbo is perfect for casual dinners, parties, or even game day (it stays warm and delicious for hours in a slow cooker on “warm” setting). Pair it with crusty French bread or homemade cornbread to soak up every last drop. A crisp green salad or a side of coleslaw rounds out the meal without overpowering those bold flavors.

Leftovers? Lucky you! Store gumbo in airtight containers in the refrigerator for up to 4 days. It honestly tastes better the next day, as the flavors meld and deepen. For longer storage, freeze individual portions (without rice) for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove, adding a splash of broth if it’s thickened too much.

Reheat rice separately or make a fresh batch for each serving. If the gumbo thickens in the fridge (which it usually does), just add a bit of water or broth when reheating. The flavors get even richer—if you ask me, gumbo is the ultimate make-ahead meal.

Nutritional Information & Benefits

A hearty bowl (about 1 1/2 cups/375 ml gumbo with 1/2 cup/80 g rice) contains approximately:

• Calories: 420
• Protein: 25g
• Fat: 22g (mostly from the roux and sausage)
• Carbohydrates: 34g
• Fiber: 3g
• Sugar: 3g

Chicken and sausage provide plenty of protein, while the holy trinity of veggies offers vitamins and antioxidants. Using brown rice boosts fiber and makes it a little more wholesome. You can lighten things up by using turkey sausage or reducing the oil in the roux (though classic gumbo is all about that rich base).

This recipe contains gluten (unless you use GF flour), and can be made dairy-free. Watch out for sausage brands with added allergens—always check the label. For me, gumbo is comfort food that’s filling, nourishing, and—when made with care—a surprisingly balanced meal.

Conclusion

There’s a reason this savory authentic Louisiana chicken and sausage gumbo recipe is a repeat favorite in my kitchen. It’s bold, comforting, and packed with the kind of flavor that warms you to your toes. Whether you’re making it for a crowd or just a cozy night in, gumbo brings people together in the best way.

Don’t be afraid to make this gumbo your own—try a new sausage, toss in some okra, or adjust the spice to suit your family. I love how every batch turns out just a little different, but always delicious. Honestly, it’s the kind of meal that makes even a regular Tuesday feel special.

If you give this Louisiana chicken and sausage gumbo recipe a try, let me know in the comments! Share your own twists, favorite memories, or photos—I love seeing how gumbo brings a bit of Louisiana to kitchens everywhere. Grab your spoon and dig in!

FAQs

How spicy is this Louisiana chicken and sausage gumbo recipe?

It has a gentle warmth from the Cajun seasoning and sausage, but you can add more cayenne or hot sauce if you like it spicier. Start mild and let everyone adjust their own bowl.

Can I make this gumbo ahead of time?

Absolutely! Gumbo tastes even better the next day, so it’s perfect for meal prep or parties. Just reheat gently and add a splash of broth if needed.

What’s the best sausage to use for authentic gumbo?

Andouille sausage is traditional—look for a smoked, spicy Cajun style. If you can’t find it, smoked turkey sausage or kielbasa works as a substitute.

Can I freeze leftover gumbo?

Yes! Freeze gumbo (without rice, if possible) in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

Do I need filé powder for this recipe?

Filé powder is optional but adds authentic flavor and a bit of thickening. It’s made from ground sassafras leaves—skip it if you can’t find it, the gumbo will still be delicious!

Louisiana Chicken and Sausage Gumbo

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• Author: James
• Total Time: 1 hour 45 minutes
• Yield: 6 servings 1x

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Description

This easy, authentic Louisiana chicken and sausage gumbo brings the bold, smoky flavors of the bayou to your kitchen. With a rich, dark roux, tender chicken, and spicy andouille sausage, it’s a comforting, crowd-pleasing dinner perfect for any night.

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Ingredients

Scale 1x2x3x

• 1 cup vegetable oil (can substitute canola or peanut oil; avoid olive oil)
• 1 cup all-purpose flour (unbleached preferred)
• 1 large yellow onion, diced (about 2 cups)
• 1 green bell pepper, diced (about 1 cup)
• 3 celery stalks, diced (about 1 cup)
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 12 oz andouille sausage, sliced into 1/4-inch rounds
• 6 cups low-sodium chicken stock
• 3–4 cloves garlic, minced
• 2 bay leaves
• 1 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• 2 cups cooked white rice (for serving)
• 3 green onions, sliced (for garnish)
• Chopped fresh parsley (optional, for garnish)
• Filé powder (optional, for serving)

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Instructions

1. Prep all ingredients: Dice onion, bell pepper, and celery. Slice sausage and cut chicken into bite-sized pieces. Mince garlic. Have everything ready before starting the roux.
2. Make the roux: In a large heavy-bottomed pot or Dutch oven, combine oil and flour over medium heat. Stir constantly with a wooden spoon or heatproof spatula for 20–30 minutes, until the roux is a deep chocolate brown and smells nutty.
3. Add the veggies: Immediately add diced onion, bell pepper, and celery to the roux. Stir for 5–7 minutes until softened and fragrant.
4. Season and add garlic: Add minced garlic, Cajun seasoning, thyme, paprika, cayenne (if using), bay leaves, salt, and pepper. Cook for 1 minute until aromatic.
5. Deglaze and simmer: Slowly pour in chicken stock, stirring constantly to avoid lumps. Scrape any browned bits from the bottom. Bring to a simmer.
6. Add chicken and sausage: Stir in chicken thighs and sliced sausage. Lower heat to maintain a gentle simmer. Simmer uncovered for 45–60 minutes, stirring occasionally and skimming any foam. Add more stock or water if gumbo gets too thick.
7. Cook rice: While gumbo simmers, cook white rice according to package directions.
8. Taste and adjust: Remove bay leaves. Taste gumbo and adjust salt, pepper, or Cajun seasoning as needed. If desired, stir in a pinch of filé powder at the end (do not boil after adding).
9. Serve: Spoon cooked rice into bowls, ladle gumbo over rice, and garnish with green onions and parsley. Serve hot, with filé powder at the table if desired.

Notes

For gluten-free gumbo, use a 1:1 gluten-free flour blend for the roux. Andouille sausage is traditional, but smoked turkey sausage or kielbasa can be substituted. Add okra for a classic Southern twist. Gumbo tastes even better the next day and freezes well (without rice). Always stir the roux constantly and never walk away to avoid burning. Add filé powder at the end and never boil after adding.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Main Course
• Cuisine: Cajun, Southern, Louisiana

Nutrition

• Serving Size: 1 1/2 cups gumbo with 1/2 cup rice
• Calories: 420
• Sugar: 3
• Sodium: 950
• Fat: 22
• Saturated Fat: 6
• Carbohydrates: 34
• Fiber: 3
• Protein: 25

Keywords: gumbo, chicken and sausage gumbo, Louisiana gumbo, Cajun gumbo, authentic gumbo, easy gumbo, Southern recipes, comfort food, dinner, one pot meal