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This Homemade Chicken Sausage Gumbo Recipe is Easily the Best You’ll Ever Taste

Chicken sausage gumbo recipe

According to Marie, chicken sausage gumbo is “the one recipe you must try before winter ends.” 

On cold evenings, a hot bowl of this classic Louisiana stew lifts the soul with robust chicken, spicy sausage and a blend of tomatoes, peppers and onions simmered for hours. 

Following the tips ensures flavors meld into comforting warmth. Each spoonful reveals new tastes of regional herbs and spices. 

Keep reading to unlock secrets of crafting the ultimate pot to battle chill winds.

Key Takeaway

  • The recipe combines chicken thighs and smoked sausage for protein, sautéed in a dark roux for rich flavor.
  • A holy trinity of onion, celery and bell pepper create the aromatic base of the gumbo.
  • Long simmering of 2 hours allows the flavors of the ingredients like broth, tomatoes and seasonings to fully meld into a comforting one-pot meal.

What is Chicken Sausage Gumbo?

Chicken sausage gumbo is a beloved dish originating from Louisiana (1). Its hearty and flavorsome broth has warmth to soothe the soul on a chilly day. Let’s take a look under the pot lid and learn more about this speciality.

Key Players

Chicken and sausage provide the protein punch. Common choices include andouille sausage, smoked sausage or spicy chorizo. Boneless chicken thighs also add moisture.

The holy trinity of vegetables – onion, bell pepper and celery – create the aromatic base (2). Okra can be added too for texture.

Roux Power

A dark roux gives gumbo its rich brown color and nutty taste. To make it, cook flour and oil over medium heat, stirring constantly until deep brown. This adds complex flavor in every spoonful.

Simmer to Savor

Once the roux is done, vegetables are sautéed in it before adding chicken, sausage and broth. Long simmering, 1-3 hours, allows ingredients to fully meld into a harmonious whole.

Traditional Techniques

Cajun seasonings like paprika, oregano and thyme, or creole seasoning blend are common. Filé powder, made from sassafras leaves, provides a unique thickening quality when stirred in near serving.

Global Gumbo Variations

Seafood, beef or vegetarian versions using different meats or veggies reflect the dish’s adaptability. Its eclectic cultural roots create endless possibilities.

Whether you’re new to gumbo or a seasoned Louisianan, I hope this overview inspires you to take a taste. Its complex yet comforting flavors will warm your soul.

Chicken sausage gumbo recipe

Chicken sausage gumbo recipe

After years of enjoying my mother’s gumbo on Sundays, I’ve crafted this recipe to replicate those comforting flavors. Let’s get cooking!


  • 1 lb boneless, skinless chicken thighs, cut into 1/2-inch pieces
  • 1/2 lb smoked sausage, sliced
  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced green bell pepper
  • 4 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
  • 1 tbsp Cajun seasoning
  • 1 tbsp filé powder (optional)
  • 8 cups chicken broth
  • Salt and pepper to taste
  • Cooked rice for serving


  1. Make the roux: Heat oil in a large pot over medium. Whisk in flour and cook 10 minutes, stirring often, until deep brown.
  2. Add trinity: Sauté onion, celery and bell pepper in the roux until tender.
  3. Add proteins: Stir in chicken and sausage until coated in roux. Cook 5 minutes.
  4. Add liquid: Pour in tomatoes, broth, and seasonings. Bring to a boil, then reduce heat and simmer 2 hours.
  5. Thicken: Stir in filé powder near serving if desired. Taste and adjust seasonings.
  6. Serve gumbo hot over rice, with crusty bread for dipping. Enjoy!

With patience and practice, you’ll soon be serving up a pot of gumbo just like Mom used to make. Happy cooking!


Credit : Smokin’ & Grillin with AB

Tips for Success

Equipment Tip

Use a heavy pot: A thick-bottomed pot helps prevent burning or sticking when making the dark roux that is the base of gumbo. Enameled cast iron works especially well.

Seasoning Tip

Adjust Cajun seasoning to taste: Feel free to add more or less seasoning to suit your preferences. Taste and adjust seasonings throughout the simmer.

Storage Tip

Storage Method Time
Refrigerator Store leftovers up to 3 days
Freezer For longer storage of up to 3 months, cool completely then transfer to airtight container before freezing

Through experimenting over the years, I’ve found these tips help ensure gumbo turns out richly flavored every time. With patience and small adjustments, you’ll soon know how to craft the perfect pot. Enjoy!


After years of enjoying my mother’s gumbo made with love every Sunday, I’ve learned firsthand the importance of following time-honored techniques to craft comforting flavors in every bowl. 

Perfection takes practice, yet becoming acquainted with the keys ensures success each time. From honing my roux-making skills to adjusting seasonings just so, the process celebrates the traditions of Louisiana.

While tradition grounds this recipe in heritage, I encourage readers to get creative – swap sausage for your favorite protein or change up the vegetables based on what’s fresh. Gumbo embraces improvisation while maintaining character. 

Above all, take joy in sharing a warm, satisfying pot with loved ones on chilly nights. May the complex yet soothing notes lift your soul as they have for generations of families along the bayou.

Through experimenting and passing memories of Sunday suppers down, this dish will continue nourishing communities for years to come. I hope readers feel empowered to put their own spin on the classic, keeping the cultural flames alive. 

Above all, enjoy each spoonful as a small taste of home, no matter how far your journey has led you. With these tips and a little love, your kitchen too can overflow with the aromas of Louisiana.

I’d love to hear about your gumbo experiments and creations. Leave a comment below to share your favorite variations or recipes you’ve developed using the tips in this guide.



  1. https://pinkowlkitchen.com/authentic-chicken-and-sausage-gumbo/
  2. https://laurenfromscratch.com/the-cajun-holy-trinity-of-cooking/


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