Chicken and Sausage Gumbo Recipe - Easy Chicken Recipes (2024)

Chicken and Sausage Gumbo is hearty, flavorful, and great for making when it’s cold outside! Smoky sausage, tender chicken, and a medley of fresh veggies are savory and satisfying as can be. It’s a NOLA classic in the comfort of your own home!

What’s in This Chicken and Sausage Gumbo Recipe?

For this recipe, a dark brown roux is made with butter and flour to give richness and a deep toasted flavor. It’s easy to make but adds so much body to this delicious gumbo!

• Roux: We make the rich roux by combining unsalted butter, olive oil, and all-purpose flour. It’s a simple recipe, but it does take some time to get nice and dark.
• Chicken: We like boneless, skinless chicken breasts, but thighs will also work.
• Seasonings: Bay leaves season the chicken as it cooks, while cumin, salt, and thyme enhance the flavor of the gumbo.
• Sausage: Andouille sausage is the traditional choice. If you can’t find it, chorizo or Polish kielbasa will also work.
• Veggies: Red bell peppers, onion, celery, and canned diced tomatoes add body and bulk to the gumbo.

Variations on Sausage and Chicken Gumbo

You can always get creative and toss in some more proteins! Crawfish tails, shrimp, chicken thigh meat, and even alligator are all traditionally found in gumbo recipes. Just make sure all of this meat is cooked prior to stirring it in with the andouille sausage and shredded chicken right at the end.

How to Store and Reheat

Let the chicken gumbo cool to room temperature prior to storing in an airtight container in the fridge. Properly stored, it’ll stay fresh for up to 3 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

How to Freeze

You can freeze sausage and chicken gumbo for up to 3 months. Let it fully cool, then transfer the gumbo to a freezer-safe zip-top bag. Lay the bag flat on a baking sheet and pop it in the freezer so the gumbo freezes flat – this makes for easier storage. Let it thaw in the fridge prior to reheating in the microwave or back in a pot over medium-low heat.

Notes from the Test Kitchen

This is a true stick-to-your-ribs recipe that never fails to hit the spot. It’s so warm, cozy, and super filling. Perfect for cold nights when you need a bowl of something comforting!

How To Make Chicken and Sausage Gumbo Step by Step

Start the roux:In a pot over medium heat, whisk together 1/2 cup olive oil, 1/2 cup unsalted butter and 1 1/4 cup all-purpose flour.

Cook the roux: Whisk continuously and don’t let the roux burn! The goal is to have it turn a light brown color. This should take you about 30 minutes.

Boil the chicken: Add 6 cups of water to a pot and bring to a boil. Add your 3 chicken breasts and 2 bay leaves to the pot. Reduce the heat to a simmer and cook for 40 minutes.

Shred the chicken: Remove the chicken from the water, move to a separate bowl and shred with two forks. Save the water it was boiled in for later use.

Cook the sausage: Slice the 12 ounces of Andouille sausage, then toss it in a skillet over medium heat with 1 tbsp of olive oil. Cook until browned on both sides.

Sauté: Remove the sausage from the pan and set aside. To that same pan, add 1 cup of celery, 1 cup of red bell peppers and 1 cup of onions. Sauté until for about 10 minutes over medium heat.

Deglaze: Deglaze the pan with the veggies with 1 cup of the water the chicken was cooked in earlier.

Combine all ingredients except for meat: Add the veggies, seasonings (1/2 tsp cumin, 1/2 tsp salt, 1/2 tsp ground thyme), 1 can of diced tomatoes and 2 1/2 cups of the chicken cooking water to the roux and stir to combine it all.

Add the meats: Stir the cooked chicken and andouille sausage into the gumbo.

More Comforting Chicken Dinner Recipes We Love

• Chicken Jambalaya
• Slow Cooker White Chicken Chili
• Creamy Chicken Noodle Soup
• Instant Pot Chicken Pot Pie