Nothing says comfort like a steaming bowl of Louisiana chicken and sausage gumbo, rich with smoky andouille and tender chicken. This roundup features 18 soulful recipes that bring authentic Southern warmth to your table. Get your pot ready!
Classic Chicken and Andouille Gumbo
Perhaps the most soulful dish from the Cajun kitchen, this classic gumbo relies on a dark roux for its deep flavor. Taking your time with the roux is the secret – it should be the color of milk chocolate. The combination of tender chicken and smoky andouille sausage makes this a hearty one-pot meal.
Serving: 6 | Prep Time: 20 minutes | Cooking Time: 150 minutes
Ingredients
- Vegetable oil – ½ cup
- All-purpose flour – ½ cup
- Yellow onion – 1 large, diced
- Green bell pepper – 1, diced
- Celery stalks – 2, diced
- Garlic cloves – 4, minced
- Andouille sausage – 1 pound, sliced into ½-inch rounds
- Chicken thighs – 1½ pounds, boneless skinless, cut into 1-inch pieces
- Chicken broth – 6 cups
- Bay leaves – 2
- Dried thyme – 1 tsp
- Cayenne pepper – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- White rice – for serving (cooked per package)
- Green onions – 2, sliced for garnish
- Filé powder – 1 tbsp (optional)
Instructions
- Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Gradually whisk in the flour to form a paste.
- Cook the roux, stirring constantly, until it turns a deep brown color similar to milk chocolate, about 20-25 minutes. Tip: Stir constantly to avoid burning; lower heat if needed.
- Add the diced onion, bell pepper, and celery. Stir and cook for 5 minutes until softened.
- Add the minced garlic and cook for 1 minute until fragrant.
- Push vegetables to the sides and add the sliced andouille sausage in a single layer. Cook for 4-5 minutes, stirring occasionally, until browned.
- Add the chicken pieces and cook for 5 minutes, stirring often, until no longer pink on the outside.
- Slowly pour in the chicken broth while stirring to combine. Scrape up any browned bits from the bottom.
- Add the bay leaves, dried thyme, cayenne pepper, salt, and black pepper. Bring to a boil.
- Reduce heat to low, cover partially, and let simmer for 1½ hours, stirring occasionally. Tip: Skim off any fat that rises to the surface for a cleaner flavor.
- Remove bay leaves. Stir in filé powder if using, then remove from heat. Do not boil after adding filé.
- Serve gumbo over steamed white rice and garnish with sliced green onions.
Each spoonful delivers layers of smoky, spicy, and savory notes with tender chicken and sausage. For a true Louisiana experience, serve with crusty French bread for sopping up every last drop. Enjoy your homemade gumbo – it's even better the next day.
Smoky Chicken and Sausage Gumbo
Rich, smoky, and deeply satisfying, this gumbo brings together tender chicken, spicy smoked sausage, and a bold chipotle kick. Perfect for a cozy dinner, it's a one-pot wonder that fills your kitchen with incredible aromas.
Serving: 6 | Prep Time: 20 minutes | Cooking Time: 75 minutes
Ingredients
- Vegetable oil – ½ cup
- All-purpose flour – ½ cup
- Yellow onion – 1 large (chopped)
- Green bell pepper – 1 (chopped)
- Celery – 2 stalks (chopped)
- Garlic – 4 cloves (minced)
- Smoked sausage – 1 lb (sliced into ½-inch rounds)
- Chicken thighs – 1 lb (cut into 1-inch cubes)
- Chipotle peppers in adobo – 2 peppers (minced) plus 1 tbsp adobo sauce
- Chicken broth – 6 cups
- Salt – 1 tsp
- Black pepper – ½ tsp
- Cayenne pepper – ¼ tsp
- Bay leaf – 2
- White rice – cooked, for serving
Instructions
- In a large Dutch oven or heavy pot, heat ½ cup vegetable oil over medium heat. Whisk in ½ cup flour and cook, stirring constantly with a wooden spoon, until the roux turns a deep brown color (like milk chocolate), about 20–25 minutes. Tip: Stir without stopping to prevent burning; if you see black specks, start over.
- Add the chopped onion, bell pepper, and celery to the roux. Cook, stirring often, until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
- Push the vegetables to one side of the pot. Add the sliced sausage in a single layer and cook until browned on both sides, about 3–4 minutes per side. Remove the sausage with a slotted spoon and set aside.
- Add the cubed chicken to the pot and cook until browned on all sides, about 5 minutes. Tip: Don't crowd the pan; work in batches if needed for proper browning.
- Return the sausage to the pot. Stir in the minced chipotle peppers and adobo sauce. Pour in the chicken broth, scraping up any browned bits from the bottom. Add salt, black pepper, cayenne, and bay leaves. Bring to a boil, then reduce heat to low and simmer, uncovered, for 45 minutes, stirring occasionally.
- Taste the gumbo and adjust seasoning if needed. Tip: For deeper flavor, let the gumbo sit off the heat for 10 minutes before serving. Remove the bay leaves.
- Serve over cooked white rice. Tip: For perfect rice, use a 1:2 ratio of rice to water and simmer covered for 18 minutes.
You'll notice the gumbo thickens as it sits; if making ahead, add a splash of broth when reheating. Serve over steamed rice with a dash of hot sauce for an authentic Southern meal that's sure to become a family favorite.
Spicy Chicken and Sausage Gumbo
You're craving a gumbo that brings serious heat, and this Spicy Chicken and Sausage Gumbo delivers with extra cayenne and hot sauce. Methodically building a dark roux and layering flavors creates a rich, fiery stew that’s perfect for cold evenings or game day.
Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes
Ingredients
For the Gumbo
- Vegetable oil – ½ cup
- All-purpose flour – ½ cup
- Onion – 1 large, chopped
- Bell pepper – 1 large, chopped
- Celery – 2 stalks, chopped
- Garlic – 4 cloves, minced
- Andouille sausage – 1 lb, sliced into ½-inch rounds
- Chicken thighs – 1 lb boneless skinless, cut into 1-inch chunks
- Chicken broth – 6 cups
- Cayenne pepper – 1 tsp
- Paprika – 1 tsp
- Dried thyme – 1 tsp
- Bay leaves – 2
- Okra – 1 cup sliced (fresh or frozen)
- Hot sauce (e.g., Tabasco) – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Cooked rice – for serving
Instructions
- In a large heavy pot or Dutch oven, heat vegetable oil over medium heat. Add flour and whisk continuously to form a roux. Cook, stirring constantly, until the roux turns a deep brown color like melted chocolate, about 15–20 minutes. Tip: Do not walk away; burnt roux ruins the gumbo.
- Add onion, bell pepper, and celery to the roux. Stir and cook until vegetables soften, about 5 minutes. Add garlic and cook 1 more minute until fragrant. Tip: This is the 'holy trinity'—don't rush this step.
- Push vegetables to one side, then add sausage slices in a single layer. Cook for 3–4 minutes per side until browned, then remove sausage and set aside. In the same pot, add chicken chunks and brown on all sides, about 5 minutes. Season with salt and black pepper while browning.
- Pour in chicken broth, scraping up any browned bits from the bottom. Add cayenne pepper, paprika, dried thyme, bay leaves, and the browned sausage back into the pot. Stir well, bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally. Tip: Simmering low and slow deepens the flavor—don't rush.
- After 45 minutes, stir in okra and hot sauce. Continue simmering for another 15 minutes, until the gumbo thickens and okra is tender. Remove bay leaves.
- Taste and adjust seasoning with more salt, pepper, or hot sauce if desired. Serve hot over rice.
Ladle the gumbo over steamed white rice and watch the deep, dark broth soak in. The texture is thick and hearty from the roux and okra, while the cayenne and hot sauce leave a lingering warmth that builds with each spoonful. For extra southern flair, serve with crusty bread or a scoop of potato salad on the side.
Creole Chicken and Sausage Gumbo
Before you start, gather all ingredients and equipment. This classic Creole gumbo builds deep flavor from a dark roux and the classic holy trinity of vegetables. Follow each step precisely for a rich, hearty stew.
Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes
Ingredients
- Andouille sausage – 1 lb, sliced
- Boneless, skinless chicken thighs – 1.5 lbs, cut into chunks
- Vegetable oil – 1/2 cup
- All-purpose flour – 1/2 cup
- Yellow onion – 1 large, diced
- Green bell pepper – 1, diced
- Celery – 2 stalks, diced
- Garlic – 4 cloves, minced
- Diced tomatoes (14.5 oz) – 1 can, undrained
- Chicken broth – 4 cups
- Frozen okra – 1 cup
- Creole seasoning – 2 tbsp
- Bay leaf – 1
- Salt – 1 tsp
- Cayenne pepper – 1/2 tsp
- Cooked white rice – for serving
Instructions
- Season the chicken chunks with 1 tablespoon Creole seasoning and let sit while you prep other ingredients.
- Heat a large heavy pot or Dutch oven over medium-high heat. Add the sausage slices and cook until browned, about 4 minutes per side. Transfer sausage to a plate; leave rendered fat in the pot.
- Add the seasoned chicken to the pot in a single layer (work in batches if needed). Brown on all sides, about 6 minutes total. Transfer chicken to the plate with sausage.
- Reduce heat to medium. Add the vegetable oil to the pot. Whisk in the flour until smooth. Cook the roux, stirring constantly with a wooden spoon or whisk, until it turns a deep peanut‑brown color, about 20 minutes. Tip: Do not stop stirring; the roux can burn quickly. Adjust heat if needed.
- Add the diced onion, bell pepper, and celery (the “trinity”) to the roux. Stir and cook until softened, about 5 minutes. Tip: Scrape the bottom of the pot to incorporate any browned bits.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the undrained diced tomatoes, chicken broth, remaining 1 tablespoon Creole seasoning, salt, cayenne, and the bay leaf. Bring to a boil, scraping the bottom to deglaze.
- Return the browned sausage and chicken (and any accumulated juices) to the pot. Reduce heat to low, cover, and simmer for 45 minutes. Tip: Skim off any fat that rises to the surface for a cleaner flavor.
- After 45 minutes, add the frozen okra. Simmer uncovered for 15 minutes, until okra is tender and gumbo has thickened slightly.
- Remove the bay leaf. Taste and adjust seasoning with salt or cayenne. Serve immediately over cooked white rice.
Once ladled over rice, the gumbo offers a velvety, dark broth with tender chicken and smoky sausage. The okra adds a subtle earthy note and helps thicken the stew. For a finishing touch, sprinkle with filé powder and sliced green onions for an authentic Creole presentation.
Cajun Chicken and Sausage Gumbo
Don't be afraid of the dark roux—it's the soul of this gumbo. With tender chicken and spicy andouille, this one-pot meal is pure Cajun comfort.
Serving: 6 | Prep Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
- All-purpose flour – 1 cup
- Vegetable oil – ¾ cup
- Chicken thighs – 1 lb
- Andouille sausage – 1 lb
- Yellow onion – 1 large
- Green bell pepper – 1
- Celery – 3 stalks
- Garlic – 4 cloves
- Chicken broth – 6 cups
- Bay leaves – 2
- Dried thyme – 1 tsp
- Cayenne pepper – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- File powder – 1 tbsp (optional)
Instructions
- Make the roux: heat oil in a large pot over medium heat. Whisk in flour and cook, stirring constantly, until the mixture turns the color of dark chocolate, about 20-25 minutes. Tip: Don't walk away—stir every moment to avoid burning.
- Add the diced onion, bell pepper, and celery to the roux. Cook, stirring often, until softened, about 5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Slowly pour in the chicken broth, whisking continuously to prevent lumps.
- Add the chopped chicken thighs, sliced andouille sausage, bay leaves, dried thyme, cayenne pepper, salt, and black pepper. Stir to combine.
- Bring the gumbo to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally, until the chicken is cooked through and tender.
- Remove and discard the bay leaves. Shred the chicken with two forks if desired.
- If using, stir in the file powder, then remove from heat. Serve hot over steamed white rice.
Cajun gumbo is a deeply flavorful dish where every spoonful carries the smoky richness of the dark roux. The chicken becomes fall-apart tender, and the sausage adds a spicy kick. Serve it over rice with a side of crusty bread to soak up every drop.
Quick Chicken and Sausage Gumbo
Y'all know that getting a rich, slow-simmered gumbo on the table after a busy day feels impossible? This pressure cooker version delivers deep flavor in just 30 minutes.
Serving: 6 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- Vegetable oil – ¼ cup
- Flour – ¼ cup
- Onion – 1
- Bell pepper – 1
- Celery – 2 stalks
- Garlic – 4 cloves
- Chicken thighs – 1 lb
- Andouille sausage – 8 oz
- Chicken broth – 4 cups
- Salt – 1 tsp
- Cayenne pepper – ½ tsp
- Bay leaf – 1
- Green onions – ¼ cup
Instructions
- Set pressure cooker to sauté mode and add oil. Once shimmering, whisk in flour and cook, stirring constantly, until roux turns peanut butter brown, about 5-7 minutes. Tip: Keep stirring to prevent burning; a good roux is the soul of gumbo.
- Add onion, bell pepper, and celery and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and cook 30 seconds until fragrant.
- Add chicken thighs and sliced sausage. Cook until lightly browned, about 3-4 minutes, stirring occasionally. Tip: Use andouille sausage for authentic flavor.
- Pour in chicken broth, then add salt, cayenne pepper, and bay leaf. Stir to combine, scraping up any browned bits from the bottom. Tip: Scraping the fond adds depth to the broth.
- Secure the lid, set valve to sealing, and cook on high pressure for 10 minutes. Once done, quick release the pressure.
- Remove chicken thighs to a plate and shred with two forks. Return shredded chicken to the pot. Discard bay leaf.
- Serve gumbo over steamed rice and garnish with sliced green onions.
Mmm, this gumbo has a wonderfully silky texture from the roux and the chicken is fall-apart tender. For a true Louisiana experience, serve it over a scoop of white rice with a dash of hot sauce. The flavors only get better the next day!
Slow Cooker Chicken and Sausage Gumbo
Craving a taste of New Orleans without the fuss? This slow cooker gumbo delivers deep, rich flavors with minimal effort. Just brown the roux, load the slow cooker, and let it work its magic while you go about your day.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 360 minutes
Ingredients
For the Gumbo
- Vegetable oil – ¼ cup
- All-purpose flour – ¼ cup
- Andouille sausage – 1 lb, sliced
- Boneless skinless chicken thighs – 1 lb
- Yellow onion – 1 large, diced
- Green bell pepper – 1, diced
- Celery stalks – 2, diced
- Garlic cloves – 4, minced
- Chicken broth – 4 cups
- Canned crushed tomatoes – 14 oz
- Frozen sliced okra – 1 cup
- Creole seasoning – 2 tsp
- Dried thyme – 1 tsp
- Bay leaves – 2
- Gumbo file powder – 1 tbsp
- Salt – 1 tsp
- Cooked white rice – for serving
- Sliced green onions – for garnish
Instructions
- In a large skillet over medium heat, whisk together ¼ cup vegetable oil and ¼ cup all-purpose flour. Cook, stirring constantly, until the roux turns a deep peanut butter color, about 8–10 minutes. Tip: Whisk constantly to avoid lumps and prevent burning.
- Add the sliced andouille sausage to the roux and cook for 3 minutes, stirring occasionally.
- Transfer the roux and sausage mixture to a 6-quart slow cooker.
- Add the chicken thighs, diced onion, bell pepper, celery, minced garlic, chicken broth, crushed tomatoes, frozen okra, Creole seasoning, thyme, and bay leaves. Stir to combine.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until chicken is tender and shreds easily. Tip: Low heat allows flavors to meld beautifully.
- About 30 minutes before serving, remove the bay leaves and shred the chicken using two forks. Stir in the gumbo file powder and salt. Tip: Sprinkle file powder gradually while stirring to avoid clumps. Let cook, uncovered, for another 30 minutes on LOW to thicken.
- Serve over cooked white rice and garnish with sliced green onions.
Scoop the gumbo over steamed rice and garnish with green onions. The velvety roux and smoky sausage create an irresistible depth of flavor. Perfect for a cozy dinner that tastes like it simmered all day long.
One-Pot Chicken and Sausage Gumbo
Every good gumbo starts with a rich, dark roux, and this one-pot version makes it easier than ever. With chicken and andouille sausage simmered together, you get deep, Cajun flavor without a sink full of dishes.
Serving: 6 | Prep Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
Main
- Vegetable oil – ½ cup
- All-purpose flour – ½ cup
- Yellow onion – 1 medium, diced
- Green bell pepper – 1 medium, diced
- Celery – 2 stalks, diced
- Garlic – 3 cloves, minced
- Chicken broth – 4 cups
- Chicken thighs – 1 lb, boneless skinless
- Andouille sausage – 8 oz, sliced
- Frozen okra – 1 cup
- Salt – 1 tsp
- Black pepper – ½ tsp
- Cayenne pepper – ¼ tsp
- Bay leaf – 1
Instructions
- Heat vegetable oil in a large heavy pot or Dutch oven over medium heat until shimmering.
- Add all-purpose flour and whisk constantly to make a roux. Stir continuously until the roux turns the color of peanut butter, about 15–20 minutes. Tip: If you see dark specks, reduce heat—burnt roux tastes bitter.
- Add diced onion, bell pepper, and celery (the “Holy Trinity”) to the roux. Cook, stirring often, until vegetables soften, about 5 minutes.
- Stir in minced garlic and cook until fragrant, about 1 minute.
- Slowly pour in chicken broth while whisking to prevent lumps. Bring to a simmer.
- Add chicken thighs, sliced andouille sausage, frozen okra, salt, black pepper, cayenne pepper, and bay leaf. Stir to combine.
- Reduce heat to low, cover, and let simmer for 30 minutes, stirring occasionally.
- Remove the bay leaf and discard. Using two forks, shred the chicken thighs directly in the pot. Tip: The meat should pull apart easily; if not, simmer 10 more minutes.
- Taste and adjust seasoning with salt and cayenne. Simmer uncovered for 5 minutes to thicken slightly.
- Serve hot over steamed rice. Tip: For a true New Orleans touch, sprinkle filé powder at the table—not during cooking, or it may become stringy.
Serve this gumbo over steamed white rice for a classic, soul-warming meal. The rich roux and smoky sausage create a deep, complex broth that gets even better the next day.
Chicken and Sausage Gumbo with Okra
A classic gumbo from the bayou, this hearty stew combines chicken, smoked sausage, and fresh okra for a thick, flavorful meal. Made with a rich roux and the holy trinity of vegetables, it's a comforting dish perfect for any night.
Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes
Ingredients
Gumbo
- Chicken thighs – 1 lb, cut into 1-inch pieces
- Smoked sausage – 12 oz, sliced into ½-inch rounds
- Fresh okra – 2 cups, sliced into ½-inch pieces
- Onion – 1 large, diced
- Green bell pepper – 1, diced
- Celery – 2 ribs, diced
- Garlic – 4 cloves, minced
- All-purpose flour – ½ cup
- Vegetable oil – ½ cup
- Chicken broth – 6 cups
- Canned diced tomatoes – 1 can (14.5 oz), undrained
- Bay leaves – 2
- Dried thyme – 1 tsp
- Cayenne pepper – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Cooked white rice – for serving
Instructions
- Heat vegetable oil in a large Dutch oven over medium heat. Whisk in flour and cook, stirring constantly, until the roux turns a dark brown color, about 25 minutes. Be careful not to let it burn; adjust heat if needed. Tip: Stir constantly for a smooth, flavorful roux.
- Add diced onion, bell pepper, and celery to the roux. Cook, stirring often, until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Slowly pour in chicken broth while stirring to combine. Add diced tomatoes (with their juice), bay leaves, thyme, cayenne, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
- Season chicken pieces with a pinch of salt and pepper. In a separate skillet, brown the chicken over medium-high heat until golden on all sides, about 3–4 minutes per side. Transfer chicken to the gumbo pot.
- In the same skillet, brown the sliced sausage until edges are crisp, about 4 minutes. Add sausage to the pot.
- Stir in sliced okra and continue to simmer, uncovered, for 30 minutes, until okra is tender and gumbo has thickened. Tip: Okra naturally thickens the stew; if you prefer less slime, sauté okra separately before adding.
- Taste and adjust seasoning with additional salt, pepper, or cayenne. Remove bay leaves. Serve hot over cooked white rice. Tip: For best flavor, let the gumbo rest overnight in the fridge and reheat the next day.
Creamy, dark, and deeply savory, this gumbo has a velvety texture from the okra and a spicy kick from the cayenne. Serve it over fluffy white rice and garnish with sliced green onions for a fresh pop. A bowl of this gumbo is like a warm hug on a cool evening.
Chicken and Sausage Filé Gumbo
Cajun cooking has a gem that warms the soul: Chicken and Sausage Filé Gumbo. This hearty stew relies on a dark roux and the earthy thickening power of filé powder. Today, I'll guide you step by step to achieve a perfect, silky gumbo.
Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes
Ingredients
For the Gumbo
- Vegetable oil – ½ cup
- All-purpose flour – ½ cup
- Onion – 1 large, diced
- Celery – 2 stalks, diced
- Green bell pepper – 1, diced
- Garlic – 3 cloves, minced
- Andouille sausage – 1 lb, sliced into rounds
- Chicken thighs – 1 lb, bone-in skin-on
- Chicken broth – 6 cups
- Bay leaves – 2
- Dried thyme – 1 tsp
- Cayenne pepper – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Filé powder – 2 tbsp
- White rice – 2 cups (dry)
Instructions
- Cook rice according to package directions; keep warm.
- In a large Dutch oven over medium-high heat, brown the sausage slices until crisp, about 5 minutes. Remove with a slotted spoon; set aside. Leave about 2 tablespoons of fat in the pot.
- Season chicken thighs with salt and pepper. Add to the pot and brown on both sides, about 4 minutes per side. Remove and set aside.
- Reduce heat to medium. Add vegetable oil to the pot if needed to equal ½ cup total fat. Stir in flour and cook, stirring constantly, until the roux turns a dark copper color, about 15–20 minutes. Tip: Stir nonstop to prevent burning; a dark roux is key for deep flavor.
- Add onion, celery, and bell pepper. Cook, stirring, until softened, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
- Gradually whisk in chicken broth, scraping up any browned bits from the bottom. Bring to a boil.
- Stir in bay leaves, thyme, cayenne, salt, and pepper. Return chicken and sausage to pot. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is tender.
- Remove chicken thighs; shred the meat, discarding bones and skin. Return shredded chicken to the pot. Tip: Skim any excess fat from the surface for a cleaner flavor.
- Turn off the heat. While stirring slowly, sprinkle filé powder over the gumbo. Do not boil after adding filé, or it will become stringy. Let rest for 5 minutes to thicken. Tip: Adding filé off the heat preserves its earthy texture.
- Serve gumbo over cooked rice. Garnish with extra filé if desired.
Rich with smoky sausage and tender chicken, this gumbo offers a complex, earthy flavor that deepens overnight. Serve it over fluffy white rice with a sprinkle of extra filé on top for a true taste of Louisiana.
Low-Carb Chicken and Sausage Gumbo
Perfect for a cozy yet healthy dinner, this Low-Carb Chicken and Sausage Gumbo swaps traditional rice for cauliflower rice without sacrificing flavor. The rich, savory broth paired with tender chicken and spicy sausage will warm you from the inside out.
Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the Gumbo
- Chicken thighs – 1 lb
- Andouille sausage – 8 oz, sliced
- Cauliflower rice – 4 cups
- Okra – 2 cups, sliced
- Onion – 1 medium, diced
- Bell pepper – 1, diced
- Celery – 2 stalks, diced
- Garlic – 4 cloves, minced
- Chicken broth – 4 cups
- Diced tomatoes – 14.5 oz can
- Almond flour – ¼ cup
- Oil – ¼ cup
- Cajun seasoning – 2 tsp
- Bay leaf – 2
- Salt – 1 tsp
- Black pepper – ½ tsp
- Filé powder – 1 tsp (optional)
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Add sausage and cook until browned, about 3 minutes. Remove with a slotted spoon and set aside.
- Season chicken thighs with 1 tsp Cajun seasoning and ½ tsp salt. Add to the pot and cook 4-5 minutes per side until golden. Remove and set aside.
- Reduce heat to medium. Add almond flour to the remaining oil and stir constantly to make a roux. Cook until deep golden brown, about 5-7 minutes, stirring constantly to avoid burning. Tip: Keep heat moderate to prevent burning.
- Add onion, bell pepper, celery, and garlic. Cook until softened, about 5 minutes, scraping up any browned bits.
- Add okra and cook for 2 minutes, stirring.
- Pour in chicken broth and diced tomatoes with juices. Add bay leaves, remaining 1 tsp Cajun seasoning, and ½ tsp black pepper. Stir well.
- Return chicken and sausage to the pot. Bring to a boil, then reduce heat to low. Simmer uncovered for 20 minutes, until chicken is tender.
- While gumbo simmers, if using frozen cauliflower rice, thaw according to package directions and drain excess moisture to avoid watery gumbo. Tip: Dry the cauliflower rice well for best texture.
- After 20 minutes, remove chicken and shred or cube. Return to pot. Add cauliflower rice and stir. Simmer for 5 minutes to heat through.
- Remove bay leaves. Stir in filé powder if using. Add remaining ½ tsp salt. Tip: Filé powder thickens slightly, so add at the end.
- Serve hot. Tip: For extra flavor, let the gumbo rest 10 minutes before serving.
Zesty and satisfying, this gumbo delivers all the deep, complex flavors of the classic without the carbs. Serve it with a side of steamed greens or a dollop of sour cream for extra creaminess. The cauliflower rice soaks up the broth beautifully, making every spoonful a treat.
Gluten-Free Chicken and Sausage Gumbo
Nothing says comfort like a bowl of hearty gumbo, but achieving that rich, dark roux without gluten can be tricky. Today, I'll guide you through making a gluten-free chicken and sausage gumbo that's just as flavorful and thick as the classic.
Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes
Ingredients
- Chicken thighs – 1.5 lbs
- Andouille sausage – 1 lb, sliced
- Gluten-free all-purpose flour – ½ cup
- Vegetable oil – ½ cup
- Yellow onion – 1 large, diced
- Green bell pepper – 1, diced
- Celery – 2 stalks, diced
- Garlic – 4 cloves, minced
- Chicken broth – 6 cups
- Dried thyme – 1 teaspoon
- Bay leaves – 2
- Cayenne pepper – ¼ teaspoon
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Filé powder – 1 tablespoon (optional)
Instructions
- Season the chicken thighs with salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Brown the chicken in batches, about 4–5 minutes per side. Transfer to a plate.
- Add the sliced andouille sausage to the pot and cook until browned, about 3–4 minutes. Transfer to the plate with chicken.
- Reduce heat to medium. Add the remaining oil and the gluten-free flour. Stir constantly with a wooden spoon to make a roux. Cook, stirring continuously, until the roux reaches a deep, dark brown color—like milk chocolate—about 20–25 minutes. Tip: Do not stop stirring; burned roux cannot be saved.
- Add the diced onion, bell pepper, and celery (the 'holy trinity') to the roux. Cook, stirring, until softened, about 5–7 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Gradually whisk in the chicken broth until smooth. Add the browned chicken and sausage back to the pot, along with any accumulated juices. Add dried thyme, bay leaves, cayenne, and additional salt and pepper to taste.
- Bring the gumbo to a boil, then reduce heat to low and simmer, uncovered, for 1 hour. Stir occasionally. Tip: Skim off any excess fat or foam that rises to the surface for a cleaner flavor.
- After 1 hour, remove the bay leaves. The gumbo should be thick and the chicken tender. Shred the chicken into bite-size pieces using two forks.
- Taste and adjust seasoning. If using filé powder, stir it in just before serving and do not let the gumbo boil after adding—it will become stringy. Serve over rice with hot sauce on the side.
Don't be intimidated by the roux—the deep, nutty flavor is worth the patience. Serve this gumbo over steamed white rice or with a side of crusty gluten-free bread for a complete meal. The layers of smoky sausage, tender chicken, and aromatic vegetables will transport you straight to the bayou.
Dairy-Free Chicken and Sausage Gumbo
Hearty, dairy-free, and packed with bold Cajun flavor, this chicken and sausage gumbo is a Louisiana classic made accessible for any home cook.
Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- Chicken thighs – 1 lb
- Andouille sausage – 8 oz
- Onion – 1
- Green bell pepper – 1
- Celery – 2 stalks
- Garlic – 3 cloves
- All-purpose flour – 1/3 cup
- Vegetable oil – 1/3 cup
- Chicken broth – 4 cups
- Okra – 1 cup
- Bay leaf – 1
- Dried thyme – 1 tsp
- Paprika – 1 tsp
- Cayenne pepper – 1/4 tsp
- Salt – 1 tsp
- Black pepper – 1/2 tsp
- Filé powder – 1 tsp
- Rice – 1 cup
Instructions
- Dice the onion, green bell pepper, and celery into small pieces. Mince the garlic. Set aside.
- Cut the chicken thighs into 1-inch cubes and slice the andouille sausage into 1/4-inch rounds.
- In a large Dutch oven, heat the vegetable oil over medium heat. Whisk in the flour and cook, stirring constantly, until the roux turns the color of peanut butter, about 15–20 minutes. (Tip: Keep stirring to prevent burning; a good roux is the secret to deep gumbo flavor.)
- Add the diced onion, bell pepper, celery, and garlic to the roux. Cook, stirring, until the vegetables soften, about 5 minutes. Scrape any browned bits from the bottom.
- Add the chicken cubes and sliced sausage to the pot. Cook until the chicken is lightly browned on all sides, about 5 minutes.
- Pour in the chicken broth, then add the bay leaf, dried thyme, paprika, cayenne pepper, salt, and black pepper. Stir to combine.
- Bring the gumbo to a boil, then reduce heat to low and simmer uncovered for 20 minutes. (Tip: Skim any foam that rises for a cleaner broth.)
- Add the okra (if using) and continue simmering for another 10 minutes, until the gumbo has thickened and the chicken is cooked through.
- Remove the pot from heat. Discard the bay leaf. Stir in the filé powder if using. (Tip: Do not boil after adding filé powder, as it can become stringy.)
- While the gumbo simmers, cook the rice according to package directions. Taste and adjust seasoning if needed. Ladle gumbo over a scoop of cooked rice and serve.
Velvety and richly spiced, this gumbo is a comforting bowl of deep Southern flavor. The dairy-free roux creates a silky texture without any cream, and the okra adds just the right amount of thickness. Serve it over fluffy rice for a complete meal that warms from the inside out.
Chicken and Smoked Sausage Gumbo with Shrimp
You're about to discover that making a deeply flavorful gumbo at home is totally doable. This loaded version combines chicken, smoked sausage, and plump shrimp for a satisfying seafood twist. Follow these steps, and you'll have a rich, comforting pot of gumbo that tastes like it came from a Louisiana kitchen.
Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes
Ingredients
- Vegetable oil – ½ cup
- All-purpose flour – ½ cup
- Yellow onion, diced – 1 large
- Green bell pepper, diced – 1
- Celery stalks, diced – 3
- Garlic cloves, minced – 4
- Smoked sausage, sliced – 1 pound
- Chicken thighs, boneless skinless, cut into chunks – 1.5 pounds
- Chicken broth – 6 cups
- Canned diced tomatoes – 14.5 oz can
- Okra, sliced – 1 cup
- Dried thyme – 1 teaspoon
- Bay leaves – 2
- Cayenne pepper – ½ teaspoon
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Shrimp, peeled and deveined – 1 pound
Instructions
- In a large heavy pot, heat vegetable oil over medium heat. Add flour and stir constantly with a wooden spoon to make a roux. Continue stirring until the roux turns a deep brown color, about 20-25 minutes. Tip: Be patient and stir continuously; this builds the gumbo's signature nutty flavor.
- Add diced onion, bell pepper, and celery to the roux. Cook, stirring often, until vegetables are softened, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Add sliced smoked sausage and cook, stirring, until browned, about 5 minutes. Tip: Browning the sausage adds rich, smoky depth.
- Add chicken chunks and cook until no longer pink on the outside, about 5 minutes, stirring occasionally.
- Pour in chicken broth and diced tomatoes. Add sliced okra, dried thyme, bay leaves, cayenne pepper, salt, and black pepper. Stir to combine. Bring to a boil.
- Reduce heat to low and let the gumbo simmer uncovered for 1 hour, stirring occasionally. Tip: Simmering slowly melds the flavors together perfectly.
- Add shrimp to the pot and cook until pink and opaque, about 3-5 minutes. Do not overcook; shrimp become tough if cooked too long.
- Remove and discard bay leaves. Taste the gumbo and adjust seasoning with additional salt or cayenne if desired.
- Serve the gumbo over cooked white rice. Enjoy your homemade Louisiana-style gumbo!
Now you have a bowl of gumbo with a dark, silky roux and layers of savory flavor. The combination of tender chicken, smoky sausage, and sweet shrimp is unforgettable. For a fun twist, try serving with a sprinkle of filé powder or a dash of hot sauce.
Chicken and Andouille Gumbo with Quinoa
Perfect for a cozy weeknight dinner, this gumbo swaps traditional rice for quinoa, adding protein and a nutty flavor. It's a one-pot wonder that brings Louisiana comfort to your table without the heaviness.
Serving: 6 | Prep Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
Produce
- Onion – 1 large, chopped
- Green bell pepper – 1, chopped
- Celery – 2 stalks, chopped
- Garlic – 3 cloves, minced
Meat
- Chicken thighs – 1 lb, boneless skinless, cut into bite-size pieces
- Andouille sausage – 8 oz, sliced
Pantry
- All-purpose flour – ½ cup
- Vegetable oil – ½ cup
- Chicken broth – 6 cups
- Quinoa – 1 cup, rinsed
- Cajun seasoning – 2 tsp
- Bay leaf – 1
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- In a large Dutch oven, heat vegetable oil over medium heat. Whisk in flour and cook, stirring constantly, until the roux turns a deep brown color, about 15 minutes. Tip: Don't rush the roux; a dark roux provides essential flavor but burns easily if left unattended.
- Add the chopped onion, bell pepper, celery, and garlic to the roux. Cook until vegetables are softened, about 5 minutes, scraping up any browned bits.
- Stir in Cajun seasoning and cook for 1 minute until fragrant.
- Slowly pour in chicken broth while stirring constantly to avoid lumps. Add bay leaf and bring to a boil.
- Add chicken pieces and sliced andouille sausage. Reduce heat to low and simmer, uncovered, for 30 minutes, stirring occasionally.
- Stir in rinsed quinoa. Continue simmering, covered, for 15–20 minutes until quinoa is tender and has absorbed some liquid. Tip: Quinoa cooks faster than rice; check at 15 minutes to avoid mushiness.
- Remove bay leaf and season with salt and black pepper. Let the gumbo rest for 10 minutes before serving. Tip: Resting allows the flavors to meld, resulting in a more cohesive dish.
Just ladle this gumbo into bowls and serve hot, optionally with a sprinkle of fresh parsley or a squeeze of lemon. The quinoa's fluffy texture contrasts beautifully with the tender chicken and smoky sausage, while the rich, spicy broth ties everything together.
Instant Pot Chicken and Sausage Gumbo
Just 45 minutes is all it takes to whip up this hearty Instant Pot chicken and sausage gumbo, bringing deep Southern flavors to your weekday table. By building a quick roux right in the pot, you'll achieve that signature nutty richness without the usual hour-long stirring. This method ensures tender chicken, smoky andouille, and a silky broth every time.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
Gumbo
- Vegetable oil – 2 tbsp
- All-purpose flour – ⅓ cup
- Andouille sausage – 12 oz, sliced
- Chicken thighs – 1½ lbs, boneless skinless, cut into 1-inch chunks
- Onion – 1 medium, chopped
- Green bell pepper – 1, chopped
- Celery – 2 stalks, chopped
- Garlic – 3 cloves, minced
- Chicken broth – 4 cups
- Diced tomatoes (14.5 oz) – 1 can
- Bay leaves – 2
- Cajun seasoning – 1 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Frozen okra – 1 cup (optional)
- Cooked white rice – for serving
Instructions
- Set your Instant Pot to Sauté (Normal). Add 2 tbsp vegetable oil and ⅓ cup all-purpose flour; stir continuously with a wooden spoon to form a roux. Cook until it turns a deep peanut-butter brown, about 5–7 minutes — don’t walk away, as roux burns quickly.
- Add 12 oz sliced andouille sausage and 1½ lbs cubed chicken thighs; sauté for 3 minutes, stirring occasionally, until browned. Work in batches if needed to avoid overcrowding.
- Stir in 1 medium chopped onion, 1 chopped green bell pepper, 2 chopped celery stalks, and 3 minced garlic cloves; cook for 3 minutes until softened. Scrape up any browned bits from the bottom for extra flavor.
- Pour in 4 cups chicken broth and one 14.5 oz can of diced tomatoes (undrained). Add 2 bay leaves, 1 tbsp Cajun seasoning, 1 tsp salt, and ½ tsp black pepper. Stir well, deglazing the pot by scraping any stuck bits.
- If using, add 1 cup frozen okra (no need to thaw). Stir to combine. The okra will help thicken the gumbo.
- Press Cancel to stop Sauté. Close the lid, set the valve to Sealing. Select Manual/Pressure Cook on High for 15 minutes. The pot will take about 10 minutes to come to pressure.
- When the timer ends, allow a Natural Pressure Release for 10 minutes to keep the chicken tender. Then carefully turn the valve to Venting for a Quick Release of remaining steam.
- Open the lid and remove the bay leaves. Taste and adjust salt and pepper if needed. Serve the gumbo over cooked white rice.
Mound a generous scoop of white rice in a bowl, ladle the gumbo over top, and let the rich, savory broth soak in. Every spoonful brings a smoky heat from the andouille, tender chicken, and the subtle thickening of okra (if you added it). For extra zing, sprinkle filé powder or hot sauce at the table.
Oven-Baked Chicken and Sausage Gumbo
Just when you thought gumbo couldn't get any easier, this oven-baked version delivers all the deep, savory flavors without standing over a hot stove. It's a one-pan wonder that roasts low and slow, giving the chicken and andouille time to meld with the vegetables and roux.
Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes
Ingredients
- Flour – ½ cup
- Vegetable oil – ½ cup
- Onion – 1 large, chopped
- Green bell pepper – 1 large, chopped
- Celery – 2 stalks, chopped
- Garlic – 3 cloves, minced
- Chicken thighs – 1½ lbs, boneless skinless
- Andouille sausage – 12 oz, sliced
- Chicken broth – 4 cups
- Diced tomatoes – 14.5 oz can, undrained
- Frozen okra – 1 cup (optional)
- Cajun seasoning – 1 tbsp
- Salt – 1 tsp
- Bay leaf – 1
Instructions
- Preheat the oven to 350°F.
- In a large Dutch oven, heat vegetable oil over medium-high heat. Add flour and whisk continuously until the roux turns a deep brown, about 8-10 minutes. Tip: Keep whisking to prevent burning—this is the foundation of gumbo flavor.
- Add onion, bell pepper, celery, and garlic to the roux. Cook, stirring frequently, until vegetables soften, about 5 minutes.
- Season chicken thighs with ½ tsp salt and ½ tbsp Cajun seasoning. Add chicken to the pot and brown on both sides, about 3 minutes per side. Remove chicken and set aside.
- Add sliced andouille sausage to the pot and cook until browned, about 3 minutes.
- Pour in chicken broth, diced tomatoes, remaining ½ tbsp Cajun seasoning, remaining ½ tsp salt, and bay leaf. Stir well, scraping up any browned bits from the bottom.
- Return chicken thighs to the pot, nestling them into the liquid. Bring to a simmer.
- If using okra, stir it in now.
- Cover the Dutch oven and transfer to the preheated oven. Bake for 1 hour, until chicken is fork-tender and internal temperature reaches 165°F. Tip: For a thicker gumbo, remove the lid for the last 15 minutes.
- Remove bay leaf before serving. Let the gumbo rest for 10 minutes to allow flavors to meld. Tip: Skim off any excess fat from the surface for a cleaner taste.
Crusty bread or steamed rice are perfect partners for this gumbo, soaking up the rich, dark broth. The slow roasting deepens the flavors in a way that feels like it simmered all day, but with minimal effort.
Weeknight Chicken and Sausage Gumbo
For a comforting weeknight dinner, this chicken and sausage gumbo delivers deep, savory flavor in just 30 minutes. Follow these step-by-step instructions to build a quick roux and layer in smoky sausage, tender chicken, and classic vegetables for an authentic taste without the long simmer.
Serving: 6 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
Roux
- ¼ cup vegetable oil
- ¼ cup all-purpose flour
Gumbo
- 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 12 oz smoked sausage, sliced ¼-inch thick
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 bay leaf
- ½ teaspoon dried thyme
- 2 cups frozen okra (optional)
Instructions
- In a large pot or Dutch oven, heat ¼ cup vegetable oil over medium heat. Whisk in ¼ cup all-purpose flour until smooth. Cook, whisking constantly, until the roux turns a deep golden brown, about 5 minutes. Tip: Do not leave the roux unattended—it can burn quickly.
- Add the chicken pieces and sliced smoked sausage to the pot. Cook, stirring occasionally, until the chicken is lightly browned on all sides and the sausage begins to render, about 4 minutes.
- Stir in the diced onion, bell pepper, and celery. Cook until the vegetables soften, about 3 minutes, scraping up any browned bits from the bottom.
- Add the minced garlic and cook for 30 seconds until fragrant. Tip: Garlic burns easily, so keep stirring and don't let it brown.
- Pour in 4 cups chicken broth, then add 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon cayenne, 1 bay leaf, ½ teaspoon dried thyme, and the frozen okra if using. Stir well to combine.
- Bring the gumbo to a boil, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally. The gumbo will thicken slightly. Tip: For a thicker consistency, mash a few okra pieces against the side of the pot.
- Remove the bay leaf and taste for seasoning. Adjust salt or cayenne if desired. Serve the gumbo over steamed rice or with crusty bread.
Finally, ladle this gumbo into bowls and enjoy the rich, peppery broth coating tender chicken and smoky sausage. The okra adds a subtle thickness and classic Southern texture—perfect for soaking up with rice or a hunk of French bread.
Conclusion
Don’t let another week go by without a steaming bowl of gumbo. Whether you’re a seasoned cook or new to Louisiana flavors, these 18 recipes have something for you. Try one tonight, then come back and tell us your favorite in the comments. And don’t forget to save this roundup on Pinterest for later!
