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+ servings

Chicken and Smoked Sausage Gumbo

A rich and delicious classic Lousiana stew with roots in West Afraica.
Prep Time: 1 hour 30 minutes
Cook Time: 5 hours
Total Time: 6 hours 30 minutes
Course: Main Course
Cuisine: American
Keyword: cajun, chicken, creole, gumbo, rice, sausage
Servings: 10 people
Calories: 939kcal
Author: Tay M.


  • 2 6 qt stockpot
  • 1 whisk
  • 1 strainer


  • 1 recipe poached chicken with stock reserved recipe here
  • 1 cup vegetable or canola oil
  • 1 cup all-purpose flour
  • 2 cups chopped brown onions about 3 medium
  • 3 tbsp minced garlic about 9 cloves
  • 1 cup chopped green bell pepper about 2
  • 1 cup chopped celery 2 to three stalks with greens
  • 2 lbs andouille sausage or other smoked sausage sliced into ½ inch rounds
  • 1 tsp kosher salt to taste
  • 1 tsp black pepper freshly ground
  • 2 each dried bay leaves
  • 2 tsp creole seasoning blend see below
  • 6 each green onions thinly sliced
  • cup finely chopped flat-leaf parsley finely chopped
  • 4 cups cooked white rice see below
  • filé powder

Creole Seasoning Blend

  • 3 tbsp paprika
  • 7 tsp kosher salt
  • 4 tsp white pepper
  • 5 tsp onion powder
  • 5 tsp cayenne pepper
  • 5 tsp dried oregano
  • 5 tsp dried thyme

White Rice

  • 2 cups long-grain white rice regular, jasmine, or basmati
  • 4 cups water or unsalted chicken or vegetable stock or broth
  • 1 each dried bay leaf
  • 2 tbsp unsalted butter
  • tsp kosher salt


Creole Seasoning Blend

  • Mixed all ingredients and set aside.

Chicken Stock

  • Make our poached chicken recipe. Remove chicken from the liquid and set aside, then strain the liquid and reserve. Once cool enough to handle, discard the bones and skin and chop the meat into bite-sized pieces. Refrigerate until ready to use. Cool the stock to room temperature before making the roux.

Make the Roux

  • While poaching the chicken, make a roux in a heavy bottom stockpot or dutch oven and heat oil over medium-high heat. Slowly whisk in the flour until thoroughly combined. Be sure to continue whisking/stirring, paying close attention to the curves of the pot. When the roux starts to brown, drop the heat to medium or medium-low heat. Do not stop whisking until the roux is the color of milk chocolate.

Finish the Gumbo

  • Stir in the onions, green peppers, celery, and garlic to the roux and cook until softened, about 4 to 8 minutes. Add cooled stock to the roux-vegetable mixture with bay leaves and two teaspoons of the creole seasoning blend while stirring. Simmer for 2 hours, removing any foam that rises.
  • Towards the end of the first simmer, brown the sliced sausage and add to the pot. Check seasonings and simmer for two more hours. Add chicken and simmer for another 30 minutes. Stir in the gumbo file.
  • Serve over white rice and top with parsley, and green onion.

White Rice

  • In a medium saucepan, combine the rice, water, butter, salt, and bay leaf and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is gone, about 20 minutes. Remove from the heat and leave covered for 10 minutes.
  • Uncover and fluff with a fork, discard the bay leaf.



Seafood:  Add raw large (18/20) deveined shrimp, tail on if desired, seasoned with creole seasoning blend in the final 5 minutes of cooking.  Do not add them too soon, or they will become rubbery.  My mom would add clusters of cooking crab legs in the final 30 minutes of cooking. 
Sausage: Feel free to substitute your favorite poultry or beef smoked sausage. 
Chicken: Instead of poaching, use bone-in with skin on chicken pieces (breasts, legs, and thighs) and brown evenly.  Add to the pot with the sausage.  To replace poaching liquid, use 6 cups of chicken or vegetable stock. 
Tomato: If you are a fan of the tomato-based version, add one can of diced tomatoes with juices after the stock. 
Okra: Some people do not mind the sliminess of gumbo, and like filé powder, it acts as a thickener.  Add 1.5 cups of sliced okra in the last 10 to 15 minutes of cooking.  You can also saute the okra seasoned with salt and pepper or more creole seasoning in the same pan as the sausage. 
Vegan: Use six cups of vegetable or vegan chicken-flavored stock.  Omit chicken and sausage for 1 large sliced zucchini, 1.5 cups of sliced okra, 1-14.5 oz can of diced tomato, and/or meat substitute.  Any combination of these will work too. Reduce cooking time to  20 to 30 minutes in total. 


Serving: 2c | Calories: 939kcal | Carbohydrates: 69g | Protein: 39g | Fat: 61g | Saturated Fat: 16g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 3041mg | Potassium: 828mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2151IU | Vitamin C: 21mg | Calcium: 102mg | Iron: 5mg
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