Chicken and sausage gumbo recipe: 14 steps to cook

A classic African dish, chicken and sausage gumbo is a perfect make-ahead meal for parties and family gatherings. You can prepare gumbo ahead of time, store in an airtight container, and reheat it in the microwave or over low heat. You can also add other types of protein, such as ham, turkey, or even shrimp. You can use sliced frozen okra as a substitute for fresh okra, and enjoy the delicious flavors of African.

Chicken and Sausage Gumbo Recipe

 Chicken And Sausage Gumbo
A steaming bowl of chicken and sausage gumbo—southern comfort at its finest.
Chicken Andouille Sausage Gumbo

Chicken Andouille Sausage Gumbo

Get a taste of African cuisine at home with this savory and delicious chicken andouille sausage gumbo! Smoky sausage, okra, and aromatic vegetables make this an authentic recipe perfect for sharing. For this recipe, a dark brown roux is made with butter and flour to give richness and a deep toasted flavor.
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Course: Soup
Cuisine: African
Keyword: gumbo with chicken and sausage recipe
CookingStyle: Simmering
Prep Time: 30 minutes
Cook Time: 2 hours 15 minutes
10 minutes
Total Time: 2 hours 55 minutes
Servings: 4 people
Calories: 876kcal
Author: Black Pie
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  • 2 pounds of chicken skinless breast (908 g) and boneless thighs
  • 2 liters of water
  • 1 pound okra (454 g) 1 inch slices (cut and frozen if not available)
  • 1/2 cup of water 240 ml to boil the okra
  • 1/2 cup unsalted butter 114 g
  • 1/2 cup all-purpose flour 68 g
  • 1 ½ cup of yellow onion 206 g ¼ inch diced
  • 1 ½ cups of bell pepper (230 g) ¼ inch diced, (green and red)
  • 1/3 cup of celery (55 g) ¼ inch diced
  • 2 chopped cloves of garlic
  • 2 cups of canned tomatoes 454 g
  • 12 ounces of cooked andouille sausage 340 g, sliced
  • 1 dried bay leaf
  • 1 teaspoon of dried thyme
  • 1 teaspoon of basil dry
  • 1 teaspoon of cayenne pepper or chili use less to reduce heat
  • ½ teaspoon of black pepper
  • 1 teaspoon of kosher salt
  • 1 tablespoon of gumbo files (5 g) zatar


  • Put the chicken breast and the thigh in a medium saucepan and cover with 2 liters of water. Bring the water to a boil and simmer for 20-25 minutes until it is completely cooked.
  • Filter the water and set it aside.
  • Remove the cooked chicken from the pan, let it cool, and cut it into small pieces. Cover and set aside.
  • Put the okra and half cup of water in a medium saucepan. Bring to a boil, reduce heat and cover. Cook over low heat for 7 to 9 minutes until it becomes soft. Stir occasionally.
  • Put the okra in a sieve, drain, and keep.
  • Combine half a cup of unsalted butter and half a cup of flour in a large saucepan. Cook over medium heat and frequently stir with a whisk to obtain a dark brown roux (about 15 minutes). Stir constantly for the last 5 minutes so that the roux does not burn.
  • Add the onion, celery, bell peppers, and garlic. Sauté for 8 to 10 minutes until vegetables are tender.
  • Add the cooked okra, tomatoes, and Andouille sausage. Cook for 10 minutes, turning occasionally.
  • Add the bay leaf, basil, thyme, salt, and cayenne pepper. Stir thoroughly.
  • Add 4 cups of reserved water (from step 2) and mix well. You can add more water to your desired consistency.
  • Cook over medium heat for about 30 minutes with the pan covered loosely, and stir occasionally.
  • Add the chicken and simmer for another 15 minutes.
  • Turn off the heat and slowly add the gumbo file. Do not cook after adding, as this will make the gumbo stringy. Season with more salt and pepper to taste
  • Serve with steamed rice.



Okra and filé powder are both traditionally used as thickeners in gumbo. Use one or the other, or both, but it's not really gumbo if you omit them both. Okra has a slightly slimy texture that some love and some revile, while filé powder has a subtle tea-like flavor and will thicken the cooking liquid when stirred in at the end of cooking.
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Calories: 876kcal | Carbohydrates: 56g | Protein: 29g | Fat: 61g | Saturated Fat: 26g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 3144mg | Potassium: 1321mg | Fiber: 9g | Sugar: 13g | Vitamin A: 4043IU | Vitamin C: 116mg | Calcium: 232mg | Iron: 7mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Pressure Cooker Chicken and Sausage Gumbo Recipe

Chicken And Sausage Gumbo
The mesmerizing process of creating a rich, dark roux for your gumbo.

To prepare Chicken and Sausage Gumbo, start by making a roux. Heat vegetable oil in a pressure cooker over medium heat and gradually whisk in flour, stirring continuously until the roux turns rich and dark brown, which may take around 10-15 minutes. Next, add chopped onions, celery, and green bell pepper to the roux and sauté until the vegetables soften. Stir in garlic, thyme, oregano, smoked paprika, and cayenne pepper, cooking for another minute to enhance the flavors. Then, add diced chicken and sliced andouille sausage, sautéing briefly to sear the meat. Pour in diced tomatoes with their juices and chicken broth, seasoning with salt and black pepper. Secure the lid on the pressure cooker and cook on high pressure for about 20 minutes. Release the pressure following the cooker’s instructions and carefully open the lid. Serve the Chicken and Sausage Gumbo over cooked white rice, garnished with chopped green onions and fresh parsley for a flavorful and comforting meal.

Tips for making Chicken and Sausage Gumbo

Chicken And Sausage Gumbo
Dive into the heart of southern cuisine with our chicken and sausage gumbo recipe.

Cooking Tips

One tip that I’ve found invaluable is to take your time when making the roux. It’s tempting to rush through this step, but trust me, the rich, nutty flavor that develops from slowly cooking the flour and oil together is well worth the extra time and effort. As the roux transforms into a deep, dark brown hue, there’s a sense of anticipation in the air, knowing that it’s the foundation upon which the entire dish will be built.

Another tip is to pay close attention to the aromatics – the onions, celery, and bell pepper – as they sauté in the roux. These humble ingredients may seem simple, but they play a crucial role in building layers of flavor in the gumbo. As their fragrant aroma fills the kitchen, there’s a comforting warmth that spreads through your soul, reminiscent of cozy gatherings and cherished family meals.

When it comes to seasoning the gumbo, don’t be afraid to experiment with different herbs and spices to suit your taste preferences. Whether it’s a pinch of smoked paprika for a hint of smokiness or a dash of cayenne pepper for a subtle kick of heat, each addition adds a unique dimension to the dish. And don’t forget the importance of balance – a touch of salt and black pepper can go a long way in enhancing the overall flavor profile.

Lastly, when serving Chicken and Sausage Gumbo, take the time to garnish it with freshly chopped green onions and parsley. Not only do these vibrant greens add a pop of color to the dish, but they also provide a refreshing contrast to the rich, savory flavors of the gumbo. As you take that first spoonful and savor the harmonious blend of tender chicken, spicy sausage, and flavorful broth, there’s a sense of satisfaction and contentment that comes from knowing you’ve created something truly special.

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Serving Suggestions

Chicken And Sausage Gumbo
Fluffy white rice, the perfect partner for your chicken and sausage gumbo.

To complement the robust flavors of Chicken and Sausage Gumbo, consider serving it with a side of fluffy white rice, allowing the savory broth to soak into each grain for a truly comforting experience. Alternatively, pair the gumbo with a crisp and refreshing Daikon Salad tossed in a tangy ponzu dressing, providing a delightful contrast to the hearty stew. For a complete meal, serve the gumbo alongside a traditional Ajitama Eggs, with their creamy yolks adding a luxurious touch to each bite. Whichever option you choose, the combination of tender chicken, spicy sausage, and flavorful broth in the gumbo will surely leave your taste buds singing with joy.

FAQs – Gumbo Insights

  • Can I Make Gumbo Ahead of Time? Absolutely! Gumbo tastes even better after a day or two. Store it in the fridge and reheat for an easy, flavorful meal.
  • Is File Powder Necessary? File powder adds an earthy flavor and helps thicken gumbo. If you can’t find it, okra is a good substitute.
  • How Spicy Should Gumbo Be? The heat level is up to you. Adjust the cayenne pepper to suit your taste. Start with a little and add more if needed.
  • Can I Freeze Gumbo? Gumbo freezes well. Store it in a freezer-safe container for up to three months. Thaw and reheat when you’re ready to enjoy.
  • What Meats Can I Use in Gumbo? Traditionally, chicken, andouille sausage, or seafood are common choices. You can mix and match to create your unique gumbo masterpiece.


In conclusion, Chicken and Sausage Gumbo is a dish that not only satisfies the palate but also warms the soul with its hearty flavors and comforting aroma. With the right techniques and a little patience, you can create a gumbo that rivals those served in the heart of Louisiana. Whether enjoyed as a weeknight meal or shared with loved ones during a special gathering, this classic dish is sure to become a favorite in your culinary repertoire. For more delicious recipes and culinary inspiration, be sure to visit Food And Meal at Happy cooking!

African cuisine chef at

Hello! I’m Black Pie, your culinary guide at Food And Meal, Hana Hotel Travel Company Limited. I'm passionate about unveiling the rich and diverse flavors of African cuisine to the world. Each recipe we explore is a celebration of culture, tradition, and exquisite taste. Join me on this delightful culinary journey, where we'll discover and share the hidden gems of African cooking together!

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