Authentic Chicken and Sausage Gumbo Recipe (Louisiana Style)

When the temperatures drop in South Louisiana, folks don’t just grab a sweater – they reach for their cast iron pots. That’s because cool weather means one thing around here: gumbo season. Nothing warms you from the inside out quite like a steaming bowl of chicken and sausage gumbo, ladled over rice (or with a scoop of potato salad, if you grew up that way). The smell of roux slowly browning and sausage sizzling is enough to draw the whole family to the kitchen.

This authentic chicken and sausage gumbo recipe comes straight from the heart of Cajun country. It’s the kind of dish that’s passed down through families, with each cook adding their own little twist. Mine? I like to bake whole chickens the day before, then use that meat for gumbo. It adds incredible flavor and saves time when it’s gumbo day.

Why You’ll Love This Gumbo

• True Cajun flavor – rich, smoky, and hearty.
• Homemade roux – made from scratch or with Savoie’s if you need a shortcut.
• Feeds a crowd – perfect for gatherings, game days, or Sunday supper.
• Versatile – serve with rice, potato salad, cornbread, or biscuits.
• Comfort food at its finest – warms the belly and the soul.

Ingredients You’ll Need

• 1/2 cup oil – for the roux.
• 1/2 cup flour – equal parts flour to oil for the roux.
• 2 Tbsp butter – for extra richness.
• 2 large purple onions, chopped – or yellow onions if that’s what you have.
• 2 bell peppers, chopped – classic Cajun trinity.
• 1 lb andouille sausage – Manda’s is a favorite, but regular smoked pork sausage works if you want it milder.
• 1 lb chicken, deboned and shredded – baked the day before for maximum flavor.
• 2 quarts chicken broth – homemade or store-bought.
• 1 Tbsp Kitchen Bouquet – adds depth of color and flavor.
• Cajun seasoning (Magic Swamp Dust, Tony’s, or your favorite) – plus salt, pepper, garlic, and onion powder to taste.

💡 Tip: Bake 1–2 chickens the day before. Reserve 1 lb of meat for gumbo, and use the rest for chicken salad or sandwiches. Gumbo day goes much smoother this way!

Step-by-Step Instructions

1. Brown the meat. Heat butter in a large cast iron pot. Add sausage slices and shredded chicken. Sauté until lightly browned. Remove from heat and set aside.
2. Make the roux. In a separate pan, combine oil and flour over medium heat. Stir constantly with a flat-edged wooden spatula until it turns a dark, chocolate brown. (This can take 20–30 minutes – don’t rush!)
3. Add vegetables. Stir onions and bell peppers into the roux until softened and coated.
4. Deglaze. Pour a splash of chicken broth into the meat pot to loosen browned bits from the bottom.
5. Combine. Add roux mixture with vegetables into the pot with the meat. Stir in remaining chicken broth.
6. Season. Add Kitchen Bouquet and a light sprinkle of Cajun seasoning. Taste before adding more since sausage and chicken already bring plenty of flavor.
7. Simmer. Bring to a brisk simmer, stirring occasionally, for at least 1 hour. The longer it cooks, the better the flavor.

Expert Tips & Troubleshooting

• New to roux? Take it low and slow. Burnt roux can ruin the whole gumbo.
• Want it spicier? Add extra andouille sausage or a pinch of cayenne.
• Too thick? Add more chicken broth to thin it out.
• Too thin? Let it simmer longer, uncovered.

Variations & Serving Ideas

• Seafood Gumbo: Swap chicken and sausage for shrimp, crab, or crawfish.
• Turkey Gumbo: Perfect use for Thanksgiving leftovers.
• Okra Gumbo: Stir in sliced okra during the simmer.
• Duck Gumbo: A South Louisiana classic when hunting season rolls around.

Storage & Make-Ahead Notes

• Refrigerator: Keeps up to 4 days in an airtight container.
• Freezer: Freeze in quart-size bags for up to 3 months.
• Reheat: Thaw overnight and warm gently on the stove.
• Make-Ahead: Roux can be prepared ahead of time and refrigerated for a week.

FAQs

What is Kitchen Bouquet?
It’s a browning and seasoning sauce that deepens gumbo’s color and flavor. A little goes a long way.

Do I need cast iron?
Not required, but cast iron holds heat well and adds that extra flavor that Cajun cooks swear by.

Can I use premade roux?
Yes! Savoie’s is a popular shortcut in Louisiana households.

What do you serve gumbo with?
Traditionally over rice. Some families add a scoop of potato salad right in the bowl. Cornbread or biscuits on the side make it even better.

Conclusion

When the air cools in Louisiana, gumbo isn’t just food – it’s tradition. This authentic chicken and sausage gumbo recipe brings together family, friends, and flavor in one big pot. Whether you serve it with rice, potato salad, or cornbread on the side, it’s guaranteed to warm hearts and bellies.

Does your family make gumbo a little differently? 🍲 Share your tips in the comments, and don’t forget to pin this recipe for later!

Authentic Chicken and Sausage Gumbo (Louisiana Style)

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Ingredients

  

• - 1/2 cup oil
• - 1/2 cup flour
• - 2 Tbsp butter
• - 2 large onions chopped
• - 2 bell peppers chopped
• - 1 lb andouille sausage sliced
• - 1 lb chicken cooked and shredded
• - 2 quarts chicken broth
• - 1 Tbsp Kitchen Bouquet
• - Cajun seasoning salt, pepper, garlic, onion powder to taste

Instructions

 

• Brown sausage and chicken in butter in a large cast iron pot.
• In another pan, make a dark brown roux with oil and flour.
• Stir onions and peppers into the roux.
• Deglaze meat pot with a splash of broth.
• Add roux mixture and remaining broth to the pot.
• Season with Kitchen Bouquet and Cajun seasoning.
• Simmer for 1 hour or more, stirring occasionally.

Notes

- Serve over rice or with potato salad.
- Store leftovers in fridge up to 4 days or freezer up to 3 months.