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My chicken and sausage gumbo features all of the deep, rich New Orleans flavors you crave deep down in your soul, y'all!! An authentic recipe overflowing with tender, perfectly seasoned deliciousness, this one has ALL the Sunday dinner comfort food contentment your body needs. Yep and yay...
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Jump to:
- What is Gumbo? A Very Famous Name with a Much-Debated Preparation
- Roux: The Authentic Base for Chicken and Sausage Gumbo
- How My Trinity Roux™ is Different
- Ingredients & Subsitutions
- What to Serve with Chicken and Sausage Gumbo
- Storage
- Gumbo Faq
- How to Make Chicken and Sausage Gumbo
- Chicken and Sausage Gumbo
What is Gumbo? A Very Famous Name with a Much-Debated Preparation
Gumbo, the West African word for okra, has transformed over time into a world-renowned moniker for the Cajun or Creole roux-based dish featuring meat and/or seafood in a flavorful broth, and served over rice.
Gumbo is famous the world over. However, the actual preparation of gumbo varies widely and is a topic of much heated debate throughout Louisiana. Its origin is also contested. But, African, European, and Native American influences are generally recognized as contributing to the dish we now consider gumbo.
Acclaimed Cajun and Creole chef and culture historian John Folse is the author of numerous books on the subject, including 'The Evolution of Cajun & Creole Cuisine." It's in this book that he writes on gumbo, 'Everyone considers theirs to be the gumbo of gumbos, and every other cook's not worth eating.'
As a lifelong South Louisiana resident, I have to say that Chef Folse is spot-on with this assessment. Every person who cooks gumbo does it differently. And every home chef is passionate about which ingredients can go into gumbo and which cannot.
Some of the highly debated add-ins include tomatoes, fish, crawfish, and wild game. Some widely accepted gumbo ingredients include chicken, smoked sausage, shrimp, crab, oysters, and, of course, the eponymous okra.
For this post, I am sharing my self-developed Cajun chicken and sausage gumbo recipe, which uses a non-traditional method to achieve a traditional-tasting gumbo. All of my ingredients are considered legitimate by most. And everyone who eats my gumbo says it contains all the classic flavors gumbo is known for, though my methods are truly unique.
Roux: The Authentic Base for Chicken and Sausage Gumbo
The Trinity Roux™ is a personal creation of mine that I developed over the course of many years after I became aware of my own gluten intolerance. It replaces the traditional French roux most commonly used by South Louisianians to make gumbos and stews.
The classic roux is made by cooking equal parts of fat and flour until a paste-like thickening agent forms. Four types of traditional rouxs exist, including:
- white roux, the simplest roux usually made for light, white sauces
- blond roux, which is cooked a bit longer for thicker cream sauces
- brown roux, a much thicker roux for stews and brown gravies
- dark brown roux, a chocolate-colored roux that is used primarily in South Louisiana for all types of gumbos, including old-fashioned chicken and sausage gumbo
Classic gumbo preparations begin with a dark brown roux. Then, the cook adds the Cajun trinity veggies of chopped onion, bell pepper, and celery to the pot. This mixture cooks for a few minutes, until the vegetables wilt into the roux. Only at this stage are the other gumbo ingredients added, once this gumbo base has been established.
How My Trinity Roux™ is Different
My Trinity Roux™ reverses the traditional gumbo preparation order while still maintaining its classic, authentic taste. It begins by browning the chopped Cajun trinity veggies in a bit of fat. This releases the moisture from them. As it does, every piece becomes a scrumptiously sweet and savory browned bit that provides the color of the roux and its deep, rich base flavor profile.
Once the browning is achieved, a slurry of tapioca flour, arrowroot starch, or corn starch, with water or broth, is stirred into the mixture. Then, more water or broth is added, and the mixture is whisked until combined.
Because the Cajun trinity veggies form the base of the Trinity Roux™, its incredibly rich flavors immediately permeate all of the other gumbo ingredients on contact. Therefore, it produces an authentic-tasting chicken and sausage gumbo that includes ALL of the authentic Cajun flavors of its traditional fat-and-flour roux counterparts. Best of all, it's naturally grain-free and gluten-free.
Ingredients & Subsitutions
- The Trinity Roux™ requires easy-to-acquire ingredients and is quite simple to prepare. So, once you make it the first time, you'll likely get the hang of it for life.
- I use chopped chicken breasts for this dish because I like the heartiness of each piece. You can also use boneless, skinless chicken thighs or chicken tenders.
- Andouille, a highly seasoned, smoked pork sausage, is most commonly used in chicken and sausage gumbo recipes. I can't digest pork products. So, I use either a beef or turkey smoked sausage in its place with great success.
- I prepare this chicken and sausage gumbo with okra. I love the extra lusciousness that the okra brings to the dish. But I always use frozen okra. Fresh okra must be pan-fried or baked with oil for a while to lose its sliminess before you add it to the pot, or it could make the whole gumbo turn out slimy. So, I use frozen okra right out of the bag to ensure my gumbo turns out to the perfect consistency.
What to Serve with Chicken and Sausage Gumbo
- Rice is the most traditional pairing for gumbo with chicken and sausage. Mixed right into the bowl, rice makes each meal-in-one bite hearty and filling.
- Cauliflower rice is a contemporary replacement for traditional rice that works well in this dish, especially if it adds additional Cajun flavors.
- Potato salad is a local favorite for pairing with Cajun chicken and sausage gumbo. Some of us eat it on the side. Others place it on top of the gumbo, enjoying each spoonful featuring a bit of gumbo, rice, and potato salad.
- Creamy cauliflower salad is made in the same style as potato salad. This lighter version is also quite lovely with gumbo, especially during the warmer months.
- Freshly baked biscuits pair well with this dish, creating a Sunday-dinner-style meal that's just as delicious as it is budget-friendly.
- Cornbread is another popular side dish for gumbo. My original recipe adds a touch of sweetness to each bite, enhancing the savory flavors of the chicken and sausage gumbo to perfection.
- Bananas Foster bread pudding helps you keep the New Orleans flavor profile going strong after your gumbo meal.
- King cake is another natural dessert choice for serving after sausage and chicken gumbo. Mainly served during the Mardi Gras season, this famous confection is just as delicious at other times of the year.
Storage
Store the leftovers in an airtight container in the fridge for up to three days. Technically, the gumbo may still be good for up to five days. However, after the third day, the taste and textures will likely change.
Therefore, if you want to enjoy the gumbo beyond the third day, I recommend freezing it. For best results, use vacuum-sealed bags. Thaw them out in the fridge, then heat the gumbo and serve it with freshly made rice.
Gumbo Faq
Not properly preparing the roux is the most common mistake in gumbo-making. Therefore, take the time to make the roux properly. Once you do so, the rest of the process is easy and almost fail-proof.
Serve gumbo in a bowl with a small amount of rice on top. You can also add a small dab of potato salad on top of the gumbo or in a separate bowl on the side.
You can use hot sauce to enhance the gumbo. You can also use gumbo filé, which is a thickening and seasoning powder made from dried, ground sassafras leaves. Use it sparingly at first, as it is an acquired taste.
I really do not recommend it. This is a Cajun gumbo that does not include tomatoes. In contrast, Creole gumbos do include tomatoes. But, they also include some type of seafood, such as shrimp, crab, or oysters. So, if you add tomatoes, you will change the intended flavor of this recipe, which only calls for chicken and sausage. Therefore, this is really not the right gumbo for tomatoes.
How to Make Chicken and Sausage Gumbo
Step One. Prepare the Trinity Roux™. Ideally, you'll have a large, approximately 6-quart cast iron Dutch oven to make the roux. Many Cajun home cooks also use vintage Magnalite pots to make a roux. These types of cooking vessels are naturally suited to slow-cooking and are passed down from generation to generation solely for making roux, gumbos, and stews.
Step Two. Pound the chicken breast pieces with a meat mallet. Then pour the dried seasonings over the cubes and stir until well combined.
Step Three. Brown the pounded, seasoned chicken breasts and sliced smoked sausage lightly in a skillet.
It is important to note that most smoked sausages, such as andouille, will brown nicely in the pan. However, I used turkey sausage in this recipe, which does not brown but rather steams due to its high moisture content.
Step four. When the roux is ready, add the broth, garlic, okra, and browned chicken and sausage with pan juices to the pot.
Step five. Bring the chicken and sausage gumbo to a boil, then reduce the heat and simmer until slightly thickened.
And that's it, y'all!!
This chicken and sausage gumbo is extremely near and dear to my heart. It's one of the reasons that I worked so hard to create my Trinity Roux™. Each piping hot spoonful of tender, perfectly seasoned chicken, super-flavorful sausage, and soft, earthy okra in the rich broth nourishes both my body and my soul. In fact, I can safely say that I can feel the warmth of this gumbo all the way down to my bones.
I think that once you make it, you'll completely understand what I mean. Cause there's just something about gumbo that's unlike any other dish out there. It's honestly in a class all by itself.
And every pot of authentic, from-the-heart gumbo is a masterpiece all its own. So much so that each bowl should be savored slowly and honored for its role in carrying on a history that unites numerous cultures into one super delicious dish. For sure!!
Share with those who take the time to fully understand, appreciate, and celebrate the one-of-a-kind qualities that make you a rare, unique treasure. Much food love, and see y'all on the yum side...
NOTE: This post was originally published on April 14, 2017, and updated and republished on January 24, 2026.
Chicken and Sausage Gumbo
Ingredients
For the Seasoned Chicken
- 2 pounds chicken breast, pounded and chopped into 2-inch chunks
- 1 tablespoon dried parsley
- 1 teaspoon paprika
- salt, black pepper, and cayenne pepper to taste I used about ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon cayenne
For the Trinity Roux™
- 1 doubled Trinity Roux™
For the Chicken and Sausage Gumbo
- 3 tablespoons butter or oil
- 1 pound smoked sausage, sliced into circles then cut in half can be andouille, or beef, turkey, or chicken smoked sausage
- 9 cups chicken broth
- 1 tablespoon minced garlic
- 2 cups frozen okra can also use fresh okra, see notes
- sliced green onions for garnish, optional
Instructions
- Prepare the doubled Trinity Roux™.
- Season the chicken breast pieces with the dried parsley flakes, paprika, and salt, black pepper, and cayenne.
- Brown the sausage and the seasoned chicken pieces in 2 to 3 tablespoons of butter over medium-high heat in a large cast iron Dutch oven or stainless steel pot. You may need more or less butter, depending on the type of sausage that you use. If you use pork sausage, you may not need any butter at all. In contrast, if you use turkey smoked sausage, you may need to use three tablespoons of butter like I did.
- When the roux is ready, stir the chicken broth, the browned sausage and chicken, the garlic, and the frozen okra into the mixture.
- Bring to a boil, then reduce the heat to medium-low. Cook, stirring often, for one hour, until slightly thickened.
- Garnish with green onion slices, if desired. Serve with rice and potato salad.
Video
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
