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2 Proteins, 1 Pot: The Ultimate Chicken and Sausage Gumbo

By Matt Price

Oct 02, 2025, Updated Mar 15, 2026

Authentic Chicken and Sausage Gumbo

Bring the heart of Louisiana straight to your kitchen with this authentic Chicken and Sausage Gumbo. Loaded with smoky andouille sausage, tender chicken, juicy shrimp, and bold Cajun flavors, this soul-warming one-pot meal is perfect for family dinners, game days, or anytime you crave comfort food.

Why This Gumbo Recipe Works

When it comes to authentic Cajun gumbo, it’s all about building layers of flavor. This recipe uses the classic trio of proteins—andouille sausage, chicken thighs, and shrimp—alongside a rich roux, the Cajun trinity of onion, bell pepper, and celery, and bold Creole spices. The result?

A gumbo that’s smoky, spicy, and deeply comforting. Served over fluffy white rice and finished with a dash of hot sauce, this dish delivers the full New Orleans experience from the very first bite.

Ingredients for Chicken and Sausage Gumbo

• 1 cup flour
• 1 cup vegetable or avocado oil
• 1 lb andouille sausage, sliced into rounds
• 1 lb boneless, skinless chicken thighs (seasoned & seared)
• 1.5 lbs shrimp, peeled and deveined
• ½ cup diced celery
• ½ cup diced bell peppers (any color)
• 1 cup diced onions
• 2 tablespoon minced garlic or garlic paste
• 2 quarts chicken stock
• 2 bay leaves
• 1 tablespoon thyme
• 1 tablespoon gumbo file (optional, for thickening)
• Creole or Cajun seasoning, to taste
• Louisiana hot sauce, to taste
• 1–2 teaspoon Worcestershire sauce
• Cayenne pepper, to taste
• AP seasoning (garlic powder, onion powder, smoked paprika)
• 2 cups white rice, cooked
• Diced green onions, for garnish

Cajun Seasoning

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buy cajun seasoning

All-Purpose Seasoning

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buy ap seasoning

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2 pc. Hybrid All-Purpose Skillet

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Step-by-Step Chicken and Sausage Gumbo Instructions

Step 1: Sear the Meats

In a large Dutch oven, heat 1 tablespoon of oil over medium-high heat.

Sear 1 lb sliced andouille sausage until browned, then remove and set aside.

In the same pot, sear 1 lb seasoned chicken thighs until golden on the outside. Remove and set aside with the sausage.

Step 2: Make the Roux

Add 1 cup flour and 1 cup oil to the Dutch oven over medium heat.

Whisk constantly for 25–35 minutes until the roux becomes a deep chocolate brown. Be patient—this is the flavor base of gumbo.

If it smells burnt, discard and start over.

Step 3: Build the Flavor Base

Add 1 cup diced onions, ½ cup diced celery, and ½ cup diced bell peppers (the Cajun Trinity) into the roux. Cook 5–7 minutes until softened.

Stir in 2 tablespoon minced garlic and cook for 1 more minute.

Add the seared sausage and chicken back into the pot.

Step 4: Simmer the Gumbo

Slowly whisk in 2 quarts of chicken stock until fully blended.

Add 2 bay leaves, 1 tablespoon thyme, 1–2 teaspoon Worcestershire sauce, Creole seasoning, cayenne, and AP seasoning to taste.

Bring to a boil, then reduce to low heat. Cover and simmer for 45–60 minutes, stirring occasionally.

If using, stir in 1 tablespoon gumbo file to thicken.

Step 5: Serve Your Gumbo

Ladle gumbo into bowls over steamed white rice.

Garnish with diced green onions and finish with a dash of Louisiana hot sauce. Serve with crusty bread, cornbread, or fried okra for the ultimate Southern feast.
At my restaurant, we serve the gumbo with white rice, honey butter cornbread, and fried okra. 

Pro Tips for Perfect Gumbo

• Next-Day Flavor: Gumbo is even better the next day after the flavors meld together.
• Low & Slow: Take your time with the roux—it’s worth it for the deep flavor.
• Protein Balance: Don’t skip the trifecta of sausage, chicken, and shrimp; they each bring something unique.

Final Thoughts

This Chicken, Sausage & Shrimp Gumbo is rich, smoky, and soulful—everything you love about Cajun cooking in one pot. It’s hearty enough to feed a crowd, yet comforting enough to make on a chilly night at home. Once you master the roux, this gumbo will be on repeat in your kitchen. You might also love my creamy cajun chicken alfredo soup.

Try this Seafood Gumbo Recipe

Seafood Gumbo Recipe

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SEAFOOD GUMBO RECIPE

Print & Download Chicken and Sausage Gumbo Recipe

Chicken and Sausage Gumbo

Matt Price

Bring the heart of Louisiana straight to your kitchen with this authentic Chicken, Sausage, and Shrimp Gumbo. Loaded with smoky andouille sausage, tender chicken, juicy shrimp, and bold Cajun flavors, this soul-warming one-pot meal is perfect for family dinners, game days, or anytime you crave comfort food.

5 from 1 vote

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Prep Time 25 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Chicken Recipes, Dinner Recipes, Main Course

Cuisine Lousianan

Servings 8 servings

Calories 896 kcal

Equipment

Large Dutch Oven

Whisk

Cutting Board

Sharp Knife

Wooden Spoon

Ladle

Ingredients

  

1x2x3x

• ▢ 1 cup flour
• ▢ 1 cup vegetable or avocado oil
• ▢ 1 lb andouille sausage sliced into rounds
• ▢ 1 lb boneless skinless chicken thighs (seasoned & seared)
• ▢ 1.5 lbs shrimp peeled and deveined
• ▢ ½ cup diced celery
• ▢ ½ cup diced bell peppers any color
• ▢ 1 cup diced onions
• ▢ 2 tablespoon minced garlic or garlic paste
• ▢ 2 quarts chicken stock
• ▢ 2 bay leaves
• ▢ 1 tablespoon thyme
• ▢ 1 tablespoon gumbo file optional, for thickening
• ▢ Creole or Cajun seasoning to taste
• ▢ Louisiana hot sauce to taste
• ▢ 1-2 teaspoon Worcestershire sauce
• ▢ Cayenne pepper to taste
• ▢ AP seasoning, garlic powder, onion powder, smoked paprika
• ▢ 2 cups white rice cooked
• ▢ Diced green onions for garnish

Instructions

 

Step 1: Sear the Meats

• In a large Dutch oven, heat 1 tablespoon of oil over medium-high heat.
• Sear 1 lb sliced andouille sausage until browned, then remove and set aside.
• In the same pot, sear 1 lb seasoned chicken thighs until golden on the outside. Remove and set aside with sausage.

Step 2: Make the Roux

• Add 1 cup flour and 1 cup oil to the Dutch oven over medium heat.
• Whisk constantly for 25–35 minutes until the roux becomes a deep chocolate brown. Be patient—this is the flavor base of gumbo.
• If it smells burnt, discard and start over.

Step 3: Build the Flavor Base

• Add 1 cup diced onions, ½ cup diced celery, and ½ cup diced bell peppers (the Cajun Trinity) into the roux.
• Cook 5–7 minutes until softened.
• Stir in 2 tablespoon minced garlic and cook for 1 more minute.
• Add the seared sausage and chicken back into the pot.

Step 4: Simmer the Gumbo

• Slowly whisk in 2 quarts chicken stock until fully blended.
• Add 2 bay leaves, 1 tablespoon thyme, 1–2 teaspoon Worcestershire sauce, Creole seasoning, cayenne, and AP seasoning to taste.
• Bring to a boil, then reduce to low heat.
• Cover and simmer for 45–60 minutes, stirring occasionally.
• If using, stir in 1 tablespoon gumbo file to thicken.

Step 5: Serve Your Gumbo

• Ladle gumbo into bowls over steamed white rice.
• Garnish with diced green onions and finish with a dash of Louisiana hot sauce.
• Serve with crusty bread, cornbread, or fried okra for the ultimate Southern feast.

Notes

Pro Tips for Perfect Gumbo

• Low & Slow: Take your time with the roux—it’s worth it for the deep flavor.
• Protein Balance: Don’t skip the trifecta of sausage, chicken, and shrimp; they each bring something unique.
• Next-Day Flavor: Gumbo is even better the next day after the flavors meld together.

Nutrition

Calories: 896kcalCarbohydrates: 62gProtein: 52gFat: 48gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 28gTrans Fat: 0.1gCholesterol: 227mgSodium: 951mgPotassium: 1036mgFiber: 2gSugar: 6gVitamin A: 395IUVitamin C: 16mgCalcium: 102mgIron: 4mg

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