Chicken and Sausage Gumbo

5 from 1 vote

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.

Prep Time25

Cook Time1 30

Total Time1 55

Course: Chicken Recipes, Dinner Recipes, Main Course

Cuisine: Louisiana

Servings: servings

Author: Matt Price

Equipment

Large Dutch Oven
Whisk
Cutting Board
Sharp Knife
Wooden Spoon
Ladle

Ingredients

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