Although most popular on Fat Tuesday, chicken and sausage gumbo is a wonderful comfort meal any time of the year. 

chicken and sausage gumbo
Chicken and sausage gumbo served with rice.

I fell in love with gumbo while visiting New Orleans a few years back and have tried to replicate that hearty taste ever since. This recipe combines the flavors of chicken thighs and andouille sausage with tender vegetables in a thickened roux to make the perfect gumbo. 

We get a lot of questions to explain the difference between gumbo and jambalaya. Gumbo is a soup/stew based dished that is thickened with roux or file powder that is served along side or on top of rice. Jamabalya is a one pot meal that is rice based with a variety of meat, vegetables and cajun/creole seasonings incorporated in the dish. 

Check out our other favorite Louisiana inspired recipes: 

Chicken and Shrimp Jamabalya Recipe

Cajun Shrimp Creole Recipe

Chicken and Sausage Gumbo Recipe

Ingredients:

chicken and sausage gumbo
We used chicken andouille sausage and it was delicious!

1 tablespoon olive oil
1 pound andouille sausage, sliced 1/2 inch thick
1 pound boneless, skinless chicken thighs, cut into 1 inch pieces
1/4 cup olive oil
1/2 cup flour
2 teaspoons Cajun spice
1 large onion, diced
1 bell pepper, diced
3 celery ribs, diced
4 cloves garlic, minced
1/2 teaspoon Kosher salt
6 cups chicken stock
1 (15 oz) can diced tomatoes
Salt and Pepper (to taste)
Hot pepper flakes (to taste)

Instructions:

chicken and sausage gumbo
Diced vegetables to add a depth of flavor and consistency to the gumbo.

1. Heat 1 tablespoon vegetable oil in the pressure cooker (our favorite – Instant Pot)  on sauté.  For traditional stove top cooking – use a large stockpot.

2. Add the smoked sausage and cook until well browned on both sides, about 4 minutes. Remove the sausage to a bowl using a slotted spoon, leaving as much oil behind as possible.

3. Add the chicken thighs to the pot and cook until well browned on both sides, about 6 minutes. Remove and add to the bowl with the sausage, again leaving as much fat behind as possible.

4. Cook the roux: Add 1/4 cup vegetable oil, flour, and Cajun seasoning to the pressure cooker/stockpot. Cook, stirring constantly, for 4 minutes. 

chicken and sausage gumbo
Roux being made in the drippings of the chicken and sausage.

5. Add the onion, bell pepper, celery and garlic to the roux. Sprinkle with 1/2 teaspoon Kosher salt and cook, stirring often, until the vegetables soften, about 5 minutes.

Pressure cook the gumbo:

Stir in the sausage, chicken thighs, and any juices in their bowl. Pour in the chicken broth and stir, scraping the bottom of the pot to make sure the roux isn’t sticking. Pour the can of diced tomatoes on top, lock the lid, and bring the pressure cooker to high pressure. Cook at high pressure for 10 minutes, then turn off the heat and let the pressure come down naturally, about 15 minutes.

chicken and sausage gumbo
A delicous bowl of gumbo ready to be eaten.
Traditional stove top cooking:

Follow above directions using a large pot and bring to boil and simmer for 45 minutes to an hour.

Slow cooker:

Follow above directions and cook in your slow cooker on low for 6 hours, high for 2 hours.

To serve: put a scoop of white rice in a bowl, ladle the gumbo on top, add salt, pepper and red pepper flakes to taste.

Enjoy!

Mary and Jim

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Chicken and Sausage Gumbo
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Ingredients
  1. 1 tablespoon olive oil
  2. 1 pound andouille sausage, sliced 1/2 inch thick
  3. 1 pound boneless, skinless chicken thighs, cut into 1 inch pieces
  4. 1/4 cup olive oil
  5. 1/2 cup flour
  6. 2 teaspoons Cajun spice
  7. 1 large onion, diced
  8. 1 bell pepper, diced
  9. 3 celery ribs, diced
  10. 4 cloves garlic, minced
  11. 1/2 teaspoon Kosher salt
  12. 6 cups chicken stock
  13. 1 (15 oz) can diced tomatoes
  14. Salt and Pepper (to taste)
  15. Hot pepper flakes (to taste)
Instructions
  1. Heat 1 tablespoon vegetable oil in the pressure cooker on sauté. (traditional stove top cooking – use a large stockpot).
  2. Add the smoked sausage and cook until well browned on both sides, about 4 minutes. Remove the sausage to a bowl using a slotted spoon, leaving as much oil behind as possible.
  3. Add the chicken thighs to the pot and cook until well browned on both sides, about 6 minutes. Remove and add to the bowl with the sausage, again leaving as much fat behind as possible.
  4. Cook the roux: Add 1/4 cup vegetable oil, flour, and Cajun seasoning to the pressure cooker/stockpot. Cook, stirring constantly, for 4 minutes.
  5. Add the onion, bell pepper, celery and garlic to the roux. Sprinkle with 1/2 teaspoon Kosher salt and cook, stirring often, until the vegetables soften, about 5 minutes.
  6. Pressure cook the gumbo: Stir in the sausage, chicken thighs, and any juices in their bowl. Pour in the chicken broth and stir, scraping the bottom of the pot to make sure the roux isn't sticking. Pour the can of diced tomatoes on top, lock the lid, and bring the pressure cooker to high pressure. Cook at high pressure for 10 minutes, then turn off the heat and let the pressure come down naturally, about 15 minutes.
  7. Traditional stove top cooking: Follow above directions using a large pot and bring to boil and simmer for 45 minutes to an hour.
  8. Slow cooker: Follow above directions and cook on low for 6 hours, high for 2 hours.
Notes
  1. To serve: put a scoop of white rice in a bowl, ladle the gumbo on top, and sprinkle with parsley. Add salt, pepper and red pepper flakes to taste.
  2. Recipe courtesy of Old World Garden Farms
Old World Garden Farms https://oldworldgardenfarms.com/

 

6 thoughts on “Chicken and Sausage Gumbo Recipe – A New Orleans Classic

  • February 22, 2017 at 12:03 pm
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    Gumbo is our favorite soup!! I make a large batch of roux and store it in the refrigerator in a glass jar for up to 6 mos. I mix 2 cups of flour and 2 cups of oil (I use olive oil). I stir it constantly on med for 45 min to an hour until it turns a dark brown and thickens. When ready to make gumbo I add a heaping tablespoon per qt of water or chicken broth. Let it boil lightly for 15 to 20 minutes and add your ingredients as you stated.

  • February 21, 2017 at 8:28 am
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    I grew up in Louisiana and lived in New Orleans over 12 years of my adult life. This recipe is very similar to mine but I NEVER put tomatoes in gumbo (except for okra and tomatoes, if you call that a gumbo). I do not use an instant pot or a pressure cooker….I get my chicken bones on to make broth, then I make the roux and add the veggies and sausage, in a separate iron skillet to brown and soften. I pour the roux mix into the broth pot and cook for a while. I then remove the bones and add some gizzards and hearts. When all this is about done and tender, I add the cut up chicken and more broth (homemade or store-bought). My family loves this. PS: I learned over 50 years ago from a South Louisiana native.

    • February 21, 2017 at 12:11 pm
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      Sounds delicious! That is the beauty of gumbo recipes – they can be made multiple ways with multiple ingredients and still be delicious. Thank you so much for sharing your version with us!

  • February 21, 2017 at 8:25 am
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    All gumbo is started with a roux, but I think you may have meant to say that its either thickened with okra, or file powder.

    • February 21, 2017 at 12:10 pm
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      Hi Shannon – you are right, you can further thicken the gumbo with okra or file powder. Since we don’t prefer the taste of either, we just use the roux to thicken the gumbo from the beginning. But you can definitely add either okra or file powder also. Thanks for the clarification.

  • February 21, 2017 at 8:06 am
    Permalink

    This looks very tasty! I think I’m going to give it a try. Thanks for the recipe!!

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