Please enable JavaScript
Chicken and Sausage Gumbo - A New Orleans Classic Recipe

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 delicious 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

To receive our articles each week, sign up to follow the blog via email in the right hand column above, “Like” us on Facebook, or follow us on Twitter. You can also check out our book, Growing Simple, available on Amazon.com. This post may contain affiliate links.

Chicken and Sausage Gumbo

Ingredients

  • 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

  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.

Recipe Notes

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.
Recipe courtesy of Old World Garden Farms

Chicken and Sausage Gumbo Recipe – A New Orleans Classic