Authentic Chicken and Sausage Gumbo (Louisiana Style) – A Bowl That Feels Like Home
Real Louisiana gumbo isn’t rushed. It’s the kind of recipe you make when you’ve got time to let the kitchen fill with the smell of a dark roux, onions and celery softening in the pot, and smoky sausage simmering low and slow.
This chicken and sausage gumbo is classic: a deep, nutty roux, the “holy trinity,” and tender chicken in a rich broth that gets better with every minute it cooks. Serve it over rice, hit it with green onions, and suddenly it feels like Sunday.
Authentic Louisiana-Style Chicken & Sausage Gumbo
Ingredients
For the Roux
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½ cup neutral oil (vegetable or canola)
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½ cup all-purpose flour
Gumbo Base
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1 large onion, diced
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1 green bell pepper, diced
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2 celery stalks, diced
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4 cloves garlic, minced
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12–14 oz andouille sausage, sliced (or smoked sausage)
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1½ lbs chicken thighs (or mix thighs + drumsticks)
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6 cups chicken broth (low sodium)
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2 bay leaves
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1 tsp dried thyme
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1–2 tsp Cajun seasoning (to taste)
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1 tsp smoked paprika (optional)
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Salt & black pepper, to taste
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2 tsp Worcestershire sauce (optional but great)
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1 tbsp hot sauce (optional)
Thickener
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1½–2 cups sliced okra (optional but traditional)
or 1 tbsp filé powder (add at the end, off heat)
To Serve
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Cooked white rice
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Sliced green onions
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Chopped parsley
Instructions
1) Brown the Sausage
In a heavy pot or Dutch oven, brown sausage slices over medium heat until lightly crisp.
Remove and set aside (leave the drippings).
2) Make the Roux (The Heart of Gumbo)
Add oil to the pot (if needed to total ½ cup).
Whisk in flour.
Cook over medium to medium-low, stirring constantly, until the roux turns deep chocolate brown, about 20–35 minutes.
Don’t walk away. Roux goes from perfect to burnt fast.
3) Add the Holy Trinity
Once roux is dark, immediately stir in onion, bell pepper, and celery.
Cook 5–7 minutes until softened.
Add garlic and cook 30 seconds.
4) Add Broth + Chicken
Slowly pour in chicken broth while stirring to avoid lumps.
Add chicken, bay leaves, thyme, Cajun seasoning, and black pepper.
Bring to a gentle simmer.
5) Simmer Low and Slow
Simmer uncovered 45–60 minutes, stirring occasionally, until chicken is tender.
Remove chicken, shred or chop, then return to the pot.
6) Add Sausage + Okra
Add browned sausage back to the pot.
If using okra, add now and simmer 15–20 minutes.
Taste and adjust salt, Cajun seasoning, hot sauce, and Worcestershire.
7) Filé Powder Option
If using filé powder, turn off heat and let gumbo cool 2–3 minutes, then stir in filé (do not boil after adding).
8) Serve
Serve gumbo over rice, topped with green onions and parsley.
What Makes This Gumbo “Authentic”
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A dark roux (nutty, deep flavor)
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The holy trinity (onion, celery, bell pepper)
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Andouille or smoked sausage
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Slow simmering to build layers
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Rice served separately, not cooked inside
Tips for the Best Louisiana Gumbo
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Use thighs for flavor and tenderness
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Stir roux constantly; if it smells burnt, start over
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Low simmer = best texture (don’t hard-boil)
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Gumbo tastes even better the next day
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Add filé only off heat to avoid stringy texture
FAQ – Chicken and Sausage Gumbo
What’s the difference between gumbo and jambalaya?
Gumbo is a stew served over rice. Jambalaya cooks rice in the pot with everything.
Do I have to use okra?
No. Okra thickens and adds tradition, but you can skip it or use filé powder.
Can I make gumbo ahead of time?
Yes — it’s even better the next day.
How long does it last?
Refrigerate up to 4 days.
Can I freeze gumbo?
Yes, freeze up to 3 months. Thaw and reheat gently. Cook fresh rice for serving.
