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A white bowl chicken and sausage gumbo on top of patterned napkin with a spoon next to it.

Chicken and Sausage Gumbo

Course: Cajun
Cuisine: Cajun
Keyword: Andouille, chicken and sausage gumbo, Gumbo
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Roasting chicken and making roux (ahead of time): 1 hour 30 minutes
Total Time: 3 hours 20 minutes
Servings: 10 people
Calories: 498kcal
This gumbo is the real deal. Follow these steps and you'll have a deeply flavorful gumbo on your hands that feeds a hungry group of loved ones. And this gumbo is even better the next day!
Print Recipe


  • Large heavy skillet, such as cast iron (for making the roux)
  • Large soup pot, or Dutch oven


  • 3 chicken breasts skin-on, bone-in, split
  • 1 cup vegetable oil plus extra for chicken breasts
  • ¾ cup all-purpose flour
  • 1 tbsp Cajun seasoning
  • 1 Kosher salt to taste
  • 2 tsp black pepper divided, 1 for chicken, 1 for seasoning the gumbo
  • 2 tbsp unsalted butter
  • 1 cup yellow onion chopped
  • 1 cup celery chopped
  • 1 cup green bell pepper seeded and chopped
  • 1 poblano pepper stemmed, seeded, and finely chopped
  • 1 jalapeno finely chopped with seeds and ribs removed.
  • 2 cloves garlic minced
  • 2 quarts chicken stock
  • 12 oz Andouille sausage cut diagonally into 1/2-inch slices
  • 12 oz okra sliced, fresh or frozen (if frozen, let thaw)
  • 2 cups white rice steamed
  • Cayenne hot sauce for garnishing
  • 3 tbsp green onions thinly sliced, for garnish



  • Pre-heat oven to 350°F.
  • Rub the chicken breasts all over with about 1 tbsp of oil, and season with about 1 tsp salt, 1 tsp pepper, and 1 tsp Cajun seasoning. Place on a rimmed baking sheet lined with a baking rack. Roast in the oven for 50 minutes, or until an instant-read thermometer reaches 165°F when inserted into the thickest part of the breast. Remove and let cool. Remove the skin and then pull the meat from the bone and cut into 1-inch pieces. Set aside.


  • In a large, heavy skillet, heat 1 cup of the oil over medium heat. Add the flour and use a whisk to fully incorporate.
  • Bring the mixture to a strong simmer, and then lower the heat to low. Whisk constantly until the roux has turned a dark brown color, about 30 to 40 minutes. Don't let the roux burn! If black specks appear, discard the mixture and start again. Transfer to a heat-proof bowl to cool.


  • In a medium saucepan, heat about 1 tsp of oil over medium heat. Cook the sliced sausage until slightly browned, about 5 minutes. Set aside.
  • In the same skillet, over medium heat, add the okra and cook until no longer slimy and slightly browned, about 5 minutes. Set aside.


  • In a large soup pot, or Dutch oven, heat the butter over medium heat. Add the onion, celery, bell pepper, poblano, jalapeno and sauté until soft and translucent, about 4 to 8 minutes. Add the garlic and cook for another 1 minute.
  • Add salt (1 tsp), black pepper (1 tsp), white pepper (1 tsp), chili powder (1 tsp), smoked paprika (1 tsp), and filé powder (1 tsp) to the vegetables. Stir and cook for 1 to 2 minutes.
  • Add the stock and bring to a boil. Lower the heat to medium and simmer for 15 minutes.
  • Add 1 cup of the dark roux into the pot and stir to incorporate.
  • Add the chicken and simmer for 30 minutes. Skimming oil from the surface when visible.
  • Add the sausage and simmer for another 30 minutes, continuing to skim excess oil.
  • In the last 5 minutes, add the sauteed okra.
  • Taste and add salt, if necessary.
  • Serve over steamed white rice and cayenne hot sauce. Garnish with sliced scallions, if desired.



The roasted chicken, roux, sausage, and okra can be prepared up to 1 day in advance.  Keep chilled in separate containers in the refrigerator. 
You can substitute rotisserie chicken for roasted.  
The roux typically takes 30 to 40 minutes over low heat to reach a dark brown color.  Use a whisk instead of a wooden spoon.  Don't leave the cooking roux unattended as the flour can catch on fire.  Be very careful when stirring the roux and then transferring it to a heat-proof bowl.  It will be very hot and can burn exposed skin if any splatters.
We recommend sauteeing the okra (fresh or frozen) to eliminate the slimy texture.
This gumbo is not terribly spicy, but there is a little heat.  If you want very little spicy heat, then omit the jalapeno and chili powder. 
As with many dishes, this gumbo is even better the next day.
The gumbo will keep in the refrigerator for up to 1 week and freezes perfectly for up to 2 months.
Serve in serving bowls filled with approx. 1 cup of steamed white rice. 
If you can't find Cajun seasoning, make your own by mixing together:
  • 2 tbsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 tsp dried celery seed (optional)
  • 2 tsp each: garlic powder and onion powder
  • ½ tsp each: salt and black pepper


Calories: 498kcal | Carbohydrates: 50g | Protein: 31g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 669mg | Potassium: 827mg | Fiber: 3g | Sugar: 5g | Vitamin A: 876IU | Vitamin C: 34mg | Calcium: 69mg | Iron: 2mg