Chicken & Sausage Gumbo
Warm up your chilly evenings with a hearty Chicken & Sausage Gumbo that’s bursting with flavor! This delightful dish features succulent chicken, zesty sausage, and a rich mix of spices simmered to perfection. Perfect for cozy gatherings, this easy-to-make recipe will have everyone asking for seconds!
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 bell pepper, chopped
- 3 stalks celery, chopped
- 2 heaping Tbsp minced garlic (30 ml)
- About 1 cup chopped green onions (240 ml)
- 2 large onions, chopped
- Small amount of red pepper, optionaloptional
- 4 cups water (960 ml)
🥩Meat & Seafood(3)
- 6 cups chicken broth (1.44 L)
- About 2 lbs boneless chicken thighs (907 g)
- Smoked sausage, sliced into half-moons
🫙Pantry Staples(2)
- Olive oil
- Cooked rice for serving
🧂Spices & Seasonings(5)
- Black pepper
- Cajun seasoning, I use Cajun Two Step
- Garlic powder
- Onion powder
- Salt
🍯Sauces & Condiments(1)
- A few dashes Worcestershire sauce
📦Other(3)
- 1 heaping Tbsp Better Than Bouillon (15 ml)
- Rox’s Roux, added to your desired color/thickness
- Tony Chachere’s
Nutrition (per serving)
Calories
1206
Protein
69g
Carbs
33g
Fat
88g
👨🍳 Instructions
- 1
Heat a little olive oil in a large stockpot. Slice the chicken thighs in half so they’re thinner and cook faster. Season both sides with garlic powder, onion powder, black pepper and Cajun seasoning. Cook until done, then remove from the pot.
- 2
Add your sliced smoked sausage to the same pot and cook it in all that goodness left behind from the chicken. Remove the sausage once it’s cooked.
- 3
Add your onions, bell pepper, celery and green onions to the same pot. Cook until softened. Add the minced garlic and cook just until you can smell that garlic getting good.
- 4
Add 6 cups chicken broth and 4 cups water. Stir in your Rox’s Roux until you have the color and consistency you like.
- 5
Add the Better Than Bouillon, Tony Chachere’s, garlic powder, onion powder, salt, Cajun seasoning, a little red pepper if you want it, and a few dashes of Worcestershire sauce.
- 6
Put the chicken and sausage back into the pot, cover and let everything simmer together for about 30–45 minutes.
- 7
Serve it over hot cooked rice.
💡 Pro Tips
- ✓Slice chicken thighs to 0.5-0.75 inches thickness before searing to increase surface area by 40-50% and reduce cooking time by 3-4 minutes, ensuring even browning and faster Maillard reaction development for deeper flavor.technique0.5-0.75 inches thickness
- ✓Cook the aromatics (onion, bell pepper, celery) for exactly 6-8 minutes until translucent but not browned, as this breaks down cell walls and releases sulfur compounds for sweetness without bitter caramelization that can overpower Cajun spice profiles.timing6-8 minutes
- ✓Add roux to the cold broth mixture off-heat first, then gradually whisk in over 2-3 minutes before returning to heat—this prevents roux from seizing and ensures 3:1 flour-to-fat ratio hydration for smooth thickening without lumps.technique2-3 minutes, 3:1 hydration ratio
- ✓Simmer gumbo at 190-205°F (just below boiling) for 35-45 minutes to allow aromatics and spices to fully bloom through gentle extraction while preventing rapid evaporation that concentrates salt levels beyond 0.8% by weight.timing190-205°F, 35-45 minutes
- ✓Let finished gumbo rest off-heat for 10 minutes before serving; this allows gelatin from sausage collagen and roux starch to set, increasing viscosity by 15-20% and improving mouthfeel and cling to rice.timing10 minutes rest
Share this recipe
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
Share this recipe
Chicken & Sausage Gumbo
Warm up your chilly evenings with a hearty Chicken & Sausage Gumbo that’s bursting with flavor! This delightful dish features succulent chicken, zesty sausage, and a rich mix of spices simmered to perfection. Perfect for cozy gatherings, this easy-to-make recipe will have everyone asking for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 bell pepper, chopped
- 3 stalks celery, chopped
- 2 heaping Tbsp minced garlic (30 ml)
- About 1 cup chopped green onions (240 ml)
- 2 large onions, chopped
- Small amount of red pepper, optionaloptional
- 4 cups water (960 ml)
🥩Meat & Seafood(3)
- 6 cups chicken broth (1.44 L)
- About 2 lbs boneless chicken thighs (907 g)
- Smoked sausage, sliced into half-moons
🫙Pantry Staples(2)
- Olive oil
- Cooked rice for serving
🧂Spices & Seasonings(5)
- Black pepper
- Cajun seasoning, I use Cajun Two Step
- Garlic powder
- Onion powder
- Salt
🍯Sauces & Condiments(1)
- A few dashes Worcestershire sauce
📦Other(3)
- 1 heaping Tbsp Better Than Bouillon (15 ml)
- Rox’s Roux, added to your desired color/thickness
- Tony Chachere’s
Nutrition (per serving)
Calories
1206
Protein
69g
Carbs
33g
Fat
88g
👨🍳 Instructions
- 1
Heat a little olive oil in a large stockpot. Slice the chicken thighs in half so they’re thinner and cook faster. Season both sides with garlic powder, onion powder, black pepper and Cajun seasoning. Cook until done, then remove from the pot.
- 2
Add your sliced smoked sausage to the same pot and cook it in all that goodness left behind from the chicken. Remove the sausage once it’s cooked.
- 3
Add your onions, bell pepper, celery and green onions to the same pot. Cook until softened. Add the minced garlic and cook just until you can smell that garlic getting good.
- 4
Add 6 cups chicken broth and 4 cups water. Stir in your Rox’s Roux until you have the color and consistency you like.
- 5
Add the Better Than Bouillon, Tony Chachere’s, garlic powder, onion powder, salt, Cajun seasoning, a little red pepper if you want it, and a few dashes of Worcestershire sauce.
- 6
Put the chicken and sausage back into the pot, cover and let everything simmer together for about 30–45 minutes.
- 7
Serve it over hot cooked rice.
💡 Pro Tips
- ✓Slice chicken thighs to 0.5-0.75 inches thickness before searing to increase surface area by 40-50% and reduce cooking time by 3-4 minutes, ensuring even browning and faster Maillard reaction development for deeper flavor.technique0.5-0.75 inches thickness
- ✓Cook the aromatics (onion, bell pepper, celery) for exactly 6-8 minutes until translucent but not browned, as this breaks down cell walls and releases sulfur compounds for sweetness without bitter caramelization that can overpower Cajun spice profiles.timing6-8 minutes
- ✓Add roux to the cold broth mixture off-heat first, then gradually whisk in over 2-3 minutes before returning to heat—this prevents roux from seizing and ensures 3:1 flour-to-fat ratio hydration for smooth thickening without lumps.technique2-3 minutes, 3:1 hydration ratio
- ✓Simmer gumbo at 190-205°F (just below boiling) for 35-45 minutes to allow aromatics and spices to fully bloom through gentle extraction while preventing rapid evaporation that concentrates salt levels beyond 0.8% by weight.timing190-205°F, 35-45 minutes
- ✓Let finished gumbo rest off-heat for 10 minutes before serving; this allows gelatin from sausage collagen and roux starch to set, increasing viscosity by 15-20% and improving mouthfeel and cling to rice.timing10 minutes rest