Cajun & Creole Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chicken and Sausage Gumbo
Louisiana's most comforting bowl: a mahogany roux slowly built over heat, then simmered with smoky andouille and fall-off-the-bone chicken for rich, earthy depth.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Brown the chicken and sliced sausage in a large heavy pot, then remove them and set aside.
- 2
Using the leftover fat (add oil to reach 3/4 cup), whisk in flour and stir continuously over medium heat until the roux turns a deep peanut-butter brown.
- 3
Add the chopped vegetables (trinity) and sauté until soft, about 5-8 minutes.
- 4
Gradually pour in the chicken stock while whisking vigorously to avoid lumps. Bring to a gentle boil.
- 5
Return the meats to the pot, add seasonings, reduce heat, and simmer uncovered for 1-1.5 hours.
- 6
Skim excess fat off the top and serve steaming hot over cooked white rice, garnished with green onions.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
69/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving1505
Calories
120 g
Protein
4 g
Carbs
113 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Gumbo is Louisiana's signature stew, shaped by overlapping French, West African, and Native American cooking traditions: the dark roux traces largely to French technique, while okra and filé powder, used as alternate thickeners in other gumbo variations, trace respectively to West African and Choctaw cooking, though a single pot rarely uses all three at once.
Listahan note
This version builds a dark roux by hand from oil and flour rather than substituting a jarred roux, since the roux's color is what sets the base flavor for the entire pot.
Technique cues
- The roux, equal parts oil and flour, needs constant stirring over medium heat for 20 to 30 minutes or more, moving from blond to peanut-butter to a deep mahogany brown; stopping too early leaves a raw, floury taste, and scorching it black means starting over.
- The onion, bell pepper, and celery go into the hot roux off the heat, since the roux's residual heat is enough to soften the vegetables without seizing or burning the roux further.
- Andouille sausage is browned separately before joining the pot so its rendered fat and browned edges add flavor, rather than simmering the raw links directly in the broth.
- The gumbo needs a long, low simmer, an hour or more, uncovered, once the stock is added, so the roux's flavor fully integrates into the broth instead of separating out on top.
Kitchen flow
- Parallel prep
- Prep any side dishes while Chicken and Sausage Gumbo finishes with the Cajun seasoning — the hands-off cook time is the window to use. Plan around the simmer; that's the slow part.
- Make-ahead
- Chicken and Sausage Gumbo reheats well, so cooking it a day ahead and finishing it just before serving is a reasonable way to spread out the work. This one leans on the Cajun seasoning. The simmer step is what sets the pace here.
- Leftover move
- Leftover Chicken and Sausage Gumbo reheats well covered on the stove or in the oven with a splash of liquid; avoid the microwave, which tends to toughen the chicken thighs on a fast reheat. This one leans on the Cajun seasoning. Everything else is quick — the simmer is the one step that takes real time.
- Cleanup rhythm
- Deglaze the pan used for Chicken and Sausage Gumbo with a splash of water or broth right after cooking — it lifts the browned bits before they dry on and saves scrubbing later. This one leans on the Cajun seasoning. Plan around the simmer; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 lb chicken thighs, 1 lb smoked andouille sausage
Main protein or body
Purpose: lb chicken thighs, 1 lb smoked andouille sausage gives Chicken and Sausage Gumbo its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
3/4 cup oil, 3/4 cup flour
Structural base
Purpose: cup oil, 3/4 cup flour defines the shape and texture of the dish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
1 onion, 1 green bell pepper, 3 stalks celery
Aromatic base
Purpose: onion, 1 green bell pepper, 3 stalks celery creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
6 cups chicken stock
Main protein or body
Purpose: cups chicken stock gives Chicken and Sausage Gumbo its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 tbsp Cajun seasoning, 2 bay leaves
Seasoning backbone
Purpose: tbsp Cajun seasoning, 2 bay leaves gives the dish its recognizable flavor direction.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Skimming the surface periodically during the simmer removes excess rendered fat from the sausage, keeping the finished gumbo from tasting oily.
- Gumbo is traditionally ladled over a scoop of steamed white rice rather than served as a standalone soup.
- Like many braises, the flavor improves by the next day, making it practical to cook a day ahead of serving.
Ingredient swaps
- Gluten-free direction
- Swap in a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs wherever the recipe calls for a wheat product, and read packaged-item labels closely. This one leans on the Cajun seasoning.
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the chicken stock, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the Cajun seasoning.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the Cajun seasoning.
Serve alongside
- Steamed rice
- Simple green salad
- Roasted vegetables
- Cucumber salad
- Iced tea
- Sparkling water with lemon
- Citrus water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Chicken and Sausage Gumbo to your week, check it against your household's allergens, and build the shopping list automatically.
More Cajun & Creole recipes
Cajun & Creole Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Oysters Bienville
A classic New Orleans baked oyster dish crowned with a rich shrimp-and-mushroom cream sauce, browned to perfection on the half shell.
Cajun & Creole Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Cajun Deviled Eggs
Classic deviled eggs with a Louisiana twist — creamy yolk filling spiked with hot sauce, Creole mustard, and cayenne, topped with a sprinkle of smoked paprika.
Cajun & Creole Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Creole Bread Pudding
Day-old French bread soaked in a rich custard of cream, eggs, and vanilla, baked golden, then drowned in a warm bourbon-laced whiskey sauce.