This Chicken and Sausage Gumbo Recipe might be my favorite meal of all time! It’s savory, smokey, hearty, and made with the perfect hint of heat. The chicken, sausage, and smoked turkey add tons of protein, with tons of flavor coming from that turkey meat. Then, we include onion, bell peppers, celery, garlic, and okra for a savory, mildly sweet taste and a chunky texture. A plethora of herbs and spices add the finishing touch for a recipe that will have you practically licking your plate!
What is Gumbo?
Gumbo is a type of stew that comes from Louisiana. A result of the Creole and Cajun, influences in the state, gumbo is a cross between a thick stew and a soup. Because of its rich tradition and various cultural influences, there are many ways in which gumbo can be made and has been made throughout its history. With that being said, this chicken and sausage gumbo recipe is my unique take on this delicious cultural classic.
What makes all gumbo recipes special is its use of the “Holy Trinity” and a homemade roux. If you are looking at recipes that don’t include these two things…run, haha (but seriously). The “Holy Trinity” is a combination of bell peppers, onions, and celery, which forms the base of many Cajun and Creole dishes, including gumbo. A roux is a mixture of fat (traditionally oil, lard, or butter) and flour that is browned to a dark chocolate color, giving the gumbo its distinct color and delicious flavor. The roux also serves as a thickening agent, which gives the gumbo its lusciousness.
Savory, smokey, and incredibly filling, gumbo is the definition of comfort food. For this recipe, we start with the basic ingredients. Then, we kick it up a notch with three different protein sources and plenty of seasonings. I know y’all are going to love this dish!
More Comforting Recipes
Recipe Ingredients
Butter: I recommend using unsalted butter. This combines with the flour to create a roux, the staple of any good gumbo.
Flour: We’re using all-purpose flour for this recipe. However, if you need to make this recipe gluten-free, I recommend using a 1 to 1 all-purpose gluten-free flour. KING ARTHUR and CUP 4 CUP are two great options.
Oil: We use this to sear the chicken, locking in flavor and keeping it moist and juicy. I recommend using a neutral oil like avocado oil, but whatever you like best will taste great.
Protein: Boneless, skinless chicken thighs, smoked andouille sausage, and smoked turkey leg combine to add tons of protein and a smokey, slightly spicy taste. Cooked long and slow, they all turn out so juicy they practically melt in your mouth!
Veggies: Like any classic gumbo recipe we start with yellow onion, green bell pepper, and celery. But this isn’t just any old gumbo! So, we include red bell pepper, orange bell pepper, garlic, and okra, too.
Herbs and Spices: Cajun spice seasoning blend, salt, cracked black pepper, bay leaves, and fresh thyme create a savory, smokey flavor with notes of spice and subtle refreshing notes to balance it all out. Feel free to adjust all the amounts to suit your taste.
Chicken Broth: This combines all the ingredients, creating a soup-like consistency. I always recommend using low-sodium varieties so you have more control over the saltiness of the dish!
How to Make This Chicken and Sausage Gumbo Recipe
Step 1: Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Once warm, add ½ tablespoon of oil. Then, add the chicken thighs, and season with 1 teaspoon of salt and ¼ teaspoon of pepper. Cook until the chicken is brown. Then, add the sausage, and let the meat cook until the chicken is fully cooked and the sausage is browned. Remove the chicken and sausage from the pot, and set it aside.
Step 2: Next, make the roux. To do so, reduce the heat to medium, and add the butter to the drippings in the pot. Once melted, whisk in the flour, creating a thick paste. Let the flour and butter mixture cook for about 20-25 minutes or until it becomes a dark rich color. Make sure to whisk continuously so it doesn’t burn! You’ll know the roux is ready when it looks like chocolate.
Step 3: Add the onions, peppers, and celery, and cook for 7-10 minutes or until they become tender. Stir frequently to prevent burning and help the veggies cook evenly.
Step 4: Next, add your herbs, Cajun seasoning, cayenne pepper, and garlic. Let the vegetables continue to cook for 1-2 minutes.
Step 5: Add the cooked chicken, sausage, chicken stock, and smoked turkey leg to the pot. Stir to combine, and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and let the gumbo simmer for about 1½ hours. The long and slow cooking time is key to the rich flavor we want!
Step 6: Remove the chicken thighs, and shred them to your desired size. Add the chicken back to the pot.
Step 7: Take the turkey leg from the pot, and remove the meat from the bone. Shred the turkey meat to your desired size, and add it back to the pot.
Step 8: Lastly, add the remaining 2 cups of okra, and cook for 3-5 minutes or until they reach your desired doneness.
Step 9: Taste your chicken and sausage gumbo recipe, and add additional cajun seasoning, salt, or cayenne pepper as desired.
Step 10: Remove the bay leaves and thyme, and serve up your gumbo alongside some rice, garnish with chopped green onions, and enjoy warm!
Tips for a Perfect Roux
- Smell and Taste: A well-made roux will smell nutty and have a rich, toasted flavor—trust your senses!
- Stir Constantly: Never stop stirring to prevent burning and ensure even cooking.
- Use Low to Medium Heat: Too high of heat can cause the roux to burn before it reaches the right color.
- Be Patient: For a dark roux (ideal for gumbo), cook it for 20–25 minutes until it reaches a deep brown color.
- Watch the Color: The darker the roux, the richer the flavor. Aim for a chocolate-brown hue for gumbo.
How long does this recipe last?
Can I freeze leftovers?
How do I reheat gumbo?
Can I use other meats besides chicken and sausage?
How should gumbo be served?
Can I make gumbo gluten-free?
More Cajun and Southern Recipes
- How to Make Dirty Rice
- The Best Baked Mac and Cheese Recipe
- Fried Chicken Wings
- Southern Black Eyed Peas Recipe
- The Best Candied Yams Recipe
I hope you love this Chicken and Sausage Gumbo Recipe! It’s easy to make and a crowd-pleasing comfort food recipe. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Chicken and Sausage Gumbo
Ingredients
- 1/2 cup butter diced
- 1/2 cup all purpose flour or 3/4 cup for a thicker gumbo
- ½ tablespoon oil
- 1 – 1.5 pounds boneless skinless chicken thighs
- 24 oz smoked andouille sausage sliced
- 1 yellow onion finely diced
- 1 green bell pepper finely diced
- 1 red bell pepper finely diced
- 1 orange bell pepper finely diced
- 4 sticks of celery finely diced, leaves and all
- 6 garlic cloves minced
- 1 tablespoon of cajun seasoning plus more for preferred taste
- 1 teaspoon salt plus more for preferred taste
- 1/4 fresh cracked black pepper
- 1/4 cayenne pepper optional
- 3 cups sliced okra fresh or frozen
- 3 dried bay leaves
- 8 sprigs fresh thyme
- 6 cups chicken broth
- 1 smoked turkey leg
- green onion sliced, for serving
- cooked white rice for serving
Instructions
- Heat a large heavy-bottomed pot or dutch oven to medium-high heat. Once heated, add in 1/2 tablespoon of oil. Next, add the chicken thighs to the pot and season with 1 tsp salt and 1/4 tsp pepper. Cook the chicken until it is brown and then add in the sausage. Let the meat continue to cook until the chicken is fully cooked and the sausage is browned. Remove the chicken and sausage from the pot and set aside.
- Make the Roux. Next, make the roux. Reduce the heat to medium and add the diced butter to the drippings in the pot. Once the butter is melted, whisk in the flour to create a thick paste. Let the flour and butter mixture cook for about 20-25 minutes until it becomes a dark rich color. Make sure you whisk your roux continuously to ensure it does not burn. You will know your roux is ready when it looks like chocolate.
- Once the roux is ready, immediately add the onions, peppers, and celery to the hot roux and cook vegetables for a few minutes until they become tender, about 7-10 minutes. Ensure to frequently stir your vegetables.
- Next, add your herbs, cajun seasoning, cayenne pepper, and garlic. Let your vegetables continue to cook for a few minutes, about 1-2 minutes.
- Then, add the cooked chicken and sausage, chicken stock, and smoked turkey leg to the pot. Stir and then bring to a boil. Once boiling, reduce the heat to a simmer, cover, and let the gumbo simmer for about 1.5 hours.
- Once simmered, remove the chicken thighs and shred to desired size. Add the chicken back to the pot.
- Take the turkey leg from the pot and remove the meat from the bone. Shred the turkey meat to desired size. Add the turkey leg meat back to the pot.
- Lastly, add the remaining 2 cups of okra and let cook for about 3-5 minutes or until desired doneness.
- Taste the gumbo and add additional cajun seasoning, salt, or cayenne pepper if desired.
- Remove the bay leaves and thyme and serve up your gumbo alongside some rice, garnish with chopped green onions, and enjoy!
- Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your gumbo comes out!
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan
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