Authentic Chicken Gumbo Recipe with Sausage – Southern Comfort in a Bowl

Hi there, food lover! 👋 Ready to wrap yourself in true Southern comfort?

Few dishes tell a story quite like Chicken Gumbo with Sausage. This soulful Louisiana classic is more than a recipe—it’s a tradition passed down through generations, simmered slowly with patience, love, and bold flavors. Gumbo reflects the rich cultural tapestry of the South, blending African, French, Spanish, and Native American influences into one deeply satisfying bowl. 🍲

At the heart of authentic gumbo is the roux—a humble mixture of flour and fat cooked low and slow until it reaches a deep, nutty brown. This step demands attention and respect, just like the generations before us gave it. Add to that the “holy trinity” of Southern cooking—onion, celery, and bell pepper—along with smoky sausage, tender chicken, and fragrant spices, and you have something truly special.

This recipe honors the Cajun-style gumbo, without tomatoes, letting the dark roux and spices shine. It’s the kind of meal that fills the kitchen with warmth, gathers family around the table, and tastes even better the next day. Whether it’s a Sunday supper or a chilly evening treat, this gumbo brings comfort with every spoonful. 🧡

So grab your pot, take your time, and let’s cook something meaningful—Southern-style.

Ingredients

For the Roux:

• ½ cup vegetable oil or bacon fat
• ½ cup all-purpose flour

For the Gumbo:

• 1½ lbs bone-in chicken thighs or drumsticks
• 12 oz smoked andouille sausage, sliced
• 1 large onion, finely chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 6 cups chicken stock (warm)
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp smoked paprika
• ½–1 tsp cayenne pepper (to taste)
• 1 tsp black pepper
• Salt, to taste
• 1½ cups sliced okra (fresh or frozen)
• 2 tbsp fresh parsley, chopped
• 2 tbsp green onions, sliced

For Serving:

• Steamed white rice
• Hot sauce (optional, but encouraged 🌶️)

Step-by-Step Directions

1. Make the Roux
   In a heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Sprinkle in the flour and stir constantly with a wooden spoon. Cook slowly for 20–30 minutes until the roux turns a deep chocolate-brown color. Do not rush—this is the soul of your gumbo.
2. Add the Holy Trinity
   Once the roux reaches the right color, immediately add the onion, bell pepper, and celery. Stir well; the vegetables will stop the roux from darkening further. Cook for 5–7 minutes until softened and fragrant.
3. Build the Flavor
   Add garlic and cook for 1 minute. Stir in thyme, paprika, cayenne, black pepper, and bay leaves.
4. Add Chicken and Sausage
   Nestle the chicken pieces and sausage slices into the pot. Stir gently to coat everything in the roux.
5. Pour in the Stock
   Slowly add warm chicken stock while stirring. Bring to a gentle boil, then reduce heat to low.
6. Simmer Low and Slow
   Cover partially and simmer for 45 minutes, stirring occasionally. Skim excess oil if needed.
7. Add Okra
   Stir in okra and continue cooking for another 15 minutes. The gumbo should be thick, rich, and aromatic.
8. Finish and Serve
   Taste and adjust salt. Remove bay leaves. Sprinkle with parsley and green onions. Serve hot over rice with hot sauce on the side.

Nutritional Information

⏰ Prep Time: 25 minutes
🔥 Cooking Time: 1 hour 30 minutes
⏳ Total Time: 1 hour 55 minutes

⚡ Calories per serving: ~480
🍽️ Servings: 6

• Protein: High
• Carbohydrates: Moderate
• Fat: Moderate
• Comfort Level: Off the charts 💯

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Bon appétit and happy cooking! 👩🍳🍽️