A great Chicken and Sausage Gumbo starts with the perfect roux! Oven-toasting your flour frees up your hands and adds incredible flavor with less fuss!
Oh, gumbo. On the surface, it seems simple—just chicken, vegetables, sausage, and sauce, right? But gumbo is so much more than the sum of its parts, and the secret lies in the roux (say it with me: “roo”). That rich, dark brown roux is everything.
I first learned about the magic of roux during a cooking class in New Orleans. Along with crêpes Suzette, the instructors drilled one thing into us: great gumbo starts with a great roux. It’s a source of pride for many cooks, and once you get it right, it transforms dishes like gumbo and jambalaya.
For those of us who don’t keep roux on hand, there’s another option! I found a method for toasting flour in an old Good Housekeeping Cookbook I picked up at a garage sale. I tried it out for this Creole Chicken and Sausage Gumbo, and it worked perfectly.
Table of Contents
What is Gumbo?
Gumbo is a flavorful, hearty stew that originated in Louisiana, combining Creole and Cajun culinary traditions. It’s influenced by African, French, Spanish, and Native American cultures. A rich roux base forms the foundation, along with the “holy trinity” of vegetables (onion, bell pepper, and celery) and meats like chicken, sausage, or seafood.
Reasons to Love This Gumbo
- You can easily adjust the spice level by adding more Cajun seasoning or hot sauce.
- This Southern dish brings the authentic flavors of New Orleans into your kitchen.
- Chicken and Sausage Gumbo is perfect for family dinners or sharing with friends.
Recipe Ingredients
Sausage – Kielbasa or Andouille sausage gives the dish a smoky flavor with a bit of spicy heat.
Holy Trinity – Onion, yellow bell pepper, and celery form the flavorful base.
Chicken Broth – I used low-sodium broth for this Chicken and Sausage Gumbo soup recipe.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Sausage Choices – Try smoked sausage for a milder flavor or go with chorizo if you’re craving extra spice. Either way, you’ll get a delicious twist!
Seasoning – Add Cajun seasoning for more kick, or paprika for a smoky flavor. Adjust the heat by increasing or reducing the cayenne pepper.
How to Make Chicken and Sausage Gumbo
Step #1: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Place the flour in an oven-safe skillet (cast iron works great!) and set it in the preheated oven for 20 minutes. Stir the flour and bake for another 20 minutes, checking every 5-10 minutes or so, until it turns nut-brown in color. Let the flour cool, then press it through a sieve to remove any lumps.
Step #2: While the flour is toasting, heat a 6-quart or large Dutch oven over medium-high heat. Pat the chicken dry, then add them skin-side down to the hot pan and cook, undisturbed, for 3-5 minutes or until the chicken releases from the bottom of the pan. You may need to cook the chicken in batches if they won’t fit in a single layer in your pot. Turn the chicken and brown the other side for another 3-5 minutes. Remove the chicken and set aside on a plate.
Step #3: Add the sliced sausage to the pot and brown on one side for 3-5 minutes. Use a slotted spoon to transfer the browned sausage to the plate with the chicken.
Step #4: Turn the heat down to medium-low. Stir the tomato paste into the chicken broth and set aside.
Step #5: Sprinkle about 3 tablespoons of the toasted flour into the hot fat drippings in the Dutch oven. Whisk until well combined. Repeat with the remaining flour until all of it is incorporated into the fat. Allow it to bubble and cook for 3-5 minutes, until it is the consistency of melted peanut butter. If you like, you can continue to cook it until it achieves a darker color, another 5-10 minutes.
Step #6: Stir in the tomato paste and broth mixture. Add all the vegetables and seasonings to the pot, along with the browned chicken and sausage. Turn the heat up to high and allow the contents to come to a boil. Reduce the heat to low and simmer, uncovered, for 1 hour, or until the meat is tender and the sauce has thickened.
Step #7: Remove the bay leaves. Stir in the vinegar and parsley. Taste and add salt as desired.
Step #8: Serve with plenty of cooked rice and chopped scallions for garnish.
Expert Tips
Skim the Fat – As the gumbo simmers, skim off excess fat to keep the dish from feeling too greasy.
Stir the Roux Constantly – Keep stirring to prevent burning. Aim for a chocolate brown color. A wooden spoon or gumbo paddle works best for scraping up flour bits and keeping the roux smooth.
FAQs
Absolutely! Pre-bottled dark roux is a lifesaver when you’re short on time but still want a rich, toasty flavor. Just follow the instructions on the jar, and you’re good to go.
You can try adding shrimp or crab for a seafood gumbo twist, or even go with duck for a richer flavor. Other chicken parts, like drumsticks or chicken breast, work well too. Turkey and pork are great alternatives to switch up the flavor!
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, let the dish cool completely, then transfer to a freezer-safe container and freeze for up to 3 months.
Thaw in the refrigerator overnight before reheating. To reheat, warm on the stovetop over low heat or in the microwave until heated through.
More Tasty Sausage Recipes
Chicken and Sausage Gumbo Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1/3 cup all-purpose flour
- 6 bone-in - skin-on chicken thighs
- 6 ounces Kielbasa or Andouille sausage - sliced
- 3 ounces tomato paste
- 4 cups low sodium chicken broth
Vegetables
- 1 medium yellow onion - thinly sliced
- 1 medium yellow bell pepper - diced
- 2 medium tomatoes - chopped
- 2 stalks celery - with leaves, chopped
Seasonings
- 4 cloves garlic - chopped
- 2 bay leaves
- 1 teaspoon salt - optionally more to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon allspice
To Finish
- 1 tablespoon white vinegar
- 1/3 cup chopped fresh parsley leaves
- 1/2 cup chopped green onion - scallion
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Place the flour in an oven-safe skillet (cast iron works great!) and set it in the preheated oven for 20 minutes. Stir the flour and bake for another 20 minutes, checking every 5-10 minutes or so, until it turns nut-brown in color. Let the flour cool, then press it through a sieve to remove any lumps.
- While the flour is toasting, heat a 6-quart or large Dutch oven over medium-high heat. Pat the chicken dry, then add them skin-side down to the hot pan and cook, undisturbed, for 3-5 minutes or until the chicken releases from the bottom of the pan. You may need to cook the chicken in batches if they won't fit in a single layer in your pot. Turn the chicken and brown the other side for another 3-5 minutes. Remove the chicken and set aside on a plate.
- Add the sliced sausage to the pot and brown on one side for 3-5 minutes. Use a slotted spoon to transfer the browned sausage to the plate with the chicken.
- Turn the heat down to medium-low. Stir the tomato paste into the chicken broth and set aside.
- Sprinkle about 3 tablespoons of the toasted flour into the hot fat drippings in the Dutch oven. Whisk until well combined. Repeat with the remaining flour until all of it is incorporated into the fat. Allow it to bubble and cook for 3-5 minutes, until it is the consistency of melted peanut butter. If you like, you can continue to cook it until it achieves a darker color, another 5-10 minutes.
- Stir in the tomato paste and broth mixture. Add all the vegetables and seasonings to the pot, along with the browned chicken and sausage. Turn the heat up to high and allow the contents to come to a boil. Reduce the heat to low and simmer, uncovered, for 1 hour, or until the meat is tender and the sauce has thickened.
- Remove the bay leaves. Stir in the vinegar and parsley. Taste and add salt as desired.
- Serve with plenty of cooked rice and chopped scallions for garnish.
NOTES
Nutrition
This is seriously delicious! I love this website so much! I veganised it and my partner who has spent much time in Louisiana thought the taste was totally authentic! You’re marvellous. Love Sarah from London XXX
Sarah from London,
Yes, so delicious. How did you veganise it?
– Linda
HEY SHELLY I LOVE OKRA FRIED OR BOILED WHOLE & NO IT IS NOT NASTY
Yummy—I was totally uninterested in a gumbo until this one without okra. Okra is nasty, slimy and reminds me of a slug trail.
But thiss reccipe may make me a believer in cajun/creole.!