Chicken and Sausage Gumbo Soup

New Orleans classic, hearty, filling, and bursting with rich flavor – delicious chicken and sausage gumbo soup packed with creole flavors, smokiness of the sausage, and tender chicken.

If you grew up anywhere in the South, the chances are you know what a bowl of good thick stew is – classic gumbo served with rice, slimy okra, thick soup base, and Cajun seasoning.

A great family dinner, that takes little prep time and uses simple ingredients – perfect soul-warming dish in winter.

What Is Gumbo?

Gumbo soup is a classic creole cooking combining different meats, textures, colors, and flavors in a stew. It is a mix of different cuisines: West African, French, German, and Choctaw.

The main ingredients can be sausage, chopped chicken, seafood, and lots of seasoning. The rich flavor often comes from dark roux and the combination of celery, onion, garlic, and bell pepper. The gooey texture comes from the okra.

It is commonly cooked in Louisiana.

Why You’ll Love This Recipe

• Creole cuisine at its finest, is perfectly seasoned, delicious, and easy to make ahead.
• So much flavor! Even without the dark roux, the aromas and the taste are irresistible.
• One-pot dish – easy recipe, easy clean-up, no complex equipment or cooking methods needed.
• Classic Southern comfort food – the whole family loves this recipe.

Ingredients Notes

• Smoked sausage, sliced. Andouille sausage is also a classic gumbo choice, but any other smoked sausage will work in gumbo recipes. It can be chicken, beef, turkey, or pork sausage.
• Olive oil or canola oil – oil will be used to cook sausage and chicken, so you can use any vegetable oil you like.
• Boneless, skinless chicken thighs. I recommend removing all the fat. You can use chicken breast too but this meat can be tougher, thighs are tender chicken by default. Leftover rotisserie chicken will work too, and you don’t have to cook it. Cut cooked chicken into bite-sized pieces or shredded chicken.
• Holy trinity of aromatics: green bell pepper, celery stalks, yellow onion ( I don’t recommend replacing with onion powder).
• Minced garlic (or garlic powder)
• Tomatoes, undrained. Canned tomatoes are the best choice. At the same time, this ingredient is controversial.
• Chicken broth – the base for our gumbo soup. Homemade broth will make the most flavorful soup, but store-bought will work too. Room temperature, at least, do not use cold broth. Stock works well too.
• Cajun seasoning – classic gumbo flavoring.
• Herbs: dried thyme and bay leaves. You can use more herbs if you’d like.
• Fresh okra. Fresh okra is best, but frozen okra is amazing too. It thickens the soup with slimy liquids. If you don’t like okra, simply skip it, and use ground sassafras leaves or cornstarch to thicken the soup.
• Salt and black pepper, to taste.
• Cooked white rice, for serving (long-grain white rice is the basic choice). Classic pairing for gumbo.
• Chopped green onions and fresh parsley, for garnish (optional). Another option is fresh thyme.

Kitchen Equipment

• Large Dutch oven or pot
• Wooden spoon

How To Make Chicken And Sausage Gumbo Soup

Although the list of ingredients can be intimidating, the step-by-step instructions are actually very simple and straightforward.

All the ingredients need to be cooked, combined with the soup base, and given time to infuse with flavors.

1: Precook The Sausage

Combine the smoked sausage and oil in a large stockpot or Dutch oven. Cook over medium or medium-high heat until the sausage has browned – about 5 minutes. Remove the sausage and set aside.

2: Brown Chicken

Cook the chicken in the same pot for 5-7 minutes over medium heat, or until it is browned on all sides. Remove and let it rest with the sausage.

3: Cook The Soup Base

1. Saute the onion, bell pepper, celery, and garlic in the same pot, cooking for approximately 5 minutes or until the veggies are soft.
2. Add the diced tomatoes, chicken broth, Cajun seasoning, thyme, bay leaves, and okra. Bring the mixture to a simmer, stirring occasionally.

4: Add Back The Meat And Continue Cooking

1. Add the cooked chicken and sausage back to the pot. Stir and allow the gumbo to simmer for 30-40 minutes. The Cajun gumbo will thicken while cooking.
2. If your rice is not cooked yet, cook it now too.
3. Remove the bay leaves before serving. Season with salt and pepper to taste.
4. Serve over cooked rice and garnish with chopped green onions and parsley. Some bread or savory muffins will also pair nicely with thick stew.

Storage

Store leftover gumbo in an airtight container for 3-4 days in the fridge or freeze for 2 months. Store separately from the rice.

Reheat in the microwave or on the stove until hot. If it is too thick, add more broth or just water.

If you make roux, it can be stored or frozen for the next gumbo.

Substitutions & Variations

• Seafood gumbo can use shrimp, crab meat, and oysters.
• If you want more umami flavor, you can add a bit of Worcestershire sauce but it is optional.
• Make dark brown roux as the classic sausage gumbo recipe calls for. Sprinkle flour over the heated oil, stirring constantly, and cook over low heat until brown for about 20 minutes. It is easy to burn so I often skip this step.
• Spicy gumbo recipe. Cajun dishes are not that spicy, if you love heat, use spicy andouille sausage, and add more seasoning like red pepper flakes, cayenne pepper, and serve the dish with Louisiana hot sauce.
• Instead of white rice, use potato salad, sandwiches, or cauliflower rice as a side dish to go with creole gumbo.
• If you have, you can use gumbo classic – filé powder, for thickening.

Expert Tips To Make The Best Sausage Gumbo

• Using a wooden spoon, skim any foam forming on top of the soup.
• When cooking sausages and chicken, do not crowd the pot – make sure all the pieces have enough space to sear from both sides.
• The sausage gumbo is easy to make in a slow cooker!

Popular Questions

What Is The Secret To Good Gumbo?

Good gumbo is thick like a stew – to thicken it you should use either fresh okra, filé powder, or cornstarch. The second secret to making a good chicken and sausage gumbo is to make the roux first with oil and flour. It adds flavor and richness.

Do You Cook The Chicken And Sausage Before You Put It In The Gumbo?

Yes, you need to cook sausage and chicken until done before adding them to the gumbo stew. If you use other proteins, they also should be pre-cooked.

What Is The Best Sausage To Use For Gumbo?

Smoked sausages are the best for a gumbo recipe. Often we use Andouille sausage, but it can be any other smoked sausage, Cajun-style sausage, Chorizo, or Polish sausages.

If you love this easy dinner recipe, you’re going to love these other quick dinner recipes too. Please click each link below to find the easy, printable recipe!

More Cajun-Inspired Recipes

Cajun Sausage Spaghetti

Boudin King Cake

Spicy Mac and Cheese

Beignets Recipe

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