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Chicken and Sausage Gumbo Recipe

By 71 Comments

I love food, ALL food.  I love the familiar foods I grew up with but I especially enjoy new foods from other cultures and countries.  Our whole family especially loves spicy and flavorful foods.  Gumbo is right up our alley!  It’s my oldest very favorite meal and she requests it all the time so we make it monthly.

This creole gumbo is a favorite at our house, every family member loves it and we enjoy it at least once a month. Make it early, the longer it simmers the better the flavor

This recipe is great because it only get’s better the longer it simmers, so you can start it at any time during your day, the earlier the better, but it’s also great if you make it right before!  I make a huge batch and it makes great leftovers.  Although it never lasts very long since everyone loves it (I’m enjoying a bowl right now as I write this)

it does not get much better than a huge bowl of this spicy and flavorful creole gumbo, a favorite at our house we have it at least once a month

I like to change authentic recipes to fit my tastes, so I don’t include okra in this recipe, and while I love shrimp, my kids don’t so I don’t include them either (for now, hoping the kids develop more tastes as they get older). What about you? any favorite ingredients in Gumbo I should consider adding to mine? It’s hard to go wrong with this dinner!

one of the best things about gumbo is you can personalize it to fit your own tastes, like no okra this is a family friendly version that even my pickiest eater enjoys

this chicken and sausage gumbo is one of my families favorite dishes. this is a kid friendly version, no okra, but one that everyone loves

I prefer my Gumbo soupy, really soupy. I add a lot of the gumbo over the rice and let it sit awhile, let the rice soak up the sauce! Its perfection, BUT my husband likes his with more rice. The kids are split, half and half, I’m slowly winning them over to the more sauce, but now I’m having to make bigger and bigger batches!

3.9 from 40 votes
this chicken and sausage gumbo is one of my families favorite dishes. this is a kid friendly version, no okra, but one that everyone loves
Print
Chicken and Sausage Gumbo Recipe
Prep Time
15 mins
Cook Time
20 mins
simmer time
1 hr
Total Time
1 hr 35 mins
 

this chicken and sausage creole gumbo is one of my families favorite dinners. It's comforting, filling with an amazing flavor.

Course: dinner
Cuisine: creole
Keyword: creole gumbo, gumbo recipe, sausage gumbo
Servings: 24 servings
Calories: 679 kcal
Author: Ashlee Marie
Ingredients
  • 1/3 C Olive Oil
  • 1/3 C all-purpose flour
  • 3 Chicken breasts cubed
  • 3 smoked beef sausage sliced
  • 1 lrg onion chopped
  • 1 lrg green pepper chopped
  • 1 can Ro-Tel
  • 4 C chicken broth
  • 2 Bay leaves
  • 4 C water add more to preference
  • Salt pepper to taste/preference
  • Cooked rice
US Customary - Metric
Instructions
  1. In a large pot saute the chicken and sausage together, once cooked pull out and put aside (leaving the drippings)
  2. Add the oil and flour and cook over medium high, stirring constantly, until it's the color of a copper penny (this is your roux)
  3. Add the onion and green pepper and cook until the vegetables are tender, about 10 mins.
  4. Add the chicken, sausage, Ro Tel, broth, bay leaves, water and salt and pepper and bring mixture to a simmer with the lid on.
  5. Turn the heat to low and continue to simmer for a minimum of 20 mins, but the longer you simmer the better the flavor.
  6. Keep the lid on for long term cooking, if you take the lid off too often you might need to add more water.
  7. Serve over rice (don't serve the bay leaves)

Recipe Video

this chicken and sausage gumbo is one of my families favorite dishes. this is a kid friendly personalized version with no okra and some roux, but one that everyone loves

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Reader Interactions

Comments

    • thanks for pinning! It really is good, and easy to change a bit, with chicken, no chicken, less sausage, more sausage, to personalize it for your own family and tastes!

      Reply

  5. Blah! This isn’t gumbo! I’m from New Orleans. The word gumbo means okra in African. At least throw a pack of frozen okra in this recipe. As a replacement, try “file’ ” spice, a thickener with flavor. Use a whole roasted chicken to add some flavor, ratger than plain, frozen chicken. And tomatoes don’t really belong in gumbo, but they’ll work if it’s a flavor you crave. And don’t forget to buy some Tabasco sauce. Or just look up Emeril Legasse’s recipe if you want some real guidance.

    Reply

    • That’s why I say in the post “I like to change authentic recipes to fit my tastes, so I don’t include okra in this recipe” I have 5 young kids, there is no way they would eat this with okra. And I don’t use plain, frozen chicken, I sautee it with the sausage, salt and pepper to bring in more flavor, but your right, a roasted chicken would be amazing. For thickening I use a roux, which according to Wikipedia is still considered gumbo.
      “It typically consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and seasoning vegetables, which can include celery, bell peppers and onions (a trio known in Cajun cuisine as the “holy trinity”). Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), OR roux, the French base made of flour and fat.”
      it also says that the use of tomatoes or okra is from the creole influence to the recipe.
      That said, I’m sorry me calling this recipe gumbo offended you, this is simply my version.

      Reply

      • im from Louisiana and what you posted is completely correct. New Orleans cooking is creole cooking. Most other south Louisiana is cajun cooking. The difference is tomatoes. This gumbo you have made is considered a creole gumbo because you have added rotel. Not a bad thing. But not cajun either. And trust me there is a difference lol. You can start a gumbo with okra or roux. When you make a chicken and sausage gumbo you usually do not, but can add okra, and start it with a roux. May I also add that you should add in your instructions to be sure to constantly stir your roux because it is very easy to burn and once you burn it you might as well throw it away and start over. We Cajuns consider our cooking to be our heart and I am sorry this person made you feel as if your cooking was not good enough or offensive. That’s not what our tradition is about. Everyone adjusts to taste and preference. What makes it great is the time with family and love that goes into our meals that matter.

        Reply

        • Thank you so much! I agree it’s all about enjoying the time with our family, I love cooking for my kids and husband! And thx for letting me know more about the difference between cajun and creole cooking!

          Reply

          • At the end of the day, Gumbo is just a good southern dish. I’m African American, I don’t cook creole dishes, or Cajun dishes. I love and appreciate them when someone else serves it. I like soul in my food with a healthy twist. Every ethnic group in Louisiana will lay claim to gumbo. In my home, it’s what I have available when I don’t feel like making a trip to the grocer, or it can be quite expensive and elaborate when I feel like making the trip and having family over.
            Your dish looks delicious. I like my gumbo soupy also. In fact it looks a little like mine. I don’t like a lot of roux in my gumbo. My mother and mother in law would walk a mile barefoot in snow just for what they would call, “that good gumbo juice I make”. lol.
            As for okra, in Lafayette, LA we will make okra or roux gumbo. You never mix the two, if you were born and raised in the area. We love either one year round and brag about how we turn the thermostat down in the summer to make a good pot of gumbo. Okra was brought to the south by African slaves and used as a thicker, and also because it was easy to grow.
            Creole, well it means, African, Spanish, French…a good mixture of a little bit of everything. I’ve heard Creole’s like to use tomatoes and tomato sauce in their dishes.
            Most cooks in Southern Louisiana are not Cajun cooks. The Cajun style of cooking was successfully marketed and this is how it got it’s fame.
            But truly in my area of the south, whether it be Cajun, Creole, New Orleans style, Soul Food, or any other, all we really are, are good cooks who like to cook a lot a food at one time and watch out friends and family enjoy the bounty.
            Just as you did with your delicious looking dish. I wish I could taste it right now cher.

          • thank you so very much! and thanks for the facinating history! I got the recipe from a man that lived in the area for a few years, and he got it from some locals, but obviously there are too many versions to ever claim to be “the one” as long as people enjoy eating it that’s all that really matters, right? bringing people together around food!

      • I’m from Louisiana too…..my family doesn’t like okra and my husband won’t eat onions either! Learning to cook without the “trinity” was a challenge! I get around this by chopping the okra & onions for Gumbo very fine. If they can’t see it, they will eat it. I do start with a roux but I like to add the okra for the texture and flavor they add. I grew up in Metairie and I’ve had Gumbo with & without tomatoes. I usually make it without, but if I’m making for a crowd or potluck, I will add them because they add such a nice color & texture to the dish. Tomatoes also add a little sweetness to the dish which is nice for people who are not accustomed to the distinct flavor of Gumbo. If you do decide to try file, pronounced fe-lay, add it at the end after the Gumbo is cooked. You don’t want to boil your file.

        Reply

        • awesome tips! thank you so very much! I think it’s time I make a cajun version for the family to balance this creole one they love so much!

          Reply

      • I think your recipe looks good , I did by okra and gumbo file though…gonna make tomorrow..p.s. I love okra don’t want gumbo without it and its not a strong flavor.have your kids tried it in soup?

        Reply

  6. Don’t apologize… Rachel and all the other “Cajuns” who are offended by this version of Gumbo can suck it. There are a million different versions of pizza, chili, and every other culinary dish. Why shouldn’t you offer an “okra-free Gumbo”? Personally, I’m thankful! I can’t eat fish or shell-fish, and I don’t like okra. So I love your altered Gumbo! Thanks for sharing!!!

    Reply

    • your so sweet! Thank you so much! I don’t get too many negative comments so I feel pretty lucky overall. And I know that there’s BOUND to be someone out there who likes it the same way I do! Enter YOU! Let me know if you try it what you think!

      Reply

  7. sounds like Gumbo Canadian style..lol.. my brother makes a good gumbo, but I live alone so I need a smaller portion recipe for me.. can anyone tell me what Ro Tel is?

    Reply

  8. I love this recipe! I even altered it back and added the okra! I added oregano, allspice and celery. My daughter loves corn so we added that too!

    Everyone has different tastes and cupboards.

    I thought I was making a double batch but it’s all gone.

    Reply

    • I’m so glad you liked it! that’s one of the great things around recipes, if you have a good base you can add things you love and personalize it! And a double batch never lasts at our place either!

      Reply

  9. I made this tonight and my family really enjoyed it. I added a couple cloves of garlic, a little okra, and used hot Ro Tel. Nevermind the comments about authenticity, it was great and I was happy to have tried it.

    Reply

    • Thank you so much! I love that everyone can turn any recipe into something they love! My kids would NEVER go for okra, but I do love extra garlic and hot ro Tel! I’ll have to try that next time! Thank you again!

      Reply

  10. Can’t wait to have this tonight, but I have a question. Do I pull the bay leaves out before I serve this? That’s usually what’s done, but I thought I would ask. Thank you so much for having this recipe posted! One of my kids and I don’t like shrimp and hubs and 1 kid don’t like okra, so this is perfect!

    Reply

    • I leave them in, and keep them in the tupperware for when I reheat but if it’s easier then totally pull out the bay leaves, don’t serve them in anyones bowl

      Reply

  12. this is a gumbo in every sense of the word I have been raised on this gumbo the only thing is the ro-tel never thought about adding tomatoes never the less I HATE okra and never never put it in any gumbo don’t let people that are food snobs worry you adapt the way YOU see fit for your family and your taste this is how people learn to experience new foods ……thank you

    Reply

    • Thank you so much, I never know how to respond to complaints, but to each his own! I’ve tried it without the ro-tel and it doesn’t change it a ton, but my husband likes it better so I leave them in.

      Reply

  13. This was so yummy! It was a huge hit with my hard to please family! We have a tomato allergy and I substituted diced green chilies for the rotel.

    Reply

  15. This has been simmering on the stove and I just did a taste test. YUM! Its for tomorrows dinner so it will have all day for the flavors mingle before I reheat for dinner. I did use okra, because we like it , and I will add some hot sauce just before serving. What an easy, versatile recipe that can be made as is or tailor to your family’s taste.

    Reply

  17. Hi, Ashlee!

    I can’t wait to try this recipe out! I’ll need to find a ro Tel substitute as it isn’t sold in Canada – I assume diced jalapenos and diced tomatoes will do.
    Also, just wondering what type of sausage you used?
    This is just the perfect sounding supper for the cold snap we’re in 🙂 Thanks so much.

    Reply

    • you can totally use diced tomatoes, the diced jalapenos will be the perfect addition, but probably not the full can, play with it a bit! Andouille would be the best sausage, but I use a pork or beef link sausage sliced, just not a ground sausage

      Reply

    • if you buy diced Jalapenos, make sure they are plain and not pickled, or just use fresh. Vinegar in gumbo is not good…LOL

      Reply

  19. Cooked down a farm raised chicken and used only half the meat, doubled the recipe, limited the water to keep it rich chicken flavor. Some black and white pepper. Soooo good. Family loved including my 1 year old! Have a gallon left after supper to bring to work and have another meal this week! Thank you!

    Reply

  21. Lifelong Louisianian here. Real gumbo does not always contain okra. It certainly can, but it’s not required. Personally, I like it in seafood gumbo but not in chicken & sausage gumbo, but there is no right or wrong with okra. Anyone who says it’s required is a clueless blowhard. I would say rather than okra, the most glaring omission here is actually celery. All gumbo contains what we in Louisiana call the holy trinity, which consists of onion, bell pepper, and celery.
    Also, purely personal preference, but I’d go with a much darker roux; chocolate rather than copper. This is easy to burn and takes a lot of practice, but it makes a huge difference in flavor.

    Reply

    • I agree! I’m also from Cajun country and what I’ve learned to do for those who prefer okra in their gumbo is to cook, chop, and season fresh okra and then lay flat in a ziplock bag and freeze. If someone prefers to have okra in their gumbo they can break a piece off the frozen slab and throw it in their bowl. I always only cook chicken and fresh sausage and never add okra because some people just don’t like the slimey-ness of the okra.

      Reply

  24. I have been making my version of gumbo for years for my family for Christmas Eve dinner. I always stop to read gumbo recipes and to get new or different ideas. I usually make a chicken/Andouille sausage/seafood gumbo. I know some folks don’t mix the three but this is my own version and my family asks for it every year. Some of the tricks and pointers that I’ve picked up over the years include making my roux in the oven, for some reason it seems to cook more evenly and doesn’t burn as quickly. Also I sometimes make my roux with bacon grease, from a nice smokey bacon. I will also smoke my chicken on a smoker outside to give my gumbo a little bit of smokey flavor. Sometimes I make my own shrimp/seafood stock, and if I remember I bring crawfish with me up North from Atlanta to add in the gumbo. My family really likes seafood so sometimes I will also add oysters, scallops, shrimp or crab, or any combination. It’s all a matter of personal and family preferences and not necessarily how other folk tell you how to make it. Also I do tend to add okra, tomatoes, rosemary, thyme, a couple tablespoons of Franks hot sauce or even diced jalepenos for heat. And don’t forget the Worcestershire sauce!!!

    Reply

    • I’ve tried different oils for the roux, but never tried baking it! interesting! and I do love using meats cooked in different ways, smoked? divine!!! and I love mixing my meats and adding seafood!

      Reply

  25. Omg was this good!! My husband enjoyed it so much he ate 3 bowls in one sitting LOL so yes i say definitely is a awesome recipe! Thanks so much Ashley! 🙂

    Reply

  28. Not sure if my previous comment went off.
    As a mere male with little knowledge I want to know
    What is Ro Tel and what is altenative?
    What can I use instead of Okra?
    Can I cook this in a crockpot and if so advice on times?
    As mentioned in previous comment which may not have gone, I cannot ask my wife’s advice as it would not be my weekly surprise!
    Thanks
    Alan

    Reply

    • RoTel is a brand name for a caned diced tomatoes and green chilies. This recipe doesn’t call for Okra so no substitution needed. Crockpots or instant pots need totally different recipes than a stovetop recipe. and as I don’t use a crockpot I wouldn’t know what changes to make to create a crockpot version.

      Reply

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