Chicken and Sausage Gumbo Delight

Name: Chicken and Sausage Gumbo Delight
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces; 1 lb smoked sausage, sliced; 1 large onion, diced; 1 bell pepper, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1/4 cup vegetable oil; 1/4 cup flour; 6 cups chicken broth; 2 teaspoons Cajun seasoning; 1 teaspoon dried thyme; 1 bay leaf; Salt and pepper to taste; 2 cups okra, sliced (optional); Cooked rice, for serving; Chopped green onions, for garnish

Highlighted under: Family Comfort Recipes

I absolutely love making Chicken and Sausage Gumbo Delight because it brings vibrant flavors and warmth to our dinner table. The combination of tender chicken and hearty sausage in a rich, spicy broth creates a beautifully balanced dish that is simply irresistible. In just under an hour, I can have a comforting bowl of gumbo ready to enjoy. This recipe has become a family favorite, and I often find myself experimenting with different spices to elevate the dish even further. This is not just dinner; it's an experience to savor!

Created by

Emily

Last updated on 2026-01-30T19:54:28.078Z

When I first attempted to make gumbo, I was intimidated by the various ingredients and the complexity of the flavors. However, I quickly learned that patience is key. Allowing the roux to cook slowly until it’s a deep brown makes all the difference in achieving that authentic taste. I also discovered that using a mix of spices tailored to my family's preferences made the gumbo even more special.

I've tried many variations of gumbo over the years, but adding smoked sausage really elevates the dish. It gives a deeper flavor profile and a satisfying bite. Be sure to let the gumbo simmer to allow all the flavors to meld together—it’s worth the wait!

Why You Will Love This Recipe
Rich, spicy broth that warms the soul
Tender chicken and sausage blend beautifully
Perfect for a cozy family dinner or gathering

Understanding the Roux

The roux is the foundation of this gumbo, providing both flavor and color. When making the roux, it's essential to cook it until it reaches a rich, deep brown, comparable to melted chocolate. This process takes about 15-20 minutes over medium heat. Be sure to whisk continuously to prevent burning. If your roux begins to smell burnt, it’s best to start over as it will negatively impact the final dish's taste.

Choosing the right oil is vital for achieving a perfect roux. While vegetable oil works great, I often opt for canola or peanut oil for their higher smoke points. Trust your senses—when the roux becomes glossy and develops a nutty aroma, it's ready for the next step.

Sautéing Vegetables for Depth of Flavor

Sautéing the onion, bell pepper, celery, and garlic, known as the ‘Holy Trinity’ of Cajun cooking, adds depth to the gumbo. Cook these vegetables in the roux for about 5 minutes until they soften and become fragrant. The gradual heat extraction enhances their natural sweetness, which balances the spiciness of the dish. If you enjoy a milder flavor, consider adding the garlic a minute after the other vegetables to reduce its pungency.

Make sure to stir the vegetable mixture frequently, as the roux can stick to the pot. If you notice any sticking, don’t hesitate to lower the heat slightly. This step is critical as it gives your gumbo a well-rounded flavor profile that will resonate throughout the entire dish.

Ingredients

Gather all the ingredients before you start for a smooth cooking experience.

Ingredients

1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
1 lb smoked sausage, sliced
1 large onion, diced
1 bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1/4 cup vegetable oil
1/4 cup flour
6 cups chicken broth
2 teaspoons Cajun seasoning
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
2 cups okra, sliced (optional)
Cooked rice, for serving
Chopped green onions, for garnish

Having all your ingredients ready helps the cooking process go smoothly.

Instructions

Follow these steps carefully for a delicious gumbo.

Make the Roux

In a large pot, heat the vegetable oil over medium heat. Slowly whisk in the flour, stirring constantly until the mixture turns a deep brown, about 15-20 minutes.

Sauté Vegetables

Add the diced onion, bell pepper, celery, and garlic to the roux. Cook until the vegetables are soft, about 5 minutes.

Add Meat and Spices

Stir in the chicken pieces and sausage, cooking until they start to brown. Sprinkle in the Cajun seasoning, thyme, salt, and pepper.

Simmer

Pour in the chicken broth and add the bay leaf. Bring to a boil, then reduce heat and let simmer for 30 minutes. Add okra, if using, and simmer for an additional 10 minutes.

Serve

Remove the bay leaf. Serve the gumbo over cooked rice and garnish with chopped green onions.

Enjoy your homemade Chicken and Sausage Gumbo Delight with a side of crusty bread!

Pro Tips

For an extra layer of flavor, consider adding some diced tomatoes or a splash of hot sauce during the simmering stage.

Ingredient Substitutions

If you want to lighten the dish, boneless chicken breast can be used instead of thighs, but keep in mind that thighs provide a richer flavor and remain more tender during cooking. For a different protein option, substitute the smoked sausage with andouille sausage, which adds more heat and complexity. Vegetarian sausage alternatives can work as well—just ensure they are fully cooked before adding them to the gumbo.

For a lower-carb version, you can replace the rice with cauliflower rice, which offers a similar texture without the carbs. If you dislike okra or can't find any fresh, use frozen okra or substitute with diced zucchini for a similar thickness in your broth.

Make-Ahead and Storage Tips

This gumbo is perfect for make-ahead cooking. You can prepare it a day in advance; the flavors will intensify overnight in the refrigerator. Store it in an airtight container for up to 3 days. When reheating, do so on low heat to prevent the gumbo from separating or becoming too thick. Add a splash of water or broth if necessary to achieve your desired consistency.

For longer storage, gumbo freezes exceptionally well. Allow it to cool completely, then portion it into freezer-safe bags or containers. It can last for up to 3 months in the freezer. Thaw in the fridge overnight before reheating on the stovetop or in the microwave, stirring occasionally to ensure even heating.

Questions About Recipes

→ Can I make this gumbo ahead of time?

Yes, gumbo tastes even better the next day as the flavors meld. Store it in the refrigerator for up to 3 days.

→ Is there a way to make this gumbo spicier?

Absolutely! You can increase the amount of Cajun seasoning or add some diced jalapeños for an extra kick.

→ Can I use different proteins?

Yes, feel free to substitute shrimp or other meats like crab for a seafood gumbo.

→ What can I serve with gumbo?

Gumbo is traditionally served with rice and crusty bread, but you can also pair it with a simple salad.