Chicken & Sausage Gumbo

When it is cold outside, a big bowl of Chicken & Sausage Gumbo will definitely warm you up. 

It is just full of flavor with the onion, bell pepper, celery, garlic, Cajun seasoning, and more.  I grew up eating a lot of seafood Gumbo in Mobile, Alabama, which is near the Gulf.  I also had plenty of seafood and chicken & sausage gumbo when I lived on the North Shore of New Orleans.  In Arkansas, we do not have fresh seafood, so I prepare Chicken & Sausage Gumbo.  It is similar to a Seafood Gumbo, but it has Chicken & Andouille Sausage.  Andouille sausage is a Cajun Smoked sausage from Louisiana.  It is much more flavorful and maybe a little spicier than regular sausage.  My local Wal-Mart carries Andouille Sausage.

To make this gumbo, you have to start with a Roux.  A Roux is pronounce like a cow says “Moo”.

It is a simple  fat and flour base.  The secret to a great Roux is spending time, 20 to 30 minutes or longer, stirring the fat and flour until it reaches a dark brown color. You have to have patience and time to make a Roux.  If you do have patience to make the Roux, the flavor of a gumbo will knock your socks off.  If you have been to the New Orleans area and you crave that great gumbo, here it is!!  The Chicken & Sausage Gumbo is New Orleans wrapped up in a bowl.

I have had this recipe for a long time.  The closest source I found was from Emeril Lagasse.

Chicken & Sausage Gumbo from


Chicken & Sausage Gumbo from

Fry the bacon hard and remove it from the pan. Crumble it and add it back to the gumbo when adding the meat.

Chicken & Sausage Gumbo from

Slowly whisk in the flour.

Chicken & Sausage Gumbo from

Stir and cook the roux for about 20 to 30 minutes. It should be dark brown.

Chicken & Sausage Gumbo from

Add the onions, bell pepper and celery.  I chop my very fine.

Chicken & Sausage Gumbo from

Add all the seasonings.

Chicken & Sausage Gumbo from

Chop the chicken & Andouille sausage and add it to the stock pot.

Chicken & Sausage Gumbo from

Andouille Sausage is a Cajun sausage. It can be spicy.

Chicken & Sausage Gumbo from www.recipesforourdailybread.comCHICKEN & SAUSAGE GUMBO INGREDIENTS

Chicken & Sausage Gumbo

Chicken & Sausage Gumbo


  • * 1 cup all-purpose flour
  • * 6 pieces bacon ( 3/4 cup bacon grease)
  • * 1 pound smoked sausage, sliced (New Orleans uses Andouille Sausage)
  • * 4 large chicken breast , cooked and shredded - about 3 pounds
  • * 1 large onions-chopped fine
  • * 1 cup green pepper, chopped fine
  • * 1 cup celery-chopped fine
  • * 64 ounces-(8 cups) chicken stock
  • * 4 cloves garlic, minced
  • * 2 bay leaf
  • * 1 tsp Cajun seasoning
  • * 1 tsp salt
  • * 1 & 1/2 tsp dried thyme
  • * 1/4 tsp black pepper
  • * 2 TB Worcestershire sauce
  • * 1 TB FILE Powder


  1. Season Chicken Breast with salt, pepper, & garlic.
  2. Bake 350 degrees for about 30 minutes.
  3. Chop chicken up.
  4. Cook 6 pieces of fatty bacon in a large dutch oven. You should have about 3/4 cup of bacon grease.
  5. Remove bacon and crumble.
  6. Slowly whisk in the flour. Stir constantly until it is a medium brown color, lower the temp to avoid burning. This will take 20 to 30 minutes.
  7. Whisk in 32 ounces of chicken broth.
  8. Chop the onion, green bell pepper, and celery super fine.
  9. Add the onion, green bell pepper, and celery to the roux.
  10. Add the seasonings and Worcestershire sauce to the roux.
  11. Add in the other 32 ounces of broth.
  12. Add in chopped chicken, chopped sausage, and crumbled bacon.
  13. Cover and simmer at least an hour or cook on low 4 hours in crock pot.
  14. Add the File Powder 30 minutes before serving.
  15. Serve over rice with green onions. Serves 8 to 10.
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This post was written by me, Diane Roark.  I love hearing from you.  Please leave a comment and subscribe on the homepage for e-mail updates of new posts.  If you enjoyed this post, I would be grateful if you add it to social media. 

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{ 16 comments… add one }

  • dianeroark September 16, 2014, 1:32 PM


    I am so excited that you are making Gumbo. My family has been telling me I need to make a big pot. I am waiting until the weather gets a little cooler. I am so glad to know the gluten free flour works. All of my family members who make Gumbo in Alabama add okra too. I love fried okra but am not crazy about it in gumbo.
    I am so thankful you found my blog on pinterest.
    Stop by anytime!
    Diane Roark

  • nana September 16, 2014, 1:23 PM

    I am making gumbo in the crock pot actually. I was following another recipe and was wondering why mine wasn’t a dark color. I found your recipe via pinterest… I was forgetting the roux…my family is gluten sensitive so I used gluten-free flour with bacon fat, no joke about constantly stirring. Unfortunately I don’t have “file” on hand so hopefully it turns out alright. I’m adding okra to mine, we Haïtians love okra.

  • dianeroark August 28, 2014, 9:11 AM


    I have never made the roux the day before, but I know you can. I would think you could just heat it up and all all the fixing and it would be great. You can buy roux in a jar in a lot of grocery stores, so I know it can be made ahead of time.

    Take you time making the roux for a deep dark tasty delicious gumbo.

    Diane Roark

  • melony August 27, 2014, 1:14 AM

    Can you make the roux like the day before? If so, any tips? Thanks!

  • dianeroark February 3, 2014, 7:33 AM


    I hope you are able to fine the File. I am pretty sure you will find it at Walmart. I really appreciate all your support.

    Blessings and I hope you will visit again soon,
    Diane Roark

  • Della February 2, 2014, 10:45 PM

    Thanks for the info., I was totally off-base about it. :-)

    Believe I do follow your blog.

    Thanks again!
    God Bless!

  • dianeroark February 2, 2014, 4:47 PM


    File powder is made from dried leaves from the Sassafras tree. It is a necessity for cooking Cajun recipes. I no longer live in Louisiana but I found File powder at my Walmart.

    I too love gumbo. I hope this helps.
    I hope you will consider following my blog if you do not already.
    Diane Roark

  • Della Wyatt February 2, 2014, 3:39 PM

    Sorry — I have NEVER heard of “FILE Powder” before? Don’t remember seeing it with the spices either. Help please! :-) Is it something like “corn starch” or “using flour” for thickening purposes?

    I’m from Paducah, Kentucky (on the western end of the state) & am not familiar with it, although I LOVE, LOVE, LOVE great gumbo.

    Thanks & God Bless!
    Della Wyatt

  • dianeroark January 9, 2014, 3:29 PM


    Thanks and thank you for stopping by. I just notice you have a blog at I will definitely go check it out! I have a blog hop called Saturday Dishes. It is live at 9:00 pm on Friday night. If you have time, stop by and link up.
    Diane Roark

  • Pamela @ Brooklyn Farm Girl January 9, 2014, 2:50 PM

    What a great looking bowl of gumbo!

  • dianeroark January 8, 2014, 7:01 AM


    Thank you so much for stopping by and asking about the Chicken & Sausage Gumbo. It is a total of 64 ounces BUT After the flour and fat have reached a dark brown color, only whisk in one 32 ounces. Whisk that in well and allow it to come to a boil. Add the veggies and seasonings then add the second 32 ounces of broth.
    If you love New Orleans food, you will truly enjoy this gumbo. My husband and sons want me to make this all the time. It is perfect for a cold day.

    Blessings and let me know how it turns out!!
    Diane Roark

  • Maria January 7, 2014, 9:58 PM

    Is it 32 ounces of chix broth or 64 ounces? Ingredient list does not match recipe.

  • dianeroark December 29, 2013, 11:53 AM


    Thanks for your comments. I have heard that you can buy pretty good roux but I have never been able to find it. My dad always added okra to our gumbo too. My family no longer adds it. Probably because no one would eat it.

    I made some crab and corn bisque today. I cannot wait to have a bowl. I will have to blog about it.

    Blessings and have a great NEW YEAR!
    Diane Roark

  • Margie Orr December 29, 2013, 10:03 AM

    Growing up in Arkansas, we always had gumbo (chicken and sausage, catfish, salmon) gumbo with okra cut up in it. It also had tomatoes.
    When we moved from Texas to Baton Rouge in 1999, I discovered gumbo like your recipe. The first time I tried it I thought that they had forgotten to put the okra in it. Gradually, I learned that the no-okra way is the South Louisiana version. Now I’m hooked on it. I’ve found that bought roux works very well and tastes so good. There are several brands including Richards that are made in Louisiana, and they cut down on the gumbo-making time. I’m not sure that your readers in areas outside the deep South can find it in the store–I hope so.
    Since I’m primarily vegetarian, I try to avoid chicken and sausage; and I don’t eat seafood at all. However, occasionally I have to stop at Bergeron’s Cajun Meat Market here in Shreveport or go by Popeye’s for gumbo. I even make it, but I do make it with the okra and tomatoes. Of course, all good gumbo has file. (Not sure how to make the accent part–guess I could google it. Maybe later.)
    Anyway, enjoyed your post. I wish I had some gumbo and rice for lunch today.

  • dianeroark December 29, 2013, 9:47 AM


    Thank you so much for stopping by. I would love to visit New York sometime. I know you could give me advice on what to eat and do.

    Diane Roark

  • Janine Huldie December 29, 2013, 7:50 AM

    Having been born and raised in NY, I have never had gumbo believe it or not, but loved learning all about what goes into it here today and thank you for sharing your recipe with us. Have a great Sunday and the rest of your weekend now!! :)

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