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If you stopped by looking for a delicious Cajun recipe, you are at the right place.  This Chicken Sausage Gumbo is faithful to Cajun flavors.

If you have never made gumbo, no worries.  I am going to teach you how to make this CHICKEN SAUSAGE GUMBO.




Gumbo Is Full Of Flavor

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.  Therefore, 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

Andouille sausage is a Cajun Smoked sausage from Louisiana.  It is much more flavorful and maybe a little spicier than regular sausage.  Just a note, my local Wal-Mart carries Andouille Sausage.

You Make Gumbo by Making The Roux First

First of all, you start making gumbo by making the roux.  It sounds fancy, but it is merely a fat in this recipe I used bacon grease whisked with flour.  Next, you slow whisk in the liquid which I used chicken broth.  Hence, whisk and whisk until the fat, flour and chicken stock is dark brown and smells nutty.  Most noteworthy, making a roux is the most challenging part.  Take your time and observe it.  Your roux will turn out perfectly.

To make this Chicken Sausage Gumbo, you have to start with a Roux.  A Roux is pronounced like a cow says “Moo.”

It is a simple fat and flour base.  Most noteworthy, 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 the patience to make the Roux, the flavor of gumbo will knock your socks off.

Chicken  & Sausage Gumbo

If you have been to the New Orleans area and you crave that great gumbo, here it is!!  My analysis, this 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.


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

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The following items were used to make this recipe.

Slow Cooker

Just for Fun: Collegiate Slow Cooker



Chicken & Sausage Gumbo
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5 from 4 votes

Chicken & Sausage Gumbo

When it is cold outside, a big bowl of Chicken Sausage Gumbo will warm you up. It is so flavorful will lots of Cajun spices.  If you have never made gumbo, no worries.  I am going to teach you how to make this CHICKEN SAUSAGE GUMBO.
Prep Time5 hrs 26 mins
Cook Time5 hrs 26 mins
Course: Soup/Gumbo
Cuisine: Cajun
Servings: 12 bowls
Author: Diane @Recipes for our Daily Bread


  • 1 cup all-purpose flour
  • Six pieces bacon 3/4 cup bacon grease measure it! You may need to add some butter.
  • 1 pound smoked sausage sliced (New Orleans uses Andouille Sausage)
  • Three large chicken breast cooked and shredded – about 3 pounds
  • One large onion chopped fine
  • 1 cup green pepper chopped fine
  • 1 cup celery chopped fine
  • 64 ounces- 8 cups chicken stock
  • Four cloves garlic minced
  • Two bay leaf
  • One tsp Cajun seasoning
  • One tsp salt
  • 1 & 1/2 tsp dried thyme
  • 1 teaspoon black pepper
  • 2 TB Worcestershire sauce
  • 1 TB FILE Powder


  • Season Chicken Breast with salt, pepper, & garlic.
  • Bake 350 degrees for about 30 minutes.
  • Chop chicken up.
  • Cook 6 pieces of fatty bacon in a large dutch oven. You should have about 3/4 cup of bacon grease.
  • Remove bacon and crumble.
  • 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. Be patient and watch it close while you are stirring it. Do not let it burn.
  • Whisk in 32 ounces of chicken broth.
  • Chop the onion, green bell pepper, and celery super fine.
  • Add the onion, green bell pepper, and celery to the roux.
  • Insert the seasonings and Worcestershire sauce to the roux.
  • Add in the other 32 ounces of broth.
  • Add in chopped chicken, chopped sausage, and crumbled bacon.
  • Cover and simmer at least an hour or cook on low 4 hours in crock pot.
  • Add the File Powder 30 minutes before serving.
  • Serve over rice with green onions. Serves 8 to 10.

Tips When Cooking Soup

1. With soup, it is easy to “Cook Once, Eat Twice” (or three times!). Soup is the perfect freezer food, which means leftovers won’t go to waste. Soup will keep in the freezer for a couple months, so don’t hesitate to whip up extra large batches to enjoy now – and later.

2. Freeze leftover soup in muffin tins for easy-to-transport single-serve lunch portions.

3. Allow soup to cool overnight in the refrigerator before freezing. Putting hot soup into your freezer can briefly increase the internal temperature of your freezer, which could negatively impact your already frozen items.

4. Don’t add cold milk or cream straight from the refrigerator to your soups while cooking. To prevent curdling, warm the milk and cream up before adding to the simmering soup.

5. Mirepoix is a combination of diced carrots, celery and onion used to add flavor to soups, stocks and broths. The smaller the pieces are cut, the faster they will release their flavor.

6. When making soup, “sweat” aromatics, like onions or garlic, first. Simply sauté these ingredients in a little olive oil or butter until they are soft. This will release their flavors and enhance the final taste of your recipe.

7. Give your soup a chance to cool a bit before adding final seasoning. When soup is boiling hot, it is difficult to tell whether or not it actually needs more salt or other seasonings.

Chicken Sausage Gumbo - When it is cold outside, a big bowl of Chicken Sausage Gumbo will definitely warm you up. It is so flavorful will lots of Cajun spices. BEST soup, New Orleans GUMBO

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    • Calvin,

      Thank you for stopping by Recipes For Our Daily Bread and leaving me a comment. Unfortunately, you cannot use oil. It will float on top of the gumbo, especially when served. I know because I have tried it. You may be able to use butter. I would use butter before using oil because butter is solid and will not float on top of the gumbo.
      I hope this helps and I hope you enjoy this gumbo.
      Many blessings,

  1. Hi..
    I have been still trying to perfect a pot of gumbo and I think I may have the perfect recipe from you. One question.. my partner likes okra in his gumbo, can you suggest if I add okra to your recipe, when I should add it?

  2. What kind of rice is this? And how should I cook it? I’m trying to make gumbo for the first time but I’m not sure what kind of rice

    • Linda,

      Thank you for stopping by to see my gumbo recipe. I hope you had a chance to make it. It takes times but is super delicious. Traditionally, you use white rice with gumbo but I often use brown rice too.

      Many blessings,
      Diane Roark

  3. 5 stars
    I have a love for classic southern food but raised in the midwest with little training in the kitchen. This recipe is so great for beginners and I couldn’t be happier how my gumbo turned out! Maybe this midwest gal can finally ‘hang’ in a southern kitchen…eventually! 🙂

    • Kourtney,

      You crack me up. I am sure you are a great cook. I have plenty of easy recipes on Recipes for our Daily Bread, but Gumbo is not one of them. I am so proud of you for trying this gumbo.
      You made my day!
      Thank you so much for letting me know you made it.
      Diane Roark

  4. Diane, We were raised in New Orleans, but when we moved to SE Kansas in the 50’s, we could no longer get fresh seafood. My mom made a similar gumbo as yours but with tiny spicy meatballs and canned oysters. It was fabulous. Yours sounds great, I’m gonna try it!

    • Holly,

      Thank you for stopping by Recipes for our Daily Bread and leaving me a comment about my Chicken & Sausage Gumbo. I love the food and flavors in New Orleans cooking. I would have never thought of trying meatballs and oysters, but I guess anything would work. It is really the roux that makes the difference. Oh, how I wish I could have a bowl now.

      Thanks for supporting my blog.
      Many many Blessings,
      Diane Roark

      Some of my favorite restaurants in Louisiana on my new blog.

  5. 5 stars
    I just made your chicken sausage gumbo and it was great!!!! First attempt at making gumbo and will certainly be making this again. Thanks for this great recipe.

    • Mary,

      I truly appreciate you stopping by Recipes for our Daily Bread. You made my day! I am so glad you enjoyed the Chicken & Sausage Gumbo. We lived in the New Orleans area for six years and I learned how to cook some Cajun dishes. YUM! YUM!
      Have a wonderful evening!
      Many Blessings,
      Diane Roark

  6. Hi
    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.

    • Nana,

      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

    • Melony,

      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

  7. 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

    • Maria,

      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

  8. 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.

    • Margie,

      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

  9. 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!! 🙂

    • Janine,

      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


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