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If you stopped by looking for a delicious Cajun recipe, you are at the right place.  

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


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

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.

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If you have never made gumbo, no worries. I am going to teach you how to make this 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 Time20 mins
Cook Time1 hr
Course: Soup/Gumbo
Cuisine: Cajun
Keyword: Best Gunbo, best soup, cajun, Cajun food, gumbo, soups
Servings: 12 bowls
Calories: 278kcal
Author: Diane @Recipes for our Daily Bread


  • large stock pot


  • 1 cup all-purpose flour
  • 6 slices 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)
  • 3 large chicken breast cooked and shredded – about 3 pounds
  • 1 large onion 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 teaspoon Cajun seasoning
  • 1 teaspoon salt
  • 1- 1/2 teaspoon thyme dried
  • 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.


Calories: 278kcal | Carbohydrates: 12g | Protein: 20g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 696mg | Potassium: 411mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 13mg | Calcium: 20mg | Iron: 1mg

Slow Cooker Favorites​

CHICKEN NOODLE SOUP SLOW COOKER – Are You Looking For Comforting Slow Cooker Chicken Noodle Soup!  You Will Love This Recipe. The Frozen Egg Noodles kick this soup up.  The best Chicken Noodle soup I have ever had.

SLOW COOKER SAUSAGE TORTELLINI SOUP – It is the most popular soup on my blog year after year. The winning combination of ingredients are super flavorful and are unforgettable.

SLOW COOKER BROCCOLI CHEESE SOUP – Use your slow cooker and combine two 10 ounce bags frozen chopped broccoli, grated carrots, onion, chicken broth, cheddar cheese soup, seasoned salt, black pepper, Cajun seasoning, granulated garlic, sharp cheddar cheese, and heavy cream.​

Potato Soup Slow Cooker Favorites

SLOW COOKER CHEESY HAM POTATO SOUP – This Slow Cooker Cheesy Ham Potato Soup Is So Simple To Make. It Is A Fantastic Meat And Potato Hearty Meal. I Loaded It Up With Sausage, Ham, Potatoes, And Cheese.

CHEESY POTATO SOUP SLOW COOKER – This Cheesy Potato Soup Is Super Simple To Make. I Let My Slow Cooker Do All The Work. This Soup Is Full Of Bacon And Cheese.

Italian Slow Cooker Favorites

PIZZA SOUP SLOW COOKER – This pizza soup includes Italian ground sausage. You can substitute the sausage for ground beef or turkey or a combination. This soup also contains chicken broth, spaghetti sauce, minced garlic, bell pepper, Italian seasoning, macaroni, pepperoni and topped with mozzarella cheese.

SLOW COOKER LASAGNA SOUP – Are You Looking For A Slow Cooker Soup Recipe Your Entire Family Will Love? This Easy, Delicious Slow Cooker Lasagna Is Perfect On A Cold Day.

Comfort Food Favorites

CHICKEN & DUMPLINGS IN CROCKPOT – Because of lack of time, this is the recipe I use most often. Although the made from scratch Chicken and Dumplings are amazing, they require extra steps and work. Since my blog is all about giving you quick, easy, and delicious recipes to help put dinner on the table fast,  this recipe definitely fits that description.​

TERRIFIC CHICKEN POT PIE SOUP – My family enjoys my chicken pot pie. Because the weather has been cold, we enjoy homemade soups. I decided to add some chicken broth to my chicken pot pie recipe to make this delicious Chicken Pot Pie Soup. It is full of the same great flavor as the chicken pot pie but easier to prepare. To make it even easier, I used my favorite kitchen appliance, my crock-pot. This soup would be fantastic with leftover turkey or chicken.​​

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 of 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 the soup is 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


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