If you love spicy stews, this chicken and smoked sausage gumbo deserves a spot on your recipe list. It’s a hearty, warming stew bursting with Cajun-inspired flavours.
Have you ever tried making gumbo? This spicy stew combines protein, vegetables and bold Cajun seasoning for a comforting meal perfect for autumn and winter evenings. Like most stews, the flavours deepen after resting, so leftovers are especially tasty and reheat well for lunches or quick dinners.
This version is an approachable adaptation rather than a strict traditional gumbo. I simplified some steps to make it suitable for a midweek meal while keeping the authentic spirit. The only slightly labor-intensive part is making the roux at the start — it requires steady stirring — but once the base is ready the stew can simmer gently while you get on with other tasks. If you enjoy one-pot spicy dishes, this chicken and smoked sausage gumbo is worth trying.
What makes a good gumbo?
The roux is the foundation of a great gumbo. Made from equal parts oil and flour, the roux provides flavor, color and body. It must be stirred continuously and cooked until it reaches a deep brown without burning; any scorched bits will impart a bitter taste. Because of this attention, making gumbo demands a little more focus than many other stews.
Traditional gumbos also use okra or filé powder (ground sassafras leaves) to thicken the stew. If you don’t have either, a well-made roux will still give the gumbo a satisfying thickness, as in this recipe.
Ingredients you’ll need
Key components for this gumbo include:
- Seasonings for the chicken: celery salt, salt, paprika, cayenne pepper, black pepper, ground allspice
- Garlic: fresh crushed cloves are best, but a paste or puree works
- Neutral oil with a high smoke point for the roux
- Chicken: thighs are ideal for juiciness, but breasts can be used if preferred
- Plain white flour for the roux
- Smoked sausage: Andouille is traditional; smoked Polish sausages are a suitable, easy-to-find substitute
- Vegetables: onion, bell pepper, celery and tomato
- Dried herbs: bay leaf and dried thyme
- Worcestershire sauce and Tabasco for finishing seasoning and heat
- Chicken or vegetable stock — homemade, ready-made or from a stock cube
How to make chicken and smoked sausage gumbo
Below is a concise method; check the recipe card for full details and exact quantities.
1. Combine the spice blend and rub it into the diced chicken with one crushed garlic clove. Set aside to marinate briefly.
2. Prepare and dice all vegetables before starting the roux — once the roux is cooking you’ll need to stir continuously and won’t have time to chop.
3. Make the roux using equal amounts of oil and flour: heat the oil, stir in the flour and keep stirring to avoid burning. The roux will gradually darken and develop a nutty aroma.
4. After the roux has darkened, lower the heat and add the diced onion. Continue stirring until the mixture looks glossy and caramelised.
5. Add the seasoned chicken and brown briefly, then add the sliced sausage, bell pepper, celery, tomato and the remaining garlic. Stir for a couple of minutes to combine.
6. Add the bay leaf, thyme and stock. Bring to a gentle boil, then reduce to a simmer and cook for about 45 minutes, skimming any excess oil from the surface occasionally.
7. Finish by seasoning with Worcestershire sauce and Tabasco to taste. Serve the gumbo over rice.
Variations and adaptations
You can easily adapt this gumbo: add a fresh chopped chilli for more heat, include okra if you enjoy its texture and thickening properties, or add other diced vegetables such as carrots or mushrooms to vary the flavours and nutrition.
What to serve with gumbo
Traditional service is over rice, which absorbs the rich sauce. Alternatively, serve with crusty bread, quinoa, pasta or a baked potato for a different twist.
Storing and reheating leftovers
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat gently in a saucepan or microwave; add a splash of water or stock if the gumbo has thickened too much. If frozen, defrost in the fridge overnight before reheating.
Chicken and Smoked Sausage Gumbo Recipe
This recipe is adapted from My New Orleans: The Cookbook by John Besh. Quantities and method are shown in the recipe card below.
Recipe
Chicken and Smoked Sausage Gumbo
Ingredients
Spice Blend
- ½ tsp celery salt
- ½ tsp salt
- ½ tsp paprika
- ½ tsp cayenne pepper
- ½ tsp black pepper
- ¼ tsp ground allspice
Other Ingredients
- 1 garlic clove, crushed
- 4 chicken thighs, diced (or 2 chicken breasts)
Gumbo
- 50 ml oil
- 50 g plain white flour
- 1 onion, diced
- 180 g Andouille or smoked sausage, sliced
- 1 bell pepper, diced
- 2 celery sticks, finely diced
- 1 tomato, diced
- 2 garlic cloves, crushed
- 1 bay leaf
- Pinch dried thyme
- 1 tsp Worcestershire sauce
- 2 tsp Tabasco sauce
- 400 ml chicken stock
Instructions
- Mix the spice blend and rub into the diced chicken with one crushed garlic clove. Set aside.
- Heat the oil in a saucepan, add the flour and whisk or stir continuously to make a roux. Keep stirring until it turns a deep brown and smells nutty; do not let it burn.
- Reduce heat, add the diced onion and continue stirring until the sauce looks glossy and caramelised (about 10 minutes).
- Add the chicken and brown on all sides.
- Stir in the sausage, bell pepper, celery, tomato and the remaining garlic. Cook for a couple of minutes.
- Add the thyme, bay leaf and chicken stock. Bring to a boil, then simmer for about 45 minutes, skimming any oil that rises to the top.
- Cook rice to serve beneath the gumbo.
- Finish with Worcestershire sauce and Tabasco to taste, then serve the gumbo over rice.
Notes
Nutrition
More Recipes you Might like
If you enjoy this gumbo, consider trying a hearty Brazilian chicken stew or a playful pizza soup for different takes on comforting one-pot meals.
Keep in Touch
I’d love to hear if you make this chicken and smoked sausage gumbo or try any of my other recipes. Reader feedback is always welcome.