Get a taste of New Orleans cuisine at home with this delicious gumbo recipe! Smoky andouille sausage, okra, and aromatic vegetables make this an authentic dish perfect for sharing.
To recreate more recipes from this region, you must try my jambalaya and bananas foster.
Recipe Science
- Cook the roux for 15 minutes to develop a deep brown color and rich, toasted flavor. This enhances the complexity of the gumbo.
- When cooked, okra releases mucilage, a clear, edible substance that naturally thickens gumbo and adds a hint of grassy sweetness.
- Filé powder, ground-dried sassafras leaves, is a traditional gumbo thickener. Add it right before serving with the heat turned off.
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“Made this Gumbo for a crew of 30. The consensus was unanimous that this was the best gumbo they have ever had.”—Keith
Why It Works
New Orleans is a melting pot of extravagant culture, abundant energy, live music, and Creole cuisine. I’ve enjoyed eating at iconic restaurants like Commander’s Palace and Brennan’s and smaller establishments off the beaten path. I always order gumbo everywhere I go, as each place has its own unique twist.
This gumbo recipe is a great way to learn classic kitchen techniques, from homemade chicken broth to a traditional roux for thickening. However, I’ll share quicker options if you’re short on time. This makes a big pot of gumbo to share, or you’ll have plenty of leftovers. Now, in the kitchen, turn on some New Orleans Jazz and “let the good times roll” (laissez les bon temps rouler).
Ingredients You’ll Need
- Chicken: To develop the flavor of the gumbo, start by cooking the chicken and reserving the liquid. I use boneless, skinless chicken breasts, thighs, or a mixture. It cooks quickly for a delicious broth. For a more robust stock, use bone-in poultry. To account for the bone, I recommended using 2 ⅓ pounds of chicken instead.
- Sausage: Andouille is the best choice to complement the gumbo. It’s a smoky pork sausage mixed with Cajun seasonings. Depending on the brand, the seasonings may include salt, garlic, onion, spicy red pepper, black and white pepper, paprika for color, and celery powder. I use cooked sausage and slice them into thick pieces to add to the pot.
- Okra: Fresh okra is in season in the summer; otherwise, you’ll need to grab a frozen package. The light green, slender, tube-like okra seed pod has a grassy, slightly sweet flavor. When you slice it open, tiny white seeds appear. When cooked, the pod extrudes a clear edible goop called mucilage. This helps thicken the gumbo.
- Roux: Making a roux is a classic French technique used as a thickening agent in soups, stews, and sauces. For this recipe, I make a dark brown roux from equal parts of butter and flour.
- Vegetables: The holy trinity, the flavor base of many Creole and Cajun dishes, consists of red and green bell peppers, celery, and onion. Depending on the meal, various ratios and amounts are used. This mirepoix, inspired by Louisiana, adds beautiful aromatics, color, and flavor to the gumbo. I also add minced garlic for an earthy flavor and allium aroma.
- Tomatoes: Diced canned tomatoes add acidity to balance the gumbo’s rich flavors.
- Herbs: A Creole dish is not complete without spice! I use dried herbs like thyme, basil, and bay leaves because they are more concentrated in flavor than fresh. To make the gumbo spicy and smoky, add cayenne pepper. A little goes a long way!
- Gumbo File: If your pantry is not stocked with gumbo filé powder, then grab a bottle. It’s dried and ground sassafras leaves. It adds a characteristic eucalyptus aroma, with an earthy thyme flavor and even root beer notes. Did you know that the fizzy drink used to be made from the root bark of sassafras? I use Zatarain’s gumbo filé for my recipe.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
There are various ways to customize this chicken and sausage gumbo recipe. Try these delicious options:
- Chicken Swaps: For convenience, you can use 6 cups of shredded rotisserie chicken or leftovers to add later in the cooking process.
- Stock Options: You can also use store-bought unsalted chicken broth or stock instead of homemade ones.
- Adjusting the Spice Level: For milder heat, add a lower amount of cayenne, about ¼ teaspoon to start, and increase to taste. For a vinegary spice, add hot sauce like Crystal. The andouille sausage is also hot and will infuse the capsaicin and flavor into the dish.
- Seasoning: Try my Cajun seasoning blend for a Cajun gumbo flavor. Start with a small amount and increase to your liking.
- Sausage Substitutes: If you can’t find andouille at your local store, kielbasa or spicy Italian sausage will work. Any smoked sausage or spicy chicken sausage is a good option. If you use mild sausage, you can adjust the heat with more cayenne pepper or hot sauce.
- Using Tomatoes: I prefer my gumbo with pieces of tomato, but some cooks would rather omit it based on their taste preference. It’s the chef’s choice! The style of gumbo can differ in different parts of Louisiana.
- Regional Flavors: The southeastern region can be seafood-based with tomatoes. In contrast, the southwestern area can be meat-based with chicken or andouille sausage and thickened only with a roux. Also, some prefer to serve the gumbo filé on the table instead of cooking with it.
- Seafood: To make this a seafood gumbo, add shrimp at the end of cooking. Shrimp can replace the meat in the recipe or be used in addition to it.
How to Make Gumbo
Step 1: Cook the Chicken
Add the chicken and cover it with 2 quarts of water in a medium pot. Bring the water to a boil, then reduce the heat to a gentle simmer. This slow-cooking method allows the chicken to gradually reach a safe internal temperature of 160ºF (71ºC), ensuring it stays juicy and tender. It should take about 20 to 25 minutes. Once done, strain the flavorful broth and set it aside for later use—nothing goes to waste!
Step 2: Shred the Meat
Carefully remove the cooked chicken from the pot and let it cool slightly—this resting time helps retain its moisture. Once cooled, shred the chicken into small, bite-sized pieces. Cover and set it aside so it’s ready to add to your gumbo.
Step 3: Cook the Okra
Simmer the okra and water in a medium pot until tender, about 7 to 9 minutes. Once done, transfer it to a colander to drain any excess liquid and set it aside. This method keeps the okra tender without becoming mushy, preserving its texture for the gumbo.
Pro Tip: The okra may seem slimy after boiling, but it won’t be noticeable once mixed with the other ingredients. A small amount helps thicken the consistency. Draining the liquid after simmering removes some of the sticky substance, so it’s not overpowering.
Step 4: Make the Roux
In a large Dutch oven or heavy-bottomed pot, melt the butter and whisk in flour to create your roux. Cook over medium heat, stirring constantly to ensure even browning. You’re aiming for a rich, dark brown roux, which takes about 15 minutes to develop. Prolonged cooking adds a rich, deep, toasted flavor. Make sure to keep stirring. You want it deep brown, not burnt!
Tips for Perfect Execution: There are different types of roux colors: white, blond, brown, and dark brown. They can be cooked for up to 15 minutes until the desired color and flavor are developed. A general rule of thumb is that the lighter the roux, or less cook time, the higher the thickening power, but the less flavor. The gumbo’s deep brown color and nutty taste are from the well-developed roux.
Step 5: Saute the Vegetables
Add the onion, bell peppers, celery, and garlic to the pot—the aromatic base of your gumbo. Sauté the chopped vegetables until tender, about 10 minutes. The vegetables release moisture as they cook, bringing their natural sugars to the surface, which adds a subtle hint of sweetness. This balances the savory and spicy flavors.
Step 6: Cook the Sausage
Add the cooked okra, tomatoes, and sliced sausage to the pot. Stir everything together and allow the flavors to meld as they cook for about 10 minutes. Stir occasionally to ensure the ingredients are evenly heated. The sausage’s savory, smoky essence infuses throughout the gumbo, while the tomatoes add a bright, tangy contrast.
Step 7: Add the Seasonings
Now, it’s time to layer in the aromatics—add the bay leaf, thyme, basil, cayenne, salt, and pepper. These spices bring warmth, earthiness, and just enough heat to your gumbo, creating a beautifully balanced dish. The bay leaf and thyme infuse the broth with depth, while the cayenne gives it that signature Cajun kick.
Step 8: Simmer
Stir in 4 cups of the reserved chicken broth, adding back that rich, savory base. Loosely cover the pot and let the gumbo simmer for 30 minutes, allowing the flavors to deepen and the broth to thicken. Stir occasionally, making sure nothing sticks to the bottom.
Step 9: Simmer the Chicken
Add the shredded chicken for the last 15 minutes of cooking so it doesn’t dry out. The result is a rich, thickened broth with hearty chunks of ingredients.
Step 10: Add the Gumbo Filé
Add the gumbo file powder at the end of cooking with the heat shut off. When mixed in, it lightly thickens the gumbo. However, it can develop a stringy flavor when overheated, so you should wait to add it until right before serving.
Experimentation Encouraged: Some readers serve the gumbo file on the side so they can sprinkle it over the gumbo to their liking.
Step 11: To Serve
The rich, flavorful gumbo is traditionally served with rice. The rice absorbs all the savory and spicy sauce, perfectly balancing the hearty gumbo. I also like to top it with sliced green onions for a mild onion flavor and a pop of green color.
Frequently Asked Questions
Is it a soup or a stew? It’s something more in between, dare I say, “stoup.” It’s a staple Creole dish originating from Louisiana. The preparation highlights the combination of African and European cooking techniques and flavors. Gumbo is flavored with the holy trinity of vegetables like onions, bell pepper, celery, hot cayenne pepper, various meats, and seafood. Depending on the regional style, it uses thickening agents to add a rich texture, like roux and filé powder.
You will see this ingredient in many Louisiana gumbo recipes. Filé powder is dried sassafras leaves ground into a fine powder. It thickens gumbo just before serving.
Okra helps thicken the dish and adds a unique taste. If you don’t like it or can’t source it, omit it, or there are substitutes. For flavor and thickening, gumbo filé works well, about one tablespoon if it isn’t already in the recipe. For texture, use chopped nopales, eggplant, or green beans.
Different regions in Louisiana have preferences to add tomatoes. I prefer the tomatoes’ sweetness and acidity, but you can omit them if desired, although the gumbo will be slightly less chunky.
Yes! However, the roux must be cooked on the stovetop and then transferred to the slow cooker. I also recommend sauteing the vegetables in the roux for better flavor. In the last hour, add the cooked okra, chicken, and gumbo filé powder. Cook on low for 7 to 8 hours or high for 5 to 6 hours.
Gumbo is a hearty soup or stew inspired by the French bouillabaisse and named after the West African word for okra “guingombo.” It can be thickened with a dark roux, okra, file powder, or a combination. Rice is served on the side with gumbo. Jambalaya is rooted in Spanish influence from paella. It’s a rice-based dish simmered with various vegetables, meats, and seafood.
Serve This With
If you tried this Gumbo Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Chicken Andouille Sausage Gumbo
Ingredients
- 2 pounds boneless skinless chicken breast, or thigh
- 2 quarts water, to cook the chicken
- 1 pound okra, 1" pieces, or frozen
- ½ cup water
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1 ½ cup yellow onion, ¼" dice
- 1 ½ cup bell pepper, ¼" dice, green and red
- ⅓ cup celery, ¼" dice
- 2 teaspoons minced garlic
- 2 cups diced canned tomatoes
- 12 ounces andouille sausage, cooked, ½" slices
- 1 dried bay leaf
- 1 teaspoon dried thyme,
- 1 teaspoon dried basil
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon gumbo filé, Zatarain's
Instructions
- Cook the Chicken – In a medium-sized pot, add the chicken and cover with 2 quarts of water. Bring to a boil, then reduce to a simmer until fully cooked, about 20 to 25 minutes. The internal temperature should reach 160ºF (71ºC). Strain the chicken broth and reserve.
- Shred the Meat – Remove the chicken from the pot, let it cool, then shred it into small pieces. Cover and set aside.
- Cook the Okra – In a medium-sized pot, add the okra and ½ cup of water. Bring to a boil, then reduce heat and cover. Simmer, occasionally stirring, until tender, about 7 to 9 minutes. Transfer to a colander, drain and set aside.
- Make the Roux – In a large Dutch oven or heavy-bottomed pot, combine butter and flour. Cook over medium heat, frequently stirring with a whisk, until a dark brown roux forms, about 15 minutes. If needed, increase the heat if you do not see a substantial color change. In the last 5 minutes, continuously stir so the roux does not burn.
- Saute the Vegetables – Add onion, bell peppers, celery, and garlic to the pot. Sauté until vegetables are tender, about 8 to 10 minutes.
- Cook the Sausage – Add the cooked okra, tomatoes, and sliced sausage. Cook for 10 minutes, stirring occasionally.
- Add the Seasonings – Add bay leaf, thyme, basil, cayenne, salt, and pepper.
- Simmer – Stir in 4 cups of the reserved chicken broth. Loosely cover the pot and simmer over medium-low heat, occasionally stirring until the gumbo thickens, about 30 minutes.
- Simmer the Chicken – Add the cooked shredded chicken and simmer for 15 minutes.
- Add the Gumbo Filé – Turn off the heat and slowly stir in the gumbo filé. Do not reboil after adding, as this tends to make the gumbo stringy. Taste and season with more salt and pepper as desired. Add more chicken broth if you want a less thick consistency.
- To Serve – Scoop and serve over steamed rice.
Recipe Video
Notes
- Recipe Yield: About 6 cups
- Serving Size: About 1 cup
- For a Mild Spice: Reduce cayenne pepper to ¼ teaspoon, increase to taste. Chili powder can also be used but won’t be as smoky in flavor.
- Use Rotisserie Chicken: Add 6 cups of pre-cooked shredded chicken.
- Store-bought Broth or Stock: You will need 4 cups, plus more if you want to adjust the thickness.
- Make it Gluten-Free: Use cassava flour instead of all-purpose flour. Adjust cook time based on the color change of the roux.
- Adding Seafood: Shrimp or crab can be added in the last 5 to 10 minutes of simmering. Cook until no longer raw.
- Storing: Cool completely and store in an airtight container for up to 1 week. Freeze individual portions for up to 3 months.
- Reheating: Reheat on the stovetop over medium heat, stirring until hot. Add more chicken broth or water if needed.
- Recipe Source: “Favorite Recipes from Famous New Orleans Restaurants,” by Express Publishing Co. (1981).
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Recipe Resources
Randi says
So good
Jessica Gavin says
Thanks, Randi!
Dawn Clark says
This recipe has become a staple at our house. I make it about 1x a month or so. I get compliments on it whenever I share some, which isn’t often! This doubles well, also, if you have a big enough pot. I use my soup pot, which I believe is 8 quarts if not more. Anyway, I also have a tip for people that think this is daunting: I use frozen okra and frozen seasoning blend (for the onions, peppers, and celery. I brown the roux and then just dump the frozen or thawed seasoning blend to cook until the onions are soft, then I throw the frozen okra, spices, and tomatoes in along with a bit of chicken broth. I dice up the sausage (1/4 the slices) and shred the chicken. I add them together and let everything just simmer. In my opinion this is a very forgiving recipe that can be tweaked as you prefer (I add 1t of pepper and 3 bay leaves). It also freezes very well.
Jessica Gavin says
Thank you so much for sharing your time saving tips for making the gumbo recipe, Dawn! I know that others will find it very helpful.
Diane Legaspi says
If Zafairan powder is added after cooking, can I microwave the gumbo again before serving for next time?
Jessica Gavin says
Yes, you can microwave the gumbo. It should still have a good level of thickness.
Lynn f says
Looks yummy but under no circumstances is there ever, ever tomatoes in a Cajun chicken and sausage gumbo.
Adriene m Rimes says
A true New orleans roux does use tomato’s, it’s called a red roux or tomato roux. I am not a fan of red roux, I perfer a brown roux. I do use about half of can of diced tomato’s in my gumbo and it adds great flover.
Monica says
This is one of my favorite recipes. I make it in a crock pot and use chili powder in place of the file. Your directions and information are great. I place vegetables directly in crockpot.
Jessica Gavin says
Thank you for your helpful tips on making the gumbo recipe in a slow cooker!
Corie Hansen says
Incredible! I used a rotisserie chicken and made broth from that. I halved the cayenne for husband, and it was still perfect. Good alone and also over rice. Also made cornbread. I wouldn’t change anything about this recipe. Thanks for sharing.
Jessica Gavin says
I love that you used rotisserie chicken for the broth, I’m sure it tasted amazing! Thank you for making the gumbo recipe.
Kim says
Do you have any suggestions if I cannot get the filé? Stores around me do not sell it and I am hoping to not have to wait for it to be shipped. Thank you
Jessica Gavin says
It hard to replace the sassafras as an ingredient, as it has a unique flavor and thickening. You can omit it from the recipe if you can source any in time. The gumbo is pretty hearty without it. If you’d like, add in some fresh or dried thyme for flavor.