Chicken and Sausage Gumbo is a classic Cajun dish that's perfect for celebrating Mardi Gras or any time you crave a hearty and flavorful meal. This Dutch oven stew combines the rich flavors of chicken, sausage, and a savory roux with a blend of vegetables and spices. Sop up the soup with a chunk of Honey Wheat Bread.
More Mardi Gras worthy recipes are our Mardi Gras King Cake, and Powdered Sugar Beignets.
Why You'll Love This Chicken and Sausage Gumbo Recipe
Dutch Oven Chicken and Sausage Gumbo is a hearty and flavorful dish that's perfect for a cold winter night. This one-pot meal is packed with flavor, thanks to the combination of chicken, sausage, and a rich, savory gumbo base. The best part is that it's all cooked in a single Dutch oven, making it easy to prepare and clean up.
Ingredients Overview
This gumbo is packed with rich flavors and satisfying ingredients. Traditionally, Andouille sausage is used, but any smoked sausage (like the smoked kielbasa ropes) will work. You can use chicken breast or chicken thigh meat as well.
If you want a gumbo that's not spicy, omit the Cajun seasoning, and use just the smoked paprika.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Chicken and Sausage Gumbo
Whether you're a fan of Cajun cuisine or simply looking for a delicious new recipe to try, Dutch Oven Chicken and Sausage Gumbo is a must-make.
This dish is easy to prepare, packed with flavor, and can be customized to your preferences. Get ready to indulge in a taste of Louisiana with this classic gumbo recipe.
Step 1: Using a large dutch oven or stock pot, add the oil and heat. Then add flour slowly and whisk constantly until thick and medium brown, about 5 to 8 minutes. Stir constantly so the roux doesn't burn.
Step 2: Add in a cup of the chicken stock, stirring into the roux. Lower the heat and slowly add the remaining stock, mixing well.
Step 3: Bring to a boil, then lower heat to a low simmer while preparing the vegetables and meat below.
Step 4: Next chop up bell pepper, onion, and celery. Add them to the skillet that the sausage was cooked in. Add a little butter or oil if needed. Let the onion, celery, and bell pepper cook down until it is translucent.
Step 5: Slice up the Andouille sausage into coins. Saute them in a large skillet until slightly caramelized and dark around edges. Not burnt but close. Transfer to the Dutch oven of Gumbo base. Do not clean the skillet!
Step 6: Cut up chicken into small 1 inch pieces and add into the same skillet. Cook down and add the chopped parsley, Cajun seasoning, smoked paprika, garlic powder, and black pepper. Transfer to the Dutch oven of Gumbo base.
Step 7: Taste the Gumbo and season with salt to taste. Adjust any seasoning as well. Raise the Dutch oven heat to medium and simmer, cooking for 1 hour so all the flavors can come together.
Serving Suggestions
With its rich flavors and comforting aroma, Dutch Oven Chicken and Sausage Gumbo is a perfect dish for any occasion. Enjoy this classic Cajun recipe and experience the true taste of Louisiana cuisine.
Serve over buttered steamed white rice or with a side of Cajun Cornbread or Old Fashioned Buttermilk biscuits. Garnish with chopped green onions or parsley, and hot sauce. Make it a meal by serving with a salad or a side of Southern style collard greens.
For more hearty winter soups, try our Creamy Chicken and Wild Rice Soup, Instant Pot Tortellini Soup, and 21 Soul Warming Fall Soup Recipes.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Use your favorite type of sausage, such as andouille, kielbasa, or chorizo.
- Substitute chicken with shrimp, sausage, or a combination of meats.
- Add other vegetables like okra, spinach, or mushrooms.
Tips for Success
Here are a few tips for making this recipe:
- Use a good quality Creole seasoning for the best flavor.
- Let the gumbo simmer for at least 30 minutes to allow the flavors to meld.
Storage Options
Some recommended storage options for this recipe are:
- Store leftover gumbo in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat.
- You can also store in the freezer in plastic tubs for up to 3 months. Defrost in the refrigerator before reheating in the microwave or a stove top pot.
Frequently Asked Questions
Yes, feel free to experiment with different types of sausage. Andouille is a classic choice, but kielbasa or chorizo can also work.
Yes, you can make this gumbo ahead of time and store it in the refrigerator for up to 3 days. Reheat gently over medium heat.
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Get The Recipe!
Dutch Oven Chicken and Sausage Gumbo
Equipment
- 6 qt Enameled Dutch Oven
Ingredients
For the Roux
- ½ cup oil
- ½ cup flour
- 8 cups chicken broth
For the Holy Trinity
- 1 bell pepper diced
- 1 large onion diced
- 3 stalks celery diced
Cook the Meats
- 12 oz smoked sausage Andouille, sliced into coins
- 4 medium chicken breasts cut into 1 inch chunks
- 1 bunch parsley chopped
- 3 tablespoon Cajun seasoning or favorite Cajun seasoning
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- ¼ teaspoon black pepper
- salt to taste
Instructions
Prepare the Roux
- Using a large dutch oven or stock pot, add the oil and heat. Then add flour slowly and whisk constantly until thick and light brown, about 5 minutes.½ cup oil, ½ cup flour
- Add in a cup of the chicken stock, stirring into the roux. Lower the heat and slowly add the remaining stock, mixing well. Bring to a boil, then lower heat to a low simmer while preparing the vegetables and meat below.8 cups chicken broth
Prepare The Holy Trinity
- Next chop up bell pepper, onion, and celery. Add them to the skillet that the sausage was cooked in. Add a little butter or oil if needed. Let the onion, celery, and bell pepper cook down until it is translucent.1 bell pepper, 1 large onion, 3 stalks celery
- Transfer the cooked bell pepper, onion, and celery from the skillet to the Dutch oven of simmering gumbo base.
Brown The Meats
- Slice up the Andouille sausage into coins. Saute them in a large skillet until slightly caramelized and dark around edges. Not burnt but close. Transfer to the Dutch oven of Gumbo base. Do not clean the skillet!12 oz smoked sausage
- Cut up chicken into small 1 inch pieces and add into the same skillet. Cook down and add the chopped parsley, Cajun seasoning, smoked paprika, garlic powder, and black pepper. Transfer to the Dutch oven of Gumbo base.4 medium chicken breasts, 1 bunch parsley, 3 tablespoon Cajun seasoning, 1 tablespoon garlic powder, ¼ teaspoon black pepper, 1 tablespoon smoked paprika
- Taste the Gumbo and season with salt to taste. Adjust any seasoning as well. Raise the Dutch oven heat to medium and simmer, cooking for 1 hour so all the flavors can come together.salt
- Serve on buttered rice, or with buttered cornbread or french bread on the side.
Notes
- Use a good quality Creole seasoning for the best flavor.
- Let the gumbo simmer for at least 30 minutes to allow the flavors to meld.
Kelly Bloom says
One of my Southern favorites, this chicken and sausage gumbo is hearty, filling, and flavorful.