Traditional New Orleans Chicken & Sausage Gumbo Recipe
If you’re craving a taste of the Big Easy, this Traditional New Orleans Chicken & Sausage Gumbo brings the flavors of Louisiana right to your kitchen. Packed with robust, smoky sausage, tender shredded chicken, and a spoon-coating rich roux, gumbo is New Orleans hospitality in a bowl. This dish is all about big flavor and a little bit of magic: dark, slow-cooked roux, the holy trinity of Cajun cooking, and savory spices all work together for a meal that’s both showstopping and comfortingly familiar. Whether you’re aiming to impress at a dinner party or just want a satisfying weeknight treat, Traditional New Orleans Chicken & Sausage Gumbo is a guaranteed crowd pleaser.
Ingredients You’ll Need
Gumbo thrives on simple, honest ingredients, each playing a unique role—from the deep, nutty flavor of the roux to the fresh pop of parsley on top. Don’t be tempted to cut corners here: every element adds a layer of flavor, texture, or color that’s essential for an authentic Traditional New Orleans Chicken & Sausage Gumbo.
- All-purpose flour (1 cup): The key to a rich, thick roux that gives gumbo its signature body and color.
- Oil (⅔ cup, vegetable, canola, or grape): Needed for the roux; pick a neutral oil so the flavors shine through.
- Celery (5-6 stalks): Offers crunch and a subtle earthiness that balances the richness of the meat and roux.
- Green bell pepper (1): Adds a fresh, grassy sweetness—an unskippable part of the Cajun holy trinity.
- Onion (1, yellow, white, or sweet): Lends a robust sweetness and savory backbone.
- Garlic (3-5 cloves): For irresistible depth; fresh garlic is a must here.
- Homemade broth (6-8 cups, chicken or vegetable): The heart of the gumbo; use homemade stock if you can for maximum flavor.
- Sausage (12 oz precooked andouille or kielbasa): Smoked sausage gives the gumbo its signature spice and a lovely depth.
- Chicken (pulled rotisserie or cooked and shredded thighs/breasts): Juicy, tender chicken soaks up all those spicy, savory juices.
- White rice (1.5 cups uncooked): The perfect fluffy base for hearty spoonfuls—soaks up every bit of gumbo goodness.
- Cajun seasoning (to taste – Tony Chachere’s Bold recommended): Brings the right amount of heat and classic Louisiana flavor.
- Salt & pepper (to taste): Essential for amplifying all the complex flavors in the pot.
- Green onions or parsley (for garnish): Freshness on top brings the whole dish together and pops with color.
How to Make Traditional New Orleans Chicken & Sausage Gumbo
Step 1: Build a Deep, Dark Roux
The roux is the soul of Traditional New Orleans Chicken & Sausage Gumbo, so give it your patience and steady attention. Combine the flour and oil in a large Dutch oven over medium-low heat. Keep that whisk moving constantly—this isn’t the time to scroll your phone! The roux should transform from pale and pasty to the color of melted chocolate, which can take 35–45 minutes. If it’s not browning enough, gently nudge up the heat, but whatever you do, don’t let it burn. A burnt roux will mean starting all over again.
Step 2: Prep the Holy Trinity & Garlic
While your roux is working its magic, finely chop the celery, green bell pepper, and onion into bite-sized pieces. Press or mince your garlic. Having everything prepped and ready ensures you can quickly add in your aromatics once the roux is ready, building layer after layer of soulful flavor in your Traditional New Orleans Chicken & Sausage Gumbo.
Step 3: Brown the Sausage
Heat a separate skillet over medium-high and brown the sliced sausage pieces until they’re extra dark and caramelized—don’t be shy, this is where loads of smoky flavor develops! Transfer the sausage to a plate lined with paper towels and use about ½ cup of stock to deglaze the pan, scraping up any delicious browned bits. Save this ultra-flavorful liquid to add back into your gumbo.
Step 4: Gradually Add the Broth
With your roux ready, slowly whisk in 6–8 cups of broth, including the deglazing liquid from the sausage pan. Pour in about ½ cup at a time, whisking constantly so the mixture stays silky and smooth. This gradual process prevents lumps and gives your gumbo the velvety texture that defines a great Traditional New Orleans Chicken & Sausage Gumbo.
Step 5: Add Vegetables and Seasonings
Add the chopped onion, celery, bell pepper, and pressed garlic straight into the pot. Turn up the heat and bring to a gentle boil for 5–6 minutes until the vegetables have softened. This is the perfect moment to stir in 1–2 teaspoons of Cajun seasoning plus a few generous pinches of salt and pepper. As the veggies cook, the kitchen should start to smell absolutely irresistible!
Step 6: Add the Sausage and Chicken
Lower the heat to a simmer and add the browned sausage along with your shredded chicken. (If you’re making your chicken in an Instant Pot, don’t forget to reserve the cooking liquid for extra flavor when you make the rice!) Let the proteins mingle in the pot, and adjust seasoning with more Cajun blend, salt, or pepper to make the gumbo taste exactly right for you.
Step 7: Simmer for Maximum Flavor
Keep your Traditional New Orleans Chicken & Sausage Gumbo on a low simmer for 30–45 minutes, uncovered. Stir occasionally and let all those wonderful flavors come together—the longer it simmers, the better it gets. Now’s the time to make your rice, if you haven’t already—fluffy grains are essential for serving.
Step 8: Serve and Garnish
Ladle the gumbo generously over bowls of hot white rice and finish with a sprinkle of green onions or fresh parsley. Now take a moment and soak in those classic scents—your kitchen just became a little slice of the French Quarter.
How to Serve Traditional New Orleans Chicken & Sausage Gumbo
Garnishes
The crowning glory of this dish is a bright, fresh garnish. Thinly sliced green onions or a handful of chopped parsley add vibrant color and a hint of freshness, cutting through the savory depth of the gumbo. For a little zing, try a shake of hot sauce on top—it’s how locals do it!
Side Dishes
Steamed white rice is classic, but don’t stop there! A loaf of crusty French bread or warm buttermilk biscuits is perfect for sopping up every last bit of your Traditional New Orleans Chicken & Sausage Gumbo. Some folks even serve it with a crisp, fresh salad or braised greens to balance the richness.
Creative Ways to Present
You can take the party up a notch by serving gumbo in bread bowls or small ramekins for an appetizer feel. If you’re hosting, set out toppings like extra hot sauce, scallions, or file powder and let guests customize their bowls. It’s a fun way to share the soul of New Orleans at your next gathering!
Make Ahead and Storage
Storing Leftovers
Gumbo is one of those magical dishes that gets better with time. After cooling, refrigerate leftovers in an airtight container. The flavors meld overnight, and next-day gumbo is often even more delicious than the first bowl!
Freezing
This Traditional New Orleans Chicken & Sausage Gumbo freezes beautifully. Just make sure it’s cooled completely, then ladle into freezer-safe containers. It’ll keep for up to three months. Pro tip: freeze without rice, then cook it fresh for each serving to maintain perfect texture.
Reheating
Warm leftover gumbo gently on the stovetop over medium-low heat, stirring occasionally. If it thickens too much, add a splash of broth or water to loosen it. For frozen gumbo, defrost in the fridge overnight before reheating to maintain that luscious, just-cooked flavor.
FAQs
What makes Traditional New Orleans Chicken & Sausage Gumbo different from other stews?
Gumbo stands apart thanks to its dark, slow-cooked roux and the trio of onion, celery, and bell pepper known as the “holy trinity.” The blend of chicken, smoked sausage, and bold Cajun spices gives it a depth you won’t find in other stews.
Can I use different kinds of sausage or chicken?
Absolutely! Andouille is traditional for that spicy, smoky kick, but kielbasa works great too. Use whatever chicken you have on hand—rotisserie, thighs, or breasts—just make sure it’s tender and easy to shred.
How spicy is this dish?
The beauty of Traditional New Orleans Chicken & Sausage Gumbo is that the heat is all up to you. Adjust the Cajun seasoning and hot sauce to your preferred spice level, adding more or less as you taste.
Should gumbo be served with rice or something else?
White rice is classic, but serving with brown rice, cauliflower rice, or even quinoa is a fun twist if you’re looking to mix things up or stick to dietary preferences. Bread for dipping is always a winner, too.
How can I make sure my roux doesn’t burn?
Low and slow is the secret—don’t rush the roux! Stir constantly, keep the heat under control, and if you see black flecks or smell burnt flour, it’s safer to start over. The perfect roux is worth the wait!
Final Thoughts
Diving into a bowl of Traditional New Orleans Chicken & Sausage Gumbo is like being welcomed to a Louisiana family table—full of good food, laughter, and warmth. I can’t recommend this recipe enough if you want to experience the heart and soul of Southern cooking right at home. Grab your favorite people, put on a little jazz, and enjoy every spoonful!
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Traditional New Orleans Chicken & Sausage Gumbo Recipe
- Total Time: 1 hour 50 minutes
- Yield: 5–6 servings 1x
- Diet: Gluten Free
Description
A delicious and hearty Traditional New Orleans Chicken & Sausage Gumbo recipe that brings the flavors of the Big Easy to your kitchen. This classic dish is perfect for cozy gatherings or a comforting weeknight meal.
Ingredients
Roux
- 1 cup all-purpose flour
- ⅔ cup oil (vegetable, grape, or canola)
Gumbo
- 5–6 stalks of celery
- 1 green bell pepper
- 1 onion
- 3–5 cloves of garlic
- 6–8 cups homemade broth (chicken or vegetable)
- 12 oz sausage (precooked andouille or kielbasa)
- Chicken (pulled rotisserie or cooked breast/thighs)
- White rice (1.5 cups uncooked)
- Cajun seasoning to taste
- Salt & Pepper to Taste
- Green onions or parsley to garnish
Instructions
- Start the Roux: Combine oil and flour in a Dutch oven, stirring constantly until darkened.
- Chop Vegetables: Finely chop celery, bell pepper, onion, and press garlic.
- Brown Sausage: Brown sausage in a separate pan and set aside.
- Deglaze Pan: Deglaze sausage pan with stock.
- Add Stock: Slowly whisk in stock to roux mixture.
- Add Vegetables: Boil chopped vegetables in the pot with seasoning.
- Combine Ingredients: Add sausage, chicken, and seasonings.
- Simmer: Let the gumbo simmer for 30-45 minutes.
- Serve: Serve over cooked rice and garnish with green onion or parsley.
Notes
- Add more Cajun seasoning for extra spice.
- Adjust salt and pepper based on the flavor of your stock.
- Pair with Louis Armstrong music for the full New Orleans experience.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun, Creole, Southern
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400 calories
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: New Orleans, Gumbo, Chicken, Sausage, Cajun, Comfort Food
