Authentic Creole Chicken and Sausage Gumbo Recipe

Authentic Creole Chicken and Sausage Gumbo Recipe
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If you’re familiar with gumbo, you’re probably thinking that this recipe requires a large number of ingredients and preparation time. You couldn’t be further from the truth. The authentic Creole Chicken and Sausage Gumbo Recipe is a simple dish because it’s made with Mirepoix and Roux. Mirepoix consists of chopped onion, celery, and bell pepper, while Roux is a cooked combination of fat (butter or oil), flour, and seasonings. While you can use some shortcut ingredients, the point is to make the Authentic Creole Chicken and Sausage Gumbo Recipe taste like your grandma’s gumbo. Rather than using canned soup, this recipe uses homemade roux as a base for the gumbo.

It’s important not to skip the steps of cooking down the vegetables and browning the roux. The result is a rich, flavorful gumbo that will warm your soul. Authentic Creole Chicken and Sausage Gumbo Recipe is a dish that takes time and patience to create. It’s worth it, though, because the result is a delicious, hearty meal that will leave you feeling satisfied.
chicken and sausage gumbo
The key to making this gumbo authentic is to use a dark roux. The dark color comes from cooking the flour and oil over medium-high heat until it’s brown, making sure not to burn it. If you burn it, you must start over, or your ending recipe will suffer. This can be tricky for some people, but if you follow these steps, it will come out just right!

-Use a dutch oven or cast iron pot to create your roux. This will make sure that the roux doesn’t burn. If you don’t have one, use an enameled cast iron pot or stainless steel.

-Keep stirring! Make sure you constantly stir so that the roux doesn’t burn on the bottom of your pan.

-Don’t rush it! The longer you cook the roux, the darker it will become and the more flavor it will add to your gumbo.

-Use a whisk to stir your roux. This will help ensure that all the lumps are gone, and it won’t burn on the bottom of your pan. Once my roux is almost complete, I then use a wooden spoon for the final stirring process.

Once you have the foundation of your recipe, which is the roux, you can turn your gumbo into anything from Chicken & Sausage to Shrimp/Seafood Gumbo, etc.

Cooking Tips:

The gumbo will thicken as it cools.

You can add gumbo file for thickening also.

I prefer using Andouille sausage, but you can substitute it with smoked sausage, kielbasa, or chorizo.

Creole gumbo is normally served over hot cooked rice or just with crackers. We prefer cornbread to sop up those delicious juices left over in the bowl! This is another way of saying, “make some more.”

Be sure to tag me if you make this recipe @belleomniley, and thank you for being here! It means a lot. Be Well-Omniley


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Authentic Creole Chicken and Sausage Gumbo Recipe


This vintage Chicken and Sausage Gumbo Recipe is chocked-full of tender chicken and sausage swimming in a spiced broth that began with a dark-bodied roux.


• 1 pound andouille sausage, sliced
• 4-5# bone-in chicken breasts, skin on
• 1/3 c oil
• 3/4 cup all-purpose flour
• 1 medium onion, chopped
• 1/2 green bell pepper, chopped
• 2 celery ribs, sliced
• 2 qt hot water
• 3 garlic cloves, minced
• 2 bay leaves
• 1 Tbsp Worcestershire sauce
• 1.5 Tbsp Creole seasoning, divided
• 1/2 tsp dried thyme
• 1 tsp hot sauce
• 4 green onions, sliced
• Filé powder (optional)


• Cook sausage in a dutch oven or cast iron pot over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings. Set sausage aside.
• Cook chicken in reserved drippings over medium for 20 minuted covered until browned. Remove and set aside, reserving drippings.
• Add enough oil to drippings in pot to equal 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored. Be careful to not let roux burn. You will have to start over
• Stir in onion, bell pepper, and celery; cook, stirring often, 6-8 minutes or until tender. Gradually hot water, and bring to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, for about 1 hour. Remove chicken; let cool.
• Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
• Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove bay leaves.
• Sprinkle gumbo with filé powder to thicken.
• Serve over hot cooked rice with potato salad and cornbread.

  • Prep Time: 25
  • Cook Time: 2:30
  • Category: Main Course
  • Method: Stove
  • Cuisine: Creole


  • Serving Size:
  • Calories: 334
  • Sugar: 3.4 g
  • Sodium: 1034.4 mg
  • Fat: 23.9 g
  • Carbohydrates: 26 g
  • Protein: 5.7 g
  • Cholesterol: 10.4 mg

Keywords: chicken and sausage gumbo, roux gumbo, gumbo, louisiana recipes


Belle Omniley
Belle Omniley

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