Gumbo is famous in Cajun cooking, and this Chicken Gumbo recipe is the classic version from my Mama's kitchen. It's made with sausage, easy to follow, and always yields a delicious pot. But first, you gotta make a roux!
I’m an Amazon Associate. Please note that there are Affiliate Links with Amazon in the content of the Louisiana Woman Blog, and I will earn a commission if you purchase through those links. Thank you!
Classic Cajun Gumbo
When people discover I'm from south Louisiana, the conversation always gravitates toward food. They usually want to know if I cook gumbo. Some even ask if I have a recipe. I used to say, "Yes, I cook gumbo, and no, I don't have a written recipe, but it's easy to learn. " I've even told a few I'd teach them, but we never seem to get around to it.
The idea for the Louisiana Woman Blog started one day during a phone conversation with my Mama. I told her, "People are always asking me how to cook gumbo, so I am going to start a blog just so I can say, 'Oh, it's easy; just go to my blog and follow this easy gumbo recipe.'" She laughed, and when I asked her if she would help me put her recipe on paper (or screen), she said, "I can't, Kay."
Somehow, she didn't see the need, or maybe putting it online was incomprehensible. So I asked her questions until she gave me all the measurements and steps to a perfect pot of chicken gumbo with sausage.
She even said, "...and tell them to do this and not to do it." Her voice had perked up by the end of the phone call, and she sounded quite pleased with herself. I could hear the 6th-grade teacher coming out of her. Thanks, Mama!
So I invited the kids over for supper and began making a gumbo. I noted every step and ingredient, and it was the best gumbo. So here's the delicious gumbo recipe with easy step-by-step instructions.
But first, for more Louisiana-inspired gumbo recipes, check out Wild Goose Gumbo: A Cajun, Field To Table Recipe. It's another sausage gumbo recipe made with wild game. For a seafood gumbo, try this Shrimp Okra Gumbo Recipe: Made With Smothered Okra: Made With Smothered Okra, which is made without a roux and thickened with smothered fresh okra instead. The okra and tomato in this recipe are similar to a creole gumbo version.
For additional Louisiana-inspired dishes, see 24 Mardi Gras Food Recipes. You'll find more than a pot of good gumbo there.
Ingredients
My sister, Virginia, says that using a food processor to chop the Cajun holy trinity of onion, celery, and bell pepper instead of by hand makes gumbo taste different. So I agree it's best to chop by hand with a sharp knife!
- Vegetable oil—any neutral oil, like canola oil, can brown the flour in a simple roux, a thickening agent.
- All-purpose flour - to thicken the roux cooked in the oil.
- Onion - the first member of the Cajun trinity is white or yellow onion for flavoring the classic gumbo,
- Celery stalks - the distinct taste of this vegetable is the second member of the Cajun trinity.
- Green bell pepper - this green pepper is the third member of the flavorful trinity.
- Garlic cloves - pressed or minced to permeate the whole pot of gumbo.
- Chicken - cut up bone-in with the skin left on, my maw-maw said the bones gives it flavor.
- Salt - to season the chicken.
- Garlic powder - to season the chicken.
- Cayenne pepper - the hot spice of most Cajun dishes to season the chicken.
- Vegetable oil - to brown the chicken.
- Unsalted chicken broth - enriches the taste, and unsalted broth helps monitor the amount of salt.
- Water - tap or filtered.
- Fresh or smoked sausage—pork or beef sausage goes last. Fresh sausage is uncooked, and smoked sausage (like smoky andouille sausage) is cooked in a smoker. Smoked sausage adds another layer of flavor, but the classic fresh sausage also tastes excellent.
See the recipe card below for specific quantities and Nutrition Facts.
Instructions To Make Chicken Gumbo With Sausage
First, you make a roux! This is how many Cajun dishes begin, and like most Cajun cooks, I use Magnelite Pots. These are perfect for gumbo. You can get your own Cajun oval roaster from Amazon, but any large, heavy pot, like a large Dutch oven, will do.
- Season the chicken pieces with salt, garlic powder, and cayenne pepper in a large bowl and set aside. Use this ready-made House Seasoning Blend, instead.
- Heat ¼ cup of the vegetable oil until hot in a large pot over medium heat. Add the flour and brown it until it's a dark brown roux (the color of cocoa powder). Stir the bottom of the pot continually to prevent burning.
- Lower the heat, add the chopped Cajun trinity vegetables to the roux, and stir while cooking for about 10 minutes or until the vegetables are softened. Remove the roux and vegetables from the pot and set aside.
- Brown the chicken pieces in a large gumbo pot with two tablespoons of vegetable oil, then remove them from the pot and return them to the bowl.
- Pour the roux mixture into the same pot where the chicken was browned. The remaining bits in the pot from browning the meat will give the gumbo more flavor.
- Stir the chicken broth and water into the roux mixture, allowing it to simmer with the lid on the pot (cracked to release steam) for 30 minutes.
- Add the chicken and simmer the gumbo over low heat for a half hour.
- Add the sausage and cook for another 15 minutes, or until the chicken is tender but not falling off the bone. Adjust the seasoning to suit your taste.
- Garnish with fresh parsley and serve with hot white rice and a spoonful of cold potato salad in or beside the gumbo.
Hint: You can buy roux in a jar, but you don't have to. Following A Roux Lesson makes making a light, medium, or dark roux easy. Take your time; it only takes about 10 minutes. If you happen to burn it the first time, it's okay. Just start over. Practice makes perfect!
Top Tip
A secret to the rich flavor of gumbo is browning the chicken pieces in a bit of oil in the gumbo pot. Then, remove the chicken and return it to the bowl.
Equipment
- Speaking of chopping, there is one thing I don't chop anymore: garlic. Momma gave me a nifty garlic press for Christmas one year. All I do is fill it with an unpeeled garlic clove, squeeze, and instantly, tiny bits of garlic appear to flavor the food. Plus, it's a cool hand exerciser.
- Another handy kitchen tool is that you can chop lots of onions when making gumbo, so I've learned to wear onion goggles to prevent tears. They do work. This makes for fewer tears because I hate crying for no reason, right?
- The Roux spoon, a metal or wooden spoon, is flat and slanted on the end. This helps to move the roux and vegetables around and scrape the bottom of the pot easily.
Substitutions
- This creole seasoning of chopped fresh vegetables and herbs recipe can substitute for the Cajun trinity and is handy for making other dishes. Make a batch and keep it in the refrigerator.
- Cajun seasonings can be used to season chicken and gumbo.
- Olive oil can be used to make a roux.
- Chicken stock may be used instead of chicken broth.
Variations
- Use more roux to make a richer, thicker gumbo.
- Use this recipe to replace the chicken and make a duck or goose gumbo.
- Omit the sausage for a chicken gumbo.
Related
Looking for more recipes like this chicken gumbo? Try these:
Pairing
These recipes are helpful in making this classic chicken gumbo:
Chicken Gumbo, Simply Classic Cajun
Gumbo is the most well-known dish of all Cajun meals, and this Chicken Gumbo recipe is the classic version straight from my Momma's kitchen. It's easy to follow and comes out delicious every time.
- Total Time: 1 hour and 40 minutes
- Yield: 8 servings 1x
Ingredients
- ½ cup of Canola Oil
- ½ cup of all-purpose flour
- 1 large onion, chopped (1 ½ cups)
- 2 celery stalks, chopped (1 cup)
- 1 green bell pepper, chopped (1 cup)
- 4 garlic cloves pressed
- 1 (approximately 4-pound) chicken cut up with skin
- 2 ½ teaspoons salt
- ¼ teaspoon granulated garlic powder
- ½ teaspoon cayenne pepper or more
- 2 tablespoons Canola oil
- 2 15-ounce cans or 32 ounces of unsalted chicken broth
- 10 cups water
- 1 pound sliced fresh or smoked pork/beef sausage
Instructions
- Season the chicken pieces with salt, garlic powder, and cayenne pepper and place in a large bowl, set aside.
- Heat ¼ cup of the Canola oil until hot in a large gumb0 pot on medium heat; add the flour and brown the roux until it is the color of cocoa powder stirring continually, so as not to burn the roux.
- Lower the heat a little, put the vegetables into the roux, and stir while cooking for about 10 minutes or until the vegetables are softened; remove the roux and vegetables from the pot and set aside in a small bowl, wipe the pot with a paper towel.
- Brown the chicken pieces in the gumbo pot with 2 tablespoons of Canola oil, then take the chicken out of the pot and place it back into the large bowl.
- Pour the roux mixture into the same pot the chicken was browned in and stir the chicken broth and water into the roux mixture, allowing it to simmer with the lid on the pot (cracked to release steam) for 30 minutes.
- Add the chicken and simmer the gumbo for a half hour.
- Add the sausage and cook for another 15 minutes or until the chicken is tender but not falling off the bone.
- Adjust the seasonijng to suit your taste,
- Garnish with chopped fresh parsley and serve with rice and a spoonful of potato salad in or beside the gumbo.
Notes
- Take your time making the roux; it should take about 10 minutes.
- The smoked sausage adds another layer of flavor, but the classic fresh sausage also tastes great.
- You can buy roux in a jar, but you don't have to. Following A Roux Lesson makes making a light, medium, or dark roux easy. Take your time; it only takes about 10 minutes. If you happen to burn it the first time, it's okay. Just start over. Practice makes perfect!
- A secret to the rich flavor of gumbo is browning the chicken pieces in a bit of oil in the gumbo pot. Then, remove the chicken and return it to the bowl.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Gumbos, soups, and bisques
- Cuisine: Cajun
You know I love hearing from you. Be sure to sign up for my emails to keep in touch. If you have any questions or comments, leave them in the reply box below.
Have a nice day!
"Kind words can be short and easy to speak, but their echoes are truly endless,"
Mother Teresa.
Donna Shields
Kay, I love your blog. I'm so proud of you for sharing your LA cooking knowledge!
Meagan Simms
I am one of those that has never gotten around to a cooking lesson with you! I was so excited when Drew told me it was on your blog! Can't wait to try this!
Louisiana Woman
Yes you are! Let me know how it turns out.
Lisaatkins
Got to try your gumbo!!!
Ebs
I haven't made this yet but I'm excited to.
Trying to find someone who is from and lives in Louisiana was difficult. I gave up and typed "Cajun food blogger" as tada! You rock thanks so much for putting all this food up!
Louisiana Woman
Ah, so glad to hear this! Glad I could help. Enjoy!
Freya
found this blog and really enjoy it. What a treasure 🙂 Thank you
Louisiana Woman
Thank you, it's my pleasure and thank you for letting me know!