Chicken and Sausage Gumbo (With Video!)

Ingredients

• 180 ml (¾ cup)duck fat or bacon fat; butter, vegetable oil, rapeseed oil or avocado oil as alternatives
• 125 g (1 cup)plain flour
• 60 ml (¼ cup)tomato purée
• 1 mediumyellow onion, chopped
• 75 g (½ cup)red pepper, chopped
• 75 g (½ cup)green pepper, chopped
• 3 clovesgarlic, finely chopped
• 1.4 litres (6 cups)chicken stock
• 240 ml (1 cup)tomato passata
• 420 g (3 cups)cooked shredded chicken
• 340 g (12 ounces; about 2 cups)andouille sausage, cut into 1.5 cm (½-inch) rounds
• 4 teaspoons, dividedpure ground gumbo filé
• 1 teaspoondried oregano
• ¼ teaspoonpaprika
• 1 teaspoonkosher salt
• 3bay leaves
• 4 sprigsfresh thyme
• 75 g (¾ cup)celery, diced
• To tastehot sauce, such as Tabasco or Louisiana Crystal
• 200 g (2 cups)okra, cut into 1.5 cm (½-inch) rounds
• For servingsteamed white rice

Instructions

1. 1

   Make the roux

   Heat a large, heavy-based pot or Dutch oven over a medium heat. Add the fat or oil. Once it is hot and shimmering, stir in the flour and cook over a medium-low heat for about 15–20 minutes, stirring continuously, until the roux is a rich chocolate brown. Keep stirring so it does not burn.

2. 2

   Add the vegetables

   Stir the tomato purée into the browned roux until it dissolves, about 1–2 minutes. Add the onion, red and green peppers, and garlic, then cook for another 2–3 minutes, stirring regularly.

3. 3

   Add the liquids

   Pour in the chicken stock and tomato passata and stir to combine. Turn up the heat and bring the mixture to a simmer; let it thicken for about 3–5 minutes.

4. 4

   Simmer the gumbo

   Add the shredded chicken, sausage, 2 teaspoons of gumbo filé, oregano, paprika, salt, bay leaves, thyme and celery. Stir well, then simmer over a low heat for 2 hours, stirring occasionally.

5. 5

   Finish and season

   Add a few squirts of hot sauce, the okra and the remaining 2 teaspoons of gumbo filé. Stir and cook for 10 more minutes. Remove and discard the thyme sprigs and bay leaves. Taste, then adjust with salt, pepper and more hot sauce if you like.

6. 6

   Serve with rice

   Serve the gumbo with steamed white rice.

What is chicken and sausage gumbo?

Gumbo is a Louisiana stew associated with Creole and Cajun cooking, shaped by a mix of culinary traditions. It is often served over rice, with a roux and seasonings giving the broth its depth.

This version combines shredded chicken and andouille sausage with the classic aromatic trio of onion, pepper and celery. A dark roux, tomato and gumbo filé make it hearty and savoury.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 35g protein, 55g carbs, 32g fat.

The chicken and sausage provide much of the protein, while the flour, vegetables and rice contribute most of the carbohydrates. The roux fat and sausage account for much of the fat. Serve with a generous portion of vegetables alongside, or add a crisp green salad to balance the rich stew.

Getting the roux right

Slow, steady stirring is the key: the flour and fat need to cook together until the roux is a deep chocolate brown. Keep the heat at medium-low and watch the colour closely, since a scorched roux can make the whole pot taste bitter.

Once the roux is ready, stir in the tomato purée before adding the vegetables. This gives it a chance to dissolve and blend into the base.

The aromatic base

Onion, red pepper, green pepper and garlic soften in the roux and form the gumbo’s aromatic foundation. Stir them regularly during their brief cooking time so they do not catch on the bottom of the pot.

Celery goes in later with the meat and herbs. Dicing it evenly helps it cook through during the long simmer.

Filé and okra

Gumbo filé is ground sassafras leaf used to season and give body to gumbo. Adding half with the chicken and the rest near the end spreads its flavour through the stew.

Okra cooks briefly at the end, for 10 minutes, so it softens without being simmered for the full two hours. Add the final filé and okra together, as the method directs.

The long simmer

After the stock and passata are added, a short simmer helps the mixture thicken before the meat and seasonings go in. Then keep the pot at a low simmer for 2 hours, stirring from time to time.

A low heat and occasional stirring help the thick mixture cook evenly. Remove the bay leaves and thyme sprigs before serving.

How to serve it

Serve the gumbo with steamed white rice, which provides a mild base for its rich, spicy broth. Spoon plenty of chicken, sausage and vegetables into each bowl.

Taste the pot before serving and adjust the salt, pepper and hot sauce to suit your preference. If serving hot sauce at the table, everyone can add more heat to their own bowl.

Recipe notes & tips

• Use a heavy-based pot so the roux heats more evenly.
• Stir the roux continuously as it browns, scraping across the bottom and into the corners.
• Have the vegetables ready before the roux reaches its target colour so you can add them promptly.
• Keep the stew at a low simmer during its 2-hour cook and stir it occasionally.
• Taste after removing the herbs and bay leaves, then adjust the salt, pepper and hot sauce.

Variations

• Change the fat: use butter, vegetable oil, rapeseed oil or avocado oil instead of duck or bacon fat.
• Adjust the heat: add extra hot sauce at the table for a spicier bowl.
• Use different sausage: choose another smoked sausage if andouille is unavailable.
• Add more okra: increase the okra for a more vegetable-forward bowl.
• Serve with another grain: spoon the gumbo over cooked brown rice instead of white rice.

Common mistakes to avoid

• Rushing the roux: cook it over medium-low heat for the full 15–20 minutes so it can brown without scorching.
• Leaving the roux unattended: stir continuously and scrape the bottom of the pot to prevent burnt patches.
• Adding the vegetables too soon: wait until the roux is chocolate brown before stirring them in.
• Boiling the long simmer: keep the heat low for the 2-hour cook to avoid an overly vigorous boil.
• Forgetting to remove the herbs: take out the thyme sprigs and bay leaves before serving.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of stock or water if the gumbo has thickened; store rice separately where possible.

Frequently asked questions