Chicken & Sausage Gumbo

by Erin

Traditional gumbo with chicken, andouille sausage, and okra in a richly seasoned brown broth. Serve over rice for a hearty meal!

Chicken & Sausage Gumbo 1

Mardi Gras may actually be on March 5, but a group of bloggers and I got together to share some recipes to prepare you for next week! I’ve been meaning to try my hand at homemade gumbo since our honeymoon to New Orleans, so this was just the motivation I needed. Since I dislike seafood I made a chicken and sausage version an threw in some okra for good measure! The most intimidating part was making the dark brown roux. I’ve made plenty of tan roux in my life just never one this dark, but it is how you will get that rich brown broth color. Totally worth the effort as the flavors were incredible! The other tricky part was finding the gumbo file. I researched ahead of time for substitutes and turns out adding okra will do the trick flavor-wise (another reason I added it) but I was lucky enough to find some gumbo file after all so I had both. It did add an extra layer of rich flavor but if you cannot find it, maybe just add more okra ;-).

Chicken & Sausage Gumbo 2

Check out these other delicious Mardi Gras recipes:

Cajun Chicken Pasta from Jolene’s Recipe Journal

Chicken and Sausage Gumbo from The Spiffy Cookie

Fastelaynsboller from Culinary Adventures with Camilla

King Bundt Cake from The Redhead Baker

King’s Cake Cinnamon Rolls from Kate’s Recipe Box

Mardi Gras Monkey Bread from Hezzi-D’s Books and Cooks

Muffaletta Salad from A Day in the Life on a Farm

Oven-Baked Mardi Gras Muffaletta Empanadas from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Shrimp and Grits from Cindy’s Recipes and Writings

Shrimp Creole from Caroline’s Cooking

Shrimp Dirty Rice from Palatable Pastime

Shrimp Etouffee from House of Nash Eats

Chicken & Sausage Gumbo 3

One year ago: Pistachio Rice Crispy Treats

Two years ago: Coconut Pistachio Larabars

Three years ago: Strawberry M&M® Cheesecake Truffles

Four years ago: Black Bean & Chorizo Soup

Five years ago: Three Cheese Chicken and Artichoke Bake

Seven years ago: Almond Cherry Chip Blondies

Eight years ago: Apple Oatmeal Breakfast Muffins


Serves 6-8


1 lb okra, stems removed and cut into 1/2-inch slices

1/2 cup water

12 oz. andouille sausage, sliced into 1/4-inch rounds

1 bunch celery, diced, leaves and all

1 green bell pepper, diced

1 large yellow onion, diced

1 bunch green onion, finely chopped (save some greens for garnish)

2-3 cloves garlic

1 cup all-purpose flour

2/3 cup vegetable or canola oil

6-8 cups chicken broth

Meat from 1 Rotisserie Chicken, chopped

1 (14 oz.) can diced tomatoes

1 bunch fresh parsley leaves, finely chopped

2 Tbsp Cajun seasoning

1 Tbsp gumbo file (optional)

Cooked rice, for serving


  1. In a medium saucepan, add the okra and 1/2 cup water. Bring to a boil, reduce to a simmer, cover and simmer for 8 minutes or until tender. Drain and set aside.
  2. In a large, heavy bottom stock pot over medium-high heat place the sausage slices in one layer. Brown on both sides (2-3 minutes per side). Remove to a plate.\
  3. Return pot containing grease over medium-high heat. Add celery, bell pepper, and onions to the pot, sauteeing until tender, about 8 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Transfer to a separate bowl and set aside.
  4. Place pot back over medium-low heat. Add flour and oil and cook, whisking constantly for 30 minutes, or until thickened and chocolate colored (be careful not burn).
  5. While whisking, slowly pour in 6 cups of the chicken broth. Add sausage, veggies and okra, chicken, tomatoes, parsley, and Cajun seasoning. Bring to a boil over medium heat, reduce to a simmer and cook for 30 minutes. Add more broth if desired and season to taste.
  6. Remove from heat and slowly stir in the in the gumbo file. Serve warm over rice and top with reserved green onion.

Source: Adapted from Tastes Better from Scratch.

You may also like


Mardi Gras Monkey Bread - Hezzi-D's Books and Cooks May 31, 2023 - 5:51 am

[…] Chicken and Sausage Gumbo from The Spiffy Cookie […]

Oven-Baked Mardi Gras Muffuletta Empanadas February 20, 2023 - 9:23 am

[…] Chicken and Sausage Gumbo from The Spiffy Cookie […]

Luna Regina December 22, 2020 - 11:57 pm

This is lovely, Erin. I myself am liberal with my gumbo and love some tomatoes in there ;)

Carlee March 9, 2019 - 2:36 pm

That looks so flavorful and delicious. What a great dinner option!

Lisa Kerhin March 8, 2019 - 5:31 pm

I’m a sucker for gumbos! I love the flavors in yours.

spiffycookie March 9, 2019 - 8:36 pm

It’s so dang good, thanks Lisa!

Karen March 8, 2019 - 4:27 pm

Lucky you for finding the file! When I made it I could not find it at all! Your gumbo looks delicious.

spiffycookie March 9, 2019 - 8:37 pm

I couldn’t believe my luck, I thought for sure I’d have to go without it.

Kate March 8, 2019 - 2:37 pm

Those flavors sound amazing! I’d love a bowl of that on a chilly day like today!

Valentina | The Baking Fairy March 8, 2019 - 1:35 pm

There are so many rich, savory flavors in this gumbo! Sounds like a winner!

Ellen March 8, 2019 - 12:34 pm

I love a good gumbo! This looks fantastic!

Michelle February 28, 2019 - 4:49 pm

Just wondering (hoping) it is a typo in step 4 that you are to stir the flour mixture continuously for 30 minutes?

spiffycookie March 1, 2019 - 10:53 am

Unfortunately it is not! It takes that long to get that rich brown roux. It can be made ahead of time in a separate pan if needed, I just liked saving every bit of flavor from previous steps..

Michelle March 1, 2019 - 2:10 pm

Thanks so much for getting back to me! You can tell that I have never made gumbo before… I’ll use the arm that I wear my Fitbit on to stir when I make this. Lol Thanks again! I appreciate it!!

spiffycookie March 2, 2019 - 7:27 am

Hahaha good idea and you’re welcome!

Cindy February 26, 2019 - 6:52 pm

I love a nice broth when dishes are served over rice. I do love my shrimp but I wouldn’t miss it in your delicious gumbo version! It looks so rich and satisfying!

Wendy Klik February 26, 2019 - 9:05 am

I always think it’s fun seeing all the different ways a dish can be made. Yours sounds amazing.

spiffycookie February 26, 2019 - 9:28 am

Thanks Wendy!


Leave a Comment

* By using this form you consent to the storing of your message attached to the e-mail address you've used. (Data will not be shared with any 3rd-parties)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. Accept Read More