Smoked Sausage and Chicken Gumbo Recipe



  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour

The Holy Trinity:

  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped


  • 1 pound smoked sausage (andouille or kielbasa), sliced into 1/2-inch rounds
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

Aromatics & Seasoning:

  • 3 cloves garlic, minced
  • 2 teaspoons Cajun or Creole seasoning (adjust to your spice preference)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (optional, or adjust to desired heat level)
  • 1 bay leaf
  • Salt and black pepper to taste


  • 6 cups low-sodium chicken broth


  • 1/2 cup frozen sliced okra (optional)
  • 2 tablespoons filé powder (optional, added at the end)

For Serving:

  • Cooked white rice
  • Chopped green onions


Make the Roux:

  • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  • Gradually whisk in flour, stirring constantly. Reduce heat to medium-low.
  • Cook the roux, stirring constantly, until it turns a deep, chocolate brown color. This could take 20-30 minutes. Be patient and don’t rush or the roux could burn.

Sauté the Vegetables:

  • Add the onion, bell pepper, and celery to the roux. Cook, stirring frequently, until softened, about 5-7 minutes.
  • Stir in the garlic and cook until fragrant, about 30 seconds.

Brown the Meat:

  • Add the smoked sausage and cook until slightly browned, about 5 minutes. Remove with a slotted spoon and set aside.
  • Season the chicken with salt, pepper, and half of the Cajun/Creole seasoning. Brown the chicken in the pot in batches, if needed. Remove and set aside.

Build the Gumbo:

  • Return the sausage and chicken to the pot.
  • Stir in the remaining Cajun/Creole seasoning, smoked paprika, thyme, cayenne (if using), and bay leaf.
  • Slowly pour in the chicken broth, stirring to dissolve any browned bits from the bottom of the pot.
  • Bring to a boil, then reduce heat to a simmer. Partially cover and cook for 1-1.5 hours, stirring occasionally. Skim off any excess fat that rises to the surface.

Finishing Touches:

  • Stir in the okra (if using) and cook for 10-15 minutes, until slightly thickened.
  • Remove the bay leaf.
  • If desired, stir in the filé powder just before serving for thickening and a subtle earthy flavor.


  • Ladle the gumbo over bowls of cooked white rice.
  • Garnish with chopped green onions and serve hot.

Customization Notes:

  • Spice level: Adjust the Cajun/Creole seasoning and cayenne pepper to your liking.
  • Smoked sausage: Use your favorite variety like andouille or kielbasa.
  • Thickeners: Okra and filé powder are traditional but optional. You can adjust their amounts, or omit one or both if preferred.
  • Add-ins: Some recipes include tomatoes, experiment if you’d like!


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