How to Make Chicken & Sausage Gumbo | Allrecipes

Looking for a comforting, flavorful dish that’s perfect for any occasion? In this video, Nicole shows you how to make a classic Chicken & Sausage Cajun Gumbo, a hearty, soul-satisfying dish that’s packed with bold flavors and traditional Cajun spices. Whether you're new to gumbo or an experienced home cook, Nicole's step-by-step guide makes it easy to recreate this iconic dish in your own kitchen.

From prepping the chicken and sausage to making the perfect roux, Nicole walks you through every essential step to ensure your gumbo is full of depth and flavor. This gumbo recipe is perfect for family dinners, special occasions, or when you're craving a taste of Louisiana comfort food. Plus, Nicole will show you how to get that perfect balance of spices, texture, and richness in every bowl!

Step 1: Prep & Bake Chicken 00:00
Step 2: Prep Base Vegetables 00:54
Step 3: Prep Sausage & Make Roux 02:09
Step 4: Remove Chicken & Make Broth 04:55
Step 5: Add Vegetables, Seasoning, Chicken & Sausage 05:55
Step 6: Serve It Up! 08:34

Nicole’s Chicken & Sausage Gumbo Recipe:

For Chicken:
2 lbs. Boneless Skinless Chicken Thighs
1 ½ tsp Cajun Seasoning
½ tsp Garlic Powder

For Roux:
1 Large Onion
1 Large Bell Pepper
1 Jalapeno
2 Stalks of Celery
3 Cloves of Garlic
1 lb of Andouille Sausage
1 cup of oil
1 ⅓ cup of Flour
Salt & Pepper to Taste.
1 ½ QT of Chicken Stock
2 Bay Leaves
1 tsp of cajun seasoning
1 tsp of black pepper
1 tbsp of worcestershire sauce
2 tsp of Hot Sauce
1 ½ tsp of fresh thyme
1 lb of Okra

For Rice:
1 tbsp Butter
1 Cup of Long Grain Wild Rice
2 Cups of Water
½ tsp of salt

Place Chicken Thighs in a 9x12 Baking Dish, add 1 ½ tsp Cajun Seasoning and Garlic Powder, Cover and Bake at 300 for 1 hour.

Chop onion, bell pepper, jalapeno, celery, and garlic.
Chop Andouille Sausage.

Render sausage in a pot on the stove. Start with a cold pot and turn up to medium after adding sausage. Add a splash of oil to help release fat from sausage. After the sausage has rendered, remove sausage leaving as much fat in the pot as you can. Set sausage aside.

Add an additional cup of oil and flour to the pot. Whisk on medium heat. Cook for about an hour, stirring occasionally. Roux should be a light chocolate brown color.

Remove chicken from the oven, and set aside, saving pan drippings.

To roux add chopped onion, bell pepper, jalapeno and celery to the roux. Stir. Add salt and pepper to taste. Continue to cook and stir and add garlic. Cook until vegetables are tender.

After the vegetables are tender add chicken drippings to the pot and chicken stock. Stir and cook adding bay leaves, 1 tsp of cajun seasoning, 1 tsp of black pepper, worcestershire sauce, hot sauce, sausage and chicken. Add fresh thyme. Stir and bring to a boil and reduce to a simmer. Once the pot comes to a simmer. Simmer for 30 mins. Add 1 lb of chopped okra and cook until tender.

For Rice:
Add butter to a saucepan. After butter is melted, add rice. Stir rice to coat with butter and add 2 cups of liquid, water or chicken stock. Add salt and stir. Bring to a boil and reduce to a simmer and cover until liquid is absorbed by the rice.

Add rice to a bowl or plate and top with gumbo.

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[donnamullins]

Nichole the Gumbo looks Divine. With okra. it's the best. Your sweet little boy looks just like his Mama. Great recipe.

[txmike]

As a Cajun myself, and gumbo maker, I must comment that this is one of the best gumbo explanations I have encountered. Good job! I do use a modification, instead of spending 1+ hours browning my roux on the stove, I use the microwave at half power, with frequent stirring, to make a nice, chocolate-colored roux in about 15 minutes. And it always turns out great! Plus, if you can get andouille from Jacob's in Laplace, it is the best.

[pmay]

Some people would like to have dinner at a four star restaurant or possibly have dinner with a famous person like the president. I would love to have dinner at Nicole's house. I haven't seen a recipe yet that didn't look yummy. I'm here Nicole if you'd like to have me over for dinner sometime. 😊

[kevinhullinger]

I am a longtime viewer and fan of all recipes and Initially I missed the old version/video format. I do not have a problem admitting when I am wrong. Nicole is super talented, witty, great sense of humor and is the perfect person for all recipes. I actually look forward to seeing her do what comes natural and Nicole’s food, tips and tricks is top notch. Well done 👌🏻

[patriciahartless]

Good Morning, Nicole . Thanks for sharing your recipe . For chicken and sausage gumbo . Look so delicious . Have A Beautiful Day .❤❤❤❤❤❤❤❤❤

[johndough]

I've never seen the potato salad version before. That's genius. I don't know why I never thought of that.

[txmike]

Microwave roux. First, I want to say this video is one of the best I have watched on the subject. I have been making gumbo for years and use the microwave for the roux. Remember, the gumbo doesn't care how you make the roux, only that it is good. Using the normal flour/oil ratio (I use corn oil) I stir it up in a microwave safe casserole dish, I cook it on 50% power and stir it about every minute to distribute the browning evenly. After about 12 to 15 minutes of this, the roux is a nice chocolate-brown color and in the finished gumbo tastes great.

[cents]

My Grandma was born and raised in Louisiana and we never cooked gumbo this way.
Roux in a glass measuring cup, cook in microwave, add onions, cook some more. Add roux to water, boil for 30 min, add chicken, cook for an hour, add sausage, cook for another hour. Never liked all that other stuff in gumbo, and tbh, people make it more like a stew and I like it more like a soup.

[supershaggy]

Love your reaction when you taste it😂😂😂😂. That’s how you know it’s good 😊 thanks for sharing I’m definitely gonna try this recipe for my family… gumbo ain’t gumbo without the okra ❤❤❤❤

[danalejune]

My husband passed away and he did ALL the cooking. He lived it. It was his hobby.

I’ve been watching a lot of cooks BUT YOU I have actually learned from. I have even learned to substitute.

Thank you So Much
You make me laugh out loud too.

Good job
Thank you again
Potato salad in top IS the way to go. My husband was Cajun. May he RIP

[danalejune]

My husband passed away and he did ALL the cooking. He lived it. It was his hobby.

I’ve been watching a lot of cooks BUT YOU I have actually learned from. I have even learned to substitute.

Thank you So Much
You make me laugh out loud too.

Good job
Thank you again

[ktnsteve]

Oh, MY! I made this when I was younger and could stand for longer periods of time, but I don’t think I ever made the rue dark brown…it looks lovely and delicious. Thank-you!

[alenemarie]

You are my favorite online cook/chef/whatever hands DOWN. I’d love to have dinner with you sometime. You rock. 😅

[ravikum]

When I moved to the USA, Gumbo was my favorite dish in the cafeteria at LSU! I will try this recipe.

[cindypierce]

Nicole that was the best explaination of making gumbo I've watched. We put a little rice with our gumbo and potato salad on the side. One of my most requested recipes to making by family and friends.

[andrewingram]

I do the same with the andouille! Our gumbos are very similar. I add beer along with chicken stock.

[penaadams]

Made me drool. Thanks Nicole, you're my favorite chef after my son.

[KajunNinja]

Thank you for making a pot of Gumbo that any cajun would be proud to eat. I get sad from seeing all these food influencers and use to be chefs try making what they think is a gumbo and they miss the mark or they cut corners. Your Gumbo looks amazing and I bet it taste amazing.❤❤❤

[billray]

This is the very best instructional video on gumbo that I have ever seen. Thank you. Do you have a similar one for jambalaya?

[rojifisher]

I just made this gumbo and my Texan husband who had family reunions in Louisiana as a kid absolutely loved this. So much that it brought him to tears. Thank you for another amazing recipe. This one is definitely going to be on the rotation.