Smoky Chicken and Sausage Gumbo You’ll Crave Weekly

Picture this: a bowl so rich and smoky it stops conversation mid-sentence. That’s gumbo done right—bold, brassy, and unapologetically soulful.

This Smoky Chicken and Sausage Gumbo nails the deep mahogany roux, layers of spice, and that signature Louisiana warmth that makes seconds non-negotiable.

It’s weeknight-feasible, Sunday-worthy, and perfect for impressing friends who think you “just cook.” Ready to build flavor like a pro without babysitting a pot all day?

The Secret Behind This Recipe

The magic lives in the roux and the smoke.

A slow-cooked, dark roux—think chocolate brown—brings nutty depth and unmistakable Creole backbone. Then there’s the smoky trifecta: seared andouille, char-kissed aromatics, and a hint of smoked paprika to pull it all together.

Add bone-in chicken for richer broth, and finish with filé powder for that classic gumbo body. It’s a one-pot masterclass in flavor stacking.

Smoky Chicken and Sausage Gumbo You’ll Crave Weekly

Recipe by Wendy CarterCourse: Chicken, Dinner

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

10

minutes

Calories

480

kcal

Ingredients

• 1 lb (450 g) andouille sausage, sliced into coins

• 2 lb (900 g) bone-in chicken thighs, skin removed

• 1/2 cup neutral oil (canola or peanut) or bacon fat

• 1/2 cup all-purpose flour

• 1 large yellow onion, diced

• 1 green bell pepper, diced

• 3 ribs celery, diced

• 5 cloves garlic, minced

• 6 cups low-sodium chicken stock (plus more as needed)

• 2 bay leaves

• 2 tsp smoked paprika

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1/2–1 tsp cayenne pepper (to taste)

• 1 tsp freshly ground black pepper

• 1–1.5 tsp kosher salt (adjust to taste)

• 1 tbsp Worcestershire sauce

• 2 tsp filé powder (optional but classic)

• 1 cup okra, sliced (fresh or frozen; optional but recommended)

• Cooked white rice, for serving

• 2–3 scallions, thinly sliced

• Fresh parsley, chopped, for garnish

• Hot sauce, to finish

Step-by-Step Instructions

• Brown the sausage. In a large heavy pot, sear the andouille over medium-high until deeply browned, 5–7 minutes. Transfer to a plate, leaving the drippings.
• Season and sear the chicken. Lightly salt and pepper the chicken thighs. Sear in the sausage drippings until golden on both sides, about 3–4 minutes per side. Remove and set aside.
• Make the roux. Add oil to the pot to reach 1/2 cup total fat. Sprinkle in the flour and whisk constantly over medium heat until the roux turns dark chocolate brown, 20–30 minutes. Keep it moving—no scrolling, no distractions.
• Add the trinity. Stir in onion, bell pepper, and celery. Cook 5–6 minutes until softened and aromatic. Add garlic and cook 1 minute more.
• Build the base. Whisk in the stock gradually, scraping the bottom to release fond. Add bay leaves, smoked paprika, thyme, oregano, cayenne, black pepper, and Worcestershire. Bring to a simmer.
• Simmer the meats. Return sausage and chicken (plus juices) to the pot. Reduce heat to low. Partially cover and simmer 35–45 minutes until chicken is tender and nearly falling off the bone.
• Shred and reintroduce. Remove chicken, discard bones, shred meat, and return it to the pot. Add okra and simmer 10 more minutes. Adjust salt and heat to taste.
• Finish and rest. Turn off heat. Stir in filé powder to thicken and add classic gumbo flavor. Let rest 10 minutes—it settles and deepens.
• Serve. Spoon over hot white rice. Garnish with scallions, parsley, and a few shakes of hot sauce. Smile smugly.

Storage Made Simple

• Fridge: Up to 4 days in an airtight container. It tastes even better on day two—facts.
• Freezer: Up to 3 months.
  

  Cool completely, portion, and freeze. Thaw in the fridge, reheat gently.

• Reheat: Low and slow on the stove.
  

  Add a splash of stock if it thickens too much.

Nutritional Perks

• Protein-packed: Chicken thighs and andouille make it filling enough to skip second dinner.
• Micronutrient boost: Bell peppers, onion, celery, and okra bring fiber, vitamin C, K, and folate.</>
• Smart fats: Use neutral oil or render bacon fat for flavor; either way, portion control keeps it balanced.
• Satiating carbs: Pair with rice for steady energy—swap in brown rice or cauliflower rice if you’re that person.

Nutrition Stats

• Per serving (without rice): ~480 calories
• Protein: ~32 g
• Fat: ~30 g
• Carbs: ~20 g
• Fiber: ~3 g
• Sodium: Highly variable—use low-sodium stock and salt to taste

Mistakes That Ruin the Recipe

• Rushing the roux: Pale roux = bland gumbo. Go dark brown.
  

  If it smells burned, start over (sorry, not sorry).

• Skimping on sear: Color equals flavor. Brown the sausage and chicken properly.
• Over-thickening: Gumbo should be thick but pourable.
  

  If it’s paste-like, add stock.

• Boiling after filé: Filé can get stringy if boiled. Stir it in off heat.
• Under-seasoning: Taste at the end and adjust salt, heat, and acidity.
  

  A dash of hot sauce can wake it up.

Other Versions to Try

• Seafood Gumbo: Swap chicken for shrimp and crab. Add seafood in the last 5–7 minutes.
• Smoked Turkey Gumbo: Use leftover smoked turkey legs for a holiday flex.
• Vegetable Gumbo: Skip meat; add mushrooms, extra okra, and use vegetable stock.
  

  Smoked paprika still brings the vibe.

• Spicy Cajun Style: Increase cayenne, add extra black pepper, and a splash of hot sauce to the pot.

FAQ

Can I use boneless chicken?

Yes. Boneless thighs work great, but bone-in delivers deeper flavor.

If using boneless, consider adding a touch more stock or a small bouillon boost for richness.

What if I can’t find andouille?

Use any smoked sausage with snap. Kielbasa or chorizo-style smoked links can stand in.

Add an extra pinch of smoked paprika to compensate.

Is okra required?

No, but it adds body and classic texture. If you’re anti-okra, rely on the roux and filé powder to thicken instead.

How dark should the roux be?

Aim for dark chocolate—one shade before panic.

It should smell toasty and nutty, not burned. Keep whisking and control the heat.

Can I make it gluten-free?

Swap the flour for rice flour to make the roux.

It browns quickly, FYI, so watch closely. Ensure your sausage and stock are gluten-free.

How spicy is this?

Medium heat as written.

Dial cayenne up or down, and let guests finish with hot sauce so you stay everyone’s favorite host.

Chef’s Final Word

Great gumbo is confidence in a bowl: time invested up front, payoff at the table. Nail the roux, respect the sear, and season like you mean it.

This Smoky Chicken and Sausage Gumbo will make your kitchen smell like a New Orleans block party—and your guests suspiciously quiet. Cook it once and it becomes your signature.