Award-Winning Louisiana Chicken & Sausage Gumbo Recipe

Why You’ll Love This this Award-Winning Louisiana Chicken & Sausage Gumbo

This award-winning gumbo recipe creates that authentic Louisiana magic with a deep, peanut butter-colored roux that takes patience but delivers incredible flavor.

You’ll get tender chicken that falls off the bone, perfectly seasoned smoked sausage, and that signature okra texture that makes real gumbo so special.

The whole thing simmers low and slow for hours, filling your kitchen with those rich, complex aromas that’ll have your neighbors asking what smells so amazing.

Ingredients List

This gumbo brings together simple ingredients that pack a serious flavor punch when they all come together in the pot.

For the Chicken Stock:

• 4 1/2 lbs whole chickens
• 2 whole cloves
• 1 carrot, peeled and sliced
• 4-8 sprigs fresh parsley
• 1 bay leaf
• 1 large onion, sliced
• 1 celery rib
• 1/2 cup white wine
• 6-8 black peppercorns
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Gumbo:

• 2 tablespoons vegetable oil
• 1 1/2 lbs fresh okra, chopped
• 1/3 cup vegetable oil
• 1/2 cup all-purpose flour
• 2 medium yellow onions, chopped
• 2 small green bell peppers, chopped
• 3 stalks celery, chopped
• 4 garlic cloves, minced
• 1 large tomato, chopped
• 1 (28 ounce) can diced Italian-style tomatoes, undrained
• 1 1/2 lbs cooked smoked sausage, sliced in 1/3-inch pieces
• 1 1/2 bay leaves
• 1 tablespoon salt
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons cayenne pepper
• 1 1/2 teaspoons black pepper
• 1 1/2 teaspoons file powder

Health Considerations:

• This recipe is protein-packed but quite high in sodium from the sausage and added salt.
• You can lighten it up by using turkey sausage or removing skin from the chicken before cooking.
• The okra and tomatoes add fiber and vitamins, making this more nutritious than you might expect.
• Consider serving smaller portions over rice since it’s pretty calorie-dense with all that oil in the roux.

Step by Step Directions

This authentic Louisiana gumbo requires patience but delivers incredible depth of flavor through slow-cooked stock, perfectly browned roux, and traditional seasonings. For best results, use an enameled cast iron Dutch oven which provides superior heat retention and even cooking for the perfect roux.

Step-by-Step Instructions:

• Make the chicken stock: Place 4 1/2 lbs whole chickens with cloves, sliced carrot, parsley, bay leaf, sliced onion, celery rib, white wine, peppercorns, salt, and pepper in a large stockpot and cover with approximately 1 gallon of water.
• Cook the chicken: Bring to a boil, then reduce heat and simmer until chicken is tender (about 1 hour).
• Remove and strain: Using tongs, remove chicken to cool, then strain the stock into a large container and discard solids – reserve this stock for the gumbo.
• Shred the chicken: Remove meat from bones in pieces and set aside.
• Prepare the okra: Heat 2 tablespoons vegetable oil in a heavy skillet over medium heat, add chopped okra and cook until no longer sticky, stirring frequently (about 20 minutes), then set aside.
• Make the roux: In a large Dutch oven, stir together 1/3 cup vegetable oil and flour over medium heat, stirring frequently until it becomes a deep golden brown color like peanut butter (approximately 30 minutes).
• Add vegetables to roux: Stir in chopped yellow onions, bell peppers, celery, and minced garlic until soft.
• Build the gumbo: Add 4 cups of reserved chicken stock, cooked okra, chopped fresh tomato, canned tomatoes, sliced sausage, bay leaves, salt, thyme, basil, cayenne pepper, and black pepper.
• Simmer: Cover partially and simmer until thickened (approximately 1.5 hours).
• Finish the dish: Spoon off any surface fat, add shredded chicken and file powder, then simmer 15 more minutes.
• Serve: Ladle into bowls over steamed white rice.

Substitutions and Variations

• Turkey sausage or andouille can replace the smoked sausage, with andouille being the gold standard if you can find it, though any good smoky sausage will make your kitchen smell like heaven.
• Frozen okra works when fresh isn’t available, just thaw and pat it dry first, then cook it a bit longer to get rid of that slimy texture nobody wants in their gumbo.
• Roux shortcuts exist – you can buy pre-made roux or even make it in the oven, but where’s the meditative stirring therapy in that?
• Spice level adjustments are totally personal – dial back the cayenne for sensitive palates, or add hot sauce at the table so everyone can customize their heat level.
• Rice alternatives like quinoa or cauliflower rice work for different dietary needs, though traditional white rice really does soak up that incredible broth perfectly.

Additional Things to Serve With This Dish

This gumbo deserves friends on the table, because nobody should eat this masterpiece in isolation.

• Cornbread or French bread – something crusty to soak up every last drop of that liquid gold, because leaving gumbo broth in the bowl should be considered a minor crime.
• Simple green salad – cut through all that richness with something bright and acidic, maybe with a vinaigrette that has a little kick to keep up with the gumbo’s personality.
• Pickled vegetables – okra, green beans, or even just some tangy pickles on the side add that sharp contrast your taste buds are craving.
• Coleslaw – the cool, crisp crunch plays beautifully against the warm, complex flavors, plus it’s practically a requirement at any proper Southern table.
• Beer or sweet tea – because you need something cold to balance the heat, and both options have deep Louisiana roots that make perfect sense.
• Potato salad – sounds weird until you try it, then you realize it’s like having the perfect creamy, cooling sidekick to your spicy main event.

Cooking Tips & Tricks (Chef’s Notes)

Making perfect gumbo isn’t rocket science, but there are definitely some tricks that’ll save you from disaster and maybe even earn you some bragging rights.

• Don’t rush that roux – I know 30 minutes feels like forever when you’re stirring constantly, but burnt roux tastes like disappointment and there’s no coming back from it, so keep the heat at medium and be patient.
• The holy trinity waits for no one – once your roux hits that perfect peanut butter color, have your onions, celery, and bell peppers chopped and ready to go, because timing matters here.
• Taste as you go with the spices – that cayenne can sneak up on you, and while we want some heat, we don’t want to send anyone running for milk, so start with less and build up.
• Skim the fat religiously – nobody wants a greasy gumbo floating on top, so keep a ladle handy and skim off that layer of fat every now and then while it’s simmering.
• File powder goes in at the very end – add it too early and your gumbo turns into something that looks like it belongs in a science experiment rather than your dinner bowl.
• Make it a day ahead if you can – gumbo is like a fine wine or a good friendship, it just gets better with time, and those flavors meld together beautifully overnight in the fridge.
• Keep extra stock handy – if your gumbo gets too thick during that long simmer, thin it out with more chicken stock rather than water, because we’re not trying to dilute all that hard work.

Nutritional Facts

This hearty Louisiana gumbo packs substantial nutrition along with its bold flavors, serving 8-10 people generously.

• Calories: Approximately 520-580 calories per serving (based on 8 servings)
• Protein: 35-40 grams per serving from chicken and sausage, providing excellent muscle-building amino acids
• Fat: 28-35 grams per serving, primarily from the roux, sausage, and chicken skin
• Carbohydrates: 25-30 grams per serving when served over rice, with additional fiber from vegetables
• Fiber: 4-6 grams per serving from okra, tomatoes, and the holy trinity vegetables
• Sodium: High sodium content (1,200-1,500mg per serving) due to sausage, canned tomatoes, and added salt
• Vitamin C: Significant amounts from bell peppers, tomatoes, and okra
• Iron: Good source from chicken, sausage, and the roux preparation
• Potassium: Substantial levels from tomatoes, celery, and chicken stock
• Calcium: Moderate amounts from okra and canned tomatoes
• Vitamin A: Present from carrots, bell peppers, and tomatoes used in preparation
• B Vitamins: Rich in B6 and B12 from chicken and sausage, supporting energy metabolism

Fun “Did You Know?”

While gumbo’s roots trace back to West African okra stews brought by enslaved people to Louisiana, the dish that we recognize today emerged from a fascinating cultural collision in the bayous.

I find it incredible that “gumbo” comes from “ki ngombo,” the West African word for okra. French colonists contributed the roux technique, while Spanish settlers added their love of rice. Native Americans shared filé powder made from ground sassafras leaves.

What’s truly amazing? There’s an unwritten rule that you never put okra and filé in the same gumbo – it’s one or the other, never both together.