Let me tell you about my relationship with gumbo. It started in my friend Marie’s tiny New Orleans kitchen, where the air was thick with the smell of toasting flour and spice. I watched, mesmerized, as she stirred that roux from pale blonde to the color of a copper penny, telling me stories about her grandma. She made it look so effortless. I, on the other hand, have had my share of what I’ll generously call ‘cajun sludge’ over the years. Burnt flour is a scent you never forget. But I kept at it, because when gumbo is right, it’s pure magic. It’s a hug in a bowl, especially on a rainy Tuesday when you need something to warm you from the inside out. This version is my weeknight hero. It uses a few smart shortcuts (we’re toasting the flour in the oven, my friends—no more standing guard for 45 minutes!) to deliver all that deep, smoky flavor without the fuss. If you’re looking for simple chicken recipes that feel like a real accomplishment, this is it. It’s a perfect foundation for all kinds of simple healthy chicken recipes. Got leftover chicken? Toss it in. Want to make it a full chicken and rice recipe? Just ladle it over a pile of steaming rice. It’s endlessly adaptable, proving that great chicken food recipes don’t have to be complicated. Honestly, some of the best simple recipes are the ones that simmer patiently while you put your feet up.
Table of Contents
- 1) Key Takeaways
- 2) Easy Chicken and Sausage Gumbo Recipe
- 3) Ingredients for Chicken and Sausage Gumbo
- 4) How to Make Chicken and Sausage Gumbo
- 5) Tips for Making Chicken and Sausage Gumbo
- 6) Making Chicken and Sausage Gumbo Ahead of Time
- 7) Storing Leftover Gumbo
- 8) Try these Main Course recipes next!
- 9) Chicken and Sausage Gumbo
- 10) Nutrition
1) Key Takeaways
- What is the secret to a good gumbo roux?
- Can I use chicken breast instead of thighs in gumbo?
- What’s the easiest way to make a dark roux without burning it?
- How long does homemade gumbo keep in the fridge?
- What do you serve with chicken and sausage gumbo?
2) Easy Chicken and Sausage Gumbo Recipe
If you’ve ever been intimidated by the thought of making gumbo, believe me, I get it. I spent years thinking it was some kind of mystical chef’s secret, locked away in Louisiana kitchens. My own first attempt… well, let’s just say it was more “burnt offering” than dinner. But that’s the beauty of these Simple Chicken Recipes—they demystify the process. This recipe in particular is my go-to for turning simple ingredients into something that tastes like it simmered all day.
The real trick, the heart and soul of any good gumbo, is the roux. It’s just flour and fat cooked together, but it’s where the magic—and the anxiety—happens. We’re going to take all the stress out of it. No more standing over the stove for an hour, stirring until your arm goes numb and you’re one second away from a smoky kitchen disaster. We’re using the oven. It’s a complete game-changer for easy Chicken Food Recipes like this. You pop it in, set a timer, stir a few times, and you get a perfectly nutty, chocolate-brown roux every single time, no babysitting required.
This gumbo is the ultimate comfort food. It’s rich, deeply flavored, and incredibly satisfying. It’s also surprisingly forgiving and flexible, which is what makes it one of my favorite Simple Recipes for a crowd or for meal prep. You get a huge pot of something special with minimal active effort. So, grab your biggest pot, and let’s make a gumbo that’ll have everyone asking for seconds. You can find more of my cooking adventures over at Eleanor Cooks.
3) Ingredients for Chicken and Sausage Gumbo
Let’s talk about what goes into the pot. These are mostly pantry staples and a few fresh items that come together to create something much greater than the sum of their parts. For the best flavor, use a good smoked sausage like andouille if you can find it. Its smokiness is non-negotiable for authentic taste.
For the Roux (The Easy Way!): We need just two things here: 1/2 cup all-purpose flour and 1/3 cup neutral oil, like canola or vegetable. That’s it. This humble duo, transformed by heat, becomes the foundation of our entire dish. Don’t skimp on the oil; it keeps the flour moving so it toasts evenly instead of clumping and burning.
The “Holy Trinity” & Friends: This is the vegetable base of Cajun cooking. You’ll need 1 large yellow onion, chopped, 1 green bell pepper, chopped, and 2 ribs celery, chopped. Dice them roughly the same size so they cook evenly. Then, 4 cloves garlic, minced (I usually add an extra one, but I’m garlic-obsessed). For protein and that essential smoky flavor, grab 12 oz of smoked andouille sausage, sliced into coins. Finally, the dried herbs: 1 tbsp Cajun or Creole seasoning (I’m loyal to Tony Chachere’s), 1 tsp dried thyme, and 2 bay leaves.
The Broth & Chicken: You’ll need 6 cups of chicken broth—low-sodium gives you more control over the final saltiness. For the chicken, I strongly recommend 1 lb of boneless, skinless chicken thighs, cut into bite-sized pieces. Thighs stay juicy through the long simmer, while breasts can toughen up. Of course, have salt and freshly ground black pepper on hand for seasoning at the end. For serving, plan on cooked white rice, sliced green onions for a fresh pop, and filé powder (optional) for that traditional, earthy thickener added at the table.
4) How to Make Chicken and Sausage Gumbo
Ready? This is where we build flavor, layer by layer. Don’t rush any step, especially the roux. Good gumbo isn’t fast food; it’s slow, patient cooking that rewards you with incredible depth. Let’s walk through it.
Step 1. Make the Roux (Without the Stress). Heat your oven to 400°F (200°C). In a cast-iron skillet or any heavy, oven-safe pan, whisk together the flour and oil until it looks like a loose, smooth paste. Slide it into the oven. Now, here’s the easy part: bake it for 45 minutes to an hour. Just set a timer to stir it every 15-20 minutes. Watch it change from pale, to peanut butter, to a beautiful milk chocolate brown. It should smell deeply nutty, not burnt. This oven method is foolproof and frees you up to prep everything else.
Step 2. Build the Flavor Base. Carefully take the hot roux out of the oven—remember, that handle is lava! Place the pan on the stovetop over medium heat. Immediately toss in your chopped onion, bell pepper, and celery (the holy trinity). Stir constantly for a good minute. This sudden burst of cool veggies stops the roux from cooking further and starts building our flavor base. Add the garlic, sliced sausage, Cajun seasoning, thyme, and bay leaves. Cook, stirring often, for about 4-5 minutes. The veggies will soften, and the sausage will start to render its smoky fat. Your kitchen will smell amazing.
Step 3. Simmer to Perfection. Now, slowly pour in the chicken broth while stirring constantly. It will bubble and steam dramatically—that’s normal and good. Bring the whole pot to a lively simmer, then immediately reduce the heat to low. Let it bubble gently, uncovered, for about 30 minutes. This is where the magic happens as the flavors meld. While that simmers, season your chicken pieces with salt and pepper. After the 30 minutes are up, add the chicken to the pot. Let it cook for another 20-25 minutes, or until the chicken is cooked through and tender. Fish out the bay leaves—their job is done. Taste your gumbo. Does it need more salt? A pinch more pepper? Maybe another dash of Cajun seasoning? Adjust it now.
Step 4. Serve It Up. Ladle the deep, dark, fragrant gumbo over bowls of fluffy white rice. Sprinkle generously with sliced green onions. If you’re using filé powder, pass it at the table for everyone to sprinkle on their own bowl. A little warning: never add filé powder to the cooking pot, as it can become unpleasantly stringy if it boils. It’s a finisher, not a cooker.
5) Tips for Making Chicken and Sausage Gumbo
Making gumbo is as much about technique as ingredients. These little tips, learned from my own mistakes (oh, the mistakes), will help you nail it on the first try. Think of them as friendly advice from someone who’s been there.
First, let’s talk roux anxiety. It’s real. If the oven method makes you nervous, you can absolutely do it on the stovetop. Use medium-low heat and stir it non-stop with a wooden spoon or whisk for 20-30 minutes. But honestly, the oven is my security blanket. It almost eliminates the chance of burning. Whatever method you choose, don’t rush the color. A light roux (blonde or peanut butter) gives flavor but a thin broth. A dark roux (milk chocolate or darker) is where you get that intense, nutty flavor and rich, thick body that defines great gumbo. Be brave and go dark.
Your chicken choice matters. Boneless, skinless thighs are the best option for Simple Healthy Chicken Recipes like this because their higher fat content means they stay succulent through the long simmer. Chicken breast can work in a pinch, but it has a tendency to become dry and stringy. Got a rotisserie chicken you need to use up? That’s a fantastic shortcut! Just shred the meat and stir it in during the last 5 minutes of cooking, just long enough to heat it through.
6) Making Chicken and Sausage Gumbo Ahead of Time
Here’s a secret most gumbo lovers know: gumbo is almost always better the next day. The flavors have time to settle, deepen, and get to know each other better in the fridge. This makes it a phenomenal make-ahead meal.
If you’re planning to serve it later, let the pot of gumbo cool completely on the counter. Once it’s no longer steaming, transfer it to airtight containers and pop it in the refrigerator. It will keep beautifully for 3 to 4 days. When you’re ready to eat, reheat it gently on the stovetop over low to medium heat. You might need to add a small splash of water or broth as it reheats, as it tends to thicken up when cold.
This is also a fantastic freezer meal. Portion the cooled gumbo into freezer-safe containers or heavy-duty bags, leaving a little space for expansion. It will keep its quality in the freezer for up to 3 months. Thaw it overnight in the fridge before reheating. Having a container of homemade gumbo in the freezer feels like having a delicious secret weapon for busy nights.
7) Storing Leftover Gumbo
Got leftovers? Lucky you! Proper storage means you get to enjoy this comfort food for days. Once the gumbo has cooled to room temperature (don’t leave it out for more than 2 hours), transfer it to an airtight container. Glass containers with locking lids are my favorite for this.
Store the gumbo and the cooked rice separately in the fridge. The gumbo itself will keep for 3 to 4 days. The rice is best used within 1 to 2 days. When reheating, I always do it on the stovetop. Gently warm the gumbo in a saucepan over medium-low heat, stirring occasionally, until it’s steaming hot all the way through. You can microwave single portions in a pinch, but the stovetop gives you more control and helps prevent the rice from getting gummy if you’ve already mixed them.
A quick note about the rice: if it seems a bit dry after refrigeration, sprinkle a teaspoon or two of water over it before reheating. This will bring back some of its fluffiness. Always give reheated gumbo a final taste and adjust the seasoning with a tiny pinch of salt if needed, as flavors can mellow when chilled.
8) Try these Main Course recipes next!
9) Chicken and Sausage Gumbo
Chicken and Sausage Gumbo: My Favorite Simple Chicken Recipes
Ingredients
For the Roux (The Easy Way!)
- 1/2 cup all-purpose flour
- 1/3 cup neutral oil (like canola or vegetable)
The “Holy Trinity” & Friends
- 1 large yellow onion, chopped (don’t cry, it’s worth it)
- 1 green bell pepper, chopped
- 2 ribs celery, chopped
- 4 cloves garlic, minced (more if you’re feeling brave)
- 12 oz smoked andouille sausage, sliced into coins
- 1 tbsp Cajun or Creole seasoning (store-bought is fine, I use Tony’s)
- 1 tsp dried thyme
- 2 bay leaves (the old classics)
The Broth & Chicken
- 6 cups chicken broth (low-sodium if you can)
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- Salt and freshly ground black pepper, to your taste
- Cooked white rice, for serving
- Sliced green onions, for garnish
- Filé powder (optional, but traditional)
Instructions
Make the Roux (Without the Stress)
- Heat your oven to 400°F (200°C). Whisk the flour and oil together in a cast-iron skillet or oven-safe pan until it looks like a loose paste.
- Slide it into the oven and let it bake for about 45 minutes to an hour. You’ll want to give it a good stir every 15-20 minutes. We’re aiming for a beautiful milk chocolate brown. It should smell nutty, not burnt. This method is a game-changer—trust me.
Build the Flavor Base
- Carefully take the hot roux out of the oven (handle is HOT!). Put the pan on the stovetop over medium heat.
- Immediately toss in the chopped onion, bell pepper, and celery—the holy trinity. Stir like your life depends on it for a minute to stop the roux from cooking further.
- Add the garlic, sliced sausage, Cajun seasoning, thyme, and bay leaves. Cook for another 4-5 minutes until the veggies soften and everything gets wonderfully fragrant.
Simmer to Perfection
- Slowly pour in the chicken broth while stirring constantly. It will steam and sizzle dramatically—that’s the good stuff.
- Bring the whole pot to a simmer, then reduce the heat to low. Let it bubble gently, uncovered, for about 30 minutes. This is when the flavors really get to know each other.
- Season your chicken pieces with salt and pepper. Add them to the simmering pot and cook for another 20-25 minutes, or until the chicken is cooked through and tender.
- Fish out the bay leaves. They’ve done their job. Taste and adjust seasoning with more salt, pepper, or Cajun spice if needed.
Serve It Up
- Ladle the gumbo over bowls of fluffy white rice. Sprinkle with green onions.
- If you’re using it, pass the filé powder at the table for folks to sprinkle on top. It adds a unique, earthy thickness. Just don’t cook it in the pot—it gets stringy!
10) Nutrition
Serving Size: 1/6 of recipe (with 1/2 cup rice) | Calories: 480 | Sugar: 4g | Sodium: 980mg | Fat: 28g | Saturated Fat: 7g | Carbohydrates: 32g | Fiber: 2g | Protein: 25g | Cholesterol: 85mg
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