Chicken and Sausage Gumbo With Tomatoes

Chicken and sausage gumbo recipe

The Spruce Eats / Teena Agnel

Prep: 25 mins
Cook: 105 mins
Total: 2 hrs 10 mins
Servings: 6 servings
Nutrition Facts (per serving)
948 Calories
62g Fat
38g Carbs
58g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 948
% Daily Value*
Total Fat 62g 80%
Saturated Fat 15g 74%
Cholesterol 174mg 58%
Sodium 1956mg 85%
Total Carbohydrate 38g 14%
Dietary Fiber 5g 19%
Protein 58g
Calcium 182mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Like most good Louisiana gumbos, this one starts with a rich roux. The standard "holy trinity" of vegetables is added to the gumbo along with smoked sausage and chicken. Use a spicy andouille sausage or make it with Polish sausage.

A delicious chicken gumbo the whole family will enjoy, or double and serve to a crowd for game day or another gathering. This gumbo is wonderful with hot boiled rice and crusty bread.


  • 3 to 4 chicken breast halves (cut in small chunks)
  • 4 chicken thighs (trimmed and cut in small pieces)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 3 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 12 to 16 ounces smoked sausage (cut in 1/2-inch pieces)
  • 1 cup onion (chopped)
  • 1/2 cup green bell pepper (chopped)
  • Optional: 1/4 cup red bell pepper (chopped)
  • 3 ribs celery (chopped)
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 3 medium cloves garlic (minced)
  • 6 cups chicken broth
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 small bay leaf
  • 1 teaspoon Creole seasoning blend (or to taste)
  • 1/2 teaspoon dried thyme leaves
  • 4 green onions (chopped)
  • 2 tablespoons fresh parsley (chopped)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for chicken and sausage gumbo
    The Spruce Eats / Teena Agnel
  2. Cut chicken into small pieces; sprinkle with salt and pepper then toss with 3 tablespoons flour.

    Cut chicken
    The Spruce Eats / Teena Agnel
  3. Heat 1 tablespoon of oil heavy skillet or sauté pan over medium heat; add chicken.

    Heat oil
    The Spruce Eats / Teena Agnel
  4. Cook, stirring ​until browned. Transfer to a dish and set aside.

    The Spruce Eats / Teena Agnel
  5. Brown sliced sausage.

    The Spruce Eats / Teena Agnel
  6. Add to chicken mixture.

    Chicken and sausage
    The Spruce Eats / Teena Agnel
  7. Put chopped onion, bell pepper, and chopped celery in a bowl; set aside.

    Onion and Celery
    The Spruce Eats / Teena Agnel
  8. In a large, heavy pot, heat the 1/2 cup of oil and add the 1/2 cup of flour.

    Flour in oil
    The Spruce Eats / Teena Agnel
  9. Cook, stirring constantly​ until the roux reaches a deep blonde color, about the color of dark peanut butter. You can do this over medium to medium-high heat, but stir constantly and watch carefully. It cannot burn. The heat control of a gas range makes it a little easier to cook over higher heat. If you're not a novice to roux-making, you might want to make a ​darker roux.​

    The Spruce Eats / Teena Agnel
  10. When roux has reached the color you want, add the vegetable mixture and stir briskly. Continue to cook, stirring constantly, for about 3 to 4 minutes.

    Mixed vegetables
    The Spruce Eats / Teena Agnel
  11. Add the minced garlic and cook 1 minute longer.

    Add minced garlic
    The Spruce Eats / Teena Agnel 
  12. Add the chicken broth to the roux and vegetable mixture, along with the tomatoes, bay leaf, Creole seasoning, thyme, and the chicken and sausage.

    Chicken and sausage gumbo
    The Spruce Eats / Teena Agnel
  13. Bring to a boil; cook for about 1 to 1 1/2 hours, skimming excess fat off the top several times, as needed.

    The Spruce Eats / Teena Agnel
  14. Add the chopped green onions and parsley; heat for 5 to 10 minutes longer.

    The Spruce Eats / Teena Agnel
  15. Mound hot cooked rice in bowls, ladle the gumbo around the mound, and serve with crusty bread and butter.

    Chicken and sausage gumbo
    The Spruce Eats / Teena Agnel
  16. Enjoy!