Smoked Sausage and Chicken Gumbo is a classic taste of the south. This mouthwatering recipe won me first prize at a family gumbo cook off!
Recently I had a conversation with friends about holiday traditions. I have fond childhood memories of candlelit Christmas Eve church services, playing card games on Christmas day, and eating my Dad’s gumbo the day after Christmas.
I know what you might be thinking. Gumbo? in Iowa? Despite having zero ties to the south – he’s lived in Iowa for decades and hails from Ohio – my Dad’s been making gumbo all my life. What can I say, it’s his thing!
While I don’t know what fun holiday traditions the future holds for our little family, I love that it could now include my own version of homemade gumbo – the Smoked Sausage and Chicken Gumbo I made for a recent family gumbo cook-off — and WON!
Smoked Andouille sausage and tender shredded chicken combine in a full-flavored, Cajun spiced broth that becomes thick and glossy after simmering low and slow for over an hour. Scooped over fluffy white rice, no matter where you live you’ll feel like you’re in the French Quarter at a restaurant older than you are while enjoying a big bowl of this perfectly spicy gumbo. Ice cold Abita on the side, naturally, if only in your imagination.
That said, I based this recipe on the gumbos I’ve enjoyed on my travels down south to New Orleans, Charleston, and Savannah, where I ordered gumbo nearly as often as I ordered Shrimp and Grits. What can I say, a good gumbo speaks to my soul.
Whether you’re a seasoned gumbo eater, or new to the dish, promise me you’ll try this easy Smoked Sausage and Chicken Gumbo. Rich, hearty, and warming, it’ll keep you cozy on the coldest of winter nights.
Start by browning Andouille sausage in vegetable oil in a Dutch oven or large soup pot over medium-high heat. Andouille sausage is a smoked sausage that’s spicy. That said, feel free to go with kielbasa if you want a more mild gumbo.
Slice then sear the andouille sausage until golden-brown and sizzling. Scoop the sausage onto a plate then set aside.
Next season bone-in, skin-on chicken thighs with Cajun or Creole seasoning on both sides.
Place the thighs into the Dutch oven skin-side down then sear for 3-4 minute a side. They don’t have to be cooked through at this point.
Transfer the seared chicken thighs to the same plate as the sausage then set aside.
Now it’s time to make the roux, which will thicken and flavor the gumbo.
First take the Dutch oven off the heat to cool for a couple minutes. The roux is made from oil and flour and since the Dutch oven retains heat very well, we don’t want it to burn the roux.
After a couple minutes, return the Dutch oven to the burner over medium-low heat then add oil and sprinkle in gluten-free flour (or AP flour if not GF). Whisk constantly for the next 10-15 minutes until the roux has turned the color of caramel.
Next add green bell pepper, celery, and shallot or onion that’s been chopped then saute until the vegetables are crisp-tender, 5 minutes.
I like using a wooden spoon with a flat edge to make sure the roux isn’t sticking to the bottom of the Dutch oven.
Finally, add tomato paste and minced garlic cloves then saute for 1 more minute.
I always keep extra tomato paste frozen in 2 Tablespoon segments in a plastic baggie. So easy to snap off a segment then throw it in the pot!
Next add a couple big glugs of low sodium chicken broth then start scraping the bottom of the Dutch oven to loosen any bits. Just keep adding glugs and scraping.
Add the remaining chicken broth plus bay leaves and a few spices including more Cajun seasoning, smoked paprika, and cayenne pepper.
Add the sausage and chicken back into the Dutch oven, turn the heat up to high to bring the gumbo to a boil, then turn the heat back down to medium and simmer uncovered for 1-1/2 hours, occasionally skimming off any fat that raises to the top.
At this point your gumbo should be thick, rich, and luxurious. DROOL!
Remove and discard the bay leaves then take the chicken thighs out and discard the bones and skin. Shred the meat then add it back into the gumbo and stir to combine.
Scoop the gumbo over cooked white rice then devour!
Between the smoky Andouille sausage, buttery shredded chicken, and warming Cajun spices, this gumbo is packed to the max with flavor. Such a winner – enjoy!
More Gluten Free Comfort Food Recipes
- Gluten Free Lasagna
- One Pot Gnocchi Chicken Pot Pie
- One Pot Chicken and Rice
- Homestyle Chicken and Noodles
- Creamy Mushroom Parmesan Pasta
- Stove Top Beef Stew
- Skillet Shepherd’s Pie
Equipment
Ingredients
- 3 Tablespoons + 1 teaspoon vegetable oil, divided
- 14 oz Andouille sausage, sliced into half moons
- 4 skin-on bone-in chicken thighs , ~1-1/4lb
- 1 Tablespoon + 1 teaspoon Cajun seasoning, see notes
- 6 Tablespoons gluten free flour, or AP flour if not GF
- 1 green bell pepper, seeded then chopped
- 2 small celery ribs, chopped
- 1 large shallot or 1 small onion, chopped
- 2 cloves garlic, minced
- 2 Tablespoons tomato paste
- 7 cups chicken broth
- 2 bay leaves
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or more or less
- cooked white rice, for serving
Directions
- Heat 1 teaspoon oil in a large Dutch oven or soup pot over medium-high heat. Add sausage then saute until browned, 5-7 minutes. Transfer to a plate then set aside. Season both sides of chicken thighs with 1 teaspoon Cajun seasoning then place skin side down in Dutch oven. Sear on both sides until golden brown, 3-4 minutes a side (does not need to be cooked through,) then transfer to plate with sausage and set aside.
- Remove Dutch oven from heat for a few minutes to cool slightly then place back over medium-low heat. Add remaining 3 Tablespoons oil then sprinkle in flour and whisk constantly until mixture is the color of caramel, 10-15 minutes (this is your roux.) Add bell pepper, celery, and shallot or onion then saute until vegetables are slightly tender, 5 minutes, scraping the bottom of the Dutch oven often with a wooden spoon to make sure roux doesn't burn. Add garlic and tomato paste then saute for one more minute.
- Slowly drizzle in the chicken broth while using the wooden spoon to scrape up any bits on the bottom. Add remaining chicken broth, remaining 1 Tablespoon Cajun seasoning, bay leaves, smoked paprika, cayenne pepper, sauted sausage and chicken thighs then turn heat up to bring gumbo to a boil. Turn heat down to medium then simmer uncovered for 1-1/2 hours, occasionally skimming off any fat that rises to the top.
- Transfer chicken to a cutting board then remove and discard skin and bones. Shred chicken then add back into the gumbo. Remove bay leaves then taste and adjust seasonings if necessary. Serve over cooked white rice.
Notes
- I like Emeril's Creole Seasoning.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I know this has been out there a while, but the past few times I’ve made it, my chicken thighs completely disintegrated and I couldn’t find some cartilage, of course, until it ended up on someone’s spoon a few times. Would it turn out a lot differently if I added a bit of extra oil and used boneless thighs? Would it not fall apart as easily – I love how easily it shreds now… My hubby asks for this every week when I start my menu planning. (He gets it every few weeks, though.)
A bit late to this party, but was hankering for some gluten free gumbo after a recent trip to NoLa. This came out fantastic! I used coconut and almond flours and added in some frozen okra. Flavor was amazing. Thanks for the recipe! I can see why it won!
One word – Delish!! Followed the recipe to a T and worked out great, loved the buttery flavour! This will become a fall and winter staple. Tons leftover so looking forward to lunches this week. Thank you!
I’m so glad you loved the recipe, Erin! Thanks so much for the feedback!
Made this recipe for a friend who is gluten intolerant with enough for my own family. It’s a great recipe and so easy. I notice it doesn’t have okra or file which is a good thing for me. I live in a small coastal town in Victoria Australia and it would be impossible to obtain these two items. Thank you definitely will make again.
Yum! I made this last night and the whole family loved it! My roux needed much more oil because I had hardly any fat in the pan after the chicken. But the pictures in your recipe helped a lot. I added shrimp, and I loved that the gumbo had so much protein in it! Thanks!
Made this tonight and it was great! Despite being a pretty good cook, light fluffy rice still eludes me though. I don’t cook it often enough to practice and try out different techniques.
I made this last night and it was a great dinner for a cold, snowy night. Mine didn’t thicken up as much as yours looks but it was still very tasty and filling. Have the leftovers in the freezer for the week.
I made a similar gumbo recipe for our church soup supper. It was a hit & I won 2nd prize.
First was bacon potato soup. Its fun to make & great for potluck or family gatherings.
BRING MORE OF THESE COMFORT FOOD IDEAS.
Hi Kristin. I can’t wait to try this recipe over the weekend since we now finally have cooler weather in S. Florida. Could I substitute the chicken for shrimp? I would add them at the end so as not to overcook. Love your posts/recipes/pics!
Hi Van! You could use shrimp instead of chicken! You’ll need to add more oil to make up for the lost chicken fat, and I think you’ll lose some flavor, but it should still be good!
Hi there, can you please let me know where you got your whisk in the photo, or what it is called? It looks a lot easier to use when making the roux than the one I tried for this recipe yesterday – I had the sauce splatter everywhere. Thank you! -Kendall
Hi Kendall! I got that at IKEA but have seen it at home stores like Bed Bath and Beyond!
This looks SO good! I can’t wait to try this recipe. ;)
I used leftover thanksgiving turkey in place of the chicken and it was wonderful!
Hi Kristin – I love this recipe, so good! I have made this 2-3 times now and I am still having a problem with the roux. When adding the 3T oil and flour to my pot I have no liquid remaining from cooking the sausage and chicken. Should I add more than just oil before adding the flour (chicken broth?)? Your picture shows way more liquid at the start of your roux than mine and I could only cook for 2-3 minutes because the roux started to burn. Help :)
Hi Michelle! The fat from the chicken skin should provide at least 2 Tablespoons fat so if you don’t have that much, I’d add more vegetable oil. Also the step where you let your dutch oven cool off the heat for a couple minutes is crucial for making sure you don’t burn the roux. I think those two items should help you get the roux to a good spot!! :)