There’s nothing quite like a bowl of gumbo that warms you from the inside out.
This Gumbo Recipe Chicken and Sausage combines smoky sausage, tender shrimp, and flavorful okra in a rich tomato base.
Served over rice, it’s Louisiana comfort food at its best.
Why You’ll Love This Recipe
It’s a hearty one-pot meal packed with layers of flavor.
Includes shrimp, sausage, and okra for a classic Southern trio.
Perfect to feed a crowd or meal-prep for the week.
Spicy, smoky, and savory all in one bowl.
What You’ll Need (Ingredient Highlights)
Okra thickens the gumbo naturally while adding earthiness.
Shrimp provides sweetness and seafood richness.
Andouille sausage brings smoky, spicy depth.
Tomatoes (diced, sauce, and paste) create a bold, rich base.
Cajun seasoning delivers authentic Louisiana flavor.
Chicken broth ties it all together with savory comfort.
Pro Tips Before You Start
Always deslime okra by sautéing it with vinegar before adding.
Brown sausage well for maximum flavor.
Toast tomato paste for a richer, deeper base.
Season shrimp ahead for extra flavor infusion.
How to Make Gumbo Recipe Chicken and Sausage
Step 1 – Prep the okra
Sauté okra with a splash of oil and vinegar until slime cooks out. Set aside.
Step 2 – Cook sausage and onion
In the same pot, sauté onion until softened.
Add sausage and brown well. Remove and set aside.
Step 3 – Build the tomato base
Add garlic, then stir in tomato paste.
Cook briefly before adding tomato sauce and diced tomatoes.
Step 4 – Combine ingredients
Return sausage and okra to the pot.
Season with Cajun seasoning, garlic powder, black pepper, and Italian seasoning.
Add chicken broth and bring to a boil, then reduce to simmer.
Step 5 – Season shrimp
While gumbo simmers, toss shrimp with seasonings.
Refrigerate for 30 minutes.
Step 6 – Finish with shrimp
After about 30 minutes, add shrimp. Cook until pink and opaque.
Step 7 – Serve
Spoon over hot rice and enjoy.
What to Serve It With
White rice is the classic base.
Cornbread or French bread to soak up the sauce.
A side of collard greens or coleslaw balances the richness.
Variations / Substitutions
Swap shrimp for chicken thighs for a heartier version.
Use smoked turkey sausage instead of andouille.
Add crab or crawfish for a seafood gumbo twist.
Make it spicier with extra cayenne or hot sauce.
Storage & Leftovers
Refrigerate in an airtight container for up to 4 days.
Freeze for up to 3 months; thaw in the fridge before reheating.
Reheat gently on the stove, adding extra broth if needed.
FAQs
Can I use frozen okra?
Yes, just thaw and sauté to remove excess slime.
Do I need to use andouille sausage?
It’s traditional, but smoked sausage works too.
Can I make this gumbo less spicy?
Use less Cajun seasoning and skip cayenne.
Is rice necessary?
It’s classic, but you can also serve with quinoa or bread.
Can I make this ahead?
Yes, it tastes even better the next day as flavors meld.
How do I thicken gumbo more?
Let it simmer longer or add a roux if you prefer.
Can I skip the shrimp?
Yes, just add more sausage or chicken.
What’s the best pot to use?
A large Dutch oven or heavy-bottomed pot works best.
Can I cook shrimp directly without marinating?
Yes, but seasoning ahead adds more flavor.
Does gumbo freeze well?
Yes, especially without the rice mixed in.
Final Thoughts
This Gumbo Recipe Chicken and Sausage is bold, smoky, and deeply comforting.
With shrimp, sausage, and okra in a tomato-rich base, it’s perfect for gatherings or cozy dinners.
Once you try it, you’ll see why gumbo is a Southern classic.
