Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

Gumbo is one of those great dishes that get better the next day. And the day after. But not the day after that because there won’t be any left.

This isn’t the definitive Gumbo recipe. I’m not from Louisiana but I can claim a little Cajun cred (like 5%) by association. I’m not sure exactly what all the gumbo rules are, but it’s a great jumping off point. I’m pretty sure I committed some kind of sin by omitting the file powder. File powder is not sold anywhere near me but I’m definitely going to purchase some online for the next batch. I personally think okra is a must but I hear rumors some people don’t like gumbo with okra.

Try this recipe and put your own spin on it. Make it spicy. Make it with seafood. Leave out the okra.

(But don’t really because it’s really good.)

Chicken and Sausage Gumbo
Prep time
Cook time
Total time
  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 lb cured sausage
  • 2 tbsp coconut oil
  • ⅓ cup coconut flour
  • ⅓ cup coconut oil
The Rest
  • 32oz chicken stock
  • 1 large onion, diced
  • 3 ribs celery, sliced
  • 2 bell peppers, diced (one red, one green)
  • 1 small head garlic (about 6 – 8 cloves), peeled & minced
  • ½ lb okra, sliced
  • 3 tbsp fresh parsley, chopped
  • 2 tsp cajun seasoning
  • 1 tsp sea salt
  • ½ tsp cayenne pepper
  • ½ tsp dried basil
  • ¼ tsp dried thyme
  • 1 dried bay leaf
  • salt & freshly ground black pepper
  1. In a large heavy-bottomed pot (I used a cast iron dutch oven), add oil and brown the sausages over medium heat. Remove sausage to a clean plate. Season chicken pieces with salt, pepper and Cajun spice. Brown lightly in the sausage grease (add oil if needed), without crowding the pan; cook in batches if necessary. Do not cook all the way through; remove to the sausage plate when lightly browned on the outside.
  1. Add flour to the oil that's in your pot (add ⅓ more oil to the pot if necessary) and cook over low to medium-low heat, stirring constantly. Continue to cook, stirring constantly, until roux becomes dark. When the roux reaches the right color, add the onion, garlic, bell pepper and celery to the roux, turn off the heat, and keep stirring until the roux cools down.
  1. To the roux & vegetables, add stock, meat (with any juices accumulated on the plate) and spices. Bring to a boil, then reduce heat and simmer, partially covered, for about 45 minutes. In a saucepan, cook okra until the sliminess is gone. Add the okra to gumbo and cook for another 30 minutes, partially covered. Taste and adjust seasonings. Remove cover and simmer an additional 15 minutes or longer to thicken the sauce. Taste and adjust seasonings one more time.
Nutrition Information
Serving size: 12 Calories: 385 Fat: 27g Saturated fat: 13g Unsaturated fat: 12g Trans fat: 0g Carbohydrates: 9g Sugar: 3g Sodium: 641mg Fiber: 2g Protein: 27g Cholesterol: 132mg




  1. Bek says

    Sounds delicious. Omission of the file is no big deal, since file’s primary purpose is thickening and your okra has served that purpose. When using don’t put it in while cooking (it gets a stringy texture when heated) It is sprinkled over the individual dish upon serving. Most of the time I just omit it as I find that my gumo is thick enough with a rich roux.
    When using okra, most Cajun cooks put in on to cook first for a very long time. then they use us potato masher to mash up the cooked okra before adding to the gumbo. When I see larger of okra in a gumbo, I can bet a Cajun didn’t make it

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