Chicken & Sausage Gumbo

If you're craving true Louisiana comfort food, this rich, soul-warming Chicken and Sausage Gumbo is calling your name. Made with a jarred roux for convenience (but still deepened for that classic dark chocolate color), tender whole chicken, and fresh green onion sausage, this pot delivers deep flavor with minimal fuss.

In Louisiana, gumbo is serious business — and this version, simmered low and slow, is perfect for family gatherings, cold nights, or just because. Serve it the classic way: over fluffy white rice, with a scoop of creamy potato salad on the side and plenty of hot sauce for kick.

Why This Gumbo Works

• Uses jarred roux to save time without sacrificing flavor
• Whole cut-up chicken for juicy, fall-apart tender meat
• Fresh green onion sausage (or your favorite Cajun/smoked variety) adds authentic Louisiana taste
• The "holy trinity" (onions, celery, bell pepper) plus garlic builds the base
• Long, slow simmer lets everything meld into pure magic

Ingredients

Serves: 8-10 generous bowls Prep Time: 20 minutes Cook Time: About 1.5–2 hours

• 1 ½ cups jarred roux (your favorite brand)
• 3 ribs celery, diced
• 2 large yellow onions, diced
• 2 large green bell peppers, seeded and diced
• 5 cloves garlic, minced
• Creole seasoning, to taste (start with 2–3 Tbsp)
• 6–8 cups chicken stock (start with 6, add more for desired thickness)
• 1 Tbsp white pepper
• 1 pound fresh green onion sausage (or regular/hot, andouille, or smoked sausage)
• 1 whole chicken (about 4–5 lbs), cut into pieces and trimmed of excess fat
• Salt and black pepper, to taste
• For serving: cooked white rice, Louisiana-style potato salad, hot sauce (Crystal or Louisiana preferred!)

Instructions

1. Prepare the roux base In a large heavy-bottomed pot (at least 8-quart), spoon out the jarred roux. Use a fork to spread it into an even layer. Turn the heat to medium-low. Stir constantly with a wooden spoon as the roux melts and begins to loosen. If it seems too thick, add a splash (about ¼ cup) of water to help it along. Continue stirring and let the roux darken slightly to your preferred shade — I like it a shade or two deeper than what comes out of the jar for extra richness. (Watch closely to prevent burning!)
2. Add the holy trinity Once the roux reaches your desired color, toss in the diced onions, celery, bell peppers, and minced garlic (the holy trinity + garlic). Stir well to coat everything in the roux. Cook for 5–7 minutes until the vegetables start to soften and become fragrant.
3. Build the gumbo Slowly pour in 6 cups of chicken stock while stirring constantly to prevent lumps. Add more stock later if you prefer a thinner gumbo. Season the chicken pieces generously on all sides with Creole seasoning, then carefully add them to the pot (skin side up if possible). Cut the sausage in half lengthwise (or into bite-sized pieces if preferred), and add it to the pot.
4. Season and simmer Stir in the white pepper, plus a good pinch of salt and black pepper. Bring the mixture to a gentle boil, then reduce to a low simmer. Cover partially and let it go for 45 minutes, stirring occasionally so nothing sticks to the bottom.
5. Taste and finish After 45 minutes, taste the broth carefully (it will be hot!). Adjust with more Creole seasoning, salt, pepper, or extra stock as needed. Continue simmering for another 45 minutes (total simmer time ~90 minutes) until the chicken is fall-off-the-bone tender and the flavors have fully developed.
6. Serve it up Louisiana-style Remove the chicken pieces if desired, shred or leave whole, then return to the pot. Ladle generous portions over hot cooked white rice. Add a scoop of creamy potato salad on the side and pass the hot sauce!

Tips for the Best Gumbo

• Jarred roux brands like Kary's or Richard’s work great — just give it a little extra cook time to deepen the color.
• Don’t rush the simmer; the magic happens in that second 45 minutes.
• Potato salad in gumbo? It’s a true South Louisiana thing — the cool, creamy contrast is perfection!

This gumbo gets even better the next day, so make a big pot and enjoy leftovers all week.

What’s your favorite way to eat gumbo? Let me know in the comments — and happy cooking from right here in Louisiana!

Laissez les bons temps rouler!