This traditional chicken gumbo recipe makes one of the best bowls of gumbo you’ll make at home, with the rich flavor we love in New Orleans. It’s thick, loaded with chicken and smoked sausage, and starts with a homemade roux that gives the entire pot its incredible flavor.
New Orleans Chicken Gumbo
I’ve lived in New Orleans since 2000, and learning to make a good gumbo was practically a requirement after marrying my Southern husband. I learned from my mother-in-law, a Louisiana native whose gumbo is still the one I’m trying to beat.
After years of making it for my own family, this is as good as it gets in my kitchen. It starts with a homemade roux, the holy trinity of onion, celery, and bell pepper, then plenty of chicken and smoked sausage. And if making your first roux makes you nervous, watch the video in the recipe card. Once you see the color change happen, you’ll know exactly what you’re looking for.
Gumbo Ingredients
You don’t need a long list of specialty ingredients to make a great chicken gumbo. Here are the essentials; you’ll find the amounts in the recipe card below.
- Vegetable oil + flour: equal parts make the roux that thickens and flavors the gumbo.
- Onion, celery + bell pepper: the “holy trinity” and flavor base of gumbo.
- Garlic: added with the vegetables for more flavor.
- Andouille or smoked sausage: andouille gives you the classic smoky Cajun flavor, but any smoked sausage works.
- Cooked shredded chicken: use rotisserie chicken, poached chicken breasts or thighs, or leftover roasted turkey. If starting with raw chicken, I explain the easiest way to cook it below.
- Cajun seasoning: provides the spices and seasoning for the gumbo. Use my homemade Cajun seasoning or store-bought (on Amazon).
- Chicken broth: use broth or stock. I often use my homemade chicken broth.
- Bay leaves + filé powder: add more depth and traditional gumbo flavor.
Gumbo without Okra
This chicken gumbo is thickened with a roux and filé powder instead of okra, which is how my family prefers it. If you love okra, you can absolutely use it; I’ve included the amount and when to add it in the recipe card.
How to Make Chicken Gumbo
- Make the roux
Cook the oil and flour over medium heat, stirring constantly, until thick and copper brown, about 15 to 25 minutes. - Add the vegetables
Stir in the onion, celery, bell pepper, and garlic and cook for 4 to 5 minutes, until softened. - Add the meat and broth
Stir in the sausage, chicken, and Cajun seasoning. Add the broth and bay leaves, stirring until the roux is completely incorporated.
- Simmer
Bring the gumbo to a boil, reduce the heat to low, cover, and simmer for 2 hours. If you’re short on time, give it at least 1 hour. - Finish and serve
Turn off the heat, skim off any excess fat, and stir in the filé powder. Remove the bay leaves and serve over rice.
The Perfect Gumbo Roux
A good gumbo roux is equal parts flour and fat cooked until it reaches a deep caramel to copper-brown color. Keep the heat around medium and stir constantly so the flour browns without burning.
I usually put on some music or pour a glass of wine because once I start, I don’t walk away from the pot. Your roux should smell nutty and toasted, never burnt.
Laura’s Tips for the Best Chicken Gumbo
If starting with raw chicken, the easiest method is to poach chicken breasts or poach chicken thighs, then shred the meat before adding it to the gumbo. You can also use rotisserie chicken when you want to save a step.
I use vegetable oil because its neutral flavor and higher smoke point make it easier to get the roux dark without burning it. Canola oil also works well.
Duck fat, bacon fat, lard, and butter can all be used to make roux. If using butter, keep an eye on the heat because it can burn more easily. I don’t recommend olive or coconut oil here, and never use margarine.
For this gumbo, I cook the roux until it’s a deep caramel to copper brown. It doesn’t have to reach dark chocolate brown to make a great gumbo, but a deeper roux gives the gumbo a richer, more toasted flavor.
Trust your nose. A good roux smells nutty and toasted; a burned roux smells like burnt toast and may have black flecks. If it burns, unfortunately, you’ll need to start over.
If you follow this recipe, the roux, amount of meat, and filé powder will give the gumbo the right consistency. If your gumbo is too thin because you added extra broth or changed the ingredient amounts, mix 1 tablespoon cornstarch with 1 tablespoon cold water. Stir the slurry into the simmering gumbo and simmer uncovered for about 5 minutes before deciding if it needs more. Repeat if necessary. Filé powder also helps thicken the gumbo and should be added after turning off the heat.
Gumbo filé is made from dried, ground sassafras leaves and is traditionally used to add flavor and thicken gumbo. I add it after turning off the heat, just before serving. Don’t boil the gumbo after adding filé because it can affect the texture.
Yes, but don’t simply swap the flour in this recipe because a gluten-free roux cooks differently. Follow my Gluten-Free Gumbo recipe, where I walk you through the ingredients, roux, and cooking method specifically for the gluten-free version.
I usually serve gumbo over white rice, with potato salad on the side. Although here in Louisiana, you’ll find plenty of people who put the potato salad right in the bowl! See all my favorite sides to serve with gumbo here.
Let the gumbo cool, then transfer it to an airtight container and refrigerate it within 2 hours of cooking. It will keep in the refrigerator for 3 to 4 days. I have more tips for preventing gumbo from spoiling here.
To freeze, portion the cooled gumbo into freezer-safe containers or zip bags and freeze for up to 3 months. I like to freeze bags flat on a baking sheet so they’re easier to stack. See exactly how I freeze and thaw gumbo here.
Traditional Chicken Gumbo Recipe
Watch how it’s made:
Ingredients
- ½ cup vegetable oil
- ½ all-purpose flour
- ½ cup onions, chopped
- ½ cup celery, chopped
- ½ cup green bell pepper, chopped
- 2 cloves garlic, minced
- 1 pound andouille or smoked sausage, sliced
- 1 ½ pounds cooked shredded chicken, (see notes)
- 1 ½ tablespoons Cajun seasoning
- 64 oz chicken broth or stock
- 3 leaves bay
- 1 tablespoon file powder, recommended
- Rice for serving
Instructions
Make the roux:
- Combine the oil and flour in a large pot over medium heat (use a cast-iron one if you have it). Stirring slowly and constantly for 15 to 20 minutes, until the roux is a copper brown color, chocolate-like, and it has thickened.
Sauté:
- Add the onions, celery, bell pepper, and garlic, and continue to stir for 4 to 5 minutes, until the veggies have softened.
- Add the sausage and chicken, and stir to combine. Add the seasoning and continue to fold until everything is well combined.
Add the liquid and cook:
- Add the broth or stock and the bay leaves and slowly mix to combine, making sure the roux incorporates itself into the liquid.
- Turn up the heat to medium-high, bring the gumbo to a boil, then reduce heat to low. Simmer, covered, stirring occasionally, for 2 hours.
Final step:
- Before serving, turn off the heat. Skim off any fat that rises to the surface and discard it. Stir in file powder for flavor and thickening, if using. Remove the bay leaves and serve over rice.
Storage
- Refrigerate leftovers in an airtight container for 3 to 4 days or freeze for up to 3 months.
Notes
- Starting with raw chicken: This recipe uses 1 ½ pounds of cooked, shredded chicken. If starting with raw chicken, poach chicken breasts or poach chicken thighs, then shred the meat before adding it to the gumbo.
- Using rotisserie: a cooked rotisserie chicken works perfectly for gumbo. You’ll need 4 cups (almost a whole chicken from a grocery store, a little more than half a chicken from Costco or Sam’s).
- Roux fat: Vegetable oil is my go-to, but duck fat, bacon fat, or lard also work. You can use butter over medium heat (watch it so it doesn’t burn). Do not use margarine.
- Roux color: Cook until deep caramel to copper brown, stirring constantly. If it smells burnt or develops black flecks, start over. Your best visual is my short step-by-step video.
- Filé powder: Add only after turning off the heat. It adds traditional New Orleans flavor and helps thicken the gumbo.
- Adding okra: Omit the filé and add ½ cup sliced okra with the onion, celery, and bell pepper.
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Shannon says
The chicken gumbo recipe never gets old. It’s my go to.
Elizabeth F says
I love the occasional gumbo and since I make my own, I love reading other people’s recipes to learn how they prepare their dish. This is another delicious option and the addition of file powder is wonderful.
Melanie says
This gumbo is wonderful, I’ve not had anything like that before. I really do love that you suggested adding smoked sausage to this alongside the chicken to boost the protein content.
knycx journeying says
Oh Nice! A solid, traditional chicken and sausage gumbo that feels true to New Orleans.