Hi, I am Linda from Cook Daily Recipe, and this gumbo recipe is my cold night fixer and my sit around the table story starter. The pot bubbles, the roux smells nutty, and the steam carries pepper and garlic. I stir, I sip, I grin. Want a shortcut on a busy day? There is a gumbo recipe crockpot plan too. I like a balanced bowl that still feels hearty, so I keep the veggies bright and the rice fluffy. If you need a healthy gumbo recipe, we can trim the sausage, use brown rice, and keep the flavor bold. Cooking for different tastes? A vegetarian gumbo recipe works with mushrooms and okra for body and bite. I learned this from a neighbor who swore by a cajun gumbo recipe with a golden roux. He called it an authentic gumbo recipe if the spoon left a slow trail. Mine does. We eat and the porch goes quiet except for happy slurps. That is a southern gumbo recipe win in my book.
Table of Contents
- 1 Key Takeaways
- 2 Easy Chicken And Sausage Gumbo Recipe
- 3 Ingredients for Chicken And Sausage Gumbo
- 4 How to Make Chicken And Sausage Gumbo
- 5 Tips for Making Chicken And Sausage Gumbo
- 6 Making Chicken And Sausage Gumbo Ahead of Time
- 7 Storing Leftover Chicken And Sausage Gumbo
- 8 Try these Soup and Stew next
- 9 Chicken And Sausage Gumbo
- 10 Nutrition
1 Key Takeaways
Hi there, I am Linda from Cook Daily Recipe and I write from a small kitchen that smells like toasted flour and warm stock. This gumbo recipe turns cold days into cozy nights. I keep the roux steady, I let the veggies sweat, and I go for flavor that hugs. The goal stays simple, a deep bowl with chicken, sausage, and okra that feels generous and clear. I love that this bowl invites company, but it works for a quiet dinner too.
We want ease and we want soul. A family style gumbo recipe delivers both. You will see fast prep notes, clear steps, and tiny guardrails that keep things on track. Think steady heat, warm spices, and rice that stays fluffy. No stress, just a calm pot that rewards your patience and your stir.
If you lean classic, you will like a cajun gumbo recipe with a golden roux. If you chase roots, you may crave an authentic gumbo recipe with filé for finish. If you cook light, you can still eat well. The method supports a healthy gumbo recipe that keeps character and keeps comfort. We cook with care and we eat with big smiles. Visit Cook Daily Recipe at https://www.cookdailyrecipes.com for more bowls that deliver warmth.
2 Easy Chicken And Sausage Gumbo Recipe
I like a bowl that speaks without fuss. This gumbo recipe keeps the path simple and strong. This gumbo recipe brings steadiness to weeknights and still tastes like Sunday. I set a heavy pot on medium heat, I build a nutty roux, and I never rush the color. The smell turns rich, the spoon leaves a trail, and I know the base stands ready.
Veggies soften next. Onion meets celery and pepper and they relax in that warm roux. Garlic joins late so it stays bright. Sliced sausage goes in and wakes the pot. Stock follows, then tomatoes for gentle tang. Spices arrive with thyme, oregano, paprika, bay, and a friendly pinch of cayenne. You stir and the steam carries pepper and smoke. It feels like a porch on a warm night.
Shredded chicken and okra finish the body. The broth thickens, the flavors knit, and the color settles into copper. A weeknight gumbo recipe can be this easy. Right before serving, I fold in green onion, parsley, and a touch of filé. Ladle over hot rice and the bowl gives comfort fast. If someone asks for seconds, I pretend to think, then I load the spoon again.
3 Ingredients for Chicken And Sausage Gumbo
Butter I use it for a soft start to the roux. It melts clean and gives the pot a gentle, round flavor that plays well with spice and smoke.
All purpose flour The partner for butter. It browns, it smells nutty, and it thickens the broth so each spoonful feels full and smooth.
Onion It brings sweet depth. I chop it small so it softens fast and blends into the base without sharp edges.
Celery It adds clean aroma and a quiet crunch at first, then it yields to the simmer and rounds out the flavor.
Green bell pepper This pepper gives gentle bite and a fresh smell that says you built the right trinity.
Garlic I mince it fine and add it late so it stays bright and friendly instead of turning bitter.
Andouille or smoked sausage Sliced coins bring smoke and snap. They sear a bit and season the pot from the inside.
Chicken stock Warm and ready, it loosens the roux and carries every spice through the bowl. Use a stock you trust.
Diced tomatoes A small lift of acid keeps the broth lively and balanced without stealing the show.
Okra Fresh or frozen, it adds body and a soft, green note. It helps the broth feel plush without going heavy.
Shredded chicken Tender pieces soak up flavor and make the bowl feel complete.
Thyme, oregano, paprika, bay, cayenne These sit like friendly background singers. They keep time and bring warmth that lasts.
Green onion, parsley, filé Fresh finishers that brighten the last moments. A classic gumbo recipe loves this trio.
Kosher salt and black pepper Final touch for balance. Taste and adjust with a light hand.
For guests who skip meat, a vegetarian gumbo recipe can swap mushrooms for sausage and still keep comfort in the bowl.
4 How to Make Chicken And Sausage Gumbo
Step one Set a heavy pot on medium heat. Melt butter and whisk in flour. Stir steady until the roux turns the shade of milk chocolate and smells toasty.
Step two Add onion, celery, and pepper. Cook until soft and glossy. Stir in garlic and cook a short minute.
Step three Add sliced sausage and let the edges brown. The pot will smell smoky and rich.
Step four Whisk in warm stock. Add tomatoes with juice. Bring the pot to a gentle simmer so the roux stays smooth.
Step five Season with thyme, oregano, paprika, bay, and a pinch of cayenne. Simmer and stir now and then for a calm half hour.
Step six Stir in shredded chicken and okra. Cook until the okra softens and the broth looks glossy.
Step seven Pull from heat. Fold in green onion, parsley, and a whisper of filé. Taste and finish with salt and black pepper.
Step eight Spoon over hot rice. Breathe in the steam. That is a cajun gumbo recipe worth sharing.
5 Tips for Making Chicken And Sausage Gumbo
Keep the roux moving. If it smells burnt, start fresh and breathe. A clean base gives the bowl that smooth, deep body we love in a best gumbo recipe for weeknights. Use a wooden spoon or a whisk and stay patient. Color brings flavor, and flavor brings calm.
Layer seasoning slowly. Salt the stock, taste the broth, and finish at the end. For a healthy gumbo recipe, trim the sausage and skim fat at the surface as the pot rests. The taste stays bold without feeling heavy.
Cook the rice with intention. Rinse it, use the right water ratio, and keep the lid closed. Fluffy rice makes every bite feel balanced. If the table wants heat, pass hot sauce. If the table wants ease, that family style gumbo recipe keeps everyone happy.
6 Making Chicken And Sausage Gumbo Ahead of Time
Batch cooking saves sanity. This pot holds well and the flavor deepens as it rests. Cool it on the counter until warm, then chill. When guests arrive, warm gently and the kitchen smells welcoming within minutes. This path fits busy days and cozy nights.
Need set and forget ease. A gumbo recipe crockpot method works. Build the roux on the stove, sweat the trinity, add sausage, then move the mix to the cooker with warm stock and tomatoes. Low and slow brings a tender finish that still honors tradition.
Hold the fresh finishers until the end. Add green onion, parsley, and filé after reheating so the aroma stays bright. That small habit keeps the bowl lively. A classic gumbo recipe loves restraint and rewards it with balance.
7 Storing Leftover Chicken And Sausage Gumbo
Let the pot cool to warm, then move it into clean containers. I label the date so I can track freshness. In the fridge, it keeps for four days. In the freezer, it rests for three months. Rice can be stored apart so it stays light.
Reheat on the stove over gentle heat. Splash in a little stock if the broth feels tight. Taste for salt and brightness and finish with a squeeze of lemon or a sprinkle of parsley. A southern gumbo recipe takes well to that small lift after a chill.
For weekday lunches, fill jars with rice on the bottom and gumbo on top. The layers warm evenly and travel well. That kind of planning makes you feel like a kitchen wizard without any drama.
8 Try these Soup and Stew next
9 Chicken And Sausage Gumbo
Gumbo Recipe With Chicken And Sausage That Tastes Like Sunday
Ingredients
- 4 tbsp salted butter
- 4 tbsp all purpose flour
- 1 large onion chopped
- 1 green bell pepper chopped
- 3 ribs celery chopped
- 3 cloves garlic minced
- 12 oz andouille or smoked sausage sliced
- 6 cups chicken broth
- 1 can petite diced tomatoes 28 oz undrained
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 1 bay leaf
- 1/4 tsp cayenne or more to taste
- 3 cups cooked shredded chicken
- 2 cups sliced okra fresh or frozen
- 2 green onions sliced
- 2 tbsp chopped fresh parsley
- 1 tsp filé powder optional
- Kosher salt and black pepper to taste
- Cooked white rice for serving
Instructions
- Warm a heavy pot over medium heat and melt the butter. Sprinkle in the flour and whisk. Keep stirring until the roux turns golden and smells toasty.
- Add onion, bell pepper, and celery. Cook until soft. Stir in the garlic and the sausage and cook one minute.
- Whisk in chicken broth and the tomatoes with their juice. Bring to a gentle boil.
- Lower the heat. Add thyme, oregano, paprika, bay leaf, and cayenne. Simmer thirty minutes and stir now and then.
- Stir in the chicken and the okra. Simmer ten minutes more.
- Take the pot off the heat. Stir in green onions, parsley, and filé powder. Taste and season with salt and pepper.
- Ladle into bowls and serve with warm rice.
10 Nutrition
The bowl feeds a hungry crew and still fits a mindful table. A serving offers balanced protein with tender chicken and a steady carb from rice. The broth carries vegetables and warm spices, which makes the spoonfuls taste layered and clean. If you need numbers for planning, a typical serving sits near four hundred calories with moderate fat, solid protein, and a friendly amount of fiber. Salt lands in the medium range and you can dial it down by seasoning late and tasting often. For a lighter path, use brown rice and trim sausage and you will keep satisfaction high. That is a classic gumbo recipe that respects both comfort and care. For more soups, stews, and everyday wins, visit Cook Daily Recipe at https://www.cookdailyrecipes.com.
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