Recipe

Weeknight Chicken and Sausage Gumbo

A weeknight-friendly gumbo with a fast roux, smoky sausage, tender chicken, and okra for body. Big Louisiana flavor, no all-day simmer required.

By Matt Campbell

•

4.8

A steaming bowl of dark, savory chicken and sausage gumbo with okra and rice on a wooden table, with a spoon and sliced scallions nearby

Jump to Recipe

Gumbo is one of those dishes that tastes like you worked way harder than you did. It is deep, savory, a little smoky, and somehow both cozy and bright if you finish it right. The classic versions can be an all-afternoon situation, but this one is built for real life: a quick roux, smart layering, and a simmer that gives you plenty of flavor without eating your whole evening.

Expect tender chicken, browned andouille, okra that thickens the pot (without turning your gumbo into slime, promise), and a broth that hits that “pause mid-bite” level of seasoning. Serve it over rice, add hot sauce at the table, and consider this your permission slip to make gumbo on a Tuesday.

A close-up photo of a pot of gumbo simmering on the stove with visible okra slices, sausage rounds, and a wooden spoon resting on the rim

Why It Works

Fast roux, real payoff: Cooking the roux to a deep peanut-butter color builds that classic gumbo base in about 10 minutes, as long as you do not walk away.
Layered flavor without extra steps: Browning the sausage first seasons the pot, then the chicken picks up those browned bits.
Okra that behaves: Cooking okra briefly before simmering helps it thicken the gumbo while keeping the texture pleasant.
Weeknight timeline: From chopping to serving, you are looking at about 60 minutes, with a simmer that mostly takes care of itself.

Pairs Well With

Steamed white rice or buttery rice pilaf
Skillet cornbread or warm French bread for dunking
Simple vinegar slaw or a crisp green salad
Hot sauce and sliced scallions for finishing

Storage Tips

Fridge: Cool gumbo completely, then store in an airtight container for up to 4 days. Gumbo thickens as it sits, which is honestly a perk.

Freezer: Freeze in portioned containers for up to 3 months. For best texture, freeze the gumbo without rice and cook fresh rice when you reheat.

Reheat: Warm gently on the stovetop over medium-low, stirring often. If it is too thick, splash in a little chicken stock or water until it loosens up. Taste again and re-season at the end. Cold dulls salt and spice.

Common Questions

Can I make gumbo without okra?

Yes. Okra adds thickening and a classic vibe, but you can skip it. Add an extra 10 minutes of simmer time to help the broth reduce slightly, or stir in a small amount of filé powder at the end for body.

What is the difference between filé powder and okra?

Both thicken gumbo. Okra thickens as it simmers. Filé powder (ground sassafras leaves) thickens and adds a lightly earthy flavor, but it should be added off the heat to avoid stringiness.

How dark should the roux be for a quick gumbo?

For this faster version, aim for deep peanut butter to light chocolate. Darker is great, but it takes longer and can burn fast. If your roux smells acrid or looks speckled black, toss it and start over. It happens.

Can I use rotisserie chicken?

Absolutely. Skip the chicken browning step. Add shredded rotisserie chicken during the last 10 minutes of simmering, just long enough to warm through.

Is gumbo spicy?

It can be, but it does not have to be. This recipe is mild to medium. Keep cayenne light, then let hot sauce handle the heat at the table.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottom pot or Dutch oven (5 to 7 quarts)
Wooden spoon or heat-safe spatula for the roux
Chef’s knife and cutting board
Measuring spoons
Small pot for rice (or a rice cooker)

The first time I tried making gumbo at home, I treated the roux like a background task. Bad idea. Roux demands attention like a toddler with a marker. Now I do it the friend-in-the-kitchen way: music on, spoon in hand, and I do not touch my phone until that flour and oil turn the exact color that makes me feel brave. This quick version is the one I make when I want gumbo comfort without turning the evening into a cooking marathon. It is still soulful, still messy in the best way, and it always tastes like I knew what I was doing the whole time.

Weeknight Chicken and Sausage Gumbo

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 60 minutes

Servings 6

Ingredients

2 tbsp neutral oil (avocado, canola, or vegetable)
12 oz andouille sausage, sliced into 1/4-inch rounds
1 lb boneless, skinless chicken thighs, cut into bite-size pieces
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional, adjust for heat)
For the quick roux: 1/3 cup total fat (oil plus any drippings) + 1/3 cup all-purpose flour
1 medium yellow onion, diced
1 green bell pepper, diced
2 celery ribs, diced
4 cloves garlic, minced
1 1/2 cups sliced okra (fresh or frozen)
6 cups low-sodium chicken stock
2 tsp Cajun seasoning (salt-free if possible)
2 bay leaves
1 tbsp Worcestershire sauce
1 tsp hot sauce, plus more for serving
3 to 4 cups cooked white rice, for serving
2 to 3 scallions, thinly sliced (optional)
Chopped parsley (optional)
Filé powder, 1/2 to 1 tsp (optional, for finishing)

Instructions

Brown the sausage. Heat 2 tbsp neutral oil in a large heavy-bottom pot over medium-high heat. Add the andouille and cook until browned on both sides, 4 to 6 minutes. Transfer to a plate, leaving the drippings in the pot.
Brown the chicken. Add chicken thighs to the same pot. Season with salt, pepper, smoked paprika, and cayenne. Cook until lightly browned, 3 to 4 minutes. Transfer to the plate with the sausage. The chicken does not need to be cooked through yet.
Make the quick roux. Reduce heat to medium. If there is a lot of fat in the pot, carefully spoon off excess so you are not swimming. Add enough oil so the fat in the pot totals about 1/3 cup, then stir in 1/3 cup flour. Stir constantly, scraping the bottom, until the roux turns deep peanut-butter brown, about 8 to 12 minutes. If it starts smelling sharp or looks like it is darkening too fast, lower the heat. Roux is a drama queen.
Add the trinity. Stir in onion, bell pepper, and celery. Cook 4 to 5 minutes, stirring often, until softened. Add garlic and cook 30 seconds, just until fragrant.
Cook the okra. Stir in okra and cook 2 to 3 minutes, stirring often, just to get it going. This helps the texture and starts the thickening without turning your gumbo into a science project.
Build the broth. Slowly pour in chicken stock while stirring to keep it smooth. Add Cajun seasoning, bay leaves, Worcestershire, and hot sauce.
Simmer. Return sausage and chicken (plus any juices) to the pot. Bring to a gentle simmer, then reduce heat to medium-low. Simmer uncovered for 20 minutes, stirring occasionally, until the chicken is tender and the gumbo thickens slightly.
Taste and finish. Remove bay leaves. Taste and adjust salt, Cajun seasoning, and hot sauce. If using filé powder, turn off the heat and stir in 1/2 tsp first, then add more if you want it thicker.
Serve. Ladle gumbo over warm rice. Finish with scallions and parsley if you are feeling fancy, and put hot sauce on the table.

Nutrition information is estimated.

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