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Cajun Chicken and Sausage Gumbo

Jodi Hanlon

"This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad."
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3 h 15 m servings 478 cals
Original recipe yields 10 servings

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  • Prep

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  1. Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
  2. Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 478 calories; 39.4 g fat; 14.3 g carbohydrates; 16 g protein; 56 mg cholesterol; 1045 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 365
  1. 431 Ratings

Most helpful positive review

Hi everyone, I am the author of this recipe and from reading the reviews I thought I would add...the roux color is really dependent on how you would like it. I used milk chocolate as a referenc...

Most helpful critical review

I don't know where I went wrong but the 1 cup of oil just ruined this dish for me. It had a very oily feeling in my mouth that I did not care for. I used Canola oil and had no problem achievin...

Most helpful
Most positive
Least positive

Hi everyone, I am the author of this recipe and from reading the reviews I thought I would add...the roux color is really dependent on how you would like it. I used milk chocolate as a referenc...

Really delicious. I only used half the roux because I like my gumbo thicker. I needed about 3 pounds of meat (chicken and sausage)to make this a stew-type gumbo. I also added 1/2 lb of frozen ok...

Great "authentic" gumbo - I've lived on the bayou all my life and I just cringe when I read a recipe for gumbo that includes tomatoes - a true gumbo does not have tomatoes!!! This is very close...

This is the BEST gumbo! I've been making this for over 20 years from my mom's recipe that she got from a cajun neighbor when she lived in Lafayette LA in the early 60's. And this recipe is alm...

I don't really measure my green peppers, onions, or celery when I make gumbo anymore, unless it is a really fancy recipe. I just eye it. For this recipe, I used 1 medium/large green bell pepper,...

This is the real deal. Gumbo is my favorite thing to cook and eat. The only differences I make is I add 3 celery stocks because I like celery a couple jalapeno peppers for heat, two tablespoon...

This recipe is fantastic! I had been looking for a tomato-free gumbo recipe for a while! A note to anyone who said that it turned out too greasy because of the full cup of oil: it probably needs...

I've only eaten gumbo once in New Orleans, and this was so much better than I remember. I used corn oil and cooked the roux until closer to the color of milk chocolate rather than chocolate mil...

I've made this twice in the last 6 weeks, the second time by request. I haven't even tasted it because it's gone so fast. I was asked to make again but I just passed on the recipe. I made it...