Lifestyle / Food / Regional soups
Gulf South · Louisiana
Louisiana Chicken and Sausage Gumbo
By Staff Writer · October 6, 2026
Louisiana gumbo is a hearty soup-stew with many family variations. This version combines a brown roux, the onion-celery-pepper trinity, chicken and andouille.
State & Nation home-kitchen version. Timing is approximate; use the doneness cues in the directions.
Ingredients
- ½ cup neutral oil
- ½ cup all-purpose flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 12 ounces fully cooked andouille sausage, sliced
- 1½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 6 cups low-sodium chicken stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne, optional
- Salt and black pepper to taste
- 4 cups cooked white rice
- 3 green onions, sliced
Directions
- Heat oil in a heavy pot over medium-low heat. Stir in flour and cook, stirring continuously, for 20–30 minutes until deep brown. If it burns, discard and restart.
- Carefully add onion, pepper and celery; stir 8 minutes. Add garlic and sausage; cook 2 minutes.
- Gradually stir in stock. Add chicken, bay leaves, thyme, paprika and optional cayenne.
- Simmer uncovered for 45–50 minutes, stirring occasionally, until chicken is tender and reaches 165°F. Skim excess fat and remove bay leaves.
- Season to taste. Ladle over cooked rice and sprinkle with green onions.
Regional background: Learn about this regional favorite. Ingredient quantities and directions above are a separately written home-kitchen version.