A slow-simmered Southern comfort that always feels like home

There are some meals that just slow life down a little. Where the house smells incredible, the pot has been gently bubbling for a while, and everyone keeps wandering into the kitchen asking, “Is it ready yet?”

This chicken and andouille sausage gumbo is exactly that kind of meal.

Gumbo isn’t something you rush. It’s something you settle into. You pour a drink, turn on some music, and let the process be part of the experience. And honestly? That’s one of the reasons I love it so much. It feels grounding. Familiar. Comforting in a way that goes beyond just food.

This is my take on a traditional Louisiana-style gumbo - rich, deeply flavored, and packed with tender shredded chicken, smoky andouille sausage, and the holy trinity that makes gumbo gumbo. It’s hearty without being heavy, bold without being overwhelming, and one of those recipes that somehow tastes even better the next day.

If you’ve ever felt intimidated by gumbo, let me just say this right up front: you’ve got this. I’ll walk you through every step like I’m standing right there with you, spoon in hand.

If you love dinners like this - cozy, comforting, and made to be shared.. you’ll love my $9/month Dinner Club. Every month, you get a full lineup of easy, home-cooked dinners that take the guesswork out of “what’s for dinner.” Simple ingredients, reliable recipes, and meals you’ll actually want to make again and again.

What Makes Gumbo, Gumbo?

Before we get cooking, let’s talk gumbo basics because once you understand why things are done a certain way, it all clicks.

At its heart, gumbo is built on three pillars:

A dark roux
The holy trinity (onion, celery, bell pepper)
Low and slow simmering

The roux is where all the magic starts. It’s simply flour and fat cooked together until deep brown and nutty. This step is where gumbo gets its signature depth and color. Yes, it takes patience but trust me, it’s worth every second.

Andouille sausage brings smoky heat, chicken adds richness, and everything simmers together into something that tastes like it’s been cooking all day… because it kind of has.

Ingredients

For the Gumbo:

avocado oil
all-purpose flour
yellow onion
green bell pepper
celery stalks
garlic
andouille sausage
boneless skinless chicken thighs or breasts
chicken stock
Cajun seasoning
smoked paprika
dried thyme
dried oregano
bay leaf
Salt and black pepper
Optional: sliced okra
Optional: hot sauce

For Serving:

How to Make Chicken and Andouille Gumbo

Step 1: Make the Roux (Take Your Time Here)

In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Once warm, whisk in the flour.

Now this part really matters - do not walk away.

Stir constantly as the roux slowly deepens in color. It will go from pale, to golden, to caramel, and finally to a deep chocolate brown. This takes about 20–30 minutes.

If it smells nutty and rich, you’re doing it right. If it smells burnt, start over. Gumbo forgives a lot of things - burnt roux is not one of them.

Step 2: Build the Flavor Base

Once your roux is ready, immediately add the diced onion, bell pepper, and celery. Stir well, the vegetables will stop the cooking process and bring everything together.

Cook for about 5–7 minutes, until softened and fragrant.

Add the garlic and cook for another 30 seconds.

At this point, your kitchen should smell unreal.

Step 3: Add the Sausage and Chicken

Stir in the sliced andouille sausage and let it cook for a few minutes so the fat renders slightly and flavors the base.

Nestle the chicken directly into the pot, then sprinkle in the Cajun seasoning, paprika, thyme, oregano, bay leaf, salt, and pepper.

Pour in the chicken stock and stir gently to combine.

Step 4: Simmer Low and Slow

Bring everything to a gentle boil, then reduce the heat to low.

Cover partially and let the gumbo simmer for 45–60 minutes, stirring occasionally.

The broth will thicken slightly, the flavors will deepen, and the chicken will become incredibly tender.

Step 5: Shred the Chicken

Remove the chicken from the pot and shred it using two forks. Return it to the gumbo and stir to combine.

If using okra, add it now and simmer for another 10–15 minutes.

Taste and adjust seasoning as needed.

Why This Gumbo Works So Well

This recipe strikes that sweet spot between authentic and approachable.

The roux is dark but manageable
The seasoning is bold but balanced
The chicken stays juicy and tender
The sausage infuses the entire pot with smoky flavor
Everything comes together in one pot (because that’s how we do things around here)

It’s the kind of meal you make on a Sunday afternoon and enjoy for days or serve to guests when you want something impressive but comforting.

How to Serve Gumbo

Serve your gumbo over a scoop of warm white rice. Finish with fresh herbs and a dash of hot sauce if you like a little extra heat.

If you grew up eating gumbo, this will taste like a warm memory. If you didn’t, this is the kind of dish that creates one.

Storage & Leftovers

Gumbo gets even better the next day - seriously.

Fridge: Up to 4 days
Freezer: Up to 3 months
Reheat gently on the stovetop, adding a splash of broth if needed

A Little Final Note

If there’s one thing I hope you take away from this recipe, it’s that gumbo doesn’t need to be intimidating. It’s humble food. It’s food made with patience and love and once you’ve made it once, you’ll find yourself coming back to it again and again.

So take your time. Stir that roux. Let the pot simmer. And enjoy every bite.

If you make this gumbo, I’d love to know what you think and if you’re part of the One Pot Pia Dinner Club, you know there’s always something cozy waiting next!

Looking for more dinner recipes? Try my popular recipes below: