When the cold fronts start blowing in and the leaves start to change, it’s definitely gumbo season in my house!
Sure, you can make gumbo anytime of the year, but there’s just something about those chilly fall and winter evenings that make a big steaming pot of gumbo hit different. It’s cozy, it’s comforting, and it fills your home with that unmistakable Cajun aroma.
This recipe can be scaled up or down depending on your crowd, but as written, it’s perfect for a family of 4–6.
🧂 What You’ll Need
Roux: Not that store-bought stuff — real homemade roux.
👉 Find my full step-by-step recipe for it here: [Insert Roux Recipe Link]
Ingredients
- 1 cup all-purpose flour
- ½ cup vegetable or peanut oil (add a little more if the roux seems dry)
- 1 large yellow onion, diced
- 1 cup chopped celery
- 1 large green bell pepper, diced
- These three make up what we call “The Trinity” — onion, celery, and bell pepper. I like to prep mine in bulk and freeze it for later. If you do that too, use about 3–4 cups of the mix.
- 1½ lbs chicken (breast or thighs, skinless)
- 1 lb andouille or Cajun sausage
- We like to stock up when we visit Lake Charles — grabbing sausage from Cormier’s, Boudin King, or the Nelson Rd. Market Basket.
But Savoie’s or any Cajun-style sausage from your local grocery store will do just fine.
- We like to stock up when we visit Lake Charles — grabbing sausage from Cormier’s, Boudin King, or the Nelson Rd. Market Basket.
- Cajun seasoning — I prefer Tony Chachere’s
- 2–4 cups cooked rice (depending on how many you’re feeding)
- Boiled eggs (optional, but delicious)
- Water
- 1 box (32 oz) chicken stock You can use water only if you don’t have stock — it’ll still turn out great!
👩🍳 Let’s Cook Some Gumbo!
Step 1: Make Your Roux
Start by making your homemade roux using 1 cup flour and ½ cup vegetable or peanut oil. Stir constantly over medium heat until it reaches your desired color — I like a deep brown roux for gumbo.
Once ready, remove it from the heat and let it cool slightly while you prep your meats and veggies.
Step 2: Prep the Chicken and Sausage
Cut up your chicken and sausage into bite-sized pieces.
- I prefer my chicken in nickel-sized chunks.
- Slice the sausage thin, and sometimes I even cut those slices in half.
Season your chicken thoroughly with Tony Chachere’s Cajun Seasoning and set it aside.
Step 3: Brown It All Up
Turn your burner back on medium heat. Add the sausage first and let it brown until a little oil renders out. Then, toss in the chicken and brown it too.
We’re not trying to cook it all the way — just get some nice color and build flavor. When you see those good browned bits starting to stick to the bottom of your pot, it’s time to move on.
Step 4: Add the Trinity
Now toss in your onion, celery, and bell pepper. Stir well and let everything cook together until the onions start turning slightly translucent.
That’s when your kitchen starts smelling like home.
Step 5: Build the Gumbo Base
Pour in your box of chicken stock, then refill that same box with water and add it to the pot too.
Next, stir in your roux until it’s fully combined. Bring everything to a gentle simmer.
Like my favorite Cajun influencer Cookin’ with Brit always says:
“The longer it cooks, the better it tastes.”
Let it simmer low and slow — that’s where all the flavor magic happens.
🤭 A Little Gumbo Story
Now, let me tell y’all a quick story that still makes me laugh (and cringe a little).
A few years back, I was at a bachelorette party with one of my girlfriends from Louisiana. We were in Texas — only about two hours from the Louisiana line — and after a long night out, we were starving (and let’s be honest, a little hungover).
We found this little spot that smelled amazing — like gumbo heaven. So me and Haley decided to grab a bowl of chicken and sausage gumbo. The bowls come out, and I swear, they were the size of our heads. Perfect, right?
We dig in, so excited for that first bite… and the very first thing we scoop up is a whole stewed tomato.
Both our hearts sank. 😩
If you know, you know — a chicken and sausage gumbo should NOT have tomato. Ever. Bless their hearts for trying, but that’s not gumbo. That’s soup with identity issues.
Step 6: Add Optional Boiled Eggs
If you want to add boiled eggs, cook and peel them in a separate pot. Then gently add them into your gumbo about 45 minutes before serving.
It’s a classic Cajun touch that adds extra richness and flavor.
Step 7: Cook the Rice
About 20 minutes before serving, cook your rice (2–4 cups depending on your family size).
When ready, serve your gumbo over a bed of hot rice, and don’t forget to grab a slice of French bread to soak up all that good gravy!
️ From My Cajun Kitchen to Yours
The smell of gumbo simmering on the stove takes me straight back to my Mawmaw’s kitchen — laughter, love, and a big pot always bubbling away.
And while me and my SO still argue over whether Chicken Stew is the same thing as Gumbo… I know I’m right 😉
Looking for my Chicken Stew Recipe? Check it out here → Pink Mawmaw’s Chicken Stew
Need my Roux Recipe first? Find it here → Mastering Roux-A Step by Step Guide
No matter which one you’re making, it all starts the same — with love, patience, and a little Cajun soul.
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