Smoked Chicken and Sausage Gumbo

Smoking-Meat.com is supported by its readers. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page.

I've had smoked gumbo on the brain lately, that is, smoked chicken and sausage gumbo, which adds so much flavor to the already flavorful dish. I simply season and smoke chicken thighs and then sear them for that tasty Maillard reaction before adding them to the gumbo. The sausage can be smoked as well if you prefer.

I spent several years in the Lake Charles, LA area, and while I was there, I fell deeply in love with gumbo and all things Cajun cooking for that matter. If you know Louisiana gumbo, then you know that it's made differently depending on what part of Louisiana you're in.

I was in the Acadiana area, so I learned to eat delicious gumbo with creamy potato salad. If you don't like it that way, you can simply leave it out. I also don't usually use okra with gumbo. If I do, it's always pan fried first and then served on the side.

In this recipe, I'll show you how easy it is to make smoked chicken and sausage gumbo. If you need to know how to make the dark roux or how to smoke the chicken, you can learn how to do that using the following links:

➡ How to Make a Dark Roux
➡ How to Smoke Chicken

Helpful Information

• Prep Time: 30 minutes (Does not include making the dark roux)
• Cook Time: 30 minutes
• Quantity: Makes about 5 quarts of smoked chicken and sausage gumbo.
• Serves: 12 people generously.

What You'll Need

• Dark Roux – This is one of the main ingredients in gumbo. It's basically equal parts fat and flour cooked over low heat until it turns dark like chocolate. (Here’s the recipe/instructions)
• Onion – I use sweet yellow onion for the best flavor.
• Green Bell Pepper – In a pinch, you can use red or another color of bell pepper.
• Celery – Some people use leaves and everything, but I only use the stalks. You'll only need three or four stalks for a 5.5-quart gumbo pot.
• Chicken Stock/Broth – If you make your own, then that's perfect. Otherwise, the store-bought stuff works great.
• Andouille – If you're in Louisiana or down south, this will be easy to find. Otherwise, you can usually find it at Walmart and other grocery stores. If not, any smoked sausage links will work fine.
• Chicken – I usually smoke an entire chicken, then debone it and cut it into bite-size pieces. You can also use boned/deboned chicken thighs only or even purchase bags of rotisserie chicken at Costco and Sam’s, which is already taken off the bone. It's okay to make it easy on yourself.
• Cajun Seasoning – I use Tony Chachere’s, but you can use your own favorite.
• Salt/Pepper Mix – I keep a spice bottle by the stove at all times with a mixture of ~70% coarse black pepper and ~30% coarse kosher salt.  Once I get the gumbo spicy enough, if it needs more saltiness, this is what I use. Usually, it doesn't take much.
• Garlic – I use 6 cloves of garlic in a typical gumbo pot. I just smack each one with the flat of my palm on the cabinet to help release the flavor and drop it in. You can also use minced garlic from a jar if that's all you have.
• Filé Powder – I don't use any filé powder for thickening, but you certainly can do so if you want to. I recommend just having this available at the table for people to use in their own bowls.
• Hot Sauce – Tabasco or Louisiana hot sauce should be available at the table for individual use.

What is Gumbo?

Gumbo is a thick, hearty stew made from a base of dark roux with broth, the vegetable trinity (onion, celery, bell pepper), and any variety of meats such as chicken, sausage, seafood, etc.

I learned to love this dish when I was living in Louisiana many years ago and brought it back to Oklahoma with me.

This recipe is how I make mine. Feel free to share your variations in the comments below.

Here's how I Make Smoked Chicken and Sausage Gumbo

Step 1: Make the Roux

I have a separate recipe for making dark roux HERE; however, it is important to note that I find it best to make the roux ahead of time, then let it cool off. Then, when you get in the mood to make a gumbo, you're ready to go.

The roux tutorial will show you how to make it and store it for later.

Step 2: Incorporate Roux into Broth

The first thing I do is place about 6 cups of chicken stock into my Lodge Enamel 6-quart Dutch oven over medium heat. This is the best pot for making roux and for making gumbo in my humble opinion.

If you don't have one of these, it's a fine investment that will last you forever if you take care of it.

Once the broth starts to simmer, add 1 heaping tablespoon of roux at a time and stir it in. Continue adding, stirring, and mixing until the roux and broth mixture is smooth and there are no lumps.

Turn the heat down to medium low to keep the roux mixture hot but not simmering.

Step 3: Dice/Prepare the Vegetables

In this step, we'll get the vegetable trinity ready by dicing about 5 ribs of celery, 1 large yellow sweet onion, and 1 large green bell pepper.

I usually go for pieces that are between ¼ and ½ inch in size. 

Peel and smash 6 cloves of garlic. I just lay the cloves on the countertop and smack them with the heel of my palm. This brings the oil to the surface and makes them more flavorful.

Optional: Chop a bunch of parsley and a bunch of green onions. I usually omit these and don't even miss them.

Adjust the heat on the gumbo pot to medium to bring it to a boil.

Step 4: The Meat

For this gumbo, we are using chicken and sausage. I am assuming you already have the smoked chicken off the bone. I like to further break it down into pieces that are no more than 1 to 1 ½ inches wide on any side.

For the andouille or smoked sausage, cut it into coins about ¼ inch thick.

Lay the sausage coins in a single layer into a large skillet over medium heat and let them sizzle until they turn brown. Flip them over and brown the other side.

Remove the sausage from the skillet into a bowl, then add about ½ cup of chicken broth to deglaze the tasty bits from the pan. Use a spoon or spatula to loosen the brown bits and then dump the pan of deglazing liquid into the gumbo pot.

Step 5: Putting it All Together

Once the vegetables and the meat are ready to go, and the chicken broth is boiling in the gumbo pot, dump the vegetable trinity and the smashed garlic cloves into the broth and let it cook for 8-10 minutes to soften up.

Once the veggies are soft, adjust the heat to medium-low, then add the chicken and sausage to the gumbo pot.

If you have room, add more chicken broth to the top to bring the level of the gumbo up to about 1 inch from the top of the pot. I usually end up using 7-8 cups of chicken broth for this recipe by the time it's all said and done.

Step 6: Bring on the Spice

You will note that I have not added any spices yet. No salt, pepper, or Cajun seasoning. I like to wait until the very end for this so I can really dial it in once I'm ready.

First, I add about a teaspoon of Tony Chachere’s Original Creole seasoning to the top and stir it in. Then I taste it.

If it's not spicy enough, I add another teaspoon in and taste it again.

I continue this process until it gets to where I want it.

The spice requirements change based on what sausage I use and who is going to be eating the gumbo. For me, it needs to be quite spicy. However, if I have a larger, more diverse crowd or children who are also eating, it needs a kick but not too much. People can add more at the table if they want it.

If it's spicy enough but still needs a touch of salt, I will sprinkle in about 1 teaspoon of my salt/pepper mix and taste it. If it needs more, I'll add a little more. Just dial it in the way you like it and when it makes you smile, it's ready to serve!

Step 7: How to Serve Smoked Chicken and Sausage Gumbo

I usually figure on 1 to 1 ½ cups of gumbo per person, and it should be served over white rice. For gumbo, I figure on ½ cup of rice per serving.

If you want to try the Acadiana-style gumbo the way I like to eat it, have some creamy potato salad available and add a scoop of that over the top of the gumbo. Don't kick it until you've tried it– it's amazing!

Be sure to provide hot sauce, filé powder, and Original Creole seasoning at the table for guests to use as they see fit.

Questions about Smoked Chicken and Sausage Gumbo

If you make roux ahead of time, does it need to be refrigerated?

Not necessarily. I usually refrigerate it if it's going to be more than a couple of days before I use it. If I plan to use it in the next day or so, I just store it in an airtight container on the counter until I'm ready to incorporate it into my broth.

Why not leave the roux simmering and go ahead and add the vegetables to the gumbo pot when you are done dicing them?

You can certainly do that if you prefer. I am not a good multitasker, so I prefer not to do too many things at once. I like to get everything ready, and then I can have fun cooking without too much fuss or stress involved. 

If you like the challenge, then by all means, add the vegetables and let them be softening while you brown the sausage and deglaze the pan.

In Step 2, why not add the roux first and just heat that up and then add the chicken stock?

In my opinion, it works best if you add the room-temperature roux to already hot chicken stock. If you have a method that works better, let me know in the comments below.

Is it okay to make gumbo ahead of time?

Yes, I highly recommend that in fact! Gumbo is always better after it's had a chance to cool down, marinate with everything else in the pot for a day or two, and then get reheated.

Is it okay to use jarred roux?

Of course, you can, and it will be okay. I never do because I enjoy the process of making it myself, and I firmly believe that mine is better than anything you can get in a jar, but I've had people tell me that there are jarred varieties available that are pretty good.

In fact, if you know of a jarred roux that is really good, post it below in the comments for those who might want to try this option in a pinch.

Jeff’s Handcrafted Seasoning and Sauce!