Creole Chicken and Sausage Gumbo Recipe


Heirloom Eats

heir·loom (noun): a valuable object that has belonged to a family for several generations

From furniture and faith to collectibles and character traits, there are a lot of things that get passed down over the course of a family’s history, and recipes are no exception. But a recipe nurtured by generations of love and care is so much more than the food it creates. It’s also a reminder of the laughter and light that can happen when a family comes together.

Photography by Rich Smith

creole chicken sausage gumbo

Creole Chicken and Sausage Gumbo Recipe

Kari Anderson
Course dinner
Cuisine Creole
Servings 10 servings


  • 32 oz. cut okra
  • 2-3 lb. boneless chicken breasts or thighs
  • Drizzle of olive oil
  • tsp. kosher salt + extra to season chicken
  • ½ tsp. black pepper + extra, to season chicken
  • ½ tsp. Tony Chachere's Original Creole Seasoning + extra, to season chicken
  • 1 lb. andouille or hot smoked sausage, diced or sliced
  • 1 cup green bell pepper, diced
  • 1 cup onion, diced
  • 1 cup celery, diced
  • cup vegetable oil
  • ½ cup all-purpose flour
  • 4 cloves garlic, minced
  • 1 (28 oz.) can diced tomatoes with juice
  • 1 cup green onions, thinly chopped
  • ¼ tsp. fresh parsley, chopped
  • 1 tsp. dried thyme
  • ½ tsp. marjoram
  • ½ tsp. dried basil
  • 2 dried bay leaves
  • 3 qts. chicken stock or broth
  • 4 cups white rice, cooked
  • Tabasco sauce, for garnish


  • Begin by preheating the oven to 350°.
  • Spread okra on a baking sheet and place in oven. While the okra is baking, place chicken on a baking sheet and drizzle with olive oil and sprinkle with salt, pepper, and Tony’s seasoning. Place in the oven to bake alongside okra while the remaining ingredients are prepared. 
  • Once the okra and chicken are in the oven, dice up andouille sausage and drop in a large pot over medium heat. While it cooks, dice up the vegetables. Once andouille is cooked, remove from pot.
  • To make the roux, heat vegetable oil over medium-low heat in the pot and then add flour. Stir or whisk until the clumps of flour are broken up. Scrape the sausage bits off the bottom of the pot as well. Cook until the roux darkens to the color of peanut butter. 
  • Then, remove okra and chicken from the oven. Add the baked okra to the pot and set the chicken aside. Stir okra into the roux and then add green bell pepper, onion, and celery. Stir and let cook for about 5 minutes.
  • When the onions start to soften, add garlic, tomatoes, and green onions, followed by seasonings. Cook for 1-2 minutes.
  • Dice or shred the cooked chicken and then add to the pot. Add andouille and cook for a few more minutes, stirring occasionally. Now, add chicken stock and bring to a boil.
  • Once boiling, reduce to a simmer and cook uncovered on low heat for at least 1 hour. I recommend 2-3 hours – the longer you cook the gumbo, the better it will be. Stir as needed to prevent the gumbo from sticking to the bottom. 
  • When ready to serve, spoon the gumbo into bowls with a scoop of white rice. Garnish with a few dashes of Tabasco sauce.
Keyword baked chicken, Creole, creole chicken, creole chicken and sausage gumbo, gumbo, heirloom eats, sausage
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kari anderson

“I learned to cook at an early age from my mom, who learned to cook from her grandmother – and one of the first things that she taught me to cook was tomato sauce, or red gravy. It’s fitting that one of the first family recipes that I learned to cook for my (now) husband was his mom’s Creole Chicken and Sausage Gumbo, as it’s gumbo with tomatoes! This gumbo recipe shows how much of a melting pot of different cultures New Orleans was (and still is) as it uses lots of herbs, okra, and tomatoes – drawing from both Creole and Italian influences. Everyone who tries this gumbo loves it and it is the perfect cure for that Louisiana homesickness!” – Kari Anderson

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