Traditional Chicken and Sausage Gumbo

Traditional Chicken and Sausage Gumbo

Traditional versus Low-FODMAP

Being from New Orleans, I knew I needed to have a traditional chicken and sausage gumbo on my blog. If you’ve been following for a while, you’ll know I used to follow a low-FODMAP diet. Gumbo is one of my favorite things but it usually includes garlic, onion, and wheat flour – three big no nos on the fodmap list. I made a low-FODMAP version of gumbo but here is a full scale traditional version!

What is Gumbo?

Gumbo is a south Louisiana food that originates in West Africa! Gumbo comes from the African word “ki ngombo” which means okra – the vegetable often used in gumbo for thickening. Personally, I don’t like okra in my gumbo. You’ll find both sides of this opinion in Louisiana. This recipe does not include okra.

Gumbo is NOT gumbo without a roux! A roux is an equal combo of fat and flour – there are different kinds of roux for different kinds of dishes. In traditional chicken and sausage gumbo, we’ll always use a neutral oil (like vegetable or avocado) and all purpose flour. We cook this down, stirring frequently, for a while, sometimes up to an hour, until it’s a dark chocolatey color.

I also like making my own stock using the chicken carcass and some extra vegetables. This will really bring the most in depth and delicious flavor to your gumbo, in my opinion!

What You’ll Need

For the Stock:

  • Large stock pot
  • Picked rotisserie chicken carcass
  • Stock vegetables like onions, celery, garlic, carrots, etc.

For the Roux:

  • All purpose flour
  • Neutral oil (vegetable, canola, avocado)
  • Whisk
  • Bamboo flat spoon like this one
  • Large dutch oven or pot

For the Gumbo:

  • The “trinity” vegetables: onion, celery, bell peppers
  • Garlic
  • Picked rotisserie chicken meat
  • Pound of andouille sausage
  • Spices like bay leaves, cajun spice (Tony’s or Slap Ya Mama’s), cayenne, salt, pepper
  • Worcestshire sauce
  • Hot sauce
  • Cooked rice, separately

See the recipe card below for detailed step by step and measurements!

Traditional Chicken and Sausage Gumbo

A New Orleans style chicken and sausage gumbo with a roux
Course: Dinner, Main Course, Soup
Cuisine: Cajun, Creole, New Orleans
Keyword: Gumbo, New Orleans
Servings: 10 people


Stock Ingredients

  • 8-10 cups water
  • 1 picked chicken carcass
  • 2 stalks celery
  • 1/2 onion
  • 2 carrots
  • any other stock veggies you'd like to add
  • 2 tbsp kosher salt

Roux Ingredients

  • 1 cup neutral oil
  • 1 cup all purpose flour

Gumbo Ingredients

  • 1 cup green bell pepper diced
  • 1 cup sweet onion diced
  • 1 cup celery diced
  • 2-3 cloves garlic minced
  • 1 rotisserie chicken, picked
  • 1 pound andouille sausage sliced and browned
  • 8-10 cups stock
  • 2-4 tbsp hot sauce
  • 2-4 tbsp worcestshire sauce
  • 2-3 bay leaves
  • salt, pepper, cajun seasoning, cayenne


  • Before you start, make sure to chop your veggies, pick your rotisserie chicken, and brown the sausage. Mise en place is crucial in easy gumbo making.

Make The Stock

  • Add the carcass, water, vegetables, and salt to a large pot and bring to a boil. Reduce to simmer and allow to simmer for many hours. All day is best!
  • Strain the stock before you start your roux and set aside, keeping it warm.

Make The Roux

  • Heat the oil to medium heat in a large dutch oven or pot.
  • Add in the flour and whisk constantly.
  • Continue to whisk/stir with the spoon until it turns a nice dark chocolatey brown, reducing the heat a little bit every 5-10 minutes until you're working on low heat. This may take up to an hour. I generally cook my roux for 40 minutes or so.
  • Never stop moving the roux. Get comfortable over that stove! If the roux burns at all, you'll need to start over. Burnt roux = bad gumbo!

Putting Together the Gumbo!

  • Once the roux is browned to your liking and on low heat, carefully add in the chopped vegetables and stir well. Allow them to cook down in the roux and soften for 5 minutes or so. Add a little salt at this stage.
  • 1-2 ladles at a time, add in the stock, fully stirring between ladles. Really incorporate the roux and stock together.
  • Add in the picked chicken and browned andouille
  • Stir in the seasonings, hot sauce and worcestshire, and bay leaves. Measure with your heart. Taste as you go.
  • Allow to simmer for at least an hour, if not more!
  • Serve over rice and enjoy.

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