Slow-Cooked Creole Gumbo with Chicken and Andouille Sausage

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A rich and hearty Creole gumbo slow-cooked with tender chicken, smoky andouille sausage, and a deeply flavorful roux base. This American-inspired soup recipe, ready in about 100 minutes, pairs vegetable oil, all-purpose flour, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 1 lb boneless chicken thighs, cut into chunks
• 12 oz andouille sausage, sliced
• 6 cups chicken broth
• 14 oz diced tomatoes, canned
• 2 bay leaves
• 1 tsp dried thyme
• 1 tbsp Cajun seasoning
• 1 tbsp Worcestershire sauce
• 1 tsp hot sauce
• to taste salt
• to taste black pepper
• 1/4 cup fresh parsley, chopped
• 3 scallions, sliced
• 4 cups cooked white rice

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large heavy pot, heat 1/2 cup vegetable oil over medium heat. Slowly whisk in 1/2 cup all-purpose flour and cook, stirring constantly, for 15-20 minutes until the roux turns a dark caramel color and is fragrant.
2. Step 2: Add 1 large diced yellow onion, 1 medium diced green bell pepper, 3 diced celery stalks, and 4 minced garlic cloves to the roux. Sauté for 5-7 minutes until vegetables are softened.
3. Step 3: Stir in 1 lb chunked boneless chicken thighs and 12 oz sliced andouille sausage. Cook for 5 minutes to brown the meat.
4. Step 4: Pour in 6 cups chicken broth and 14 oz canned diced tomatoes. Add 2 bay leaves, 1 tsp dried thyme, 1 tbsp Cajun seasoning, 1 tbsp Worcestershire sauce, and 1 tsp hot sauce. Bring to a simmer.
5. Step 5: Reduce heat to low, cover, and cook gently for 1 hour, stirring occasionally, until chicken is tender and flavors meld.
6. Step 6: Season with salt and black pepper to taste. Remove bay leaves.
7. Step 7: Stir in 1/4 cup chopped fresh parsley and 3 sliced scallions.
8. Step 8: Serve gumbo hot over 1 cup cooked white rice per serving.