Spicy Creole Gumbo with Chicken and Andouille Sausage

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A hearty Creole gumbo simmered with chicken, andouille sausage, okra, and aromatic Cajun spices for a deeply satisfying meal. This caribbean-inspired chicken ready in about 80 minutes pairs olive oil, all-purpose flour, chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 12 oz andouille sausage, sliced into 1/4-inch rounds
• 3 tbsp olive oil
• 1/4 cup all-purpose flour
• 1 cup chopped yellow onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 4 minced garlic cloves
• 1 cup chopped okra
• 14 oz can diced canned tomatoes with juice
• 4 cups chicken broth
• 2 tbsp Cajun seasoning
• 1 tsp dried thyme
• 2 bay leaves
• 1 tbsp hot sauce
• to taste salt
• to taste black pepper
• for serving cooked white rice
• 2 tbsp chopped green onions
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium heat. Add 1/4 cup all-purpose flour and whisk continuously for 8-10 minutes until the roux turns a deep caramel brown color and smells nutty, being careful not to burn it.
2. Step 2: Add 1 cup chopped yellow onion, 1/2 cup chopped celery, 1/2 cup chopped green bell pepper, and 4 minced garlic cloves to the roux. Sauté for 5-6 minutes until vegetables are softened and fragrant.
3. Step 3: Stir in 1 lb chopped boneless skinless chicken thighs and 12 oz sliced andouille sausage, cooking for 5 minutes until the chicken is lightly browned.
4. Step 4: Add 1 cup chopped okra, 14 oz diced canned tomatoes with juice, 4 cups chicken broth, 2 tbsp Cajun seasoning, 1 tsp dried thyme, 2 bay leaves, and 1 tbsp hot sauce. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally until gumbo thickens.
5. Step 5: Season with salt and black pepper to taste. Remove bay leaves before serving. Serve the gumbo hot over cooked white rice, garnished with 2 tbsp chopped green onions and 2 tbsp chopped fresh parsley.