Texas Chicken and Sausage Gumbo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich, spicy gumbo featuring tender chicken, andouille sausage, okra, and filé powder, served over steamed rice. This cajun-inspired chicken ready in about 130 minutes pairs chicken thighs, sliced andouille sausage, sliced okra for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 3.9 (9 ratings) Prep: 40 min Cook: 90 min Serves 6 Cajun cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, heat 2 tbsp oil over medium heat. Add 1 cup onion, 1 cup celery, 1 cup bell pepper, and 4 minced garlic cloves. Cook 8-10 minutes until vegetables are softened and golden.
  2. Step 2: Stir in 2 tbsp tomato paste and cook 2 minutes. Add 6 cups chicken stock, 1.5 lbs chicken thighs (skin on), and 1 lb andouille sausage. Bring to a boil, then reduce heat to low. Simmer 1 hour until chicken is tender.
  3. Step 3: Remove chicken, let cool, then shred meat. Return to pot. Add 1 cup sliced okra and 1/2 tsp filé powder. Simmer 30 minutes until okra is tender.
  4. Step 4: In a separate skillet, make a roux: melt 2 tbsp butter and 2 tbsp flour over medium heat. Cook 5-7 minutes until deep brown. Whisk into gumbo, simmer 10 minutes until thickened. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cayenne pepper.
  5. Step 5: Serve over steamed rice with a sprinkle of additional filé powder and a slice of crusty bread.

Equipment for this recipe

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Frequently asked questions

How long does Texas Chicken and Sausage Gumbo take to make?

Total time is about 130 minutes (40 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Texas Chicken and Sausage Gumbo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Texas Chicken and Sausage Gumbo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Texas Chicken and Sausage Gumbo for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Texas Chicken and Sausage Gumbo?

Cajun chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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