Chicken and Sausage Gumbo Recipe with Okra Pilaf

By Becky Hardin

Updated Jun 22, 2026

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Chicken and Sausage Gumbo is a super flavorful stew I like to serve over okra rice pilaf. I prepare this tasty chicken sausage gumbo recipe with onions, celery, bell peppers, chicken, sausage, and the perfect Cajun seasonings. The okra pilau adds the traditional okra flavor that finishes off the chicken gumbo beautifully. Perfect for a hearty and nourishing weeknight meal, I can easily get this on the table in about 40 minutes.

Southern Comfort In A Bowl

This chicken and sausage gumbo recipe is Cajun comfort food at its finest, served over a delicious okra rice pilaf. I couldn’t ask for more flavor in a single meal.

If you’ve never had gumbo, then you’re in for a real treat. This stick-to-your-ribs hearty chicken sausage gumbo is a delicious mix of a spicy, flavorful stock, chicken, sausage, onions, and bell peppers. I love serving it with the okra pilau rice (aka okra rice pilaf) as it’s loaded with okra, onions, rice, and bacon, and I find it complements the flavor of the gumbo well.

I made this easy gumbo recipe so that you don’t have to let it sit for hours and hours before it’s ready, because who has the time for that? This one is just so delicious, and it’s a great thing to freeze for later use, so don’t throw out those leftovers.

I find this meal is comforting and nourishing for my family of four, with leftovers for lunch the next day.

Tips for Beginners

• Make it the day before you want to serve it. I find the flavors develop while the gumbo sits so it is even more flavorful the next day.
• Any Cajun seasoning will work. I like Emeril’s Essence, though any brand will work. You can also make you own.
• Any cooked chicken will work. Use leftover chicken, pick up a rotisserie chicken, or make your own. Use these air fryer chicken breasts or this crockpot whole chicken.

Recipe Card

Chicken and Sausage Gumbo with Okra Pilaf

Difficulty: Medium

5 from 13 votes

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Servings: 6

Author: Becky Hardin

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Chicken and Sausage Gumbo is a super flavorful stew served over a fluffy okra rice pilaf.

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

For the Chicken Gumbo

• ▢ ½ cup peanut or canola oil
• ▢ 1 medium sweet yellow onion chopped
• ▢ 1 medium green bell pepper chopped
• ▢ 2 celery stalks chopped
• ▢ ½ cup all-purpose flour
• ▢ 32 oz. unsalted chicken broth
• ▢ ½ tsp kosher salt
• ▢ ½ tsp ground black pepper
• ▢ 1 tbsp Cajun or Emeril’s Essence seasoning
• ▢ 1 tsp smoky paprika
• ▢ 1 tsp fresh thyme leaves
• ▢ 2 bay leaves
• ▢ ½ lb. andouille or kielbasa sausage cut into ¼-inch slices
• ▢ 3 cups cubed or shredded chicken fully cooked

For the Okra Pilau (Pilaf)

• ▢ 8 slices bacon cut into ¼-inch slices
• ▢ 12 oz. frozen sliced okra (1 pkg) thawed
• ▢ 1 large yellow onion chopped
• ▢ 1 large green bell pepper chopped
• ▢ 1½ cups uncooked long-grain rice
• ▢ 2 cups water
• ▢ 1 tsp kosher salt
• ▢ ½ tsp ground black pepper

Video

Instructions 

For the Chicken Gumbo

• Heat oil in a large Dutch oven set over medium heat. Add the onion, green pepper and celery and cook, stirring often, 4-5 minutes or until vegetables have softened. With a slotted spoon, transfer the vegetables to a paper towel-lined plate and leave the oil in the pot.
  ½ cup peanut or canola oil, 1 medium sweet yellow onion, 1 medium green bell pepper, 2 celery stalks
• Slowly add the flour to the oil while whisking continuously. Cook the flour 4-5 minutes or until it is medium brown similar to the color of milk chocolate. It will smell like slightly burnt popcorn. Be careful NOT to burn the flour.
  ½ cup all-purpose flour
• Continue whisking and add the chicken broth. Once the broth is whisked in, add the salt, black pepper, Cajun spice, paprika, thyme, bay leaves and sausage.
  32 oz. unsalted chicken broth, ½ tsp kosher salt, ½ tsp ground black pepper, 1 tbsp Cajun or Emeril’s Essence seasoning, 1 tsp smoky paprika, 1 tsp fresh thyme leaves, 2 bay leaves, ½ lb. andouille or kielbasa sausage
• Bring the gumbo to a boil, reduce the heat to low and simmer 20 minutes, stirring occasionally.
• While the gumbo simmers, prepare the Okra Pilau (Pilaf).
• After 20 minutes, add the chicken, return the veggies to the pot, and simmer an additional 5-10 minutes or until the Okra Pilau is ready.
  3 cups cubed or shredded chicken
• Discard the bay leaves and serve.

For the Okra Pilau (Pilaf)

• Cook bacon in a large skillet set over medium heat until crisp. Transfer the crisped bacon to a paper towel-lined plate. Remove all but 2 tbsp of bacon drippings from the skillet.
  8 slices bacon
• Add okra, onion, bell pepper and cook the vegetables about 5 minutes or until tender.
  12 oz. frozen sliced okra (1 pkg), 1 large yellow onion, 1 large green bell pepper
• Add rice, water, salt and black pepper; bring to a boil and cover.
  1½ cups uncooked long-grain rice, 2 cups water, 1 tsp kosher salt, ½ tsp ground black pepper
• Reduce heat to low and simmer 15 minutes or until water is absorbed and the rice is tender. If all water has been absorbed, but the rice isn’t cooked through, add ¼ cup water, replace the lid and simmer an additional 3-5 minutes, or until rice is tender.
• Remove the skillet from the heat, stir in the crisped bacon and let rest 5 minutes.

To serve

• Place a large spoonful (about 1 cup) Okra Pilau in the bottom of an individual serving bowl. Pour about ¾ cup Chicken Gumbo over the rice and serve with a simple side salad and a nice chunk of toasted baguette. Enjoy!

Becky’s Tips

• I find the flavors develop while the gumbo sits, so make it a day in advance.
• I like Emeril’s Essence Cajun seasoning, though any brand will work.
• Use leftover chicken, store-bought, or make fresh cooked chicken.
• The roux is key to the flavor of the gumbo, so let it cook and develop flavor.
• Store leftovers for up to 3 days; reheat over the stove or in the microwave. 

Calories: 740kcalCarbohydrates: 57gProtein: 23gFat: 46gSaturated Fat: 10gCholesterol: 66mgSodium: 1194mgPotassium: 685mgFiber: 4gSugar: 3gVitamin A: 605IUVitamin C: 33.5mgCalcium: 91mgIron: 2.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Chicken and Sausage Gumbo Step by Step

Cook the veggies: Heat ½ cup peanut or canola oil in a Dutch oven or deep pot, then cook 1 medium sweet yellow onion, 1 medium green bell pepper, and 2 celery stalks until they are soft and fragrant. Use a slotted spoon to transfer them to a plate, leaving the oil in the pot.

Make the roux: Add ½ cup flour into the pot with the oil to make the gumbo roux. Cook for 4-5 minutes, whisking continuously until it turns a medium-dark brown color. Whisk in 32 oz. of chicken broth, then add ½ tsp salt, ½ tsp pepper, 1 tbsp Cajun seasoning, 1 tsp paprika, 1 tsp thyme leaves, 2 bay leaves, and ½ lb. sliced sausage.

Bring the mixture to a boil, then reduce the heat and let the gumbo simmer for 20 minutes.

Make the pilaf: Cook 8 slices of bacon until crisp, and then remove them from the skillet, removing all but 2 tbsp of the bacon drippings in the pan.

Add 1 12 oz. package of okra, 1 large onion, and 1 large green bell pepper into the skillet, and cook about 5 minutes.

Add 1½ cups rice, 2 cups water, 1 tsp salt, and ½ tsp pepper. Bring the mixture to a boil and cover with a lid.

Reduce heat and let it simmer about 15 minutes, or until all water has been absorbed by the rice. Remove from the heat and stir in the bacon, then let it rest until the gumbo is done.

Add the chicken to the gumbo: Stir in 3 cups of pre-cooked chicken, return the onion and green pepper to the pan, and let the gumbo simmer for another 5-10 minutes. Remove and discard the bay leaves before serving.

Serve: Place about 1 cup of Okra Pilau in the bottom of a serving bowl. Pour about ¾ cup of Chicken Gumbo over the rice. Enjoy!

How to Store

You can save any leftover chicken sausage gumbo in the refrigerator for 2-3 days. When I have a large amount leftover, I like to separate it into smaller portions and place it in airtight containers or resealable bags, so I have access to individual portions.

Freeze

Stored in the freezer, you can keep the gumbo for up to 3 months; thaw in the fridge overnight.

Reheat

Reheat over the stove or in the microwave.

Serving Suggestions

This chicken and sausage gumbo is a hearty and filling dish, so it doesn’t need much else. A simple Caesar salad is a great way to start the meal, and a side of cornbread pairs well with the dish. For dessert, something light and fruity like gluten free lemon bars balances the meal nicely.

This gumbo is a great fall or winter weeknight dinner and lends itself well to holidays and Mardi Gras celebrations. It is quite a filling dish, so I usually have leftovers the next day, which makes the perfect lunch.

More Southern-Inspired Recipes

• This Shrimp and Grits recipe features buttery, cheesy grits served with pan-seared Cajun shrimp.
• For this Cajun Chicken Pasta, I cook chicken breasts with Cajun seasoning, tomatoes, and bell peppers in a rich cream cheese sauce.
• These Buttermilk Biscuits turn out tender, light and flaky.

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