Savor the Deep South Flavors with Chicken Gumbo Recipe

Gumbo is a beloved dish in the southern United States, especially in New Orleans. It’s a savory stew that combines seafood, vegetables, and meat such as andouille sausage or chicken with a roux-based gravy. But making roux can be time-consuming and tricky to get just right. That’s why we’re excited to share our recipe for a no-roux chicken and sausage gumbo! This recipe is easy to make and takes less time than traditional gumbo recipes.

Firstly, this recipe allows you to enjoy the flavors of gumbo without the hassle of making a roux. Secondly, it uses chicken andouille sausage and chicken breasts for a leaner version of this classic dish. In addition to being lower in fat, this recipe is gluten-free too.

Our recipe includes a blend of herbs such as thyme, onion powder, saffron thread, parsley, basil, oregano, and crushed red pepper flakes. The result is a flavorful dish that will make your taste buds dance. Furthermore, adding frozen okra to the dish provides an authentic texture that can’t be beat.

One more reason you’ll love this recipe: it’s versatile! You can easily mix up the meat or vegetable ingredients to suit your family’s tastes. We recommend serving it over rice or quinoa or with cornbread on the side.

In summary, our no-roux chicken and sausage gumbo is an easy, flavorful recipe that delivers all the taste without sacrificing on nutrition or labor-intensive cooking methods. So let’s get started!

Why You’ll Love This Recipe

No Roux Chicken and Sausage Gumbo
No Roux Chicken and Sausage Gumbo

If you’re a fan of gumbo, then this no-roux chicken and sausage gumbo recipe is certainly one that you’ll love. But even if you’ve never tried gumbo before, this recipe is worth giving a try. Why? Well, there are several reasons.

Firstly, this recipe is incredibly easy to make. Unlike traditional roux-based gumbo recipes that require a lot of time and effort to perfect the roux, this recipe can be made in just under an hour. All you need are simple ingredients, a large skillet, and a slow cooker if you want to go hands-off.

Secondly, this gumbo recipe is healthy and gluten-free thanks to the use of olive oil instead of butter and the absence of roux. Andouille chicken sausage adds lean protein while the blend of herbs and spices brings flavorful taste.

Thirdly, this recipe has a unique set of flavor profiles. The combination of sausage with tender chicken breast results in mouth-watering flavors, providing a savory profile to savor. The addition of aromatic herbs like thyme, bay leaf, parsley, basil, oregano, and crushed red pepper flakes adds layers of complexity to every spoonful.

Last but not least – this no-roux chicken and sausage gumbo pairs well with most vegetables or carb sources such as rice or quinoa — making it an easily customizable dish for your particular tastes or dietary restrictions.

All things considered; by using fresh ingredients to prepare your very own gumbo will be an elevating experience compared to canned offerings you may have tried. So roll up your sleeves and follow these steps into making one hearty dish that you won’t forget any soon!

Ingredient List

 A thick and hearty chicken and sausage gumbo that's easy to make!
A thick and hearty chicken and sausage gumbo that’s easy to make!

For this No Roux Chicken and Sausage Gumbo Recipe, you will need the following ingredients:

  • 1 pound andouille sausage, chopped coarse
  • 1 pound chicken sausage, sliced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon onion powder
  • A pinch of saffron thread
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons of butter
  • 2 tablespoons of olive oil
  • 5 garlic cloves, finely minced
  • 3 celery ribs, chopped coarse
  • 1 large sweet onion, chopped coarse
  • 1 green pepper, seeded and chopped coarse
  • 1/2 cup water
  • 2 cups chicken broth
  • 1 can (6 ounces) tomato paste
  • 2 cans (14.5 ounces each) diced tomatoes
  • 12 oz frozen sliced okra
  • Fresh parsley, chopped
  • Fresh basil, chopped
  • Fresh oregano, chopped
  • Crushed red pepper flakes

Plus: additional spices to taste

Note: This recipe is easy gluten-free!

The Recipe How-To

Now that we have talked about why this no roux chicken and sausage gumbo recipe is worth trying, let’s jump into the cooking process. In this section, I will go over how to make a perfect pot of gumbo that will surely impress your guests.


First off, let’s take a look at the ingredients you’ll need:

  • 1 pound andouille sausage, sliced
  • 1 pound chicken breast, diced
  • 2 large onions chopped coarse
  • 2 green peppers chopped coarse
  • 4 stalks celery chopped coarse
  • 5 cloves garlic, minced
  • 1 can diced tomatoes (14.5 oz)
  • 3 cups chicken broth
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • ½ teaspoon onion powder
  • pinch of saffron thread
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • pinch of crushed red pepper flakes (optional)
  • salt and pepper to taste

Step 1: Cook the Meats

Heat a large skillet over medium-high heat. Add some olive oil and cook the sausages until browned. Remove from pan and set aside. In the same skillet, cook the chicken breasts until no longer pink. Once done, set aside with the sausages.

Step 2: Sauté Aromatics

Add more olive oil to the skillet if needed. Over medium heat, sauté the onions, green peppers, celery, and garlic until they are softened but not browned.

Step 3: Combine Ingredients

In a slow cooker or large Dutch oven pot, add all cooked meats, sautéed aromatics, diced tomatoes (juice included), tomato paste, saffron threads, bay leaf, thyme, onion powder, oregano, basil and optional pepper flakes. Stir well to combine all ingredients.

Step 4: Cook Low and Slow

If using a slow cooker: Set it on low for at least seven hours or high for four hours.

If cooking in a Dutch oven on your stove top or oven: cook on low heat for three hours.

Step 5: Add Frozen Sliced Okra

After three hours of cooking with other ingredients in step three done thoroughly, adding frozen sliced okra is the very last step before serving. Cover pot with a lid and cook it for another hour if using frozen okras or thirty minutes if using fresh ones.

Your No Roux Chicken and Sausage Gumbo Soup is now ready to enjoy! Take out the bay leaf before serving it over steamed rice or mashed potatoes. Don’t forget to sprinkle some fresh parsley as an aromatic garnish!

Substitutions and Variations

 Fill your kitchen with the aroma of rich, Louisiana-style spices.
Fill your kitchen with the aroma of rich, Louisiana-style spices.

When it comes to creating a dish as iconic and beloved as chicken and sausage gumbo, substitutions can feel daunting. Yet, with a few creativity and pantry staples, you can easily adapt this recipe to suit your own personal taste or dietary needs without sacrificing flavor.

One way to make this recipe your own is by experimenting with different proteins. Instead of chicken, try substituting shrimp, crab legs or cajun chicken breast for a seafood twist. You can also swap the andouille sausage for chicken sausage or turkey sausage to make healthy gumbo variations.

Additionally, you can customize your gumbo by adjusting the spice level. Increase or reduce the amount of crushed red pepper flakes depending on how much heat you like in your meals. If you’re not a fan of spicy food, skip the pepper flakes entirely and rely on other herbs like thyme, basil and oregano to add layers of flavor.

Those who are looking for gluten-free options will be happy to know that this gumbo recipe can easily become gluten-free by using gluten-free flours or omitting the roux altogether. Other substitutions include using vegetable broth instead of chicken broth for vegans or simply replacing diced tomatoes with tomato sauce if that’s what you have at home.

In conclusion, there are plenty of ways to mix up this classic gumbo recipe while still producing an authentic-tasting dish that’s bursting with flavor. The most important thing is to have fun in the kitchen and don’t be afraid to experiment with substitutions until you find your perfect version of the best seafood gumbo.

Serving and Pairing

 Get ready to warm up with this flavorful gumbo.
Get ready to warm up with this flavorful gumbo.

The No Roux Chicken and Sausage Gumbo Recipe is a hearty and flavorful dish that can be served on its own or paired with a variety of sides. This classic Cajun-inspired gumbo is best served over steaming hot rice, which perfectly complements the thick and savory broth.

For optimal flavor, serve the gumbo with a sprinkle of chopped fresh parsley as well as sliced scallions on top. On the side, crunchy crusty bread or cornbread to soak up the delicious sauce also makes for a great accompaniment.

This recipe goes wonderfully with a chilled glass of crisp white wine or a refreshing beer, such as an amber ale or porter. If you prefer non-alcoholic beverages, sweet iced tea or even creamy buttermilk will tie in well with the rich flavors of the dish.

Whether you are looking for a meal to warm up during colder months or want to satisfy your craving for some southern comfort food, this dish is a sure crowd-pleaser. Get ready to delight your taste buds with this delicious serving!

Make-Ahead, Storing and Reheating

 A one-pot meal perfect for chilly weeknights.
A one-pot meal perfect for chilly weeknights.

As a bustling cook, you appreciate that making food ahead saves valuable time when it’s most needed. Luckily, this chicken and sausage gumbo recipe is flexible enough to cook ahead of time and still taste just as heavenly when reheated. In actuality, gumbo is an ideal make-ahead meal, which implies the flavors will fortify as the dish chills.

To make ahead of time, let the gumbo cool to room temperature and then refrigerate in an air-tight container for up to 3 days or freeze for up to 2 months. Reheat the gumbo slowly in a saucepan over low heat, stirring frequently until heated through completely.

If you need to store your leftovers for future consumption, store them in an airtight container in the fridge for up to 3 days. To reheat the gumbo, bring it back to a gentle simmer over medium heat while stirring regularly. Keep in mind that cooked seafood doesn’t keep well for long periods so it’s best to eat leftovers within two days of cooking.

Microwaving works well but can change the texture of the okra. For best results, transfer to a saucepan and reheat on low-medium heat until warm. If you prefer using your oven, preheat your oven to 350°F and spoon your gumbo into a baking dish. Cover tightly with foil and bake for about 15-20 minutes or until bubbly and heated through.

By following these instructions, you can save plenty of time by preparing this chicken and sausage gumbo ahead of time without surrendering any flavors or quality on a busy weeknight. Furthermore, keeping the concoction will only help deepen its flavor profile even more!

Tips for Perfect Results

 One spoonful of this gumbo and you'll feel like you're in the heart of New Orleans.
One spoonful of this gumbo and you’ll feel like you’re in the heart of New Orleans.

To guarantee a satisfactory meal, it is crucial to follow the instructions and tips closely. Here are some helpful hints to get the most out of your no roux chicken and sausage gumbo recipe:

– Saute the vegetables: When sauteing the onions, peppers, and celery in the butter-olive oil mixture, allow them to cook until they are tender and fragrant.

– Use quality chicken broth: High-quality chicken broth is imperative for extraordinary flavor. Using low-sodium or no-salt broth won’t give you enough saltiness.

– Play with spices: The thyme, bay leaf, onion powder, saffron thread, parsley, basil, oregano, and crushed red pepper flakes can enhance and balance each other’s taste in a meal.

– Add frozen okra at the beginning: By adding frozen okra together with the onions, celery, pepper to the pan early on into cooking process can ensure that all vegetables blend well into one another.

– Cut sausages into bite-sized pieces: Cut andouille sausage and chicken sausage into bite-sized rounds. It will make them easier to eat as well as improve their overall serving appeal.

– Opt for fresh garlic: Using fresh garlic rather than pre-packed garlic adds an extra layer of rich flavor to the dish.

– Cook on low heat: This gumbo requires low flame cooking for about an hour. Make sure you retain low heat so each spice gets ample time to release its aroma and flavor.

By following these tips and variations, your no roux chicken and sausage gumbo recipe will turn out incredible every time!


Now that you have read through the ingredient list and followed the recipe how-to, it’s time to address some common questions about this No Roux Chicken and Sausage Gumbo recipe, addressing potential uncertainties or queries that may arise during the cooking process. Here, we’ve put together a list of frequently asked questions (FAQs) to help guide you through any confusion and ensure that your experience with this dish comes out as an authentic and hearty gumbo soup.

How do you thicken gumbo without a roux?

When preparing a gumbo, it’s possible to create a slurry by combining cornstarch and water. Mix one to two tablespoons of cornstarch with two to three teaspoons of water to make the thickening slurry. To avoid lumps, ensure that the slurry is well-blended before you pour it into the gumbo, stirring the dish as you do so. Once added, let the gumbo simmer so that the slurry is fully incorporated. During the simmer, the sauce will thicken, giving the gumbo a rich and delicious texture.

Is roux necessary for gumbo?

When it comes to making gumbo, roux is considered as a crucial element, as it forms the base of the dish. Roux is basically a mixture of flour and fat (usually oil or butter) which is cooked until it turns brown to add thickness and flavor to gumbo and other dishes of the Cajun cuisine. Even though roux is made up of only two ingredients, the shade of the roux is a topic of heated discussion among gumbo enthusiasts.

What is the secret ingredient in gumbo?

Many of my acquaintances rave about the importance of using chicken stock when preparing a mouth-watering chicken and sausage gumbo. They insist that this particular ingredient holds the key to creating an outstanding bowl of gumbo.

Should you cook sausage before adding it to gumbo?

Now it’s time to add some delicious sausage to our gumbo! To start, heat up a large skillet over medium-high heat and get the sausages sizzling until they are browned on all sides. Once they’re done, add them into the gumbo pot and give everything a good mix. Take a quick taste of the gumbo and add a touch of salt if needed. Then, let everything simmer together for a couple of hours to let all of the flavors meld together beautifully.

Bottom Line

In conclusion, this no roux chicken and sausage gumbo recipe is perfect for those who want to try something new without sacrificing flavor. By omitting the traditional roux, you can be sure that every spoonful is packed with bold flavors that complement each other, making every bite a true culinary experience.

This recipe offers endless possibilities for substitution and variation, making it an ideal choice for those who like to personalize their meals. You can switch the sausage or add your favorite vegetables to create your unique twist to the recipe.

Whether you are a beginner cook or an experienced one, this recipe is easy to follow, requires minimal prep-work and yields excellent results. The dish is also gluten-free, which means people with dietary restrictions can enjoy it too.

Finally, serving it with rice, cornbread or a side of greens adds a nice finishing touch. I would highly recommend this recipe for anyone looking to recreate the authentic taste of Louisiana’s cuisine. So gather around the table and get ready to indulge in a warm bowl of flavorful gumbo today!

No Roux Chicken and Sausage Gumbo

No Roux Chicken and Sausage Gumbo Recipe

Even though this isn’t what a true Louisianan native calls a gumbo this is a similar style Chicken, and Andouille sausage gumbo.. With the trinity of green pepper, onion and celery to start and assorted spices make this a mild but flavorful gumbo.
5 from 1 vote
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Course: Main Course
Cuisine: Fusion
Keyword: < 4 Hours, Cajun, Chicken, Chicken Breast, Gumbo, Meat, One-Dish Meal, Pork, Poultry
Prep Time: 45 minutes
Cook Time: 45 minutes
Servings: 6 bowls
Calories: 445.8kcal


  • 1 lb chicken tenders
  • 1/2 lb cajun style andouille sausage
  • 1 (15 ounce) box dei fratelli diced tomatoes
  • 1 (8 ounce) can glen muir tomato paste
  • 8 ounces organic chicken broth
  • 1 cup water
  • 1 green pepper
  • 1/2 large sweet onion
  • 2 celery ribs
  • 1 cup frozen okra
  • 2 tablespoons minced garlic
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons oregano
  • 2 teaspoons basil
  • 1 tablespoon parsley
  • 1 pinch saffron thread
  • 1 tablespoon onion powder
  • 1 bay leaf
  • 1/2 teaspoon thyme
  • water, as needed
  • 4 tablespoons olive oil
  • 4 tablespoons butter
  • jasmine rice


  • Dice onion, green pepper and celery.
  • dice chicken into 1/2 to 1 inch chunks.
  • dice andouille sausage.
  • using a dutch oven melt butter and add olive oil on medium high heat.
  • saute the onion, green pepper and celery until soft.
  • add chicken and saute until no longer pink.
  • add sausage.
  • add the diced tomatoes, tomato paste, chicken broth and 1 cup water.
  • add all spices and bring to a boil then lower to medium high to medium heat and cover with a lid.
  • cook for 20 minutes.
  • add okra and cook for another 15 minutes.
  • If it seems a little too thick just add water until desired consistency.
  • make jasmine rice to package directions.
  • serve gumbo over rice.

Your own notes


Serving: 409g | Calories: 445.8kcal | Carbohydrates: 18.8g | Protein: 27.9g | Fat: 29.7g | Saturated Fat: 10.4g | Cholesterol: 90.3mg | Sodium: 1057mg | Fiber: 4.4g | Sugar: 9.5g