If you’re looking for a true Louisiana gumbo (not the trimmed-down, shortcut, 30-minute version) this is the one. This is a feed-the-neighborhood, Magnalite-roaster, stir-the-pot-with-your-whole-arm kind of gumbo. It’s rich, smoky, loaded with chicken and two kinds of sausage, thickened the traditional way (with roux and okra, sha!), and slow-simmered until the flavors get deep and soulful. The tomatoes are the secret to cutting the okra “slime,” and the result is a gumbo with perfect texture and true Cajun depth.
If you grew up with someone’s pawpaw making gumbo outside with a wooden paddle, this one’s going to feel like home.
What You Need to Make This Cajun Gumbo
Base & Veggies
- Butter
- Fresh okra
- Seasoning blend (onion, bell pepper, celery, parsley)
- Fresh garlic
- Diced tomatoes (yes, they matter)
- Chicken broth
Thickener & Seasoning
- Roux (store-bought or homemade)
- Cajun seasoning
- Dried thyme
- Sage
- Bay leaves
Proteins
- Rotisserie chicken (or cooked shredded chicken)
- Andouille sausage
- Smoked sausage
Finishing
- Green onions
- Steamed rice or potato salad (for serving)
How to Make Creole Cajun Chicken & Sausage Gumbo
- Start the okra base
Melt butter in your Magnalite roaster. Add okra, seasoning blend, and garlic. Cover and cook about 45 minutes, stirring often, until the okra releases its natural stickiness. - Add tomatoes (the “no-slime” trick)
When the okra looks sticky, stir in the diced tomatoes. Cook uncovered for 20 minutes to evaporate excess liquid. - Add broth slowly
Pour in a cup of chicken broth, cook 10 minutes, then add the rest of the first carton and simmer again. - Stir in the roux
Add 2 cups of roux and stir until completely dissolved. Once smooth, add the remaining four cartons of broth. - Season the pot
Add Cajun seasoning, thyme, sage, and bay leaves. Bring to a boil, then cover and simmer 1 hour. - Add chicken & green onions
Stir in shredded rotisserie chicken and green onions. Simmer another 30 minutes. - Finish with sausage
Add andouille and smoked sausage. Continue simmering until everything is heated through and the gumbo thickens. - Final simmer
Reduce heat and simmer uncovered for 1 more hour, letting it reduce and deepen. - Serve
Ladle over rice or serve with a scoop of potato salad, the Cajun way.
Pro Tip
Never rush gumbo, the magic happens in the slow reduction. If it tastes “good,” keep simmering. When it’s great, you’ll know.
Commonly Asked Questions
Why use tomatoes in gumbo?
Tomatoes break down the okra’s natural stickiness, keeping the gumbo thick but not slimy.
Can I make this without okra?
Yes, but you’ll need extra roux to thicken it.
Can I freeze gumbo?
Absolutely — gumbo freezes beautifully. Just cool completely before portioning.
What kind of roux works best?
A dark Cajun roux (jarred or homemade). Never use a blonde or light roux for gumbo.
What sausage is traditional?
Andouille is classic, but mixing in regular smoked sausage adds great flavor and texture.
Is this Creole or Cajun gumbo?
It has elements of both — okra + roux (Cajun), tomatoes + herbs (Creole). It’s Louisiana gumbo done right.
