Cajun Chicken and Sausage Gumbo Recipe

If you’re searching for a true Cajun Chicken and Sausage Gumbo recipe, you’re in the right place. This classic Louisiana dish is rich, deeply flavorful, and built on simple ingredients. And, like most cajun dishes, it starts with a roux.

At the Mardi Gras School of Cooking in New Orleans gumbo is a big part of our cooking soul. This version reflects the kind of gumbo we teach in our kitchens: bold, balanced, and deeply rooted in Cajun cooking techniques.

A traditional Cajun chicken and sausage gumbo recipe focuses on a dark roux, smoked sausage, and layered seasoning. Unlike Creole versions, Cajun gumbo recipes typically skip tomatoes and lean into deeper, more savory flavors.

The foundation is the dark chocolate colored roux. It's the rich and nutty base that gives gumbo its signature color and taste.

Gumbo is rooted in the Cajun tradition of making something special from what you have. Early Cajun communities in South Louisiana relied on hunting, fishing, and trapping to eat. This meant cooking using whatever was available at the time including poultry, salted or smoked pork, or seafood, to create a hearty meal.

Gumbo's base is the “Cajun Trinity” of onion, celery, and bell pepper. While French cooking uses mirepoix (onion, celery, and carrot), Cajun cooking adapted the mix to their local environment. Bell peppers thrive in Louisiana’s hot, humid climate, while root vegetables like carrots do not grow as well in swampy conditions. The result is a flavor base that’s distinctly Louisiana.

Gumbo reflects the many cultures that shaped South Louisiana cooking. It's is not purely French, but draws from African, Native American, Spanish, and Caribbean influences. The name “gumbo” is widely believed to come from the West African word for okra (ki ngombo), a key ingredient often used to thicken the dish. Filé powder, another traditional thickener sprinkled in at the end, comes from ground sassafras leaves, a technique introduced by the Choctaw people. Together, these influences create a dish that tells the story of New Orleans and the surrounding region in every bowl.

You can download our easy, ready-to-print chicken and sausage gumbo recipe card for quick use in your kitchen. It includes all the ingredients and steps in a clean and simple format.

Located in the heart of the French Quarter, The Mardi Gras School of Cooking has been teaching Cajun and Creole cooking classes since 1988. It began in Chef Bond’s home kitchen in Algiers Point and grew into a full cooking school where people learn about Louisiana food through hands-on experience.

Guests wear aprons, learn basic cooking skills, and understand the history behind well-known dishes like chicken and sausage gumbo, jambalaya, and classic Louisiana desserts too.  The school also offers private events, team-building sessions, and special classes that bring people together through food and culture.

This gumbo recipe is part of our Roux Class and reflects the warm, welcoming style of the school, simple ingredients, strong flavors, and a love for sharing good food.

If you want to dive deeper into Cajun and Creole cooking, join a class at The Mardi Gras School of Cooking. You can learn how to make more Louisiana dishes, meet new people, and enjoy a fun and interactive cooking experience. The school also offers sessions for small groups, large groups, and corporate events.

Cooking in New Orleans is more than following a recipe, it is about community, culture, and celebration.