Chicken & Sausage Gumbo with Kountry Boys Sausage

Ingredients

Method

Long Description

There are few things more satisfying than a steaming bowl of gumbo. It’s a dish that warms you twice — once while it’s simmering on the stove, and again when you take that first spicy, smoky spoonful. Our Chicken & Sausage Gumbo leans on Kountry Boys Beef & Pork Sausage for authentic smoky flavor and uses a store-bought rotisserie chicken to keep things simple without skimping on taste. A dark, nutty roux pulls everything together into a bowl that’s bold, comforting and pure Cajun tradition with a Texas twist.

Why You’ll Love This Gumbo

• Deep Cajun flavor – a slow-toasted roux gives it nutty, rich taste
• Smoky sausage – Kountry Boys Sausage brings hickory-smoked depth
• Tender chicken – rotisserie chicken saves time but still adds comfort food heart
• Spicy kick – Creole seasoning, chili powder and hot sauce keep things lively
• Feeds a crowd – hearty enough for 12–15 servings, perfect for gatherings

It’s the kind of recipe that makes the house smell incredible, gets family hovering around the kitchen, and guarantees second helpings.

Gumbo: A Cajun Classic

Gumbo’s roots run deep in Louisiana and East Texas, blending French, African and Southern traditions into one beloved dish. The secret is in the roux — butter and flour cooked slowly until it’s the color of mahogany. That nutty base builds the backbone of flavor, soaking into vegetables, sausage and chicken. When you ladle it over rice, you’re not just serving dinner — you’re serving a tradition.

Why Kountry Boys Sausage Makes the Difference

Every gumbo has its personality, but sausage is what makes it hearty. Kountry Boys Beef & Pork Sausage is bold, smoky and seasoned just right to hold its own against peppers, onions and Cajun spice. Where other sausages fade into the pot, ours stands out, adding bite after bite of smoky richness that ties the whole dish together.

How to Serve Chicken & Sausage Gumbo

This gumbo is best enjoyed hot, ladled generously over rice with toppings to suit your crowd:

• Classic Style – Spoon over fluffy white rice with a dash of hot sauce
• Big Game Party – Serve in cups for easy eating while cheering on your team
• Family Dinner – Pair with cornbread or biscuits to soak up the roux
• Next-Day Lunch – Gumbo tastes even better after the flavors meld overnight

Flavor Variations

• Seafood Gumbo – Add shrimp or crawfish for a surf-and-turf twist
• Spicy Gumbo – Toss in extra jalapeños or double up the red pepper flakes
• Veggie Boost – Stir in okra, tomatoes or greens for added texture and nutrients
• Smoky BBQ Gumbo – Swap chicken for pulled pork and finish with BBQ sauce drizzle

Tips for the Best Results

• Be patient with the roux — dark color equals deeper flavor
• Stir constantly while making the roux to avoid burning
• Slice sausage into uniform rounds so it cooks evenly
• Use a heavy-bottomed pot or Dutch oven for consistent heat
• Always let gumbo rest a few minutes before serving to thicken and deepen flavor

Why This Recipe Works

This recipe keeps things simple without losing the heart of gumbo. The roux builds depth, the holy trinity of peppers, onions and celery brings sweetness and balance, and Kountry Boys Sausage adds smoky backbone. Rotisserie chicken is the shortcut that makes this gumbo weeknight-friendly, but the finished dish tastes like it simmered all day.

It’s comfort food that works for Sunday suppers, holiday tables or big family gatherings — the kind of recipe that feels like home in every bowl.

Recipe Card

Difficulty: Moderate
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Serves: 15

Ingredients

• 2 sticks unsalted butter
• 1 ½ cups all-purpose flour
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, diced
• 1 cup celery, diced
• 8 cups chicken stock
• ½ lb Kountry Boys Beef & Pork Sausage, sliced into ½-inch rounds
• 1 tbsp Creole seasoning
• 1 tbsp kosher salt
• ½ tsp black pepper
• ½ tsp red pepper flakes
• ½ tsp chili powder
• ½ tsp dried thyme
• ½ tsp minced garlic
• 1 bay leaf
• 1 rotisserie chicken, shredded
• 2 cups cooked white rice
• Hot sauce, to taste

Method

1. In a large Dutch oven, melt butter over medium heat. Add flour and stir constantly for 20–30 minutes until the roux is thick and deep mahogany in color.
2. Stir in peppers, celery and onion. Add chicken stock gradually, starting with ½ cup at a time, until incorporated.
3. In a skillet, cook Kountry Boys Sausage over medium heat 3–5 minutes until browned.
4. Add sausage and seasonings (Creole, salt, pepper, red pepper flakes, chili powder, thyme, garlic, bay leaf) to Dutch oven. Increase heat to medium-high, cover and simmer 30 minutes.
5. Stir in shredded chicken and cook on low 5–10 minutes.
6. Remove bay leaf, adjust seasoning and add hot sauce to taste.
7. Serve hot over cooked rice.

Bringing Texas Flavor to Your Table

At Kountry Boys, we know a good gumbo is more than a meal — it’s an experience. This Chicken & Sausage Gumbo brings smoky sausage, tender chicken and a rich Cajun roux together in a bowl that’s hearty, spicy and made to share.

From football weekends to family reunions, gumbo has a way of slowing everyone down and bringing folks around the table.

Try more comfort food favorites like our Kampfire Kebabs and our Pierogi Casserole.