cajun chicken and sausage gumbo recipe

Written ByJenny Smyth Posted on
cajun chicken and sausage gumbo recipe
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The Best cajun chicken and sausage gumbo recipe

I’m so excited to share with you my family’s favorite Cajun chicken and sausage gumbo recipe. This hearty stew is a staple in our household, and we love it for its rich flavors, comforting warmth, and the fact that it’s a great way to use up leftover chicken and sausage. The dish originated in the southern United States, specifically in the Louisiana region where my ancestors are from.

It’s a fusion of French, Spanish, and African cuisines, which is reflected in the bold flavors and spices used in the recipe. The key to making a great gumbo is to use a combination of dark roux, which adds depth and thickness to the dish, and a blend of spices that will give it that authentic Cajun flavor. I like to use a combination of paprika, cayenne pepper, thyme, and oregano to give it that distinctive taste.

One of the best things about this recipe is how easy it is to make. Simply brown the chicken and sausage in a skillet, then add in the vegetables and spices. Let it simmer for at least an hour to allow all the flavors to meld together.

Serve it over rice or with some crusty bread on the side. My kids love helping me make this recipe because it’s so much fun to get them involved in cooking. They enjoy browning the sausage and chicken, then stirring in all the spices and watching as the colors change.

It’s a great way for us to spend quality time together as a family. This recipe has been passed down through generations in my family, and I’m so grateful to have it as part of our culinary heritage. It’s a reminder of where we come from and the traditions that have been passed down to us.

Cajun Chicken and Sausage Gumbo

Cajun Chicken and Sausage Gumbo

4.7 from 1823 votes

A rich and hearty Louisiana-style gumbo featuring tender chicken, smoky andouille sausage, and a dark roux. This one-pot meal is packed with bold Cajun flavors and served over rice for a satisfying dinner.

Prep Time20 mins
Cook Time1 hour 15 mins
Resting Time0 mins
Total Time1 hour 35 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Roux and Base

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large yellow onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced

For the Gumbo

1 lb boneless skinless chicken thighs
1 lb andouille sausage, sliced into 1/2-inch rounds
6 cups chicken broth
1 (14.5 oz) can diced tomatoes
2 bay leaves
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
1/2 cup chopped fresh parsley
3 green onions, sliced
Cooked white rice for serving

👨‍🍳Directions

1Heat the vegetable oil in a large heavy-bottomed pot over medium heat.
2Gradually whisk in the flour and cook, stirring constantly with a wooden spoon, until the roux turns a deep brown color like milk chocolate, about 20 to 25 minutes.
3Lower the heat if it starts to smoke to prevent burning.
4Add the diced onion, bell pepper, and celery to the roux and stir well.
5Cook the vegetables over medium heat until softened, about 5 minutes, then add the minced garlic and cook for 1 minute more until fragrant.
6Season the chicken thighs with salt and pepper, then add them to the pot along with the sliced andouille sausage.
7Cook for 5 to 7 minutes, stirring occasionally, until the sausage is lightly browned and the chicken is no longer pink on the outside.
8Pour in the chicken broth and diced tomatoes with their juices, then add the bay leaves, Cajun seasoning, smoked paprika, thyme, and cayenne pepper if using.
9Stir to combine and bring the mixture to a boil over high heat.
10Reduce the heat to low and let the gumbo simmer uncovered for 45 minutes, stirring occasionally.
11The liquid will thicken slightly and the flavors will meld together.
12Remove the chicken thighs with tongs, shred them with two forks, and return the shredded chicken to the pot.
13Taste the gumbo and adjust seasoning with additional salt, pepper, or Cajun seasoning as needed.
14Stir in the fresh parsley and green onions, then remove the bay leaves.
15Serve the gumbo hot over a scoop of cooked white rice.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Wooden spoon or whisk
Cutting board
Chef’s knife
Measuring cups and spoons
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 8g❤️Cholesterol: 95mg🧂Sodium: 1450mg🌾Total Carbs: 25g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 32g

📝Notes

For a deeper flavor, make the roux a shade darker but watch carefully to avoid burning. You can substitute smoked sausage if andouille is unavailable. Leftovers taste even better the next day.

Watch Video Of How Cajun Chicken and Sausage Gumbo Works

This Cajun chicken and sausage gumbo recipe is always a good idea for any occasion – whether you’re hosting guests or just need something comforting on a chilly day. The best part?

It’s incredibly easy to make ahead of time and reheat when needed. Store any leftovers in an airtight container in the fridge for up to three days or freeze for up to three months.

❓ Frequently Asked Questions About Cajun Chicken and Sausage Gumbo

Q: What type of sausage should I use for this recipe?

A: For this recipe, I recommend using Andouille sausage or another type of smoked sausage that has a spicy flavor. You can also use kielbasa or other types of sausage if you prefer a milder flavor.

Q: Can I make this recipe without okra?

A: Yes, you can make this recipe without okra if you don’t like it or if you can’t find any at your local grocery store. Simply omit it from the recipe or substitute it with another vegetable such as bell peppers or zucchini.

Q: How long does this recipe take to make?

A: This recipe takes about an hour and a half to make from start to finish, including browning the chicken and sausage, cooking the vegetables, and letting everything simmer together.

Q: Can I store this recipe in the fridge for later?

A: Yes, you can store this recipe in an airtight container in the fridge for up to three days or freeze it for up to three months.

Q: What type of rice should I serve with this recipe?

A: For this recipe, I recommend serving over long-grain white rice or brown rice. You can also serve with some crusty bread or cornbread on the side.

Q: Can I make this recipe in a slow cooker?

A: Yes, you can make this recipe in a slow cooker if you prefer. Simply brown the chicken and sausage in a skillet first, then transfer everything to your slow cooker with all the spices and cook on low for 3-4 hours.

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