Cajun Chicken and Sausage Gumbo Recipe
If there’s one dish that speaks the vibrant language of Louisiana cuisine, it’s Cajun Chicken and Sausage Gumbo. This soulful stew is packed with juicy chicken, spicy sausage, and a deep, flavorful roux that ties everything together. Each spoonful is a celebration of the South, marrying smoky, spicy, and savory notes into a comfort food masterpiece that’s meant to be shared. Whether you’re serving a lively crowd or hungry family, this recipe brings people together and guarantees empty bowls every single time.
Ingredients You’ll Need
Ingredients You’ll Need
What I love most about Cajun Chicken and Sausage Gumbo is how the most humble ingredients transform into something magical. Each element—whether it’s the aromatic trinity of onion, bell pepper, and celery, or the golden roux—adds a layer of flavor, texture, and tradition to the pot. Let’s run through what you’ll need and a few tips along the way to make your gumbo unforgettable!
- Vegetable oil (1/2 cup): The heart of your roux, vegetable oil holds up well to prolonged heat and builds the base flavor.
- All-purpose flour (1/2 cup): Flour is your roux partner, thickening the gumbo and giving it that signature rich color and body.
- Large onion, diced (1): Onion is essential for the backbone of Cajun flavor—sautéed until just softened, it’s the start of that classic taste.
- Green bell pepper, diced (1): Bell pepper brings a touch of brightness and balances all the savory notes in the pot.
- Celery stalks, diced (2): Celery adds an earthy aroma and gentle crunch to complement the softer vegetables.
- Garlic, minced (4 cloves): Fresh garlic infuses warmth and depth in every bite—don’t skimp!
- Andouille sausage, sliced (1 pound): Smoky, spicy andouille is classic—feel free to use your favorite sausage variety if needed.
- Boneless skinless chicken thighs, cut into chunks (1 pound): Chicken thighs stay tender and flavorful with a long simmer; breast can be used, but thighs give more depth.
- Salt (1 teaspoon): A necessary starter for seasoning the proteins and the whole pot.
- Black pepper (1/2 teaspoon): A gentle kick that doesn’t overwhelm; adjust to your liking.
- Cajun seasoning (1 tablespoon): The magic blend! Homemade or store-bought, it’s what gives gumbo that unmistakable punch.
- Dried thyme (1/2 teaspoon): A pinch of herbs goes a long way to enhance those savory flavors.
- Bay leaf (1): Adds complexity—just don’t forget to fish it out at the end!
- Chicken broth (6 cups): Rich, flavorful broth is the canvas for every ingredient; low-sodium works best if you want to control salt.
- Diced tomatoes, 14.5-ounce can (optional): Add for extra body, color, and subtle acidity if you love a brighter gumbo.
- Worcestershire sauce (1 tablespoon): A hint of umami—the secret ingredient that deepens the whole dish.
- Cooked white rice (2 cups): Gumbo’s classic companion, soaking up every last drop of smoky, spicy broth.
- Chopped green onions and fresh parsley (for garnish): These add a fresh, herby finish and brighten the final presentation.
How to Make Cajun Chicken and Sausage Gumbo
Step 1: Build a Deep, Dark Roux
Start by heating the vegetable oil over medium heat in a large, heavy-bottomed pot or Dutch oven. Gradually whisk in the flour, then swap to a wooden spoon to keep things moving. Let it cook for 20 to 25 minutes, stirring constantly. The transformation is worth it—the roux should become a gorgeous, deep chocolate brown and smell nutty rather than burnt. This is your gumbo’s soul, so slow and steady wins the race here!
Step 2: Sauté the Holy Trinity and Aromatics
To your fragrant roux, add the onion, green bell pepper, and celery. These veggies, known affectionately as the “holy trinity” in Cajun cooking, add flavor and color. Stir and cook for 5 to 7 minutes until softened, then toss in the minced garlic for one more minute to release its aroma without burning.
Step 3: Brown the Sausage and Chicken
Add the sliced andouille sausage and chicken thigh chunks right into the aromatic base. Sprinkle in your salt, black pepper, Cajun seasoning, dried thyme, and the bay leaf. Stir well, allowing everything to mingle and brown a little for about 5 minutes. This step layers in tons of savory, smoky, and spicy flavor.
Step 4: Add Broth and Simmer
Pour in the chicken broth, then the diced tomatoes if you like a little extra tang and heartiness. Stir in Worcestershire sauce. Bring everything to a gentle boil, then lower the heat and let the pot simmer uncovered for 45 to 60 minutes, stirring occasionally. The gumbo will thicken beautifully, the chicken will become melt-in-your-mouth tender, and the flavors will deepen to absolute perfection.
Step 5: Finish and Serve
Fish out the bay leaf and give the gumbo a taste, adding more salt, pepper, or Cajun seasoning if you crave even more kick. Serve steaming ladles of Cajun Chicken and Sausage Gumbo over fluffy white rice in generous bowls. Top with fresh green onions and parsley, then sit back and watch how quickly everyone comes back for seconds.
How to Serve Cajun Chicken and Sausage Gumbo
Garnishes
Sprinkle a handful of chopped green onions and fresh parsley over each bowl just before serving. These fresh herbs cut through the richness, adding color and a lively finish to your Cajun Chicken and Sausage Gumbo. A squeeze of lemon or dash of hot sauce at the table can also be a fun final flourish.
Side Dishes
Traditionally, gumbo is simply ladled over white rice, but you can add a side of flaky cornbread or buttermilk biscuits for a little extra comfort. A crisp green salad or lightly dressed coleslaw makes a refreshing counterpoint to the gumbo’s bold, warming flavors.
Creative Ways to Present
Try serving Cajun Chicken and Sausage Gumbo in mini bread bowls for parties, or portioned into mason jars for a fun, Southern-inspired picnic treat. For a dramatic dinner party starter, ladle it into small cups as shooters and let the spices wake up your guests’ appetites!
Make Ahead and Storage
Storing Leftovers
Cajun Chicken and Sausage Gumbo actually tastes even better the next day once the flavors have had time to fully meld. Store leftovers in airtight containers in the refrigerator, where they’ll happily keep for up to 4 days. When ready to enjoy, give it a good stir, as the ingredients may settle.
Freezing
This gumbo is incredibly freezer-friendly! Cool it completely before transferring to freezer-safe containers. Leave a little headspace for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, warm gumbo gently on the stovetop over medium-low heat until steaming, stirring often to prevent sticking. You can also microwave single servings, but the stovetop brings back its depth best. If it thickens too much during chilling, loosen with a splash of broth or water.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs give a richer, juicier texture and withstand longer cooking, boneless, skinless chicken breast works beautifully if that’s your preference. Just try not to overcook them to avoid dryness.
Is it possible to make Cajun Chicken and Sausage Gumbo gluten-free?
Yes, you can! Try substituting a cup-for-cup gluten-free flour blend for the all-purpose flour when making your roux. The texture will be a little different, but you’ll still get all that classic flavor.
What if I can’t find andouille sausage?
No worries—smoked sausage, kielbasa, or even a spicy Italian sausage will all work in a pinch. The smokiness is what you really want, so use what’s available and don’t stress.
How do I make the gumbo extra spicy?
To turn up the heat, add extra Cajun seasoning, a pinch of cayenne pepper, or a few dashes of your favorite hot sauce during simmering. Taste as you go to reach your perfect level of spice!
Can I add seafood to this gumbo?
Definitely! Shrimp is a classic addition. Just stir in peeled, deveined shrimp during the last 10 minutes of simmering so they cook through without turning rubbery. Crabmeat or crawfish tails are fantastic too if you’re feeling extra Cajun!
Final Thoughts
If you’ve ever wanted to capture the heart and soul of Louisiana in one pot, Cajun Chicken and Sausage Gumbo is your ticket. It’s a joyous, crowd-pleasing dish perfect for gatherings or just when you need some serious comfort food. Trust me: make a big batch, invite some friends, and watch your kitchen become the happiest place around!
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Cajun Chicken and Sausage Gumbo Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Cajun Chicken and Sausage Gumbo recipe is a hearty and flavorful dish that brings a taste of Louisiana to your table. With a rich roux, tender chicken, spicy andouille sausage, and a blend of traditional Cajun seasonings, this gumbo is a comforting meal that’s perfect for cozy dinners.
Ingredients
For the Roux:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
For the Gumbo:
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 pound boneless skinless chicken thighs, cut into chunks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 6 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes (optional)
- 1 tablespoon Worcestershire sauce
- 2 cups cooked white rice
- Chopped green onions and fresh parsley for garnish
Instructions
- Prepare the Roux: In a large Dutch oven, heat vegetable oil over medium heat. Whisk in flour and stir constantly for 20–25 minutes until dark brown.
- Cook the Vegetables: Add onion, bell pepper, and celery to the roux. Cook until softened. Stir in garlic.
- Add Meat and Seasonings: Add sausage, chicken, salt, pepper, Cajun seasoning, thyme, and bay leaf. Cook for 5 minutes.
- Simmer the Gumbo: Pour in broth, tomatoes, and Worcestershire sauce. Simmer for 45–60 minutes until thickened.
- Finish and Serve: Remove bay leaf, adjust seasoning, and serve hot over rice. Garnish with green onions and parsley.
Notes
- For extra depth, use a mix of dark and white meat chicken or include shrimp in the last 10 minutes of cooking.
- Gumbo tastes even better the next day as the flavors develop.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1/6 of gumbo with rice
- Calories: 480
- Sugar: 4g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
