Cajun Chicken Beef Gumbo (Printable)
Spicy Cajun stew with tender chicken, smoky beef sausage, and aromatic vegetables in a golden roux.
# What You Need:
→ Proteins
01 - 14 oz boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 9 oz beef sausage (such as andouille), sliced
→ Vegetables
03 - 1 large onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 garlic cloves, minced
07 - 2 spring onions, sliced (for garnish)
08 - 2 tbsp flat-leaf parsley, chopped (for garnish)
→ Roux
09 - ⅔ cup all-purpose flour
10 - ⅓ cup vegetable oil
→ Liquids
11 - 5 cups chicken stock
12 - 1 can (14 oz) diced tomatoes, drained
13 - 1 tbsp Worcestershire sauce
14 - 1 bay leaf
→ Spices & Seasonings
15 - 1 tbsp Cajun seasoning
16 - 1 tsp smoked paprika
17 - ½ tsp dried thyme
18 - ½ tsp dried oregano
19 - ½ tsp cayenne pepper (adjust to taste)
20 - Salt and black pepper, to taste
→ Optional
21 - Cooked white rice, for serving
22 - Hot sauce, to taste
# How to Make It:
01 - In a large heavy pot or Dutch oven, heat the oil over medium heat. Gradually whisk in the flour to make a roux. Cook, stirring constantly, for 10–15 minutes until the mixture is a deep golden brown, being careful not to burn.
02 - Add the onion, bell pepper, celery, and garlic to the roux. Cook, stirring, for 5 minutes until the vegetables are softened.
03 - Stir in the chicken, beef sausage, Cajun seasoning, paprika, thyme, oregano, and cayenne. Cook for another 5 minutes, stirring occasionally.
04 - Pour in the chicken stock, diced tomatoes, Worcestershire sauce, and add the bay leaf. Bring to a boil, then reduce the heat and simmer uncovered for 45 minutes, stirring occasionally.
05 - Season to taste with salt and black pepper. Remove bay leaf before serving.
06 - Serve hot over cooked white rice. Garnish with sliced spring onions and chopped parsley. Add hot sauce if desired.
# Expert Tips:
01 -
- The roux technique might seem intimidating, but once you nail it, youll feel like youve unlocked a secret Louisiana kitchen passed down through generations
- This gumbo strikes that perfect balance between comforting and exciting, with layers of flavor that build on each other until every spoonful feels like a discovery
- Its one of those rare dishes that tastes even better the next day, making it the ultimate gift to your future self
02 -
- A burnt roux tastes bitter and ruins the entire dish, so if you smell something acrid or see black specks, start over, there is no recovering from a burnt roux
- The gumbo will continue to thicken as it cools, so don't panic if it seems slightly thinner than you want when you turn off the heat
03 -
- Use a heavy pot with a thick bottom to distribute heat evenly and prevent hot spots that can burn the roux
- Have all your ingredients prepped and measured before you start the roux, because once you begin, you cannot step away