Cajun Chicken Beef Gumbo (Printable)

A smoky, spicy Louisiana stew with tender chicken, beef sausage, and vegetables simmered in a rich roux broth.

# What You Need:

→ Meats

01 - 1.1 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 10 oz smoked beef sausage, sliced into rounds

→ Vegetables & Aromatics

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 fresh parsley, chopped for garnish

→ Roux Base

09 - 5 tbsp unsalted butter or vegetable oil
10 - ½ cup all-purpose flour

→ Liquids & Seasonings

11 - 6 cups chicken stock
12 - 1 bay leaf
13 - 2 tsp Cajun seasoning
14 - ½ tsp dried thyme
15 - ½ tsp smoked paprika
16 - ¼ tsp cayenne pepper, adjust to taste
17 - 1 tsp salt, adjust to taste
18 - ½ tsp black pepper

# How to Make It:

01 - Melt butter or heat oil in a large Dutch oven over medium heat. Whisk in flour and stir constantly for 10–15 minutes until roux reaches deep mahogany color. Do not allow to burn.
02 - Add onion, bell pepper, and celery to the roux. Cook for 5 minutes until vegetables begin to soften.
03 - Stir in garlic and cook for 1 minute until fragrant.
04 - Add chicken pieces and sausage slices. Sauté for 4–5 minutes until lightly browned.
05 - Sprinkle in Cajun seasoning, thyme, paprika, cayenne, salt, and black pepper. Stir well to coat all ingredients evenly.
06 - Pour in chicken stock and add bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 50–60 minutes, stirring occasionally.
07 - Remove bay leaf and adjust seasoning if needed. Serve hot over cooked white rice. Garnish with spring onions, parsley, and hot sauce if desired.

# Expert Tips:

01 -
  • This gumbo rewards your patience with layers of flavor that deepen overnight
  • The roux technique feels like an achievement every single time
  • One pot feeds a crowd and makes the whole house smell incredible
02 -
  • Burning your roux means starting over, but a slightly darker roux adds more flavor than you'd expect
  • The gumbo will taste better the next day as flavors meld together
  • Simmering uncovered is crucial for achieving the right consistency
03 -
  • Browning the sausage separately before adding it creates an extra layer of flavor
  • Let the gumbo rest for 10 minutes before serving to let everything settle

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