Cajun Chicken Sausage Gumbo (Printable)

A flavorful Louisiana stew with chicken, sausage, vegetables, and Cajun spices simmered in a dark roux.

# What You Need:

→ Meats

01 - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 12 oz andouille sausage or smoked sausage, sliced

→ Vegetables

03 - 1 large onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 garlic cloves, minced
07 - 2 green onions, thinly sliced
08 - 2 tbsp fresh parsley, chopped

→ Roux

09 - ⅔ cup all-purpose flour
10 - ⅓ cup vegetable oil

→ Liquids

11 - 6 cups chicken stock
12 - 1 bay leaf

→ Spices and Seasonings

13 - 1½ tsp Cajun seasoning
14 - 1 tsp dried thyme
15 - ½ tsp smoked paprika
16 - ¼ tsp cayenne pepper
17 - Salt and black pepper, to taste

→ Other

18 - 1 tsp Worcestershire sauce
19 - Cooked white rice, for serving
20 - Hot sauce, to taste

# How to Make It:

01 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Gradually whisk in flour, stirring constantly. Continue cooking for 15-20 minutes until roux reaches a deep chocolate-brown color, being careful not to burn it.
02 - Add diced onion, bell pepper, and celery to the roux. Cook for 4-5 minutes until vegetables begin to soften. Stir in minced garlic and cook for an additional minute until fragrant.
03 - Add chicken pieces and sliced sausage to the pot. Cook, stirring frequently, for about 5 minutes until chicken develops a light brown exterior.
04 - Sprinkle Cajun seasoning, thyme, smoked paprika, cayenne, salt, and black pepper over the mixture. Stir thoroughly to distribute spices evenly.
05 - Slowly pour in chicken stock while stirring continuously to prevent lump formation. Add bay leaf and Worcestershire sauce, mixing well.
06 - Bring mixture to a boil, then reduce heat to low. Cover pot and simmer for 45-60 minutes, stirring occasionally to prevent sticking and ensure even cooking.
07 - Remove bay leaf and discard. Taste gumbo and adjust salt, pepper, or spice levels as needed.
08 - Ladle hot gumbo over cooked white rice. Garnish with sliced green onions and fresh parsley. Offer hot sauce on the side for additional heat.

# Expert Tips:

01 -
  • This gumbo brings that authentic Louisiana depth that makes people pause after their first bite and ask what makes it taste so incredible
  • The house fills with such an incredible aroma that neighbors have actually knocked on my door asking what Im cooking
  • It feeds a crowd and somehow tastes even better reheated for lunch the next day
02 -
  • Burning the roux means starting over completely so stay focused and keep it moving once it starts getting darker
  • The difference between a good gumbo and a great one often comes down to patience with that roux and not rushing past milk chocolate brown
  • Seasoning at the end is crucial because the roux and stock both contribute salt that builds up during cooking
03 -
  • Cut your vegetables into uniform small dice so they cook evenly and disappear into the gumbo rather than staying chunky
  • Let the gumbo rest for ten minutes off the heat before serving to let everything settle and the flavors fully develop

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