Cajun Chicken Sausage Gumbo (Printable)

Louisiana-style gumbo with tender chicken, smoky sausage, and a spicy, aromatic broth.

# What You Need:

→ Proteins

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

→ Vegetables

03 - 1 large yellow onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced

→ Roux

07 - 1/2 cup all-purpose flour
08 - 1/2 cup vegetable oil

→ Liquids

09 - 6 cups chicken stock

→ Seasonings & Herbs

10 - 2 tsp Cajun seasoning
11 - 1 tsp smoked paprika
12 - 1/2 tsp dried thyme
13 - 2 bay leaves
14 - 1/4 tsp cayenne pepper
15 - Salt and black pepper, to taste

→ To Serve

16 - 3 cups cooked white rice
17 - 2 tbsp chopped fresh parsley
18 - 2 green onions, sliced

# How to Make It:

01 - Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Gradually whisk in flour, stirring constantly for 15-20 minutes until roux reaches a deep chocolate brown color, being careful not to burn.
02 - Add diced onion, bell pepper, and celery to the roux. Sauté for 5 minutes until vegetables begin to soften. Stir in minced garlic and cook for 1 additional minute until fragrant.
03 - Add sliced andouille sausage to the pot and cook for 3-4 minutes, allowing the sausage to brown slightly and render some fat.
04 - Stir in chicken pieces along with Cajun seasoning, smoked paprika, dried thyme, bay leaves, cayenne pepper, salt, and black pepper. Cook for 3-4 minutes, stirring constantly to coat meat and vegetables evenly with seasonings.
05 - Gradually pour in chicken stock while stirring constantly to prevent lumps from forming. Bring mixture to a boil, then reduce heat to low and simmer uncovered for 45-60 minutes, stirring occasionally to prevent sticking.
06 - Remove bay leaves from the gumbo. Taste broth and adjust salt, pepper, or Cajun seasoning as needed. If gumbo is too thick, add additional stock or water to reach desired consistency.
07 - Ladle hot gumbo over serving of cooked white rice in bowls. Garnish generously with chopped fresh parsley and sliced green onions. Offer hot sauce on the side for those preferring additional heat.

# Expert Tips:

01 -
  • The dark roux creates an incomparable depth of flavor that feels like it simmered all day even though it comes together in under two hours
  • This recipe welcomes adaptation so beautifully that Ive served it to everyone from skeptical Midwestern relatives to my Louisiana born friend who actually asked for seconds
02 -
  • The roux can burn in an instant so pay close attention during the last ten minutes of cooking and if you see black flecks its time to start over
  • Gumbo always tastes better the next day so if you can make it ahead and let those flavors meld overnight you absolutely should
03 -
  • If your roux starts developing black spots its burned and you need to start over because that bitter flavor will ruin everything
  • Let your gumbo cool slightly before refrigerating and never put the hot pot directly into the fridge or it might crack

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