Authentic Cajun Sausage and Chicken Gumbo Recipe

Authentic Cajun sausage and chicken gumbo is a masterclass in rich flavors and comforting warmth. This classic Southern dish has roots deep in Louisiana’s culinary tradition, showcasing the innovative spirit of Cajun cooking. Whether you’re gathered around the table for a family dinner or celebrating a special occasion, gumbo brings everyone together with its savory aroma and hearty ingredients. With a blend of spices, chicken, and sausage harmonizing in a thick, roux-based broth, this recipe is not just a meal but an experience.

What Makes This Recipe Special

You might wonder why this particular gumbo recipe stands out from the rest. Here are a few noteworthy reasons to add it to your cooking rotation:

• Authentic Cajun Experience: This gumbo recipe captures the true essence of Cajun cooking with traditional spices and a time-honored cooking method.
• Hearty and Satisfying: Packed with chicken, sausage, and a medley of vegetables, this dish offers a filling option perfect for dinner any night of the week.
• Versatile: It’s wonderful for feeding a crowd at gatherings or holidays, while also making great leftovers for busy weeknights.
• Rich in Flavor: The deep, smoky flavor of andouille sausage combined with a perfectly made roux creates an irresistible base.

"I made this gumbo for my family gathering, and it was a hit! Everyone couldn’t stop talking about the flavors. It’s now a must-make for any occasion!" – Happy Chef

Step-by-Step Guide to Cooking It

Making an authentic Cajun sausage and chicken gumbo may seem daunting, but it’s a straightforward process when broken down step-by-step. From prepping your ingredients to simmering the gumbo, follow these simple instructions to create a comforting dish that bursts with flavor.

What You’ll Need

To begin your gumbo adventure, gather the following ingredients that will deliver that signature taste:

• For the Chicken Seasoning:

  

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  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1 teaspoon each of dried basil, oregano, thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper

• For the Gumbo:

  • 1 teaspoon extra virgin olive oil (or avocado oil)
  • 1 pound andouille sausage (sliced into ½-inch rounds)
  • 1¼ cups all-purpose flour
  • 1 cup vegetable oil (or avocado oil)
  • 3 pounds bone-in chicken thighs
  • 1 large yellow onion (chopped)
  • 1 small green bell pepper (chopped)
  • 1 small red bell pepper (chopped)
  • 4-5 celery stalks (chopped)
  • 5 cloves garlic (minced)
  • 6 cups warmed chicken broth
  • 3 bay leaves
  • ¼ cup fresh parsley (finely chopped)
  • 3-5 green onions (chopped)
  • Salt, black pepper, and Cajun seasoning to taste
  • Cooked white rice (for serving)

Step-by-Step Directions

1. Prepare the chicken seasoning: In a small bowl, combine garlic powder, onion powder, paprika, basil, oregano, thyme, salt, black pepper, and cayenne pepper. Mix it well and set aside.

2. Season the chicken: Pat the chicken thighs dry and coat them generously with the seasoning blend.

3. Brown the sausage: Heat olive oil in a large pot over medium-high heat. Add the sausage slices and cook until browned, about 3-4 minutes. Remove and set aside.

4. Sear the chicken: In the same pot, sear the seasoned chicken thighs for 4-5 minutes on each side until golden brown. Transfer to the plate with sausage.

5. Make the roux: Add the vegetable oil to the pot. Gradually whisk in flour, stirring continuously for 20-25 minutes until the roux reaches a deep chocolate brown color.

6. Add the holy trinity: Stir in chopped onion, green bell pepper, red bell pepper, and celery. Cook for 3-4 minutes until softened.

7. Add garlic: Mix in minced garlic and cook for about a minute until fragrant.

8. Build the gumbo base: Slowly whisk in warmed chicken broth, stirring to prevent lumps. Add bay leaves and bring to a boil.

9. Simmer with chicken: Add the seared chicken thighs back to the pot. Reduce heat and let it simmer uncovered for 30-35 minutes.

10. Shred the chicken: Remove chicken from the pot, shred the meat, and return to the gumbo.

11. Finish the gumbo: Stir in half of the parsley and green onions, then simmer for another 10-15 minutes. Adjust seasoning as needed.

12. Serve hot: Remove bay leaves and serve over cooked rice, garnished with remaining parsley and green onions.

Serving Suggestions

For an authentic dining experience, serve this gumbo over fluffy white rice. A sprinkle of fresh parsley and chopped green onions on top adds a burst of color and freshness. You can also accompany it with:

• Crusty French bread: Perfect for soaking up the rich broth.
• Coleslaw: A cool, crunchy contrast to the warm, spicy gumbo.
• Cornbread: Adds a sweet, buttery flavor that complements the savory dish beautifully.

Best Way to Store Authentic Cajun Sausage and Chicken Gumbo Recipe

To ensure your gumbo stays fresh and flavorful:

• Storing Leftovers: Allow the gumbo to cool before transferring it to an airtight container. It can be kept in the fridge for up to 3-4 days.

• Freezing: Gumbo freezes well! Portion it into freezer-safe containers, and it will stay good for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight and reheat on the stove or in the microwave.

• Food Safety: Always follow safe food handling practices. Reheat your leftovers to at least 165°F before serving.

Pro Chef Tips

• Perfect Roux: Patience is key when making roux. Stir continuously and don’t rush—you want that rich, dark color.
• Quality Ingredients: Use high-quality chicken thighs and andouille sausage for the best flavor.
• Spice Level: Feel free to adjust the amount of cayenne pepper according to your heat preference!

Creative Twists

Give your gumbo a personal touch with these variations:

• Seafood Addition: Consider adding shrimp or crab for a delightful seafood gumbo twist.
• Vegetable-packed: Add okra or diced tomatoes for extra texture and flavor.
• Healthier Option: Swap out chicken thighs for skinless chicken breasts and use less oil.

Your Questions Answered

How long does it take to prepare this gumbo?
Preparation takes about 20 minutes, and cooking will take about an hour, so you can have this dish ready in roughly 1 hour and 20 minutes.

What can I substitute for andouille sausage?
If andouille sausage isn’t available, you can opt for smoked sausage or any spicy sausage you enjoy.

Can I make this gumbo ahead of time?
Yes, gumbo tastes even better the next day as the flavors meld. Store it in the fridge overnight and reheat it when ready to serve.

With this authentic Cajun sausage and chicken gumbo, you’ll not only be making a meal but also creating wonderful memories around the dinner table. Don’t hesitate to put your spin on this classic dish; after all, that’s what cooking’s all about!

Authentic Cajun Sausage and Chicken Gumbo

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• Total Time: 80 minutes
• Yield: 6 servings 1x
• Diet: Paleo

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Description

A masterclass in rich flavors and comforting warmth, this authentic Cajun gumbo is packed with chicken, sausage, and a medley of vegetables.

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Ingredients

Scale 1x2x3x

• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons paprika
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon cayenne pepper
• 1 teaspoon extra virgin olive oil
• 1 pound andouille sausage (sliced into ½-inch rounds)
• 1¼ cups all-purpose flour
• 1 cup vegetable oil
• 3 pounds bone-in chicken thighs
• 1 large yellow onion (chopped)
• 1 small green bell pepper (chopped)
• 1 small red bell pepper (chopped)
• 4–5 celery stalks (chopped)
• 5 cloves garlic (minced)
• 6 cups warmed chicken broth
• 3 bay leaves
• ¼ cup fresh parsley (finely chopped)
• 3–5 green onions (chopped)
• Salt, black pepper, and Cajun seasoning to taste
• Cooked white rice (for serving)

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Instructions

1. Prepare the chicken seasoning: In a small bowl, combine garlic powder, onion powder, paprika, basil, oregano, thyme, salt, black pepper, and cayenne pepper. Mix well and set aside.
2. Season the chicken: Pat the chicken thighs dry and coat them generously with the seasoning blend.
3. Brown the sausage: Heat olive oil in a large pot over medium-high heat. Add sausage slices and cook until browned, about 3-4 minutes. Remove and set aside.
4. Sear the chicken: In the same pot, sear the chicken thighs for 4-5 minutes on each side until golden brown. Transfer to the plate with sausage.
5. Make the roux: Add the vegetable oil to the pot. Gradually whisk in flour, stirring continuously for 20-25 minutes until the roux reaches a deep chocolate brown color.
6. Add the holy trinity: Stir in chopped onion, green bell pepper, red bell pepper, and celery. Cook for 3-4 minutes until softened.
7. Add garlic: Mix in minced garlic and cook for about a minute until fragrant.
8. Build the gumbo base: Slowly whisk in warmed chicken broth, stirring to prevent lumps. Add bay leaves and bring to a boil.
9. Simmer with chicken: Add seared chicken thighs back to the pot. Reduce heat and let it simmer uncovered for 30-35 minutes.
10. Shred the chicken: Remove chicken from the pot, shred the meat, and return to the gumbo.
11. Finish the gumbo: Stir in half of the parsley and green onions, then simmer for another 10-15 minutes. Adjust seasoning as needed.
12. Serve hot: Remove bay leaves and serve over cooked rice, garnished with remaining parsley and green onions.

Notes

Gumbo tastes even better the next day. Store in the fridge overnight and reheat before serving.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Cooking
• Cuisine: Cajun

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 7g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 90mg

Keywords: gumbo, Cajun, chicken, sausage, Southern cooking