Authentic Cajun Sausage and Chicken Gumbo Recipe

There’s something magical about a bowl of hearty gumbo, especially when it’s filled with tender chicken and flavorful andouille sausage. This Authentic Cajun Sausage and Chicken Gumbo is a delightful symphony of flavors rooted deep in Louisiana tradition. Whether you’re celebrating a festivity, hosting a family gathering, or simply warming up on a chilly weeknight, this dish is sure to impress with its rich, smoky taste and thick, savory broth. Made from scratch, the roux takes patience but transforms this meal into an unforgettable experience.

Why make this recipe

What Makes This Recipe Special

What sets this gumbo apart is not just its unique combination of ingredients but the meticulous preparation that captures the essence of Cajun cooking. This is a dish brimming with essence and history, perfect for sharing. It’s budget-friendly and adaptable, making it a wonderful option for families and gatherings. From the first waft of the cooking roux to the last spoonful served over perfectly cooked rice, each element brings a depth of flavor that is hard to beat.

“I’ve made countless gumbo recipes, but this one truly takes the cake! The rich, hearty flavors had my family coming back for seconds—and thirds!” — A satisfied home cook.

How to make Authentic Cajun Sausage and Chicken Gumbo Recipe

Step-by-Step Guide to Cooking It

Creating this gumbo will take a few steps, but with careful preparation and a dash of patience, you’ll achieve a comforting, home-style dish that feels like a warm embrace. Here’s what you’ll do: season the chicken, brown the meats, make a rich roux, and then simmer everything together until perfection.

Ingredients

Gather Your Ingredients

To create the magic of this gumbo, you’ll need the following:

• For the Chicken Seasoning:

  

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  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp paprika
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp cayenne pepper

• For the Gumbo:

  • 1 tsp extra virgin olive oil (or avocado oil)
  • 1 lb andouille sausage (sliced into ½-inch rounds)
  • 1¼ cups all-purpose flour
  • 1 cup vegetable oil (or avocado oil)
  • 3 lbs bone-in chicken thighs
  • 1 large yellow onion (chopped, about 2½ cups)
  • 1 small green bell pepper (chopped, about 1 cup)
  • 1 small red bell pepper (chopped, about 1 cup)
  • 4-5 celery stalks (chopped, about 1 cup)
  • 5 cloves garlic (minced)
  • 6 cups chicken broth (warmed)
  • 3 bay leaves
  • ¼ cup fresh parsley (finely chopped, divided)
  • 3-5 green onions (chopped, about 1 cup, divided)
  • Salt, black pepper, and Cajun seasoning to taste
  • Cooked white rice (for serving)

Directions

Step-by-Step Directions

1. Prepare the Chicken Seasoning: In a small bowl, mix together the garlic powder, onion powder, paprika, dried basil, dried oregano, dried thyme, salt, black pepper, and cayenne pepper. Set aside.

2. Season and Brown the Chicken: Pat the chicken thighs dry and generously coat both sides with your seasoning blend. Heat olive oil in a large pot and brown the sliced sausage for 3-4 minutes, then set aside.

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

4. Make the Roux: Add vegetable oil to the pot, gradually whisk in flour. Stir continuously over medium heat for 20-25 minutes until the roux reaches a deep chocolate brown color. Patience is key!

5. Add the Holy Trinity: Once your roux is ready, stir in the onions, green bell pepper, red bell pepper, and celery. Mix well and cook for 3-4 minutes until softened.

6. Incorporate Garlic: Add minced garlic to the pot, cooking for about 1 minute until fragrant.

7. Build the Gumbo Base: Gradually whisk in the warmed chicken broth, stirring constantly to ensure a smooth consistency. Add bay leaves and bring to a boil.

8. Simmer with the Chicken: Return the seared chicken to the pot, reducing heat to medium-low. Let it simmer uncovered for 30-35 minutes, stirring occasionally.

9. Shred the Chicken: Remove chicken from the pot, discard the bones, and shred the meat. Return shredded chicken and sausage to the pot, simmering for an additional 10-15 minutes.

10. Final Touches: Taste and adjust seasonings as needed. Remove bay leaves before serving hot over rice, garnished with fresh parsley and green onions for that extra touch of color.

How to serve Authentic Cajun Sausage and Chicken Gumbo Recipe

Serving Suggestions

Serving gumbo is an art in itself! This dish shines best served over fluffy, white rice, soaking up all that rich broth. Add a side of crusty French bread for dipping, and don’t forget to offer hot sauce for those who crave a bit more heat. For the ultimate rustic experience, consider a light salad or coleslaw to balance the heaviness of the gumbo.

How to store

Storage Tips

To keep your gumbo delicious for days to come, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you want to save it for longer, gumbo freezes beautifully—just be sure to let it cool completely before transferring it to freezer-safe bags. It can be safely stored in the freezer for up to 3 months. Reheat on the stove over low heat, adding a splash of broth if needed to regain that creamy consistency.

Tips to make

Pro Chef Tips

• Make Your Roux Right: A deep, rich roux is the heart of gumbo. Don’t rush this step, and remember to keep stirring!
• Experiment with Spice Levels: Adjust the cayenne pepper according to your heat tolerance. You can also try adding sliced jalapeños for an extra kick.
• Use Quality Ingredients: Quality andouille sausage and chicken will make a noticeable difference in flavor. Authentic Cajun sausage is recommended for the best results.

Variations

Creative Twists

Feel free to experiment! You can substitute the bone-in chicken thighs with shrimp or fish for a seafood twist. Adding okra is a classic Cajun tip that thickens the gumbo and adds a unique flavor. For a healthier option, you can replace the white rice with brown rice or quinoa.

FAQs

Common Questions

1. What is the best type of sausage to use in gumbo?
   Andouille sausage is traditional for gumbo, but you can use any smoked sausage that you love.

2. Can gumbo be made ahead of time?
   Absolutely! In fact, gumbo often tastes better the next day after the flavors have had time to meld together.

3. How do I adjust the thickness of my gumbo?
   If your gumbo is too thick, just add more broth or water until you reach your desired consistency. If it’s too thin, continue to simmer until some of the liquid reduces.

4. Is there a substitute for chicken thighs?
   Yes, boneless chicken breasts work fine, but they may not be as flavorful or tender.

By preparing this authentic Cajun gumbo, you’re not just cooking a meal; you’re creating an experience filled with tradition and flavor that will be treasured by everyone at your table. Enjoy!

Authentic Cajun Sausage and Chicken Gumbo

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• Total Time: 90 minutes
• Yield: 6 servings 1x
• Diet: Poultry

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Description

A delightful symphony of flavors rooted deep in Louisiana tradition, this Authentic Cajun Sausage and Chicken Gumbo features tender chicken and flavorful andouille sausage in a thick, savory broth.

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Ingredients

Scale 1x2x3x

• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp paprika
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp cayenne pepper
• 1 tsp extra virgin olive oil
• 1 lb andouille sausage (sliced into ½-inch rounds)
• 1¼ cups all-purpose flour
• 1 cup vegetable oil
• 3 lbs bone-in chicken thighs
• 1 large yellow onion (chopped, about 2½ cups)
• 1 small green bell pepper (chopped, about 1 cup)
• 1 small red bell pepper (chopped, about 1 cup)
• 4–5 celery stalks (chopped, about 1 cup)
• 5 cloves garlic (minced)
• 6 cups chicken broth (warmed)
• 3 bay leaves
• ¼ cup fresh parsley (finely chopped, divided)
• 3–5 green onions (chopped, about 1 cup, divided)
• Salt, black pepper, and Cajun seasoning to taste
• Cooked white rice (for serving)

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Instructions

1. In a small bowl, mix together the garlic powder, onion powder, paprika, dried basil, dried oregano, dried thyme, salt, black pepper, and cayenne pepper. Set aside.
2. Pat the chicken thighs dry and generously coat both sides with your seasoning blend. Heat olive oil in a large pot and brown the sliced sausage for 3-4 minutes, then set aside.
3. In the same pot, sear the chicken thighs skin-side down for 4-5 minutes on each side until golden brown. Transfer to the plate with the sausage.
4. Add vegetable oil to the pot, gradually whisk in flour. Stir continuously over medium heat for 20-25 minutes until the roux reaches a deep chocolate brown color.
5. Once your roux is ready, stir in the onions, green bell pepper, red bell pepper, and celery. Cook for 3-4 minutes until softened.
6. Add minced garlic to the pot, cooking for about 1 minute until fragrant.
7. Gradually whisk in the warmed chicken broth, stirring constantly to ensure a smooth consistency. Add bay leaves and bring to a boil.
8. Return the seared chicken to the pot, reduce heat to medium-low, and let it simmer uncovered for 30-35 minutes, stirring occasionally.
9. Remove chicken from the pot, discard the bones, and shred the meat. Return shredded chicken and sausage to the pot, simmering for an additional 10-15 minutes.
10. Taste and adjust seasonings as needed and remove bay leaves before serving hot over rice, garnished with fresh parsley and green onions.

Notes

Serve over fluffy white rice and pair with French bread and hot sauce for added heat.

• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Category: Main Course
• Method: Simmering
• Cuisine: Cajun

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 100mg

Keywords: gumbo, cajun, comfort food, chicken, sausage, hearty