Cajun Chicken & Sausage Gumbo

Name: Chicken and Sausage Gumbo
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4
Cuisine: Cajun
Ingredients: 1 tsp. Olive Oil; 1 lb. Chicken Thighs, chopped; Kosher Salt and Black Pepper (to taste); 12 oz. Andouille (sliced into ¼ inch slices); ½ cp. Vegetable Oil (or Peanut Oil); ½ cp. Flour; 1 medium Bell pepper chopped; 1 medium Onion chopped; 1 medium Celery Stalk chopped; 3 cloves Garlic chopped; 1 cp. Okra (I used frozen); 2 tbsp. Cajun Seasoning (or more to taste); 6 cps. Chicken Stock; 3 Bay Leaves; 4 tbsps. chopped Parsley + more for serving; 1 tbsps. Filé powder (or to taste); Cooked White Rice (to serve)

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A dark, delicious roux filled with tender chicken, smoked sausage, and vegetables. This is one recipe you're going to want to keep in rotation!

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This Cajun Chicken & Sausage Gumbo is EVERYTHING! It’s downright comforting, rich, and decadent! A dark, delicious roux filled with tender chicken, smoked sausage, and vegetables. This is one recipe you’re going to want to keep in rotation!

INGREDIENTS FOR THE CHICKEN AND SAUSAGE GUMBO

Olive Oil
Chicken Thighs
Salt and Black Pepper
Andouille Sausages
Vegetable Oil (or Peanut Oil)
Flour
Bell pepper
Onion
Celery Stalk
Garlic
Okra
Cajun Seasoning
Chicken Stock
Bay Leaves
Parsley
Filé powder
Cooked White Rice (to serve)

I am obsessed with this recipe! It’s very easy to make, and is perfect for dinner! This is an authentic chicken & sausage gumbo recipe and has gotten the stamp of approval from several of my friends from the great city of New Orleans. The flavor in this gumbo is out of this world! If you take the time to get your roux to a dark color (the color of chocolate) you won’t be disappointed. This takes about 20 minutes. The key is to not burn the roux so your gumbo doesn’t turn out bitter. Stirring the roux consistently will keep it from burning.

Once the roux is the right color, the rest is super easy! You just add the veggies to the roux and cook them until they soften followed by the chicken, sausage, stock, and seasonings! The longer gumbo cooks the better it tastes so let it cook for at least 2 hours. Sometimes I’ll let it go for 3 to 4 hours if I have time.

WATCH ME MAKE THIS CHICKEN & SAUSAGE GUMBO

TIPS FOR MAKING THE BEST GUMBO

Do not burn the roux! This takes time, and it requires you to stir consistently so it does not burn. It’s worth it! The darker roux the better the gumbo will taste because more flavor has been developed.
Watch your salt level! A lot of cajun seasonings contain a high amount of sodium. I like to use sodium-free cajun seasoning, but if you are not avoid adding any extra salt.
If you want to add some spice to your gumbo add a few dashes of hot sauce, some cayenne pepper, or smoked paprika!

WHAT TO SERVE WITH CHICKEN AND SAUSAGE GUMBO

The obvious answer is white rice! 🍚 That’s the way it’s always been served and in my opinion the only way. 😂 Of course you can just have a bowl of this gumbo on its own. I love to do that as well. I have seen some people serving their gumbo with ramen noodles, but I haven’t tried it myself. Let me know in the comments if you try serving it that way.

MORE CAJUN RECIPES

Cajun Shrimp Fried Rice

Creamy Cajun Pork Chops

Crock-Pot® Slow Cooker Cajun Red Beans and Rice

Cajun Lobster Tails

Creamy Cajun Shrimp and Grits

Cajun Shrimp Pasta

Cajun Fried Chicken and Waffles

Chicken and Sausage Gumbo

Yield: 4

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes

Ingredients

1 tsp. Olive Oil
1 lb. Chicken Thighs, chopped
Kosher Salt and Black Pepper (to taste)
12 oz. Andouille (sliced into ¼ inch slices)
½ cp. Vegetable Oil (or Peanut Oil)
½ cp. Flour
1 medium Bell pepper chopped
1 medium Onion chopped
1 medium Celery Stalk chopped
3 cloves Garlic chopped
1 cp. Okra (I used frozen)
2 tbsp. Cajun Seasoning (or more to taste)
6 cps. Chicken Stock
3 Bay Leaves
4 tbsps. chopped Parsley + more for serving
1 tbsps. Filé powder (or to taste)
Cooked White Rice (to serve)

Instructions

In a large heavy-bottomed pot, heat oil over medium heat. Add the chopped chicken thighs and sausage and cook just until brown, about 5 minutes. Remove the chicken and sausage from the pot, and set aside.
Add the oil to the pot. Whisk in flour, stirring constantly. Continue stirring the roux so that it doesn’t burn. Continue cooking roux until the color of chocolate milk or light brown. (If you start to see black flecks or start to smell burned, toss it and start over.)
Add onion, bell pepper and celery, keep stirring and cook for 3 minutes just until softened. Add garlic and broth, stirring until all ingredients are mixed together.
Add chicken breast, sausage and cajun seasonings. Reduce heat and simmer uncovered for 60-90 minutes, stirring occasionally. Next, add the okra and continue simmering for 30 more minutes.
Serve with white rice. Add chopped parsley or chopped green onion.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 809Total Fat: 47gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 208mgSodium: 3143mgCarbohydrates: 46gFiber: 3gSugar: 10gProtein: 51g