Authentic Cajun Sausage and Chicken Gumbo Recipe

Why Make This Recipe

Authentic Cajun Sausage and Chicken Gumbo is a warm and hearty dish that captures the spirit of Louisiana cooking. This classic recipe brings together rich flavors and a medley of ingredients that create a comforting meal perfect for any occasion. Its vibrant taste and deep, complex flavors come from the unique combination of spices and the famous "holy trinity" of vegetables that are foundational to Cajun cuisine.

How to Make Authentic Cajun Sausage and Chicken Gumbo

Ingredients:

For the Chicken Seasoning:

• 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

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 (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:

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

2. Season the chicken: Pat the chicken thighs dry and coat both sides with the seasoning mixture, pressing gently so it sticks.

3. Brown the sausage: Heat olive oil in a large pot over medium-high heat. Add the sliced andouille sausage and cook for 3-4 minutes until browned. Remove sausage to a plate.

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

5. Make the roux: Add the vegetable oil to the pot and heat. Whisk in the flour slowly, stirring constantly for 20-25 minutes until it turns a deep chocolate brown.

6. Add the holy trinity: Once the roux is dark, add chopped onion, green bell pepper, red bell pepper, and celery. Stir for 3-4 minutes until softened.

7. Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant.

8. Build the gumbo base: Gradually add the warmed chicken broth while stirring to mix smoothly. Add bay leaves and bring to a boil.

9. Simmer with chicken: Return the chicken thighs to the pot, reduce heat to medium-low, and let it simmer uncovered for 30-35 minutes until the chicken is cooked and tender.

10. Shred the chicken: Remove the chicken from the pot, discard bones, and shred the meat into bite-sized pieces.

11. Finish the gumbo: Return the shredded chicken and sausage to the pot. Stir in half of the chopped parsley and green onions. Simmer for another 10-15 minutes.

12. Season and serve: Adjust seasoning with salt, black pepper, and Cajun seasoning. Remove bay leaves, serve the gumbo over rice, and garnish with remaining parsley and green onions.

How to Serve Authentic Cajun Sausage and Chicken Gumbo

Serve your gumbo hot over a generous scoop of cooked white rice. Make sure to add extra chopped parsley and green onions on top for a fresh garnish that complements the dish beautifully. Enjoy it with a side of crusty bread for dipping!

How to Store Authentic Cajun Sausage and Chicken Gumbo

Store any leftover gumbo in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. When reheating, simply bring it to a gentle simmer back on the stove.

Tips to Make Authentic Cajun Sausage and Chicken Gumbo

• Be patient while making the roux; the longer you stir, the deeper the flavor.
• Adjust the heat level by increasing or decreasing cayenne pepper.
• Use high-quality andouille sausage for the best flavor.
• Serve with hot sauce on the side for those who like extra spice.

Variation

You can customize your gumbo by adding shrimp or crab for a seafood twist. Also, swapping out the chicken thighs for boneless, skinless chicken breast can make it lighter but still delicious.

FAQs

1. Can I use a different type of sausage?
Yes, while andouille is traditional, you can use any smoked sausage you prefer.

2. Can I make gumbo in advance?
Absolutely! Making gumbo a day ahead allows the flavors to blend even better.

3. Is gumbo gluten-free?
This recipe contains flour for roux, which is not gluten-free. However, you can substitute with a gluten-free flour blend.

Cajun Sausage and Chicken Gumbo

A warm and hearty dish capturing the spirit of Louisiana cooking with rich flavors and a medley of ingredients that create a comforting meal.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Cajun, Southern

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Chicken Seasoning

• 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

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 (about 2½ cups))
• 1 small green bell pepper (chopped (about 1 cup))
• 1 small red bell pepper (chopped (about 1 cup))
• 4-5 stalks celery (chopped (about 1 cup))
• 5 cloves garlic (minced)
• 6 cups chicken broth (warmed)
• 3 leaves bay leaves
• ¼ cup fresh parsley (finely chopped (divided))
• 3-5 pieces green onions (chopped (about 1 cup, divided))
• Salt, black pepper, and Cajun seasoning to taste
• Cooked white rice (for serving)

Method

 

Preparation

1. In a small bowl, mix garlic powder, onion powder, paprika, dried basil, dried oregano, dried thyme, salt, black pepper, and cayenne pepper to create the chicken seasoning. Set aside.
2. Pat the chicken thighs dry and coat both sides with the seasoning mixture, pressing gently so it sticks.

Cooking

1. Heat olive oil in a large pot over medium-high heat. Add the sliced andouille sausage and cook for 3-4 minutes until browned. Remove sausage to a plate.
2. In the same pot, sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Transfer them to the plate with the sausage.
3. Add the vegetable oil to the pot and heat. Whisk in the flour slowly, stirring constantly for 20-25 minutes until it turns a deep chocolate brown.
4. Once the roux is dark, add chopped onion, green bell pepper, red bell pepper, and celery. Stir for 3-4 minutes until softened.
5. Stir in the minced garlic and cook for about 1 minute until fragrant.
6. Gradually add the warmed chicken broth while stirring to mix smoothly. Add bay leaves and bring to a boil.
7. Return the chicken thighs to the pot, reduce heat to medium-low, and let it simmer uncovered for 30-35 minutes until the chicken is cooked and tender.
8. Remove the chicken from the pot, discard bones, and shred the meat into bite-sized pieces.
9. Return the shredded chicken and sausage to the pot. Stir in half of the chopped parsley and green onions. Simmer for another 10-15 minutes.
10. Adjust seasoning with salt, black pepper, and Cajun seasoning. Remove bay leaves, serve the gumbo over rice, and garnish with remaining parsley and green onions.

Notes

Store leftover gumbo in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. When reheating, simply bring it to a gentle simmer back on the stove. Make sure to add extra chopped parsley and green onions on top for a fresh garnish that complements the dish beautifully. Enjoy it with a side of crusty bread for dipping!