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Bowl of authentic Cajun sausage and chicken gumbo recipe

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.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
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!