Why You’ll Love This Recipe

This gumbo recipe is packed with bold flavors and a perfect balance of spices. The dark roux forms a rich base for the dish, while the chicken and andouille sausage provide a savory depth. The addition of the “holy trinity” vegetables enhances the gumbo’s flavor, and a sprinkle of parsley and green onions finishes it off beautifully. Whether you’re a fan of spicy dishes or looking for an authentic Southern experience, this gumbo is sure to impress.

Ingredients

Chicken seasoning:

2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon dried oregano

Gumbo:

1 teaspoon olive oil (or avocado oil)
1 pound andouille sausage
1 ¼ cups flour
1 cup vegetable oil (or avocado oil)
3 pounds chicken thighs, skin removed
1 large yellow onion (about 2 ½ cups chopped)
1 small green bell pepper (about 1 cup chopped)
1 small red bell pepper (about 1 cup chopped)
4-5 celery stalks (about 1 cup chopped)
5 cloves garlic, minced
6 cups chicken broth (warmed)
3 bay leaves
¼ cup finely chopped parsley (divided)
3-5 green onions (about 1 cup chopped, divided)
Salt, black pepper, and Cajun seasoning to taste
Cooked rice (for serving)
Potato salad (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prep: Mix the chicken seasoning ingredients and set them aside. Chop the onion, bell peppers, celery, and green onions. Finely chop the parsley. Mince the garlic. Slice the sausage into bite-sized pieces. Remove the skin from the chicken and pat thighs dry. Season the chicken evenly with the seasoning mix.
Sear sausage: Heat a large Dutch oven over medium heat. Add olive oil and sear the sausage until browned, about 10 minutes. Remove the sausage from the pot and drain it on paper towels.
Brown chicken: In the same pot, sear the chicken until browned on both sides, about 3-5 minutes per side. Do this in batches if necessary to ensure good browning. Remove chicken from the pot and set aside. Drain excess grease and wipe out the pot if needed.
Make roux: Turn the heat to medium-low and add the flour and oil. Whisk together until there are no lumps. Cook while stirring frequently until the roux reaches a rich, chocolate-brown color. This process takes about 45 minutes, so don’t leave it unattended.
Sauté vegetables: Once the roux is the right color, add the chopped onions, bell peppers, and celery. Stir and cook for about 5 minutes until the vegetables are tender. Add the garlic and cook for another minute.
Simmer: Gradually add the warm chicken broth, about ½ cup at a time, stirring constantly. Add the sausage and chicken back into the pot along with half of the parsley, half of the green onions, and bay leaves. Bring the gumbo to a boil, reduce the heat, and simmer uncovered for 30 minutes. Skim off any foam or excess fat that rises to the top.
Debone chicken: Remove the chicken from the pot and allow it to cool enough to handle. Discard the bones and cartilage, then chop the chicken into bite-sized pieces. Add it back into the pot.
Finish: Stir in the remaining parsley and green onions, saving some for garnish. Taste the gumbo and adjust seasoning with salt, black pepper, or Cajun seasoning as needed.
Serve: Serve the gumbo over rice and garnish with additional green onions, parsley, and a scoop of potato salad on the side.

Servings and Timing

Servings: 8 servings
Prep time: 15 minutes
Cook time: 1 hour 45 minutes
Total time: 2 hours

Variations

Sausage substitution: While andouille sausage is traditional, you can use any smoked sausage of your choice, such as kielbasa or turkey sausage.
Spiciness: Adjust the level of spiciness by modifying the amount of Cajun seasoning and cayenne pepper used. Add more for extra heat or less for a milder flavor.
Thickening: If you prefer a thicker gumbo, you can add a bit more flour to the roux or simmer the gumbo for a longer period to reduce the liquid.

Storage/Reheating

Storage: Leftover gumbo can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: This gumbo freezes well. Store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
Reheating: Reheat gumbo on the stove over low heat until it’s warmed through. You may need to add a little broth to adjust the consistency if it’s too thick after storing.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but chicken thighs provide more flavor and tenderness for gumbo.

Can I use a pre-made roux?

Yes, you can substitute store-bought dark roux for the homemade one. Use 1 ¼ cups of dark roux and add it to the pot after browning the chicken.

What’s the best sausage for gumbo?

Andouille sausage is the most traditional choice, but you can use other smoked sausages if needed, such as kielbasa or even turkey sausage.

How do I know when the roux is ready?

The roux is ready when it reaches a deep, chocolate-brown color. Be sure to stir constantly and watch closely to avoid burning.

Can I make this gumbo without sausage?

Yes, you can make a chicken-only gumbo if preferred, though sausage adds a distinctive smoky flavor.

Can I use frozen chicken?

Yes, you can use frozen chicken thighs, but be sure to thaw them before cooking for the best texture and seasoning.

How spicy is this gumbo?

This gumbo has a moderate spice level. Adjust the heat to your preference by adding more or less Cajun seasoning and cayenne pepper.

Can I add okra to my gumbo?

Yes, you can add okra to your gumbo for additional flavor and texture. Add it when the vegetables are sautéed.

What can I serve with gumbo besides rice?

Traditionally, gumbo is served with rice and potato salad, but you can also serve it with crusty bread for dipping.

Can I make this recipe in a slow cooker?

While this gumbo is traditionally made on the stove, you can adapt the recipe for a slow cooker by following the same steps for browning and sautéing, then transferring everything to the slow cooker for a few hours on low.

Conclusion

Authentic Cajun sausage and chicken gumbo is a hearty and flavorful dish that brings a taste of New Orleans to your table. With its deep, smoky flavors, rich roux, and tender chicken and sausage, it’s a true comfort food. Whether you’re cooking for a family gathering or a casual weeknight dinner, this gumbo recipe is sure to impress.

Authentic Cajun Sausage and Chicken Gumbo Recipe

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Author: Chef Sara
Total Time: 2 hours
Yield: 8 servings
Diet: Gluten Free

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Description

This Authentic Cajun Sausage and Chicken Gumbo brings the rich, smoky flavors of Louisiana into your kitchen. Featuring a dark roux, smoked andouille sausage, seasoned chicken, and the “holy trinity” of Cajun vegetables, this gumbo is a comforting and hearty dish perfect for family dinners or special occasions. Packed with bold spices and served over rice with a side of potato salad, it’s a true taste of New Orleans!

Instructions

Prep the Ingredients:
Mix the chicken seasoning ingredients and set aside. Chop onion, bell peppers, celery, and green onions. Finely chop parsley. Mince garlic. Slice the sausage into bite-sized pieces. Remove the skin from the chicken and pat thighs dry. Season the chicken evenly with the seasoning mix.
Sear the Sausage:
Heat a large Dutch oven over medium heat. Add olive oil and sear the sausage until browned, about 10 minutes. Remove sausage from the pot and drain on paper towels.
Brown the Chicken:
In the same pot, sear the chicken until browned on both sides, about 3-5 minutes per side. Do this in batches if necessary for better browning. Remove chicken from the pot and set aside. Drain excess grease and wipe out the pot if needed.
Make the Roux:
Turn the heat to medium-low and add the flour and oil. Whisk together until smooth and free of lumps. Cook while stirring constantly until the roux reaches a rich, chocolate-brown color (about 45 minutes). Do not leave the roux unattended as it can burn quickly.
Sauté the Vegetables:
Once the roux is ready, add the chopped onions, bell peppers, and celery to the pot. Stir and cook for about 5 minutes until the vegetables are tender. Add the minced garlic and cook for another minute.
Simmer the Gumbo:
Gradually add the warm chicken broth, about ½ cup at a time, stirring constantly. Once combined, add the sausage and chicken back into the pot along with bay leaves, half of the parsley, and half of the green onions. Bring to a boil, then reduce the heat and simmer uncovered for 30 minutes. Skim off any foam or excess fat that rises to the top.
Debone the Chicken:
Remove the chicken from the pot and allow it to cool enough to handle. Separate the meat from the bones and cartilage, chop the chicken into bite-sized pieces, and return it to the pot.
Finish the Gumbo:
Stir in the remaining parsley and green onions. Taste and adjust the seasoning with salt, black pepper, or Cajun seasoning as needed.
Serve:
Serve the gumbo over rice and garnish with additional green onions, parsley, and a scoop of potato salad if desired.

Notes

Variations:

Sausage Substitution: Use any smoked sausage (such as kielbasa or turkey sausage) if andouille sausage is unavailable.

Spiciness: Adjust the spiciness by modifying the amount of Cajun seasoning and cayenne pepper. Add more for extra heat or less for a milder flavor.

Thickening: For a thicker gumbo, add more flour to the roux or simmer the gumbo for a longer period to reduce the liquid.

Storage/Reheating:

Storage: Leftover gumbo can be stored in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze for up to 3 months. The gumbo will keep well in a freezer-safe container.

Reheating: Reheat gently on the stove over low heat, adding a little broth to restore the consistency if needed.

Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Category: Main Course, Cajun, Comfort Food
Method: Stovetop, Simmering
Cuisine: American, Cajun, Southern