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!

Ingredients

For the 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

For the 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)

For Serving:

Rice

Potato salad (optional)

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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