Why You Will Love This Recipe
There’s nothing like a big pot of Cajun Chicken and Sausage Gumbo to warm your soul and feed a crowd. This recipe combines tender chicken, smoky sausage, and a rich, savory broth thickened with a dark roux and okra. It’s a one-pot wonder that’s easier to make than you think—even if you’ve never tried Cajun cooking before. Best of all, it’s freezer-friendly and even tastier the next day!
Ingredients
- 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
- 12 oz smoked andouille sausage (sliced into coins)
- 1/2 cup vegetable oil (or bacon grease)
- 1/2 cup all-purpose flour
- 1 onion (diced)
- 1 green bell pepper (diced)
- 3 celery stalks (diced)
- 4 garlic cloves (minced)
- 1 cup frozen sliced okra
- 6 cups chicken broth
- 1 bay leaf
- 2 tsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Cooked white rice (for serving)
- Chopped green onions (optional, for garnish)
Ingredient Prep Guide
Let’s prep everything before you start cooking—Cajun gumbo moves fast once the roux begins!
- Chicken: Trim any excess fat and cut into 1-inch pieces. Pat dry with paper towels so it browns nicely.
- Sausage: Opt for smoked andouille for authentic flavor. If it’s too spicy, kielbasa works too.
- Veggies: Dice the onion, bell pepper, and celery into similar-sized pieces so they cook evenly. This trio is called the “holy trinity” in Cajun cooking!
- Roux: Measure your oil and flour precisely—this mix thickens the gumbo. Use a whisk to avoid lumps later.
Equipment & Tools
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or heat-safe spatula
- Whisk
- Sharp knife and cutting board
- Ladle
Step-by-Step Instructions
Step 1: Brown the Chicken and Sausage
Heat 1 tablespoon of oil in your Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned (3–4 minutes). Remove and set aside. Add the sausage slices and cook for 2 minutes per side. Remove and set aside. These steps build flavor, so don’t rush them!
Step 2: Make the Roux
Add the remaining oil to the pot and heat over medium. Sprinkle in the flour and whisk constantly. Cook until the roux turns a deep caramel color—like peanut butter—about 15–20 minutes. Pro tip: Don’t walk away! A burned roux will ruin the gumbo. If you see black specks, start over.
Step 3: Cook the Veggies
Stir the onion, bell pepper, celery, and garlic into the roux. Cook for 5 minutes until softened. The rujo will clump at first but smooth out as the veggies release moisture.
Step 4: Simmer the Gumbo
Pour in the chicken broth and whisk until smooth. Add the bay leaf, Cajun seasoning, paprika, thyme, okra, and browned meats. Bring to a boil, then reduce to a low simmer and cook uncovered for 45 minutes. Stir occasionally to prevent sticking.
Step 5: Adjust and Serve
Taste and add salt or extra Cajun seasoning if needed. Remove the bay leaf. Serve hot over rice with green onions on top!
Key Details
Total Time: 1 hour 30 mins (Prep: 20 mins | Cook: 1 hour 10 mins)
🍽️ Servings: 6–8 people
⚙️ Equipment: Dutch oven, whisk, wooden spoon
Serving Suggestions
This hearty gumbo pairs perfectly with fluffy white rice or crusty French bread for dipping. For a true Louisiana meal, add a side of cornbread or a simple green salad. Serve it at Mardi Gras parties, family dinners, or whenever you’re craving comfort food with a kick!
Pro Tips
Level Up Your Roux: A dark rujo gives gumbo its signature flavor. If you’re nervous, keep the heat medium-low and stir nonstop. If time is tight, cheat with jarred roux—just dissolve 2 tablespoons in the broth later.
Okra Options: Fresh okra works, but frozen is easier. If you dislike its sliminess, roast the okra in the oven for 10 minutes first to reduce the texture. Alternatively, use filé powder (a Cajun thickener) at the end.
Storage and Reheating Instructions
Store cooled gumbo in airtight containers for up to 4 days in the fridge or freeze for 3 months. Reheat gently on the stove over low heat, adding a splash of broth if it’s too thick. Skip the microwave—it can overcook the meat.
Troubleshooting
Gumbo too thin? Simmer longer with the lid off to thicken it, or whisk in 1 teaspoon of cornstarch mixed with water. Too salty? Add a peeled potato to the pot while reheating—it absorbs excess salt. Bland flavor? Boost it with a dash of hot sauce or a squeeze of lemon juice.
Frequently Asked Questions
Can I skip the okra?
Yes! Replace it with 1 teaspoon of filé powder (added at the end) or extra rujo. Okra adds thickness and tradition, but gumbo is flexible.
Can I make this ahead of time?
Absolutely. Gumbo tastes better after sitting overnight. Just reheat it gently before serving so the chicken stays tender.
Is this recipe spicy?
It’s mildly spicy. For more heat, add cayenne pepper or hot sauce. For less, use mild sausage and reduce the Cajun seasoning by half.
Cajun Chicken and Sausage Gumbo
Ingredients
- 1 lb boneless skinless chicken thighs (cut into bite-sized pieces)
- 12 oz smoked andouille sausage sliced into coins
- 1/2 cup vegetable oil or bacon grease
- 1/2 cup all-purpose flour
- 1 onion diced
- 1 green bell pepper diced
- 3 celery stalks diced
- 4 garlic cloves minced
- 1 cup frozen sliced okra
- 6 cups chicken broth
- 1 bay leaf
- 2 tsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Cooked white rice for serving
- Chopped green onions optional, for garnish
Instructions
- Heat 1 tablespoon of oil in your Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned (3–4 minutes). Remove and set aside. Add the sausage slices and cook for 2 minutes per side. Remove and set aside.
- Add the remaining oil to the pot and heat over medium. Sprinkle in the flour and whisk constantly. Cook until the roux turns a deep caramel color—like peanut butter—about 15–20 minutes.
- Stir the onion, bell pepper, celery, and garlic into the roux. Cook for 5 minutes until softened.
- Pour in the chicken broth and whisk until smooth. Add the bay leaf, Cajun seasoning, paprika, thyme, okra, and browned meats. Bring to a boil, then reduce to a low simmer and cook uncovered for 45 minutes. Stir occasionally to prevent sticking.
- Taste and add salt or extra Cajun seasoning if needed. Remove the bay leaf. Serve hot over rice with green onions on top!
