Cajun Chicken and Sausage Gumbo
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
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!