Cajun Chicken and Sausage Gumbo
Dive into the heart of Louisiana cuisine with this soul-warming Cajun Chicken and Sausage Gumbo! Brimming with bold flavors, this classic Southern dish combines tender chicken thighs, smoky andouille sausage, and the “holy trinity” of onion, bell pepper, and celery, all brought together in a rich, velvety roux. Simmered to perfection with Cajun seasoning, earthy bay leaves, and optional additions like okra or file powder, this gumbo is a celebration of comfort food. Serve it over fluffy white rice and garnish with fresh scallions or parsley for a dish that's as visually inviting as it is delicious. Perfect for cozy family dinners or entertaining a crowd, this authentic gumbo recipe captures the essence of Creole cooking and will leave everyone requesting seconds.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 12 ounces andouille sausage
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 large yellow onion
- 1 large green bell pepper
- 2 celery stalks
- 4 fresh garlic cloves
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1.5 tablespoons Cajun seasoning
- 2 bay leaves
- 2 cups okra (optional, fresh or frozen)
- 1 teaspoon file powder (optional)
- 4 cups, cooked white rice
- 2 scallions (optional, for garnish)
- 2 tablespoons fresh parsley (optional, for garnish)
- to taste salt
- to taste black pepper
Instructions
Slice the andouille sausage into thin rounds and set aside. Cut the chicken thighs into bite-sized pieces, season with a pinch of salt and black pepper, and set aside.
Chop the yellow onion, green bell pepper, and celery stalks into small dice. Mince the garlic cloves. Set all vegetables aside.
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the vegetable oil and heat until shimmering.
Slowly whisk the flour into the hot oil to make a roux. Stir continuously over medium heat for about 20–30 minutes, or until the roux turns a deep, peanut butter brown. Be careful not to let it burn.
Add the diced onion, bell pepper, and celery (the 'holy trinity') to the roux. Stir well and cook for 5-7 minutes, or until the vegetables have softened. Add the minced garlic and cook for an additional minute.
Slowly pour in the chicken broth while stirring constantly to prevent lumps. The mixture should begin to thicken.
Add the sliced sausage, chicken pieces, thyme, oregano, bay leaves, and Cajun seasoning to the pot. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 45–60 minutes, stirring occasionally to prevent sticking.
If using okra, add it to the pot during the last 15 minutes of cooking. Stir occasionally to ensure everything cooks evenly.
Taste the gumbo and adjust seasoning with salt, black pepper, or additional Cajun seasoning if needed. If desired, stir in file powder at the very end to thicken and enhance the flavor.
Serve the gumbo hot over a bowl of cooked white rice. Garnish with chopped scallions or parsley if desired.
Nutrition Facts
Calories |
5633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 367.6 g | 471% | |
| Saturated Fat | 80.5 g | 403% | |
| Polyunsaturated Fat | 134.5 g | ||
| Cholesterol | 867 mg | 289% | |
| Sodium | 10788 mg | 469% | |
| Total Carbohydrate | 364.9 g | 133% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 24.2 g | ||
| Protein | 238.0 g | 476% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 891 mg | 69% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 5838 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
