Cajun Style Chicken Gumbo
Dive into the heart of Louisiana with this rich and flavorful Cajun Style Chicken Gumbo! Perfectly tender chicken thighs, smoky andouille sausage, and fresh okra simmer together in a deeply aromatic roux-based broth, flavored with classic Cajun spices, diced tomatoes, and a touch of thyme. The holy trinity of onion, bell pepper, and celery builds a savory foundation, while green onions and parsley add a fresh finish. Served over fluffy white rice, this one-pot wonder delivers comfort with every spoonful. Whether you're hosting a Mardi Gras celebration or simply craving a taste of Southern soul food, this gumbo is a must-try recipe for any occasion. Ready in under two hours, it's a celebration of bold flavors and authentic Cajun cooking!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 12 ounces andouille sausage
- 1/3 cup vegetable oil
- 1/3 cup all-purpose flour
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 3 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 6 cups chicken broth
- 1 14.5-ounce can diced tomatoes (with juices)
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 2 leaves bay leaves
- 1 cup okra, sliced
- 0.5 cup green onions, chopped
- 2 tablespoons parsley, chopped
- 3 cups cooked white rice (for serving)
- to taste salt
- to taste black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and slice the andouille sausage into 1/4-inch rounds. Set aside.
In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux. Stir continuously for 15-20 minutes until the roux turns a deep brown color, similar to chocolate.
Carefully add the diced onion, green bell pepper, and celery to the roux, stirring well to coat. Cook for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Slowly pour in the chicken broth, whisking to combine with the roux. Add the diced tomatoes with their juices, Cajun seasoning, thyme, and bay leaves.
Bring the mixture to a simmer over medium heat. Add the chicken and sausage to the pot, stirring to combine.
Cover partially and let the gumbo simmer for 45 minutes, stirring occasionally to prevent sticking.
Add the sliced okra to the pot and simmer for an additional 15 minutes until the okra is tender and the gumbo thickens.
Remove and discard the bay leaves. Stir in the chopped green onions and parsley. Taste, and season with salt and black pepper as needed.
Serve the gumbo hot over cooked white rice and enjoy!
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1597 mg | 69% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.3 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 121 mg | 9% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 981 mg | 21% | |
*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.
