Real Cajun Chicken and Sausage Gumbo
Dive into the heartwarming flavors of the South with this authentic Real Cajun Chicken and Sausage Gumbo, a Louisiana classic bursting with bold spices and rich textures. This hearty gumbo starts with a deeply browned roux, the backbone of the dish, which is lovingly stirred to perfection. Juicy boneless chicken thighs, smoky andouille sausage, and the holy trinity of Cajun cooking—onion, bell pepper, and celery—come together in a savory broth spiced with cayenne, thyme, and paprika. Simmered slowly to allow every flavor to meld, this gumbo is finished with optional gumbo file powder for that traditional touch. Served over fluffy white rice and garnished with fresh parsley and green onions, it’s a soul-satisfying meal that’s perfect for cozy nights or family gatherings. This authentic recipe showcases the best of Southern cooking, making it an irresistible choice for gumbo lovers everywhere.
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Recipe Information
Ingredients
- 0.5 cups vegetable oil
- 0.5 cups all-purpose flour
- 1.5 pounds boneless, skinless chicken thighs
- 1 pound andouille sausage, sliced
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 medium celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 cups water
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.5 teaspoons cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon gumbo file powder (optional)
- 4 cups cooked white rice (for serving)
- 0.25 cups chopped green onions (for garnish)
- 0.25 cups chopped fresh parsley (for garnish)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat, then gradually whisk in the flour to create a roux.
Stir the roux constantly for 20-25 minutes, until it turns a deep chocolate brown color. Be patient and keep stirring to avoid burning.
Once the roux is ready, add the diced onion, green bell pepper, celery, and minced garlic. Stir and cook for 5-7 minutes until the vegetables have softened.
Add the sliced andouille sausage to the pot and cook for another 5 minutes to brown slightly.
Season the chicken thighs with salt and pepper, then add them to the pot. Cook for 5 minutes, turning occasionally to sear the chicken.
Pour in the chicken broth and water, stirring well to combine with the roux. Bring the mixture to a boil.
Reduce the heat to low and add the bay leaves, dried thyme, paprika, cayenne pepper, kosher salt, and ground black pepper. Simmer for 1 hour, stirring occasionally.
Remove the chicken thighs from the gumbo, shred the meat with two forks, and return the shredded chicken to the pot.
Simmer for another 20-30 minutes, allowing the flavors to meld. Skim off any excess oil from the surface, if needed.
If desired, stir in gumbo file powder to thicken the gumbo slightly and add flavor.
Serve hot over a scoop of cooked white rice, and garnish with chopped green onions and parsley.
Nutrition Facts
Calories |
5334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.0 g | 386% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 1171 mg | 390% | |
| Sodium | 8275 mg | 360% | |
| Total Carbohydrate | 361.8 g | 132% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 18.5 g | ||
| Protein | 298.5 g | 597% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 748 mg | 58% | |
| Iron | 36.6 mg | 203% | |
| Potassium | 5389 mg | 115% | |
*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.
