If you’re craving a bowl of soul-warming comfort that dances with bold, spicy flavors, look no further than Cajun Chicken and Sausage Gumbo. This classic Louisiana dish boasts rich, smoky notes thanks to its golden roux, tender chicken thighs, peppery andouille sausage, and the “holy trinity” of Louisiana cooking: onions, bell pepper, and celery. Every bite promises savory depth, aromatic herbs, and just the right amount of Cajun heat—it’s the ultimate Southern hug in a bowl, perfect for sharing or enjoying as a meal all on its own.
Ingredients You’ll Need
The ingredients for Cajun Chicken and Sausage Gumbo are simple, but each one packs a punch. From the deep flavor of the roux to the freshness of chopped veggies and the special zing of Cajun seasoning, every item on this list earns its spot for a reason.
- Vegetable oil (1/2 cup): The foundation for your roux; neutral flavor lets all the other ingredients shine.
- All-purpose flour (1/2 cup): Combined with oil to thicken your gumbo and create that signature deep, nutty flavor.
- Large onion, chopped: A key member of the “holy trinity,” it adds sweetness and depth.
- Green bell pepper, chopped: Lends color and a light peppery undertone.
- Celery stalks, chopped (2): Provides a subtle earthy crunch and essential aromatics.
- Garlic, minced (4 cloves): Give the gumbo a fragrant punch—don’t skimp!
- Boneless skinless chicken thighs (1 lb, bite-sized pieces): Chicken thighs stay juicy and flavorful, even after simmering.
- Andouille sausage (12 oz, sliced): The smoky, spicy signature of Cajun gumbo—if you can’t find andouille, any spicy smoked sausage will do.
- Cajun seasoning (1 tsp): The heart of the dish; choose your favorite blend or make your own.
- Dried thyme (1/2 tsp): A classic herbal accent that balances the richness.
- Cayenne pepper (1/4 tsp, optional): For those who like a little extra kick!
- Bay leaf (1): Infuses subtle layers of flavor as the gumbo simmers.
- Chicken broth (6 cups): Acts as the savory backbone, melding all flavors together.
- Salt (1 tsp): Brings everything into balance.
- Black pepper (1/2 tsp): Just enough to complement the sausage and seasoning.
- Green onions, sliced (2, for garnish): Peppery freshness on top.
- Cooked white rice (for serving): The traditional base—fluffy rice soaks up all that delicious gumbo gravy.
- Chopped parsley (optional): For a fresh, herby pop right before you dig in.
How to Make Cajun Chicken and Sausage Gumbo
Step 1: Build Your Roux
This is where the magic begins! In a heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Whisk in the flour, then stir constantly for 20 to 25 minutes. You want the roux to reach a deep, chocolatey brown—be patient and attentive, because this process adds that signature nutty, toasted flavor to the Cajun Chicken and Sausage Gumbo. Keep stirring to avoid burning; if you notice any black flecks, it’s best to start over for the best possible flavor.
Step 2: Sauté the Holy Trinity
Add the chopped onion, bell pepper, celery, and garlic directly into the hot roux. This step releases a melody of scents and begins building the complex flavors we all love. Sauté everything for about 5 to 7 minutes, just until the veggies are softened and aromatic.
Step 3: Add the Meats
Stir in the bite-sized chicken thighs and sliced andouille sausage. Let them cook for about 5 minutes—this lets the meats start absorbing the goodness of the roux and vegetables while lending some savory juices back into the gumbo base.
Step 4: Season and Simmer
Sprinkle in your Cajun seasoning, dried thyme, and cayenne pepper (if you’re brave), then add the bay leaf, salt, and black pepper. Pour in the chicken broth and crank up the heat to bring everything to a gentle boil. Once bubbling, reduce the heat and let your Cajun Chicken and Sausage Gumbo simmer, uncovered, for 45 to 60 minutes. Stir occasionally, and let all those flavors meld into a thick, irresistible stew—your kitchen will smell incredible.
Step 5: Serve and Enjoy
Before serving, fish out the bay leaf and discard it. Spoon your gumbo over big fluffy scoops of white rice, then top with sliced green onions and parsley if you like. Get ready for the kind of cozy, satisfying meal that makes you close your eyes and savor each bite.
How to Serve Cajun Chicken and Sausage Gumbo
Garnishes
A bowl of Cajun Chicken and Sausage Gumbo deserves a little flourish. Scatter sliced green onions for a pop of color and fresh, peppery bite. Chopped parsley brings brightness, and if you happen to have filé powder (ground sassafras leaves), a pinch at the end is a traditional Louisiana touch that gently thickens and perfumes the gumbo.
Side Dishes
This gumbo loves company! Classic white rice is a must, but you can also pair it with buttery cornbread, skillet biscuits, or even a crisp green salad. If you’re feeding a crowd, offer hot sauce on the side and a warm baguette for dipping into that luscious broth. The full gumbo experience is all about comfort and satisfaction.
Creative Ways to Present
Try serving Cajun Chicken and Sausage Gumbo in small bread bowls for a fun, edible twist. For appetizer portions at a party, use miniature cups with a tiny scoop of rice on the bottom. If you want to impress dinner guests, ladle gumbo into shallow bowls and finish with a flourish of microgreens or a lemon wedge for a fresh, modern edge.
Make Ahead and Storage
Storing Leftovers
Leftover Cajun Chicken and Sausage Gumbo tastes even better the next day as the flavors deepen and meld. Cool the gumbo to room temperature, then transfer to an airtight container. It will keep in the fridge for up to 4 days—just be sure to store the rice separately so it doesn’t soak up too much liquid and become mushy.
Freezing
This gumbo is a lifesaver on busy nights! Let it cool completely before transferring to freezer-safe containers or bags (again, keep the rice separate). It freezes beautifully for up to 3 months. Thaw overnight in the fridge for best results, then reheat as needed.
Reheating
To reheat, warm the gumbo gently in a pot over medium-low heat, adding a splash of broth or water if it’s thickened too much. Stir occasionally to ensure even heating. For single servings, a microwave works too—just cover and heat in short bursts, stirring in between, until hot throughout.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs stay extra juicy during long simmering, chicken breast will still turn out flavorful and tender if you don’t overcook it. Keep an eye on the simmering time to prevent the meat from drying out.
Do I need to use andouille sausage?
Traditional Cajun Chicken and Sausage Gumbo is made with andouille for that smoky, spicy kick. However, you can substitute with any well-seasoned smoked sausage available in your area—just know the flavor profile may change slightly, but the gumbo will still be utterly delicious.
Is there a good way to make this gumbo less spicy?
Cajun seasoning blends vary in heat, so pick a milder brand or skip the optional cayenne pepper. Add heat at the end with a splash of hot sauce so guests can taste and adjust to their own liking.
What does the roux do, and why is it important?
The roux is the backbone of Cajun Chicken and Sausage Gumbo. It thickens the dish and imparts a toasted, nutty flavor that defines authentic gumbo. Taking the time to make it deep brown is key for rich, deep taste—don’t rush this step!
Can I make Cajun Chicken and Sausage Gumbo ahead of time?
Yes, and it’s actually encouraged! Gumbo tastes even better after it rests overnight in the fridge, letting the flavors develop. Just store it in the fridge, reheat before serving, and add fresh garnish for the best results.
Final Thoughts
I hope you find as much comfort and joy in this Cajun Chicken and Sausage Gumbo as I do every time I make it. Whether shared with friends on a chilly evening or savored solo for a hearty lunch, each spoonful captures the soulful magic of Louisiana. Go ahead—spice things up and give this recipe a try. Your kitchen will thank you!
Print
Cajun Chicken and Sausage Gumbo Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Non-Vegetarian
Description
This Cajun Chicken and Sausage Gumbo is a hearty and flavorful dish that brings the taste of Louisiana to your table. Packed with tender chicken, spicy andouille sausage, and a rich roux-based broth, this gumbo is comfort food at its finest.
Ingredients
Main Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 12 ounces andouille sausage, sliced
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- 1 bay leaf
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish:
- 2 green onions, sliced
- cooked white rice
- chopped parsley (optional)
Instructions
- Prepare the Roux: In a large pot, heat oil and whisk in flour to make a roux. Cook until browned.
- Add Vegetables: Stir in onion, bell pepper, celery, and garlic. Cook until softened.
- Cook Meats: Add chicken and sausage, cook for 5 minutes.
- Season and Simmer: Add Cajun seasoning, thyme, cayenne, bay leaf, salt, pepper, and broth. Simmer for 45–60 minutes.
- Serve: Remove bay leaf and serve gumbo hot over rice. Garnish with green onions and parsley.
Notes
- Adjust spice level by adding or omitting cayenne pepper.
- For enhanced flavor, refrigerate gumbo overnight before reheating.
- Enhance authenticity with file powder as a finishing touch.
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 410
- Sugar: 3g
- Sodium: 880mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 95mg
