Name: Cajun Chicken and Sausage Gumbo
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Cuisine: Cajun
Ingredients: ½ cup all-purpose flour; ½ cup vegetable oil (or butter); 1 lb andouille sausage, sliced into rounds; 1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces; 1 medium onion, diced; 1 green bell pepper, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 1 tsp Cajun seasoning (plus more to taste); 1 tsp smoked paprika; ½ tsp dried thyme; ½ tsp dried oregano; 1 bay leaf; 6 cups chicken broth; 1 tbsp Worcestershire sauce; Salt and black pepper, to taste; Hot sauce, to taste (optional); 2 cups cooked white rice, for serving; Chopped green onions, for garnish; Fresh parsley, chopped, for garnish

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I love making this Cajun Chicken and Sausage Gumbo when I want something deeply comforting and full of bold Southern flavor. With a rich, dark roux, tender chicken, smoky andouille sausage, and the classic “holy trinity” of vegetables, this gumbo simmers into a hearty dish that I always find satisfying and soulful.

Cajun Chicken and Sausage Gumbo

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the roux:

½ cup all-purpose flour

½ cup vegetable oil (or butter)

For the gumbo:

1 lb andouille sausage, sliced into rounds

1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces

1 medium onion, diced

1 green bell pepper, diced

2 celery stalks, diced

4 cloves garlic, minced

1 teaspoon Cajun seasoning (plus more to taste)

1 teaspoon smoked paprika

½ teaspoon dried thyme

½ teaspoon oregano

1 bay leaf

6 cups chicken broth

1 tablespoon Worcestershire sauce

Salt and black pepper, to taste

Hot sauce, to taste (optional)

2 cups cooked white rice, for serving

Chopped green onions and fresh parsley, for garnish

Directions

Make the roux:

I heat the oil in a large Dutch oven or heavy pot over medium heat. I stir in the flour and cook it slowly, stirring constantly for about 20–25 minutes, until it turns a deep brown color like melted chocolate. I make sure not to rush this step.

Sauté the vegetables:

I add the diced onion, bell pepper, celery, and garlic directly into the roux. I sauté everything for about 5–7 minutes, until the vegetables soften and become fragrant.

Add the chicken and sausage:

I stir in the sliced sausage and chicken pieces. I cook them for about 5 minutes, just to start browning the meat slightly.

Season and simmer:

I add Cajun seasoning, smoked paprika, thyme, oregano, bay leaf, Worcestershire sauce, and chicken broth. I bring everything to a boil, then reduce the heat and let it simmer uncovered for 45 minutes to 1 hour, stirring occasionally.

Final touches:

I skim off any excess oil from the top if needed. I taste and adjust the seasoning with salt, pepper, or hot sauce until it’s just right.

Serve:

I ladle the gumbo over a scoop of cooked white rice and finish it with chopped green onions and fresh parsley.

Servings and timing

This recipe serves 6–8 people, depending on portion size.

Prep time: 20 minutes

Cook time: 1½–2 hours

Total time: About 2 hours

Variations

I sometimes like to turn this into a seafood gumbo by adding shrimp during the last 5 minutes of simmering. If I want a thicker texture, I stir in about 1 teaspoon of file powder near the end of cooking. For extra heat, I add more Cajun seasoning or a few extra dashes of hot sauce. I can also swap chicken thighs for breasts depending on what I have on hand.

Storage/Reheating

I store leftover gumbo in an airtight container in the refrigerator for up to 4 days. I find that the flavor deepens overnight, which makes it even better the next day.

For longer storage, I freeze it (without the rice) for up to 3 months. I thaw it overnight in the refrigerator before reheating.

To reheat, I warm it gently on the stovetop over medium-low heat, stirring occasionally. If it thickens too much, I add a splash of chicken broth to loosen it.

FAQs

What is the secret to a good gumbo?

I believe the secret is a properly cooked dark roux. I take my time stirring it until it reaches a deep brown color, which gives the gumbo its rich flavor.

Can I make this gumbo ahead of time?

Yes, I actually prefer making it a day ahead because I find the flavors blend even better after resting overnight in the refrigerator.

Can I use chicken breasts instead of thighs?

I can use either. I find thighs stay juicier during the long simmer, but breasts work well if I prefer leaner meat.

How spicy is this gumbo?

I control the spice level by adjusting the Cajun seasoning and hot sauce. I can keep it mild or make it quite spicy depending on my taste.

Do I have to serve gumbo with rice?

I traditionally serve it over white rice, but I can also enjoy it on its own or with crusty bread on the side.

Conclusion

I always come back to this Cajun Chicken and Sausage Gumbo when I want a meal that feels warm, hearty, and deeply flavorful. The slow-cooked roux and bold seasonings create a comforting dish that I’m proud to serve. Whether I make it for a weeknight dinner or a special gathering, it never disappoints.

📖 Recipe:

Cajun Chicken and Sausage Gumbo

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Author: Cheryl
Total Time: 2 hours
Yield: 6-8 servings
Diet: Low Lactose

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Description

A rich and comforting Cajun Chicken and Sausage Gumbo made with a deep, dark roux, tender chicken, smoky andouille sausage, and the classic holy trinity of vegetables, slowly simmered for bold Southern flavor.

Instructions

Heat the oil in a large Dutch oven over medium heat. Whisk in the flour and cook, stirring constantly, for 20–25 minutes until the roux turns a deep brown color.
Add the diced onion, bell pepper, celery, and garlic to the roux. Sauté for 5–7 minutes until softened and fragrant.
Stir in the sliced sausage and chicken pieces. Cook for about 5 minutes to lightly brown the meat.
Add Cajun seasoning, smoked paprika, thyme, oregano, bay leaf, Worcestershire sauce, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, stirring occasionally.
Skim excess oil if needed. Adjust seasoning with salt, pepper, and hot sauce to taste.
Serve hot over cooked white rice and garnish with green onions and fresh parsley.