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

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.

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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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.

Notes

For seafood gumbo, add shrimp during the last 5 minutes of simmering.

For a thicker texture, stir in 1 teaspoon file powder near the end of cooking.

Store in an airtight container in the refrigerator for up to 4 days.

Freeze without rice for up to 3 months and thaw overnight before reheating.

Reheat gently on the stovetop, adding extra broth if needed.

Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Category: Main Course
Method: Simmering
Cuisine: Cajun

Nutrition

Serving Size: 1 serving (about 1½ cups gumbo with rice)
Calories: 520
Sugar: 4g
Sodium: 980mg
Fat: 34g
Saturated Fat: 9g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 28g
Cholesterol: 95mg