Cajun Chicken Sausage Gumbo (Printable)
A rich blend of chicken, sausage, vegetables, and spices simmered in a flavorful Cajun roux.
# What You Need:
→ Meats
01 - 1.1 lbs boneless, skinless chicken thighs, cut into bite-size pieces
02 - 10 oz andouille sausage, sliced into ½ inch rounds
→ Vegetables
03 - 1 large yellow onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced
07 - 2 medium tomatoes, diced (or 1 cup canned diced tomatoes)
08 - 2 spring onions, sliced (for garnish)
09 - 2 tbsp fresh parsley, chopped (for garnish)
→ Roux
10 - ⅓ cup unsalted butter
11 - ½ cup all-purpose flour
→ Liquids
12 - 6 cups chicken stock
13 - 1 bay leaf
14 - 1 tbsp Worcestershire sauce
15 - 1 tsp hot sauce (optional, to taste)
→ Spices & Seasonings
16 - 1 tbsp Cajun seasoning
17 - 1 tsp smoked paprika
18 - 1 tsp dried thyme
19 - ½ tsp cayenne pepper (adjust to taste)
20 - Salt and freshly ground black pepper, to taste
→ To Serve
21 - Steamed white rice
# Directions:
01 - Heat the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the flour and stir constantly for 15–20 minutes until the roux reaches a deep chocolate brown color, being careful not to burn it.
02 - Add the onion, bell pepper, and celery to the roux. Sauté for 5 minutes until softened, then stir in the garlic and cook for 1 minute until fragrant.
03 - Add the chicken pieces and sausage to the pot. Cook for 5–7 minutes until lightly browned on all sides.
04 - Stir in the tomatoes, Cajun seasoning, smoked paprika, dried thyme, cayenne pepper, bay leaf, Worcestershire sauce, and hot sauce if using.
05 - Gradually pour in the chicken stock while stirring constantly to blend everything well. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
06 - Remove the bay leaf and adjust seasoning with salt and pepper to taste. Serve the gumbo hot over steamed white rice, garnished with spring onions and fresh parsley.
# Expert Suggestions:
01 -
- The roux creates an incomparable depth that no shortcut can replicate
- One pot feeds a crowd and tastes even better the next day
- That spicy smoky broth makes people pause after their first bite
02 -
- Burning the roux happens in seconds and ruins the pot so watch closely toward the end
- The gumbo thickens as it cools so dont worry if it seems thin while hot
- Browning the sausage separately first adds an extra layer of flavor
03 -
- Make the roux a day ahead and refrigerate it to skip the most stressful step
- Shrimp added in the last 10 minutes makes a stunning seafood variation