The Zesty Cajun Chicken and Sausage Gumbo Recipe You’ll Love

Crafting a hearty cajun chicken and sausage gumbo brings Louisiana’s rich culinary traditions right to your kitchen.

Spices dance with tender meat, creating a symphony of flavors that warm you from the inside out.

Generations of home cooks have perfected this robust stew, blending influences from french, african, and native american cuisines.

Robust andouille sausage mingles with succulent chicken, simmering in a dark, complex roux that tells a story of cultural fusion.

Fragrant herbs and bold seasonings transform simple ingredients into an extraordinary meal that feels like a celebration.

Earthy and intense, this gumbo promises to transport you to the vibrant streets of new orleans with every spoonful.

Let’s roll up our sleeves and create a dish that will have everyone asking for seconds.

Why Cajun Chicken and Sausage Gumbo Hits the Spot

• Master the Art of Roux: Create a rich, deep-brown roux that transforms this gumbo into a flavor-packed Louisiana classic, showcasing your culinary skills with patience and precision.
• Customize Your Comfort: Easily adapt the recipe by adding shrimp or adjusting spice levels, making it perfect for family dinners or gatherings with friends who love bold, hearty meals.
• One-Pot Wonder: Minimize kitchen cleanup with this single-pot recipe that combines multiple ingredients into a delicious, satisfying meal that brings the taste of New Orleans right to your table.
• Nutrition Meets Flavor: Pack your meal with protein-rich chicken and sausage, while loading up on vegetables, creating a balanced dish that doesn't compromise on taste or nutrition.

What Goes Into Cajun Chicken and Sausage Gumbo

• Vegetable Oil: Provides the foundational fat for creating a deep, rich roux.
• All-Purpose Flour: Essential for developing the classic dark roux that gives gumbo its signature thickness and depth.

• Chicken Thighs: Offer tender, flavorful meat that remains juicy during the long cooking process.
• Andouille Sausage: Adds a smoky, spicy dimension characteristic of traditional Cajun cuisine.
• Shrimp (Optional): Introduces a delicate seafood element to complement the robust meats.

• Onions, Green Bell Peppers, Celery, Garlic: Classic Cajun holy trinity that builds a deep flavor foundation.
• Tomato Paste: Enhances color and adds a subtle tangy richness to the gumbo.
• Chicken Stock: Creates a flavorful liquid base that ties all ingredients together.
• Cajun Seasoning, Dried Thyme, Bay Leaves, Salt, Black Pepper: Provide layers of spice and traditional Cajun flavor profile.
• Green Onions: Fresh garnish that adds a bright, crisp finish to the dish.
• Hot Sauce: Optional condiment for those wanting extra heat.
• Steamed Rice: Traditional accompaniment for serving the gumbo.

Simmering Cajun Chicken and Sausage Gumbo Just Right

Step 1: Create a Flavorful Dark Roux

Heat vegetable oil in a heavy Dutch oven over medium-low heat. Gradually whisk in flour, stirring continuously until the mixture transforms into a deep mahogany-brown color. This process takes about 20-25 minutes and requires constant attention to prevent burning.

Step 2: Prepare Protein and Vegetables

• Chicken thighs
• Andouille sausage
• Onions
• Green bell peppers
• Celery
• Garlic

Step 3: Sauté Vegetables in Roux

Add chopped vegetables to the roux, cooking for 5-7 minutes until they become translucent and release their aromatic flavors.

Step 4: Boost Flavor with Tomato Paste

Stir in tomato paste, cooking for 2-3 minutes to deepen the gumbo’s color and complexity.

Step 5: Brown Meats

Add chicken thighs and andouille sausage to the pot, coating them thoroughly with the vegetable-roux mixture. Allow meats to slightly brown and develop rich flavor layers.

Step 6: Create the Liquid Base

• Cajun seasoning
• Dried thyme
• Bay leaves
• Salt
• Black pepper

Stir to combine ingredients evenly.

Step 7: Simmer and Develop Flavors

Bring the mixture to a gentle simmer. Cover and cook for 45-50 minutes, stirring occasionally to prevent sticking and ensure even heat distribution.

Step 8: Add Shrimp (Optional)

If using shrimp, add them during the final 3-4 minutes of cooking to keep them tender and perfectly cooked.

Step 9: Final Seasoning

Remove bay leaves and taste. Adjust seasonings as needed to create a balanced flavor profile.

Step 10: Garnish and Serve

Sprinkle freshly chopped green onions on top. Offer hot sauce on the side for extra heat. Serve piping hot over steamed rice for an authentic Cajun dining experience.

Pro Hints for Cajun Chicken and Sausage Gumbo

• Master the Roux: Patience is key when developing a deep, rich mahogany-brown roux – stir constantly and maintain medium-low heat to prevent burning.
• Chop with Precision: Cut chicken, sausage, and vegetables into uniform pieces for consistent cooking and balanced flavor distribution.
• Layer Flavors Strategically: Sauté vegetables in the roux to release aromatic oils and build a complex flavor foundation before adding proteins.
• Control Protein Cooking: Brown chicken and sausage gently in the vegetable-roux mixture to develop deep, intense flavor layers without overcooking.
• Enhance Seafood Addition: Add shrimp during the final cooking minutes to keep them tender and prevent rubbery texture.

Ways to Customize Cajun Chicken and Sausage Gumbo

• Seafood Gumbo Variation: Replace chicken and andouille with a medley of shrimp, crab, and oysters for a coastal-inspired version that highlights Gulf Coast seafood flavors.
• Vegetarian Gumbo Adaptation: Swap meats with hearty vegetables like okra, mushrooms, and bell peppers, using vegetable stock and adding plant-based protein such as tempeh or seitan for substance.
• Gluten-Free Version: Use cornstarch or gluten-free flour for the roux, ensuring all seasonings and ingredients are certified gluten-free to accommodate dietary restrictions.
• Low-Sodium Option: Reduce salt content by using low-sodium chicken stock, minimizing added salt, and relying on herbs and spices to create depth of flavor without excessive sodium.

Pairing Ideas for Cajun Chicken and Sausage Gumbo

• Pair Southern-Style Beer: Select a crisp, light Louisiana craft beer like Abita Amber or Covington Pilsner to complement the gumbo's rich, spicy flavors without overwhelming the dish.
• Enhance with Zesty White Wine: Choose a slightly sweet Riesling or Gewürztraminer with good acidity to balance the gumbo's robust spices and cut through its hearty texture.
• Match with Citrus Cocktail: Create a classic Sazerac or Hurricane cocktail featuring bright citrus notes that harmonize with the gumbo's deep, complex flavor profile and provide refreshing contrast.
• Elevate with Bold Red Wine: Select a medium-bodied Syrah or Grenache with subtle spice undertones that mirror the gumbo's layered seasoning and stand up to its intense meaty character.

Store and Reheat Cajun Chicken and Sausage Gumbo Right

• Store leftover gumbo in an airtight container within 2 hours of cooking, keeping it fresh in the refrigerator for 3-4 days.
• Transfer cooled gumbo to freezer-safe containers or heavy-duty freezer bags, removing excess air to prevent freezer burn. Freeze for up to 3 months.
• Thaw refrigerated or frozen gumbo in the refrigerator overnight. Pour into a pot, add a splash of chicken stock to restore moisture, and warm over medium-low heat, stirring occasionally until heated through completely.
• Place gumbo in a microwave-safe dish, cover with a lid or microwave-safe plastic wrap, and heat in 1-minute intervals, stirring between each interval to ensure even heating.

FAQs for Cajun Chicken and Sausage Gumbo Fans

• What ingredients give gumbo its distinctive flavor?

Andouille sausage, Cajun seasoning, and a deep brown roux are key components that create the signature rich, complex taste of this traditional Louisiana dish.

• Why is making a roux so important in gumbo?

The roux develops a deep, nutty flavor and serves as the foundational base that thickens the gumbo, providing its characteristic dark color and robust taste profile.

• Can I make this gumbo less spicy?

Reduce the amount of Cajun seasoning and serve hot sauce on the side, allowing individuals to adjust the heat level to their personal preference.

Cajun Chicken And Sausage Gumbo Recipe

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4.7 from 35 reviews

• Total Time: 85 minutes
• Yield: 6 1x

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Description

Hearty Cajun chicken and sausage gumbo brings Louisiana’s soulful culinary tradition to your kitchen, blending rich spices and slow-cooked comfort. Savory ingredients meld together, offering an authentic taste of New Orleans that will warm souls and satisfy deep hunger.

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Ingredients

Scale 1x2x3x

Proteins:

• 1.5 lbs chicken thighs
• 1 lb andouille sausage
• 0.5 lb shrimp (optional)

Vegetables and Base:

• 1 cup onion
• 1 cup green bell pepper
• 1 cup celery
• 4 cloves garlic
• 2 tbsp tomato paste

Seasonings and Liquids:

• 0.5 cup vegetable oil
• 0.5 cup all-purpose flour
• 4 cups chicken stock
• 2 tbsp cajun seasoning
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp salt
• 0.5 tsp black pepper
• 2 green onions (for garnish)
• Hot sauce (optional)

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Instructions

1. Prepare a robust roux by heating vegetable oil in a heavy-bottomed Dutch oven over medium-low heat, gradually whisking in flour until the mixture transforms into a deep mahogany-brown color, approximately 20-25 minutes, stirring constantly to prevent burning.
2. Dice chicken thighs, slice andouille sausage, and chop onions, green bell peppers, celery, and garlic into uniform pieces to ensure even cooking and flavor distribution.
3. Add chopped vegetables to the roux, sautéing for 5-7 minutes until they become translucent and fragrant, releasing their aromatic essence into the base.
4. Incorporate tomato paste, stirring to integrate and deepen the gumbo’s rich color and complexity, cooking for an additional 2-3 minutes.
5. Introduce chicken thighs and andouille sausage to the pot, coating them thoroughly with the vegetable-roux mixture, allowing the meats to slightly brown and develop intense flavor layers.
6. Pour in chicken stock, then sprinkle cajun seasoning, dried thyme, bay leaves, salt, and black pepper, stirring to combine all ingredients uniformly.
7. Bring the mixture to a gentle simmer, covering and cooking for 45-50 minutes, occasionally stirring to prevent sticking and ensure even heat distribution.
8. If using, add shrimp during the final 3-4 minutes of cooking, allowing them to become perfectly tender without overcooking.
9. Remove bay leaves and adjust seasoning to taste, ensuring a balanced and robust flavor profile.
10. Garnish with freshly chopped green onions and offer hot sauce on the side for those desiring additional heat.
11. Serve piping hot over steamed rice, creating a hearty and authentic Cajun culinary experience.

Notes

• Achieve a perfect roux by maintaining constant, gentle heat and stirring consistently to prevent scorching, which can render the base bitter and unpalatable.
• Consider using smoked paprika or cayenne pepper to adjust heat levels, making the gumbo adaptable for different spice tolerances without compromising traditional flavors.
• Enhance nutritional value by substituting chicken thighs with leaner proteins like turkey or adding extra vegetables such as okra for increased fiber and texture.
• Prepare gumbo in advance, as flavors intensify overnight, making it an excellent make-ahead meal that tastes even more delicious when reheated the next day.

• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: Cajun

Nutrition

• Serving Size: 6
• Calories: 570
• Sugar: 2 g
• Sodium: 900 mg
• Fat: 36 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 34 g
• Cholesterol: 150 mg