why make this recipe
This gumbo fills your home with warm, spicy smells and gives you a full, filling meal. It has rich dark roux, smoky sausage, and tender chicken. If you like hearty soups, try a similar creamy comfort dish like Grandma’s chicken and dumplings for more simple, home-style comfort.
introduction
This Authentic Cajun Sausage and Chicken Gumbo recipe follows a true Cajun style. It uses a long, dark roux, the holy trinity of onion, pepper, and celery, and both sausage and chicken for deep flavor. You can also pair it with other easy soups and stews such as a creamy chicken and sausage soup recipe when you want a milder option.
how to make Authentic Cajun Sausage and Chicken Gumbo Recipe
Follow the steps below. Work carefully when you make the roux and watch the heat. The roux gives most of the gumbo flavor and color.
Ingredients :
For the Chicken Seasoning:, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, 1 teaspoon black pepper, and ½ teaspoon cayenne pepper, For the Gumbo:, 1 teaspoon extra virgin olive oil (or avocado oil), 1 pound andouille sausage (sliced into ½-inch rounds), 1¼ cups all-purpose flour, 1 cup vegetable oil (or avocado oil), 3 pounds bone-in chicken thighs, 1 large yellow onion (chopped (about 2½ cups)), 1 small green bell pepper (chopped (about 1 cup)), 1 small red bell pepper (chopped (about 1 cup)), 4-5 celery stalks (chopped (about 1 cup)), 5 cloves garlic (minced), 6 cups chicken broth (warmed), 3 bay leaves, ¼ cup fresh parsley (finely chopped (divided)), 3-5 green onions (chopped (about 1 cup, divided)), Salt (black pepper, and Cajun seasoning to taste), Cooked white rice (for serving)
Directions :
Prepare the chicken seasoning: In a small bowl, combine 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, 1 teaspoon black pepper, and ½ teaspoon cayenne pepper. Mix well and set aside.
Season the chicken: Pat the 3 pounds of bone-in chicken thighs dry with paper towels. Generously coat both sides with the prepared seasoning blend, pressing gently so it adheres to the meat.
Brown the sausage: Heat 1 teaspoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Slice the andouille sausage into ½-inch rounds and cook for 3-4 minutes until browned and slightly crispy on the edges. Remove the sausage to a plate and set aside.
Sear the chicken: In the same pot with the remaining sausage drippings, add the seasoned chicken thighs skin-side down. Sear for 4-5 minutes per side until golden brown—don’t worry about cooking them through completely. Transfer the chicken to the plate with the sausage.
Make the roux: Add 1 cup of vegetable oil to the pot and heat over medium heat. Gradually whisk in 1¼ cups flour, stirring constantly to prevent lumps. This is where I stay patient—keep stirring continuously for 20-25 minutes until the roux turns a deep chocolate brown color, similar to dark peanut butter.
Add the holy trinity: Once your roux reaches that rich chocolate color, immediately add the 2½ cups chopped yellow onion, 1 cup chopped green bell pepper, 1 cup chopped red bell pepper, and 1 cup chopped celery. The vegetables will sizzle and help stop the roux from darkening further. Stir well for 3-4 minutes until the vegetables begin to soften.
Add garlic: Mince the 5 cloves of garlic and stir them into the vegetable mixture. Cook for about 1 minute until fragrant—you’ll smell that beautiful aroma filling your kitchen.
Build the gumbo base: Slowly add the 6 cups of warmed chicken broth, stirring constantly to incorporate the roux smoothly without lumps. Add the 3 bay leaves and bring the mixture to a boil.
Simmer with chicken: Return the browned chicken thighs to the pot, nestling them into the liquid. Reduce heat to medium-low and let it simmer uncovered for 30-35 minutes, stirring occasionally, until the chicken is cooked through and tender.
Shred the chicken: Carefully remove the chicken thighs from the pot and place them on a cutting board. Once cool enough to handle, remove and discard the bones, then shred the meat into bite-sized pieces. I like keeping some chunks a bit larger for texture.
Finish the gumbo: Return the shredded chicken and browned sausage to the pot. Stir in half of the chopped parsley and half of the chopped green onions. Simmer for another 10-15 minutes to let all the flavors meld together beautifully.
Season and serve: Taste and adjust seasoning with additional salt, black pepper, and Cajun seasoning as needed. Remove the bay leaves and discard them. Serve the gumbo hot over cooked rice, garnishing each bowl with the remaining fresh parsley and green onions for that pop of color and freshness.
how to serve Authentic Cajun Sausage and Chicken Gumbo Recipe
Serve the gumbo hot over a scoop of white rice in each bowl. Add extra chopped green onions and parsley on top. For a side, simple crusty bread works well. For other easy main ideas to serve with rice, see these easy crock pot chicken ideas.
how to store Authentic Cajun Sausage and Chicken Gumbo Recipe
Cool the gumbo to room temperature for no more than two hours. Store in airtight containers in the fridge for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.
tips to make Authentic Cajun Sausage and Chicken Gumbo Recipe
- Stir the roux constantly and keep the heat moderate to avoid burning.
- Use warm broth when you add it to the roux to avoid lumps.
- Brown the sausage and chicken well for more flavor.
- Add the parsley and green onions near the end to keep color and fresh taste.
- For more baking and filling tips, you can learn from this chicken and ham pot pie tips for handling fillings and crusts.
variation (if any)
- Use shrimp instead of some or all of the chicken near the end of cooking so the shrimp stay tender.
- Make a vegetarian version: skip sausage and chicken, and add mushrooms and okra with a vegetable broth.
- Change the spice level by adjusting the cayenne and Cajun seasoning.
FAQs
Q: Can I use boneless chicken instead of bone-in thighs?
A: Yes. Use boneless thighs or breasts but reduce simmer time so the meat does not dry out.
Q: How do I know the roux is ready?
A: The roux is ready when it reaches a deep chocolate brown color and smells nutty. Stir continuously and be patient.
Q: Can I skip the sausage?
A: You can, but the andouille adds smoky spice. Use smoked sausage or more chicken for a milder taste.
Q: Can I thicken gumbo later if it is too thin?
A: Yes. Make a small slurry with flour and cold water, whisk, and add slowly while cooking until it thickens.
Conclusion
This gumbo gives you deep, rich flavor and fills your kitchen with great aromas. For another tested Cajun-style gumbo you can compare to, see this Cajun Chicken and Sausage Gumbo Recipe – Chili Pepper Madness.
Authentic Cajun Sausage and Chicken Gumbo
Ingredients
Method
- In a small bowl, combine the chicken seasoning ingredients and mix well. Set aside.
- Pat the chicken thighs dry and coat with the seasoning blend.
- Heat olive oil in a pot over medium-high heat and brown the sausage for 3-4 minutes. Remove and set aside.
- Sear the seasoned chicken thighs in the same pot for 4-5 minutes per side until golden brown. Remove and set aside.
- Add vegetable oil to the pot and heat. Gradually whisk in flour to make a roux, stirring continuously for 20-25 minutes until deep chocolate brown.
- Add chopped vegetables (onion, green pepper, red pepper, celery) to the roux and stir for 3-4 minutes until softened.
- Stir in minced garlic and cook until fragrant for about 1 minute.
- Slowly add warmed chicken broth while stirring to prevent lumps. Bring to a boil and add bay leaves.
- Return browned chicken thighs to the pot and simmer uncovered for 30-35 minutes.
- Remove chicken, shred the meat, and return it along with the sausage to the pot, adding half of the parsley and green onions.
- Simmer for an additional 10-15 minutes, adjusting seasoning as desired.
- Serve hot over cooked rice, garnishing with remaining parsley and green onions.