Authentic Cajun Sausage and Chicken Gumbo Recipe
Get ready to experience the true heart and soul of Louisiana cooking with this Authentic Cajun Sausage and Chicken Gumbo Recipe. This classic comfort dish brings together smoky andouille sausage, tender chicken, sautéed veggies, and an irresistibly rich, deep brown roux, all simmered to perfection in a deeply seasoned broth. With every bite, you’ll taste layers of flavor and tradition; it’s the kind of recipe that brings everyone to the table for second helpings and stories. Whether you’re new to gumbo or it’s an old favorite, this dish is always a celebration of warmth, spice, and good company.
Ingredients You’ll Need
You don’t need anything fancy for this Authentic Cajun Sausage and Chicken Gumbo Recipe, but the magic is in how these simple, essential ingredients come together. Each one plays a critical part in building flavor, texture, or even that gorgeous gumbo color, so don’t skip a thing!
- Vegetable oil: The base for your roux — pick a neutral oil that can handle high heat.
- All-purpose flour: Critical for thickening the gumbo and building that nutty, rich foundation.
- Onion: Brings sweetness and depth after sautéing in the roux.
- Green bell pepper: Adds subtle bitterness and classic Cajun color to your dish.
- Celery: Rounds out the traditional “holy trinity” of Cajun cooking.
- Garlic: For savory earthiness and a punch of flavor.
- Andouille sausage: Smoky, spicy, and deeply flavored — this is the Cajun essential.
- Boneless, skinless chicken thighs: Stay tender and juicy throughout simmering; better than breast meat here.
- Chicken broth: The flavorful foundation of your gumbo — homemade or low-sodium boxed both work well.
- Diced tomatoes (optional): Adds tang and a touch of sweetness — completely up to personal style.
- Cajun seasoning: Delivers the signature kick and zest unique to Cajun dishes.
- Dried thyme: For aromatic herbal notes that tie everything together.
- Bay leaves: Infuse your pot with complex, subtle flavor as it simmers.
- Smoked paprika: Adds color and a smoky undertone that lingers in every bite.
- Ground black pepper: Balances the other seasonings with gentle heat.
- Cayenne pepper (optional): Go as bold as you like with the heat level!
- Worcestershire sauce: Deepens the umami and adds a little brightness.
- Green onions: Lively and fresh, stirred in at the end for a pop of color and crunch.
- Fresh parsley: More green vibrancy and a gentle, peppery touch to finish.
- Cooked white rice: Essential for serving — fluffy rice soaks up all that luscious gumbo goodness.
How to Make Authentic Cajun Sausage and Chicken Gumbo Recipe
Step 1: Make the Roux
Begin by grabbing your heaviest pot or Dutch oven, and start making the roux — the base of all great gumbo. Combine the vegetable oil and flour over medium-low heat, and whisk constantly. This isn’t a step to rush! You’re looking for the mixture to turn deep chocolate brown, which takes at least 20 to 25 minutes of patient stirring. The secret to the Authentic Cajun Sausage and Chicken Gumbo Recipe lies in this crucial step: don’t let it burn, but don’t wimp out by under-cooking, either.
Step 2: Sauté the Holy Trinity and Garlic
Once your roux is the perfect color, immediately add in your diced onion, green bell pepper, celery, and garlic. Sauté these veggies right in the roux for about 5–6 minutes, stirring often. You’ll know it’s ready when everything smells fantastic and the vegetables have softened — this builds that undeniably soulful flavor base the gumbo is famous for.
Step 3: Brown the Andouille Sausage
Next, stir in the andouille sausage slices. Let them cook in the pot with the vegetables for about 3 minutes. The idea is to awaken all those smoky, spicy aromas and let the sausage fat and flavor melt right into your roux and veggies. Don’t skip this small step, or you’ll miss a huge punch of taste in your Authentic Cajun Sausage and Chicken Gumbo Recipe.
Step 4: Add the Chicken
Now it’s time to introduce your chicken thighs, cut into bite-size pieces. Stir them in and cook for about 5 minutes, until they’re just starting to brown but not fully cooked through. The chicken will finish cooking as the gumbo simmers later, becoming perfectly juicy and tender.
Step 5: Build the Gumbo Broth
Pour in the chicken broth, and if you’re feeling it, add the diced tomatoes for another layer of flavor. Stir well to scrape up any flavorful bits from the bottom of the pot. Sprinkle in the Cajun seasoning, dried thyme, bay leaves, smoked paprika, black pepper, cayenne pepper (if you want some heat), and Worcestershire sauce. Give everything another good stir.
Step 6: Simmer Low and Slow
Bring the gumbo up to a gentle boil, then immediately turn the heat down to low. Leave the pot uncovered and let it simmer away for 45 to 60 minutes. Stir occasionally — you’ll see the gumbo thicken slightly and the flavors develop in a seriously mouthwatering way. Take out the bay leaves when you’re done simmering.
Step 7: Finish with Fresh Herbs
Right before serving, stir in the chopped green onions and fresh parsley. This is where the gumbo comes to life, brightening up all that deep, smoky richness and making every bowl extra special.
Step 8: Serve Over Rice
Spoon the hot gumbo over bowls of warm, fluffy white rice. That classic combination is pure comfort — every bite is packed with flavor, color, and irresistible aroma. Enjoy the results of your Authentic Cajun Sausage and Chicken Gumbo Recipe creation!
How to Serve Authentic Cajun Sausage and Chicken Gumbo Recipe
Garnishes
There’s nothing like a confetti of chopped green onions and fresh parsley sprinkled on top of each serving! For extra flair, you can even add a pinch of filé powder for that old-school Cajun authenticity. You might also offer a bottle of hot sauce at the table so everyone can dial up the heat to their liking.
Side Dishes
Crusty French bread is essential on the side, perfect for soaking up every last bit of gumbo. A simple, crisp salad with a bright vinaigrette helps balance the meal, and if you want to go classic, offer a side of potato salad to enjoy right in the bowl alongside your Authentic Cajun Sausage and Chicken Gumbo Recipe.
Creative Ways to Present
Try serving gumbo in large, shallow bowls to show off all those vibrant colors or opt for mini tasting cups at a party. For a southern brunch, layer the gumbo over cheesy grits instead of rice. Family-style serving in a big Dutch oven right at the table makes for a dramatic, welcoming presentation and encourages second servings!
Make Ahead and Storage
Storing Leftovers
Leftover gumbo keeps beautifully! After cooling, transfer your Authentic Cajun Sausage and Chicken Gumbo Recipe to an airtight container and refrigerate for up to 4 days. In fact, many people find that the tastes get even better as all those spices and flavors mingle overnight.
Freezing
Gumbo is freezer-friendly. Let it cool completely, then spoon it into resealable freezer bags or airtight containers. It’ll be just as tasty for up to 3 months. For the best results, freeze the gumbo without the rice and add fresh-cooked rice when you reheat.
Reheating
To reheat, simply warm the gumbo gently over medium-low heat in a pot, stirring regularly until it’s heated through. You can also microwave a bowlful, covered, in short bursts. If it’s gotten extra thick, just add a splash of chicken broth to reach your desired consistency.
FAQs
Do I have to use andouille sausage?
While andouille is traditional in an Authentic Cajun Sausage and Chicken Gumbo Recipe, you can substitute with any smoky, spicy sausage if andouille isn’t available. Kielbasa or chorizo both work in a pinch, but the flavor will vary.
Can I make this gumbo gluten-free?
Yes! Use a cup-for-cup gluten-free all-purpose flour blend when making your roux. The texture and thickening will be slightly different, but you’ll still get a beautiful gumbo.
Is it important to use dark roux?
Absolutely. The deep brown color of the roux gives the gumbo its signature taste. It’s the backbone of an Authentic Cajun Sausage and Chicken Gumbo Recipe — so take your time and don’t rush this step!
Should I add the optional tomatoes?
This comes down to personal preference. In some parts of Louisiana, tomatoes are a must, while in others they’re left out. If you like a hint of sweetness and tang, go ahead and add them. Otherwise, omit for a purist’s version.
What’s the best rice to serve with gumbo?
Plain white long-grain rice is the traditional choice, as it soaks up the flavors without overpowering them. But you can also use jasmine rice for a bit more fragrance, or try serving your Authentic Cajun Sausage and Chicken Gumbo Recipe with brown rice for a wholesome twist.
Final Thoughts
If you’re looking for a dish that instantly connects you to the spirit of Louisiana, this Authentic Cajun Sausage and Chicken Gumbo Recipe is truly it. Each bowl is hearty, deeply flavored, and absolutely packed with down-home comfort. Give this recipe a try, gather your favorite people, and let gumbo night be the highlight of your week!
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Authentic Cajun Sausage and Chicken Gumbo Recipe
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Authentic Cajun Sausage and Chicken Gumbo Recipe is a hearty and flavorful dish that brings the taste of Louisiana right to your table. With a rich roux base, tender chicken, spicy andouille sausage, and a blend of Cajun spices, this gumbo is a true taste of the South.
Ingredients
Roux:
- ½ cup vegetable oil
- ½ cup all-purpose flour
Vegetables:
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Meat:
- 12 oz andouille sausage, sliced into ¼-inch rounds
- 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
Broth and Seasonings:
- 8 cups chicken broth
- 1 can (14.5 oz) diced tomatoes (optional)
- 2 tsp Cajun seasoning
- 1 tsp dried thyme
- 2 bay leaves
- ½ tsp smoked paprika
- ½ tsp ground black pepper
- ¼ tsp cayenne pepper (optional for heat)
- 2 tbsp Worcestershire sauce
Garnish:
- ½ cup chopped green onions
- ¼ cup fresh parsley, chopped
Serving:
- Cooked white rice for serving
Instructions
- Make the Roux: In a large, heavy-bottomed pot, whisk vegetable oil and flour over medium-low heat for 20–25 minutes until deep brown.
- Sauté Vegetables: Add onion, bell pepper, celery, and garlic to the roux; cook until softened.
- Cook Meat: Stir in andouille sausage and chicken; cook until browned.
- Add Broth and Seasonings: Pour in chicken broth, add tomatoes (if using), Cajun seasoning, thyme, bay leaves, paprika, peppers, and Worcestershire sauce.
- Simmer: Bring to a boil, then simmer for 45–60 minutes until flavors meld and gumbo thickens slightly.
- Finish: Remove bay leaves, stir in green onions and parsley. Serve hot over white rice.
Notes
- For a richer flavor, make the gumbo a day ahead and reheat before serving.
- You can use bone-in chicken pieces for added flavor, removing bones before serving.
- Add filé powder at the end for a traditional Cajun touch.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 ½ cups gumbo with rice
- Calories: 420
- Sugar: 4 g
- Sodium: 940 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 95 mg
