When comfort food calls, nothing satisfies like a steaming bowl of Cajun Chicken & Sausage Gumbo. This classic Louisiana stew brings together smoky andouille sausage, juicy chicken thighs, and the holy trinity of Southern vegetables—onions, bell peppers, and celery—simmered to perfection in a dark, velvety roux. It’s a dish with roots, character, and a kick of Cajun spice.
A Taste of Louisiana in Every Bite
Ingredients You’ll Need
Serves 6–8 | Prep Time: 20 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 35 mins
Proteins
- 2.2 lbs boneless, skinless chicken thighs
- 1.1 lbs smoked sausage (preferably andouille, or regular smoked sausage)
Vegetables
- 1 celery stalk, diced
- 1 medium brown onion, chopped
- 1 green bell pepper, diced
- 4 cloves garlic, minced
Roux
- ½ cup vegetable oil
- ½ cup all-purpose flour
Liquids & Flavor
- 3 cups chicken stock
- ¾ cup passata or crushed tomatoes
- 1 tbsp Worcestershire sauce
Seasoning
- 5 tbsp Cajun seasoning (divided)
- 1 tbsp olive oil
- Optional: gumbo file powder or cornstarch slurry
To Serve
- White rice
- Optional garnishes: chopped parsley or green onions
Step-by-Step Instructions
1. Season the Chicken
Rub the chicken thighs with olive oil and 3 tablespoons of Cajun seasoning. Set aside and let the flavor soak in.
2. Brown the Sausage
Slice the smoked sausage and brown it in a hot skillet. Work in batches for even browning. Set aside. Leave the drippings in the skillet.
3. Sear the Chicken
In the same pan, quickly sear the chicken thighs for about 1 minute per side. You’re looking for a golden crust, not fully cooked meat. Remove and set aside.
4. Prepare the Roux
In a large Dutch oven, heat ½ cup oil over medium heat. Add the ½ cup flour, whisking constantly for 15 to 20 minutes, until it turns a rich, dark golden brown. This is your flavor foundation—be patient and don’t walk away.
5. Sauté the Veggies
Once the roux reaches the right color, toss in the onion, bell pepper, celery, and garlic. Sauté for 2 to 3 minutes, until aromatic.
6. Build the Gumbo Base
Add the browned sausage back to the pot. Stir in the remaining 2 tbsp Cajun seasoning, chicken stock, passata, and Worcestershire sauce. Mix well and bring to a low simmer.
7. Slow Simmer
Cover and let the gumbo cook for 40 minutes on low heat. This gives the ingredients time to mingle and develop deep flavor.
8. Add the Chicken
Return the chicken thighs to the pot. Let everything cook uncovered for another 20 minutes, or until the chicken is tender and cooked through.
9. Optional Extras
Want to elevate it? Add shrimp, okra, or crab in the final simmer. They’re classic additions for a more coastal Creole twist.
10. Thicken the Gumbo
Turn off the heat. Stir in gumbo file powder or a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) until it reaches your desired consistency.
How to Serve Cajun Chicken & Sausage Gumbo
Ladle this rich, spicy gumbo over a generous scoop of hot white rice. Garnish with chopped parsley or green onions. Serve with crusty bread for dipping and enjoy with a cold glass of sweet tea or a Louisiana craft beer.
Pro Tips for Gumbo Success
- Low and Slow Wins the Roux Game: Don’t rush the roux—if it burns, you’ll have to start over. Stir constantly and keep your eye on the color.
- Use Chicken Thighs: Dark meat holds up better than breasts in long simmers.
- Make It a Day Ahead: Gumbo tastes even better the next day as the flavors deepen.
- Control the Heat: Use mild Cajun seasoning if you’re spice-sensitive—or turn it up for a fiery bowl.
FAQs About Cajun Chicken & Sausage Gumbo
Q: Can I freeze gumbo?
Yes! Cool it completely and store in freezer-safe containers for up to 3 months. Reheat slowly on the stove for best texture.
Q: What if I don’t have gumbo file?
A cornstarch slurry is a great substitute. Or just simmer longer to naturally thicken.
Q: Is it okay to add shrimp or okra?
Absolutely! They’re traditional in many versions and add flavor and texture. Add shrimp in the last 5–7 minutes of cooking.
Q: What’s the difference between Cajun and Creole gumbo?
Cajun gumbo usually has no tomatoes and uses a dark roux. Creole versions often include tomatoes and more seafood. This recipe blends both beautifully.
Southern Soul in a Bowl
With its deep flavor, rich roux, and smoky spice, Cajun Chicken & Sausage Gumbo is more than just a stew—it’s a dish that warms hearts and feeds the soul. Whether you’re new to gumbo or a seasoned Southern cook, this recipe will become a family favorite. Serve it up, sit back, and enjoy a real taste of Louisiana—no plane ticket required.
