Cajun Chicken and Sausage Gumbo Recipe: Introduction

Cajun Chicken and Sausage Gumbo is a hearty and flavorful dish rooted in the culinary traditions of Louisiana. This beloved comfort food combines tender chicken, savory sausage, and a rich, savory roux-based broth, all seasoned with bold spices and herbs. The dish is thickened with a blend of vegetables like bell peppers, onions, and celery (often referred to as the “holy trinity” of Cajun cooking), and is traditionally served over rice to absorb all the flavorful juices. With its complex flavors and satisfying texture, gumbo is a beloved dish that brings people together, perfect for everything from a family dinner to a special gathering.

The History of Ingredients

Cajun Cuisine: Originating from the Acadian settlers (French-speaking Canadians) who settled in Louisiana, Cajun cuisine is known for its bold flavors and use of locally available ingredients like seafood, poultry, and game meat, along with fresh vegetables, spices, and herbs. Gumbo, one of its iconic dishes, combines French, African, and Spanish influences, creating a melting pot of flavors.
Roux: A roux is a mixture of flour and fat (butter or oil) used as a thickener for soups and stews. In gumbo, the roux is typically cooked until it reaches a deep brown color, giving the dish its characteristic rich flavor and texture.
Chicken: Chicken is a common protein in gumbo, contributing a mild, tender texture that balances the bold spices and other strong flavors in the dish.
Sausage: Andouille sausage, a smoked sausage with a slightly spicy kick, is the most commonly used sausage in gumbo. It adds depth of flavor, smokiness, and a touch of heat. Other sausages like kielbasa or chorizo can also be used as alternatives.
The Holy Trinity: In Cajun and Creole cooking, the “holy trinity” refers to a combination of three vegetables—onions, bell peppers, and celery. These vegetables serve as the aromatic base for most dishes, including gumbo.
Okra: Okra is another key ingredient in gumbo. It’s used to add natural thickness to the dish and is often found in Southern cooking. Okra also contributes a slight vegetal flavor that complements the rich, spicy broth.
Spices: Traditional gumbo uses a variety of spices, including paprika, thyme, cayenne pepper, and bay leaves. The combination of these spices creates the signature deep, spicy, and savory flavor profile.

Breakdown of Ingredients

Chicken: Bone-in, skinless chicken thighs or breasts (thighs are preferred for their flavor and tenderness).
Sausage: Andouille sausage, cut into slices. You can also use smoked sausage or kielbasa.
Roux: A combination of flour and oil (vegetable or canola oil, or butter) to create the thickening base.
The Holy Trinity: A combination of onions, bell peppers, and celery, diced.
Garlic: Minced garlic for an aromatic and savory base flavor.
Tomatoes: Canned diced tomatoes add a slight acidity and balance to the richness of the dish.
Okra: Fresh or frozen okra, sliced.
Broth: Chicken broth is used as the base of the gumbo to provide a rich and flavorful liquid.
Seasonings and Spices: Cajun seasoning, smoked paprika, thyme, bay leaves, cayenne pepper, and salt and pepper to taste.
Rice: Cooked white rice, for serving (optional but traditional).

Step-by-Step Recipe

Prepare the Ingredients:
- Cut the sausage into slices and set aside.
- Dice the onion, bell peppers, celery, and garlic (the “holy trinity”).
- Slice the okra if using fresh, and set aside.
- Season the chicken thighs with salt, pepper, and Cajun seasoning.
Make the Roux:
- In a large pot or Dutch oven, heat 1/4 cup of oil (vegetable or canola) over medium heat.
- Gradually whisk in 1/4 cup of flour to form a roux. Stir constantly for about 15-20 minutes, allowing the roux to darken to a rich, deep brown color (but not burnt).
Cook the Sausage:
- Once the roux is ready, add the sliced sausage to the pot and cook for 4-5 minutes until it starts to brown and release its flavors.
Add the Holy Trinity:
- Add the diced onions, bell peppers, and celery to the pot, and cook for another 5-7 minutes until the vegetables soften and begin to caramelize.
Cook the Chicken:
- Push the sausage and vegetables to the side of the pot and add the chicken thighs. Brown the chicken on both sides for 3-4 minutes. If using bone-in thighs, don’t worry about cooking them through yet, as they’ll finish cooking later in the broth.
Add Garlic and Tomatoes:
- Add the minced garlic and cook for 1 minute until fragrant. Then, add the canned diced tomatoes (with juices) and stir to combine.
Simmer the Gumbo:
- Pour in 6 cups of chicken broth, stirring to combine. Add 1-2 bay leaves, 1 teaspoon of smoked paprika, 1/2 teaspoon of thyme, 1/4 teaspoon of cayenne pepper (or to taste), and salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 45 minutes to 1 hour, allowing the chicken to cook through and the flavors to develop. If you’re using boneless, skinless chicken thighs, you can shred them during the cooking process for easier eating.
Add Okra:
- About 15-20 minutes before the gumbo is done, add the sliced okra to the pot. Okra will help thicken the gumbo and add additional texture.
Shred the Chicken:
- If using bone-in chicken thighs, remove the chicken from the gumbo once it is fully cooked. Shred the chicken using two forks and return it to the pot.
Serve:
- Serve the gumbo hot, ladled over a bed of rice. Garnish with fresh parsley or green onions if desired. Enjoy!

Tips for the Perfect Cajun Chicken and Sausage Gumbo

Make the Roux Carefully: The key to a great gumbo is the roux, which should be cooked slowly and stirred constantly to avoid burning. The darker the roux, the richer the flavor of the gumbo.
Use Bone-In Chicken: Bone-in chicken thighs have more flavor and tend to remain tender when simmered for a long time. You can remove the bones after cooking.
Adjust the Heat: If you prefer a spicier gumbo, increase the amount of cayenne pepper or add more hot sauce or chili flakes to taste.
Okra for Thickening: Okra helps thicken the gumbo, but if you’re not a fan of okra’s texture, you can leave it out and substitute with a bit more roux or file powder (ground sassafras leaves) for thickening.
Slow Cooking: Gumbo benefits from long, slow cooking to allow all the flavors to meld together. If you have time, let it simmer on low heat for up to 2 hours for even deeper flavor.

Variations and Customizations

Seafood Gumbo: Replace the chicken and sausage with shrimp, crab, or a mix of shellfish for a seafood gumbo. Shrimp gumbo is a particularly popular variation.
Vegetarian Version: Make a vegetarian gumbo by skipping the meat entirely and adding extra vegetables, such as mushrooms, zucchini, and more okra.
Spicy Version: If you enjoy spicy food, add more cayenne pepper or some chopped jalapeños or hot sauce to kick up the heat.
Different Sausages: While Andouille sausage is traditional, you can also use smoked sausage, kielbasa, or chorizo for different flavor profiles.
File Gumbo: File powder (ground sassafras leaves) is a traditional thickening agent and can be added at the end of cooking for a distinctive flavor and additional thickness.

Health Considerations and Nutritional Value

Calories: A typical serving of Cajun Chicken and Sausage Gumbo (without rice) contains around 400-500 calories, depending on the amount of oil and sausage used.
Protein: This gumbo is rich in protein, with chicken and sausage providing a good source. Each serving can have around 25-30 grams of protein.
Carbs: The carbs primarily come from the rice (if served) and vegetables. A serving without rice is relatively low in carbs, but with rice, the total carbs could range from 50-60 grams.
Fat: The fat content in gumbo is influenced by the sausage and roux. Depending on the amount of oil and sausage, a serving can have 20-25 grams of fat, including some saturated fat from the sausage and oil.
Sodium: Since gumbo uses sausage and broth, it can be high in sodium. To reduce the sodium content, opt for low-sodium broth and choose a sausage with less salt.
Fiber: The vegetables, especially okra, provide fiber to the dish. Expect around 4-5 grams of fiber per serving, depending on the vegetable portions.

FAQ

1. Can I make gumbo in advance? Yes! Gumbo tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the fridge for up to 3 days. You can also freeze gumbo for up to 3 months.

2. What’s the best type of rice to serve with gumbo? Long-grain white rice is typically served with gumbo, as it holds its texture well and doesn’t become mushy. You can also use brown rice or cauliflower rice for a lower-carb option.

3. Can I make gumbo without a roux? While the roux is traditional, you can make gumbo without it, using alternatives like cornstarch or arrowroot powder to thicken the broth. However, the roux adds a distinct flavor and texture that’s hard to replicate.

4. Can I add other vegetables to the gumbo? Yes, you can add other vegetables like corn, carrots, or spinach to the gumbo. Feel free to customize it based on what you enjoy.

5. How can I reduce the fat content? To reduce the fat content, use less oil for the roux, opt for skinless chicken breasts, and choose a leaner sausage. You can also skip the rice or serve with a lighter, whole-grain option.

Enjoy making this flavorful, comforting Cajun Chicken and Sausage Gumbo—perfect for a cozy meal that’s sure to satisfy everyone at the table!

Cajun Chicken and Sausage Gumbo Recipe

Cajun Chicken and Sausage Gumbo is a hearty and flavorful dish rooted in the culinary traditions of Louisiana. This beloved comfort food combines tender chicken, savory sausage, and a rich, savory roux-based broth, all seasoned with bold spices and herbs. The dish is thickened with a blend of vegetables like bell peppers, onions, and celery (often referred to as the "holy trinity" of Cajun cooking), and is traditionally served over rice to absorb all the flavorful juices. With its complex flavors and satisfying texture, gumbo is a beloved dish that brings people together, perfect for everything from a family dinner to a special gathering.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 45

Total Time 2

Servings 8

Calories 852 kcal

Ingredients

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
½ teaspoon cayenne pepper
Gumbo
1 teaspoon extra virgin olive oil or avocado oil
1 pound andouille sausage
1 ¼ cups flour
1 cups vegetable oil or avocado oil
3 pounds bone in chicken thighs
1 large yellow onion about 2 ½ cups chopped
1 small green bell pepper about 1 cup chopped
1 small red bell pepper about 1 cup chopped
4-5 celery stalks about 1 cup chopped
5 cloves garlic
6 cups chicken broth warmed
3 bay leaves
¼ cup finely chopped parsley divided
3-5 green onions about 1 cup chopped divided
Salt black pepper, and cajun seasoning to taste
Cooked rice for serving

Instructions

PREP: Mix chicken seasoning and set aside. Chop onion, bell peppers, celery, and green onions. Finely chop parsley. Mince garlic. Slice sausage into bite sized pieces. Remove skin from chicken, and pat thighs dry. Season evenly with chicken seasoning mix.
1 large yellow onion,1 small green bell pepper,1 small red bell pepper,4-5 celery stalks,¼ cup finely chopped parsley,3-5 green onions,5 cloves garlic
SEAR: Heat a large dutch oven over medium heat, then add olive oil. Sear sausage until browned, about 10 minutes total. Remove sausage from pot and drain on paper towels.
1 teaspoon extra virgin olive oil
BROWN: In the same pot, sear the chicken until browned on both sides, about 3-5 minutes each side. Do in batches if needed for better browning. Remove chicken from the pot and set aside. Drain the grease and wipe out the pot if there are any burned bits.
ROUX: Turn heat to medium-low heat, and add flour and oil. Whisk together to get out all lumps. Cook while stirring frequently until the roux is a rich chocolate color. This process should take about 45 minutes. *Do not leave the roux unattended, it can burn quickly.
1 ¼ cups flour,1 cups vegetable oil
SAUTÉ: Once the roux is the right color,* add in the chopped onions, bell pepper, and celery while stirring until all vegetables are added. Cook on medium low while stirring for about 5 minutes until vegetables are wilting. Add garlic and cook another minute.
SIMMER: Slowly add hot broth, about ½ cup at a time, while stirring to the roux and vegetable mixture. Mix and add broth until it is all added and smoothly incorporated into the roux. Drain any excess grease from the chicken and sausage and add back them into the pot with half of the parsley and half green onions, plus bay leaves. Bring to a boil, reduce to a simmer, and cook uncovered for 30 minutes. Skim off any foam or excess fat that rises to the top.
6 cups chicken broth,3 bay leaves
DEBONE: Remove chicken to a cutting board and allow it to cool enough to handle. Separate the meat and discard the bones and cartilage. Chop chicken into bite sized pieces, and add it back to the pot.
FINISH: Stir in remaining parsley and green onion, saving some for garnish. Taste for proper seasoning* and add salt, black pepper, or cajun seasoning as needed.
SERVE: Serve gumbo over rice and garnish with green onions, parsley, and a scoop of potato salad.

Notes

Substitute andouille sausage for any other smoked sausage.
If using a premade roux, substitute flour and oil for 1 ¼ cup dark roux. Add the roux to the pot after you remove the chicken. Warm up the roux until a piece of onion thrown in sizzles, then add the rest of the holy trinity, and proceed with the recipe per directions.
Don’t walk away from the roux. It can burn easily, and then you have to start over.
Never add cold ingredients to a hot roux. Doing this can cause it to break. If you prepped the holy trinity ahead of time, let it come to room temperature before adding the roux. Make sure to warm the chicken broth before adding it to the roux.
If you’re struggling with roux, read How to Make Roux for Gumbo or try making an oven roux instead.
Some people have said this is too spicy, and some not enough spice. Every brand of sausage and cajun seasoning has different levels of spice and saltiness, so it’s important to taste and adjust your final seasonings at the end!

Pin1

1 Shares