Cajun Gumbo Recipe

A bowl of dark, rich Cajun Chicken and Sausage Gumbo with sliced sausage, chunks of meat, and vegetables is served with a mound of white rice on top. A spoon rests in the bowl, and a light green napkin is nearby on a blue surface.

4.91 from 124 ratings

This Cajun chicken and sausage gumbo is made with a rich and comforting dark roux, tender chicken, andouille sausage, and classic Cajun seasoning.

Prep Time10

Cook Time1 40

Total Time1 50

Course: Main Course

Cuisine: American

Keyword: cajun, gumbo, one pot

Servings:

Calories: 677kcal

Author: Mike Hultquist

Ingredients

1 teaspoon oil
1 pound chicken thighs chopped - chicken breast is good, too
Salt and pepper to taste (I use 1 teaspoon each)
12 ounces andouille sliced into ¼ inch slices
½ cup peanut oil or vegetable oil
½ cup flour
1 medium bell pepper chopped
1 medium onion chopped
2 medium celery stalk s chopped
3 cloves garlic chopped
1 cup sliced okra optional
2 tablespoons Cajun seasoning or more to taste
6 cups chicken stock
3 bay leaves
4 tablespoons chopped parsley + more for serving
1 tablespoon filé powder or to taste if desired
For Serving: Cooked white rice if desired

Instructions

Heat a large pot or Dutch oven to medium heat. Add 1 teaspoon oil and heat until it shimmers.
Season the chicken with salt and pepper, then add it to the pan along with the sliced andouille. Cook a couple minutes per side, until the sausage is browned at the edges and the chicken is lightly golden and fragrant. Set aside until ready to use.
Deglaze (optional). Pour in ¼ cup chicken broth and scrape up the browned bits from the bottom of the pot, then pour this flavorful liquid over the reserved meat.
Add ½ cup peanut oil to the pot and heat to medium. Add the flour and stir. Cook for 20-30 minutes, stirring constantly, until the roux turns the color of chocolate and smells toasty and nutty (not burnt).
Add the peppers, onion, celery, and garlic. Stir and cook about 5 minutes, until the vegetables soften and the kitchen smells nice and savory.
Add chicken and andouille. Stir and cook for 1 minute to coat everything in the roux.
Add the okra, Cajun seasoning, and chicken stock. Stir and scrape up the browned bits from the bottom of the pot - they add a lot of flavor.
Add the bay leaves, partially cover, and cook at medium-low heat for at least 1 hour to thicken, stirring occasionally. You can simmer longer if you’d like a richer flavor, 2-3 hours. Taste and adjust for salt.
Stir in parsley and cook 5 minutes.
Serve in bowls, over white rice if desired, and garnish with extra parsley. Serve filé powder on the side so everyone can sprinkle some into their bowl to thicken and add that classic gumbo aroma, if desired.

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