Busy moms, this Authentic Cajun Sausage and Chicken Gumbo Recipe gives you a big, comforting meal with real flavor and manageable work. It cooks low and slow so you get deep taste without constant babysitting.
If you love bold family dinners, try pairing this gumbo with a lighter protein from a favorite weeknight option like the black pepper chicken recipe. This recipe serves a crowd and freezes well.
Table of Contents
Why You Will Love This Recipe
This Authentic Cajun Sausage and Chicken Gumbo Recipe works for family meals because it builds flavor from pantry staples and a short list of fresh vegetables. The hands-on time feels short because the roux does the heavy lifting while you do a bit of prep.
Kids tend to like the sausage and shredded chicken over rice, and adults enjoy the smoky, slightly spicy depth. Make it on a weekend and enjoy leftovers all week.
How to Make Authentic Cajun Sausage and Chicken Gumbo Recipe
Below are the ingredients and step-by-step directions for the Authentic Cajun Sausage and Chicken Gumbo Recipe.
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, 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.
Authentic Cajun Sausage and Chicken Gumbo
A comforting and flavorful gumbo made with sausage and chicken, perfect for family meals and leftovers.
- Total Time: 115 minutes
- Yield: 8 servings 1x
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
- 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)
Instructions
- In a small bowl, combine garlic powder, onion powder, paprika, dried basil, dried oregano, dried thyme, salt, black pepper, and cayenne pepper. Mix well and set aside.
- Pat chicken thighs dry with paper towels and coat with the seasoning blend.
- Heat olive oil in a large pot over medium-high heat. Brown the sausage for 3-4 minutes until crispy. Remove and set aside.
- In the same pot, sear the chicken thighs for 4-5 minutes per side until golden brown. Transfer to the plate with the sausage.
- Add vegetable oil to the pot and whisk in flour to make a roux, stirring continuously for 20-25 minutes until dark chocolate brown.
- Add onions, bell peppers, and celery to the roux. Stir for 3-4 minutes until vegetables soften.
- Add minced garlic and cook for about 1 minute until fragrant.
- Slowly pour in warmed chicken broth, stirring to incorporate the roux. Add bay leaves and bring to a boil.
- Return chicken to the pot, reduce heat, and simmer uncovered for 30-35 minutes until chicken is tender.
- Remove chicken, shred it, and return it along with the sausage to the pot. Add half of the parsley and green onions. Simmer for another 10-15 minutes.
- Taste and adjust seasonings if needed. Serve hot over cooked rice, garnished with remaining parsley and green onions.
Notes
Make a lighter roux for less cooking time, but darker roux adds more flavor. You can substitute smoked sausage if necessary.
- Prep Time: 15 minutes
- Cook Time: 100 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
How to Serve
Serve this Authentic Cajun Sausage and Chicken Gumbo Recipe over fluffy white rice for a classic meal. Add a side salad or crusty bread for simple balance.
For a fun family meal, serve the gumbo with a mild pasta side like Cajun chicken rotini to mix textures and please picky eaters.
How to Store
Cool leftover Authentic Cajun Sausage and Chicken Gumbo Recipe quickly and transfer to airtight containers. Store in the fridge for up to 4 days.
Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the fridge and reheat gently on the stove over low heat until warmed through.
Tips and Variations
- Use boneless chicken thighs if you want faster cleanup, but bone-in gives better flavor for this Authentic Cajun Sausage and Chicken Gumbo Recipe.
- If you hurry, make a lighter roux by watching closely, but darker roux gives deeper flavor.
- Swap smoked sausage for andouille if unavailable. Adjust cayenne to taste for kid-friendly heat.
FAQs
Q: Can I make this gumbo in a slow cooker? A: Yes. Brown sausage and sear chicken first, then add everything to a slow cooker and cook on low for 4-6 hours. This still makes a flavorful Authentic Cajun Sausage and Chicken Gumbo Recipe.
Q: Is this gumbo spicy? A: The base recipe has mild to medium heat. Add more cayenne or Cajun seasoning for extra kick, or reduce the cayenne for kids.
Q: Can I use leftover chicken? A: Absolutely. You can use cooked shredded chicken to shorten the cook time and still get a delicious Authentic Cajun Sausage and Chicken Gumbo Recipe.
Conclusion
Give this Authentic Cajun Sausage and Chicken Gumbo Recipe a try when you want a warm, family-friendly meal that stretches to leftovers. Save this post and come back when you want a dinner that comforts the whole crew.
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