Cajun Chicken Beef Sausage Gumbo (Print Version)

Spicy Cajun dish with tender chicken, smoky beef sausage, and flavorful vegetables in a rich sauce.

# What You Need:

→ Proteins

01 - 14 oz boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 9 oz beef sausage (such as andouille), sliced

→ Vegetables

03 - 1 large onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 garlic cloves, minced
07 - 2 spring onions, sliced (for garnish)
08 - 2 tbsp flat-leaf parsley, chopped (for garnish)

→ Roux

09 - 2/3 cup all-purpose flour
10 - 1/3 cup vegetable oil

→ Liquids

11 - 5 cups chicken stock
12 - 1 can (14 oz) diced tomatoes, drained
13 - 1 tbsp Worcestershire sauce
14 - 1 bay leaf

→ Spices & Seasonings

15 - 1 tbsp Cajun seasoning
16 - 1 tsp smoked paprika
17 - 1/2 tsp dried thyme
18 - 1/2 tsp dried oregano
19 - 1/2 tsp cayenne pepper (adjust to taste)
20 - Salt and black pepper, to taste

→ Optional

21 - Cooked white rice, for serving
22 - Hot sauce, to taste

# How To Make:

01 - In a large heavy pot or Dutch oven, heat the oil over medium heat. Gradually whisk in the flour to make a roux. Cook, stirring constantly, for 10-15 minutes until the mixture is a deep golden brown, being careful not to burn.
02 - Add the onion, bell pepper, celery, and garlic to the roux. Cook, stirring, for 5 minutes until the vegetables are softened.
03 - Stir in the chicken, beef sausage, Cajun seasoning, paprika, thyme, oregano, and cayenne. Cook for another 5 minutes, stirring occasionally.
04 - Pour in the chicken stock, diced tomatoes, Worcestershire sauce, and add the bay leaf. Bring to a boil, then reduce the heat and simmer uncovered for 45 minutes, stirring occasionally.
05 - Season to taste with salt and black pepper. Remove bay leaf before serving.
06 - Serve hot over cooked white rice. Garnish with sliced spring onions and chopped parsley. Add hot sauce if desired.

# Expert Tips:

01 -
  • The rich, deeply flavored roux creates a velvety thickness that you just cant get from store bought shortcuts
  • One pot feeds a crowd and somehow tastes even better when reheated the next day
  • That perfect balance of smoky meat and gentle heat warms you from the inside out
02 -
  • If your roux burns even slightly, start over, because that bitter taste will ruin everything
  • Constant stirring during the first 15 minutes of roux making is non negotiable
  • Letting gumbo rest overnight in the refrigerator transforms it completely
03 -
  • Pre cut all your vegetables before starting the roux, because once it's ready you need to move quickly
  • Cast iron or enameled Dutch ovens hold heat best for roux making
  • If gumbo gets too thick overnight, splash in some warm broth when reheating

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