Cajun Chicken Beef Gumbo (Print Version)
Tender chicken and smoky beef sausage combined with vegetables in a rich, spicy Cajun-style stew.
# What You Need:
→ Meats
01 - 1.1 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 10 oz smoked beef sausage, sliced into rounds
→ Vegetables & Aromatics
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 fresh parsley, chopped for garnish
→ Roux
09 - ⅓ cup unsalted butter or vegetable oil
10 - ½ cup all-purpose flour
→ Liquids
11 - 6 cups chicken stock
12 - 1 bay leaf
→ Spices & Seasonings
13 - 2 tsp Cajun seasoning
14 - ½ tsp dried thyme
15 - ½ tsp smoked paprika
16 - ¼ tsp cayenne pepper
17 - 1 tsp salt
18 - ½ tsp black pepper
# How To Make:
01 - Melt butter or heat oil in a large Dutch oven over medium heat. Whisk in flour and stir constantly for 10–15 minutes until roux reaches a deep mahogany brown color, taking care not to burn it.
02 - Add onion, bell pepper, and celery to the roux. Cook for 5 minutes until vegetables begin to soften.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add chicken pieces and sausage slices. Sauté for 4–5 minutes until lightly browned.
05 - Sprinkle in Cajun seasoning, thyme, paprika, cayenne, salt, and black pepper. Stir well to coat all ingredients evenly.
06 - Pour in chicken stock and add bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 50–60 minutes, stirring occasionally.
07 - Remove bay leaf and adjust seasoning if needed. Serve hot over cooked white rice, garnished with spring onions, parsley, and hot sauce if desired.
# Expert Tips:
01 -
- This gumbo comes together in one pot and actually tastes better the next day
- The roux technique might seem intimidating but once you nail it, youll feel like a kitchen wizard
02 -
- Burning the roux happens in seconds so stay focused and keep it moving
- The gumbo will thicken considerably as it cools so dont panic if it seems thin while hot
03 -
- File powder added at the end adds traditional flavor and slight thickening
- Make this a day ahead because the flavors develop and intensify overnight