Cajun Chicken Sausage Gumbo (Print Version)
Rich and spicy Cajun stew with chicken, andouille sausage, and vegetables in a savory, aromatic broth.
# What You Need:
→ Proteins
01 - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 12 oz andouille sausage, sliced
→ Vegetables
03 - 1 large yellow onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced
→ Roux
07 - 1/2 cup all-purpose flour
08 - 1/2 cup vegetable oil
→ Liquids
09 - 6 cups chicken stock
→ Seasonings & Herbs
10 - 2 tsp Cajun seasoning
11 - 1 tsp smoked paprika
12 - 1/2 tsp dried thyme
13 - 2 bay leaves
14 - 1/4 tsp cayenne pepper (optional)
15 - Salt and black pepper, to taste
→ To Serve
16 - 3 cups cooked white rice
17 - 2 tbsp chopped fresh parsley
18 - 2 green onions, sliced
# How To Make:
01 - Heat the oil in a large heavy-bottomed pot or Dutch oven over medium heat. Stir in the flour and cook, stirring constantly, for 15-20 minutes until the roux reaches a deep chocolate brown color.
02 - Add the onion, bell pepper, and celery to the roux. Sauté for 5 minutes until softened. Stir in the garlic and cook for 1 minute more.
03 - Add the andouille sausage and cook for 3-4 minutes, allowing it to brown slightly.
04 - Stir in the chicken pieces, Cajun seasoning, smoked paprika, thyme, bay leaves, cayenne if using, and a generous pinch of salt and pepper. Cook for 3-4 minutes, stirring to coat the meat and vegetables with the seasonings.
05 - Gradually pour in the chicken stock, stirring constantly to avoid lumps. Bring to a boil, then reduce heat to low and simmer uncovered for 45-60 minutes, stirring occasionally.
06 - Taste and adjust seasoning as needed. Remove bay leaves before serving. Ladle the gumbo over cooked white rice and garnish with chopped parsley and sliced green onions.
# Expert Tips:
01 -
- The roux creates an impossible depth of flavor that just cant be rushed or replaced
- One pot feeds a crowd and somehow tastes better the next day
- That perfect balance of smoky, spicy, and just-right comfort food vibes
02 -
- A burnt roux is a ruined roux, and you have to start completely over because nothing fixes that bitter taste
- The gumbo will thicken considerably as it cools, so don't panic if it seems slightly thin right off the stove
- Patience during the roux making process is literally the difference between good gumbo and great gumbo
03 -
- Use a cast iron Dutch oven if you have one, the heavy, even heat distribution makes roux making so much easier
- Let the gumbo rest for at least 15 minutes before serving, the flavors need a moment to really come together