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Cajun Chicken and Sausage Gumbo

Cajun Chicken and Sausage Gumbo is a hearty and flavorful dish that captures the essence of Louisiana cooking. This rich and savory stew combines tender chicken, smoky sausage, and a blend of spices, all simmered together in a thick, roux-based broth. Served over rice, it’s perfect for gatherings or comforting weeknight dinners.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Dish
Cuisine Cajun
Servings 4 People
Calories 450 kcal

Equipment

  • 1 Large Dutch oven or heavy pot
  • 1 Wooden spoon
  • 1 Ladle
  • 1 Measuring cups and spoons
  • 1 Cutting board
  • 1 Knife

Ingredients
  

  • ½ cup vegetable oil
  • ½ cup all-purpose flour
  • 1 large onion, chopped About 1 cup.
  • 1 large green bell pepper, chopped About 1 cup.
  • 2 stalks celery, chopped About 1 cup.
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 pound andouille sausage, sliced
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 cups okra, sliced Fresh or frozen.
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • to taste salt and pepper
  • 3 cups cooked white rice
  • for garnish chopped green onions Optional.

Instructions
 

  • In a large Dutch oven, heat the vegetable oil over medium heat. Gradually add the flour, whisking constantly to create a roux. Cook for 15-20 minutes, stirring until the roux is a deep brown color, similar to chocolate.
  • Add the chopped onion, bell pepper, celery, and garlic to the roux. Sauté for about 5 minutes until the vegetables soften.
  • Pour in the chicken broth and stir well to combine. Bring the mixture to a gentle boil.
  • Add the sliced andouille sausage and chicken thighs to the pot. Stir in the okra, Cajun seasoning, thyme, bay leaf, salt, and pepper.
  • Reduce the heat to low and cover the pot. Simmer for 25-30 minutes, stirring occasionally, until the chicken is cooked through and the flavors meld together.
  • Remove the bay leaf and adjust seasoning if necessary. Serve the gumbo hot over cooked white rice and garnish with chopped green onions if desired.
  • For a thicker gumbo, let it simmer longer to evaporate some of the liquid.
  • If you prefer, substitute other types of meat, such as shrimp or crab, or adjust the spiciness by adding hot sauce to taste.

Notes

For a thicker gumbo, let it simmer longer to evaporate some of the liquid. If you prefer, substitute other types of meat, such as shrimp or crab, or adjust the spiciness by adding hot sauce to taste. Enjoy this classic dish with crusty bread for a complete meal!