Cajun Chicken Sausage Gumbo (Printable)
A rich Louisiana classic combining tender chicken, smoky sausage, vegetables, and a spicy roux-based broth.
# What You'll Need:
→ Meats
01 - 1.1 lbs boneless, skinless chicken thighs, cut into bite-size pieces
02 - 10 oz andouille sausage, sliced into ½ inch rounds
→ Vegetables
03 - 1 large yellow onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced
07 - 2 medium tomatoes, diced (or 1 cup canned diced tomatoes)
08 - 2 spring onions, sliced (for garnish)
09 - 2 tbsp fresh parsley, chopped (for garnish)
→ Roux
10 - ⅓ cup unsalted butter
11 - ½ cup all-purpose flour
→ Liquids
12 - 6 cups chicken stock
13 - 1 bay leaf
14 - 1 tbsp Worcestershire sauce
15 - 1 tsp hot sauce (optional, to taste)
→ Spices & Seasonings
16 - 1 tbsp Cajun seasoning
17 - 1 tsp smoked paprika
18 - 1 tsp dried thyme
19 - ½ tsp cayenne pepper (adjust to taste)
20 - Salt and freshly ground black pepper, to taste
→ To Serve
21 - Steamed white rice
# How-To Steps:
01 - In a large Dutch oven or heavy-bottomed pot, heat the butter over medium heat. Add the flour and stir constantly for 15–20 minutes, until the roux turns a deep chocolate brown. Be patient and do not let it burn.
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.
03 - Add the chicken pieces and sausage to the pot. Cook for 5–7 minutes until lightly browned.
04 - Stir in the tomatoes, Cajun seasoning, paprika, thyme, cayenne pepper, bay leaf, Worcestershire sauce, and hot sauce (if using).
05 - Gradually pour in the chicken stock while stirring to blend everything well. Bring the mixture to a boil.
06 - Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally. Adjust seasoning with salt and pepper to taste.
07 - Remove bay leaf. Serve the gumbo hot over steamed white rice. Garnish with spring onions and parsley.
# Expert Advice:
01 -
- The depth of flavor that comes from a properly cooked roux is unlike anything else in your kitchen repertoire
- This gumbo tastes even better the next day, making it perfect for meal prep or feeding a crowd throughout the week
02 -
- A burnt roux cannot be saved, you have to start completely over with fresh butter and flour
- The roux continues cooking even after you add vegetables, so pull it off the heat a shade lighter than your target color
- Constant stirring is not optional during the roux making process, flour burns quickly once it darkens
03 -
- Browning the sausage separately first renders out extra fat and intensifies the smoky flavor
- For a seafood gumbo, add peeled shrimp during just the last 10 minutes so they do not become rubbery and tough