Description
This Cajun Chicken and Sausage Gumbo is a rich and hearty Louisiana classic, featuring tender chicken, smoky andouille sausage, and a deeply flavorful roux-based broth thickened with okra and spiced with authentic Cajun seasonings. Served over fluffy white rice, it’s a comforting dish perfect for family dinners or entertaining guests.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken
- 12 ounces andouille sausage, sliced
Roux
- 1 ¼ cups vegetable oil (for roux)
- 1 cup all-purpose flour (for roux)
Vegetables & Aromatics
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup okra, sliced
- 2 cloves garlic, minced
Liquids & Seasonings
- 6 cups chicken broth
- 1 tbsp vegetable oil (for searing)
- 1 tsp black pepper
- 2 tsp Cajun seasoning
- 1 tsp hot sauce (optional, to taste)
- 1 tsp gumbo file powder
- Salt, to taste
- Cooked white rice, for serving
Instructions
- Prepare the ingredients: Slice the andouille sausage, chop the bell pepper, celery, onion, and okra, and mince the garlic cloves to have everything ready for cooking.
- Cook the chicken and sausage: Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and sear until browned on all sides, then remove and set aside. In the same pot, add the sliced andouille sausage and cook until browned. Remove and set aside with the chicken.
- Make the roux: In the same pot, reduce heat to medium. Add 1 ¼ cups of vegetable oil and gradually whisk in 1 cup all-purpose flour. Stir continuously for about 15-20 minutes until the roux turns a deep brown color, careful not to burn it.
- Add vegetables and aromatics: Stir in the chopped bell pepper, celery, onion, okra, and minced garlic into the roux. Cook for about 5 minutes until the vegetables are tender.
- Combine broth and seasoning: Slowly pour in the 6 cups of chicken broth while stirring to combine smoothly. Add the black pepper, Cajun seasoning, and salt to taste. Bring the mixture to a simmer.
- Simmer gumbo: Return the seared chicken and sausage to the pot. Reduce the heat to low, cover, and let the gumbo simmer gently for about 40 minutes, allowing the flavors to meld and the chicken to cook through.
- Finish with file powder and hot sauce: Stir in the gumbo file powder and hot sauce (if using) during the last 5 minutes of cooking. Adjust seasoning as needed.
- Serve: Ladle the gumbo over cooked white rice and serve hot for a satisfying meal.
Notes
- Be patient when making the roux, as its deep color is key to the gumbo’s flavor.
- Okra helps naturally thicken the gumbo, but file powder also adds thickness and signature flavor.
- Adjust the hot sauce amount according to your heat preference.
- Leftover gumbo tastes even better the next day as flavors develop further.
- You can substitute chicken thighs for more tenderness.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
