Cajun Chicken Beef Sausage Gumbo (Printable)
A spicy Louisiana classic featuring tender chicken, smoky sausage, and aromatic vegetables in a rich, flavorful roux.
# What You'll Need:
→ Proteins
01 - 14 oz boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 9 oz beef sausage (such as andouille), sliced
→ Vegetables
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 flat-leaf parsley, chopped (for garnish)
→ Roux
09 - ⅔ cup all-purpose flour
10 - ⅓ cup vegetable oil
→ Liquids
11 - 5 cups chicken stock
12 - 1 can (14 oz) diced tomatoes, drained
13 - 1 tbsp Worcestershire sauce
14 - 1 bay leaf
→ Spices & Seasonings
15 - 1 tbsp Cajun seasoning
16 - 1 tsp smoked paprika
17 - ½ tsp dried thyme
18 - ½ tsp dried oregano
19 - ½ tsp cayenne pepper (adjust to taste)
20 - Salt and black pepper, to taste
→ Optional
21 - Cooked white rice, for serving
22 - Hot sauce, to taste
# Directions:
01 - Heat the oil in a large heavy pot or Dutch oven over medium heat. Gradually whisk in the flour to create a roux. Cook, stirring constantly, for 10–15 minutes until the mixture reaches a deep golden brown color, taking care not to burn it.
02 - Add the onion, bell pepper, celery, and garlic to the roux. Cook while stirring for 5 minutes until the vegetables have softened.
03 - Stir in the chicken, beef sausage, Cajun seasoning, paprika, thyme, oregano, and cayenne. Cook for another 5 minutes, stirring occasionally to combine flavors.
04 - Pour in the chicken stock, diced tomatoes, Worcestershire sauce, and add the bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally.
05 - Season to taste with salt and black pepper. Remove the bay leaf before serving.
06 - Serve hot over cooked white rice. Garnish with sliced spring onions and chopped parsley. Add hot sauce if desired.
# Expert Advice:
01 -
- The smoky beef sausage and tender chicken create layers of flavor that develop beautifully as the gumbo simmers
- Once you master the roux technique, this becomes a go-to dish that tastes even better the next day
02 -
- Burning the roux ruins everything and happens in seconds, so stay focused and keep it moving
- The gumbo thickens as it cools, so dont panic if it looks thinner than you expected
03 -
- Make gumbo a day ahead and refrigerate overnight to let the flavors deepen
- Browning the sausage separately before adding it creates an even smokier depth