Cajun Chicken Beef Gumbo (Printable)

Spicy, rich gumbo with chicken, smoky beef sausage, and vegetables simmered in a flavorful roux broth.

# What You'll Need:

→ Meats

01 - 1.1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 10 oz smoked beef sausage, sliced into rounds

→ Vegetables & Aromatics

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 fresh parsley, chopped for garnish

→ Roux

09 - ⅓ cup unsalted butter or vegetable oil
10 - ½ cup all-purpose flour

→ Liquids

11 - 6 cups chicken stock
12 - 1 bay leaf

→ Spices & Seasonings

13 - 2 tsp Cajun seasoning
14 - ½ tsp dried thyme
15 - ½ tsp smoked paprika
16 - ¼ tsp cayenne pepper, adjust to taste
17 - 1 tsp salt, adjust to taste
18 - ½ tsp black pepper

→ Optional

19 - Cooked white rice, for serving
20 - Hot sauce, to taste

# Directions:

01 - Melt butter or heat oil in a large Dutch oven over medium heat. Whisk in flour and stir constantly for 10-15 minutes until the roux reaches a deep mahogany brown color. Watch carefully to prevent burning.
02 - Add onion, bell pepper, and celery to the roux. Cook for 5 minutes until vegetables begin to soften.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add chicken pieces and sausage slices. Sauté for 4-5 minutes until lightly browned on all sides.
05 - Sprinkle in Cajun seasoning, thyme, smoked paprika, cayenne, salt, and black pepper. Stir thoroughly to coat all ingredients evenly.
06 - Pour in chicken stock and add bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 50-60 minutes, stirring occasionally.
07 - Remove bay leaf and taste for seasoning adjustments. Add more salt or spices if needed.
08 - Ladle hot gumbo over cooked white rice. Garnish with spring onions, parsley, and hot sauce if desired.

# Expert Advice:

01 -
  • Deep, complex flavors that develop while you practically do nothing but stir occasionally
  • Feeds a crowd and tastes even better the next day
  • The kind of comfort food that makes people linger at the table long after seconds
02 -
  • A burnt roux cannot be saved, you will taste it in every single bite
  • The gumbo will thicken as it cools, so do not panic if it looks thin while hot
  • Stirring the roux constantly prevents hot spots that cause burning
03 -
  • Brown your sausage slices in a separate pan first for extra depth
  • If the gumbo gets too thick, add more stock rather than water

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