Cajun Chicken Sausage Gumbo (Printable)
Savory Louisiana stew with chicken, smoky sausage, and Cajun vegetables in a rich dark roux, served over rice.
# What You'll Need:
→ Meats
01 - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 12 oz andouille sausage or smoked sausage, sliced
→ Vegetables
03 - 1 large onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 garlic cloves, minced
07 - 2 green onions, thinly sliced (for garnish)
08 - 2 tbsp fresh parsley, chopped (for garnish)
→ Roux
09 - ⅔ cup all-purpose flour
10 - ⅓ cup vegetable oil
→ Liquids
11 - 6 cups chicken stock
12 - 1 bay leaf
→ Spices and Seasonings
13 - 1½ tsp Cajun seasoning
14 - 1 tsp dried thyme
15 - ½ tsp smoked paprika
16 - ¼ tsp cayenne pepper (adjust to taste)
17 - Salt and black pepper, to taste
→ Other
18 - 1 tsp Worcestershire sauce
19 - Cooked white rice, for serving
20 - Hot sauce, to taste (optional)
# Directions:
01 - Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Stir in the flour and cook, stirring constantly, until the roux becomes a deep chocolate-brown color, about 15–20 minutes. Do not allow it to burn.
02 - Add the onion, bell pepper, and celery to the roux. Sauté for 4–5 minutes until softened. Stir in the garlic and cook for 1 minute more.
03 - Add the chicken pieces and sausage to the pot. Cook, stirring, until the chicken is lightly browned, about 5 minutes.
04 - Sprinkle in the Cajun seasoning, thyme, smoked paprika, cayenne, salt, and black pepper. Mix thoroughly to coat the meats and vegetables.
05 - Slowly pour in the chicken stock while stirring to prevent lumps. Add the bay leaf and Worcestershire sauce.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes, stirring occasionally, until the chicken is tender and flavors have melded.
07 - Remove and discard the bay leaf. Taste and adjust seasoning as needed with additional salt, pepper, or spices.
08 - Ladle the hot gumbo over cooked white rice in bowls. Garnish with green onions and parsley. Offer hot sauce at the table for those who prefer extra heat.
# Expert Advice:
01 -
- This gumbo tastes like you spent all day at the stove even when you barely checked the clock.
- The dark roux creates a depth that makes people close their eyes on the first spoonful.
02 -
- If the roux burns, even slightly, there is no saving it; start over and do not try to mask the bitterness.
- Cold stock will seize the roux into lumps; warm it slightly or add it very slowly while stirring vigorously.
03 -
- File powder, added at the table, thickens and adds an herbal complexity, but never boil it or the gumbo will turn stringy.
- Slice the sausage thick enough to hold its shape; thin rounds dissolve into disappointing shreds.