Cajun Chicken and Sausage Gumbo
Introduction
Bold, spicy, and soul-warming, this Cajun Chicken and Sausage Gumbo is everything you crave in a hearty Southern meal. With a rich, dark roux base and layers of aromatic vegetables, savory chicken, and spicy andouille sausage, this gumbo is steeped in Louisiana flavor.
Whether you’re new to gumbo or it’s a family tradition, this version brings that deep bayou soul right to your dinner table.
Why I Love This Recipe
There’s something about gumbo that’s more than just a meal—it’s a slow-simmered ritual. From browning the roux to seasoning with gumbo file powder and hot sauce, each step builds flavor and anticipation.
This recipe is spicy, smoky, and richly satisfying. If you love dishes like our Tomato Skillet with Okra and Sausage or our original Cajun Chicken Sausage Gumbo, this bold gumbo is your next kitchen victory.
Ingredients
- 1 pound chicken, cut into pieces
- 12 ounces andouille sausage, sliced
- 1 tablespoon vegetable oil (for searing)
- 1 cup all-purpose flour
- 1¼ cups vegetable oil (for roux)
- 6 cups chicken broth
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup okra, sliced
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 2 teaspoons Cajun seasoning
- 1 teaspoon hot sauce
- 1 teaspoon gumbo file powder
- Salt, to taste
- Cooked white rice, for serving
Ingredient Notes and Swaps
- Chicken: Boneless thighs or bone-in pieces both work well.
- Sausage: Authentic andouille brings the heat and smoke. Substitute kielbasa if needed.
- Okra: Thickens the gumbo naturally and adds Southern texture.
- Gumbo File Powder: Adds earthy flavor and slight thickness. Optional, but traditional.
Instructions
1. Sear the Meats
- Season chicken and sausage with Cajun seasoning.
- Heat 1 tbsp oil in a large pot and sear both until browned.
- Remove and set aside.
2. Make the Roux
- In the same pot, combine 1¼ cups oil and 1 cup flour over medium heat.
- Stir constantly for 20–30 minutes until it turns a deep brown (like dark peanut butter).
3. Build the Flavor Base
- Add chopped bell pepper, celery, onion, and garlic to the roux.
- Cook for 5–7 minutes until vegetables are soft.
4. Simmer the Gumbo
- Gradually stir in chicken broth to prevent clumps.
- Add okra, black pepper, hot sauce, and gumbo file powder.
- Return the browned chicken and sausage to the pot.
- Simmer for 1 hour, stirring occasionally.
5. Finish and Serve
- Taste and adjust salt as needed.
- Serve hot over white rice with extra hot sauce on the side.
Tips for Success
- Stir that roux! Burnt roux means starting over. Stir constantly and patiently.
- Prep ahead. Chop all veggies before starting the roux—it goes quickly once hot.
- Don’t skip the rest. Let the gumbo sit covered for a few minutes off heat to meld flavors.
Serving Suggestions and Pairings
Serve with:
- White rice, cornbread, or buttered biscuits
- Beer Cheese Dip as an appetizer for game day or gatherings
- Blueberry Lemonade to cut the spice with something cool
- Turkey Wings if you’re building a full Southern spread
Storage and Leftovers
- Fridge: Store up to 4 days in an airtight container.
- Freezer: Freeze for up to 3 months in portions.
- Reheat: Gently warm on the stovetop with a splash of broth if needed.
More Southern-Inspired Recipes You’ll Love
- Cajun Chicken Sausage Gumbo – a milder, creamy twist
- Tomato Skillet with Okra and Sausage – veggie-packed and bold
- Easy Turkey Wings – fall-off-the-bone tender
- Beer Cheese Dip – because every gathering needs a creamy bite
Final Thoughts
This Spicy Cajun Chicken and Sausage Gumbo is the perfect balance of bold heat, rich depth, and Southern comfort. It’s a dish you make when you want to feed the soul—and impress the table.
Made it? Tag @chefmaniac and show us how you serve your gumbo. We’d love to feature your Southern twist!
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