Get ready to bring the soulful, rich flavors of Louisiana straight into your kitchen with this incredible New Orleans Cajun Chicken Andouille Sausage Gumbo! This iconic dish is a celebration of deep, smoky flavors, featuring tender chicken, spicy Andouille sausage, and the “holy trinity” of vegetables (bell pepper, celery, and onion), all simmered in a dark, rich roux. It’s a hearty, flavorful, and incredibly comforting meal that’s perfect for feeding a crowd or warming up on a chilly evening.
Why I Love This Recipe
This Gumbo is more than just a meal; it’s an experience that transports you straight to the heart of New Orleans. What I love most is the incredible depth of flavor that comes from patiently cooking the dark roux – it’s the foundation of any great gumbo and worth every minute of stirring. The combination of tender chicken, smoky Andouille sausage, and the aromatic vegetables creates a symphony of textures and tastes. And the addition of okra and file powder adds that authentic texture and flavor that makes it truly special. It’s a labor of love that yields an incredibly satisfying and delicious result, a true taste of Southern comfort!
Ingredients
Here’s what you’ll need to create this authentic New Orleans Cajun Gumbo:
For the Chicken and Sausage:
- 1 lb chicken (boneless, skinless thighs or breasts, cut into bite-sized pieces)
- 12 oz andouille or smoked sausage, sliced
- 1 tbsp oil (vegetable or olive oil)
- 3 tsp Cajun seasoning (divided)
For the Roux:
- 1 ¼ cups vegetable oil
- 1 cup all-purpose flour
- 64 oz (8 cups) chicken broth (low sodium recommended)
For the Gumbo:
- ½ cup bell pepper, diced (green or a mix of colors)
- ½ cup celery, diced
- ½ cup onions, diced (yellow or white)
- 1 cup okra, sliced (fresh or frozen)
- 1 tsp black pepper
- 2 tsp Cajun seasoning (adjust to taste)
- 3 tsp gumbo file (filé powder)
- 2 tsp hot sauce (like Tabasco or Crystal, or more to taste)
- ¼ tsp salt (adjust to taste)
- Garlic to taste (minced, about 3-4 cloves)
Swaps and Notes
- Chicken: Boneless, skinless chicken thighs are recommended for their juiciness and flavor in gumbo. Chicken breasts can be used, but may dry out faster.
- Andouille or Smoked Sausage: Andouille sausage provides an authentic spicy, smoky flavor. If unavailable, a good quality smoked sausage (like kielbasa) is a suitable substitute.
- Cajun Seasoning: Use your favorite brand of store-bought Cajun seasoning (like Tony Chachere’s or Slap Ya Mama). Adjust the amount to your preferred spice level.
- Vegetable Oil (Roux): A neutral oil with a high smoke point is essential for the roux.
- All-Purpose Flour (Roux): The flour, cooked with oil, creates the roux, which is the base and thickener for the gumbo.
- Chicken Broth: Low-sodium chicken broth gives you more control over the saltiness.
- Holy Trinity (Bell Pepper, Celery, Onion): This aromatic base is fundamental to Cajun and Creole cooking.
- Okra: Adds classic flavor and acts as a natural thickener. If using frozen, thaw and pat dry before adding.
- Gumbo File (Filé Powder): Made from ground sassafras leaves, this is a traditional thickener and flavor enhancer, typically added at the very end or at the table. Adding it too early or cooking it can make the gumbo stringy. The recipe adds it with other seasonings, so add slowly and check consistency.
- Hot Sauce: Essential for that New Orleans kick! Adjust to your preferred heat.
- Garlic: Freshly minced garlic adds crucial aromatic depth.
- Salt: Adjust salt to taste throughout, as chicken broth, sausage, and Cajun seasoning all contribute saltiness.
Instructions
Let’s cook this authentic New Orleans Cajun Gumbo!
- Prepare the Meat: Cut the chicken (thighs or breasts) into bite-sized pieces. Slice the Andouille or smoked sausage into rounds. In a large pot (a heavy-bottomed Dutch oven is ideal), heat 1 tablespoon of oil over medium heat. Sear the chicken and sausage until nicely browned on all sides. This adds flavor and color. Remove the browned chicken and sausage from the pot and set them aside on a plate.
- Cook the Roux: In the same pot, without cleaning it (those browned bits are flavor!), combine the 1 ¼ cups of vegetable oil and 1 cup of all-purpose flour. Stir continuously with a whisk or wooden spoon over medium heat. This is the most crucial step! Continue stirring until the roux turns a deep chocolate brown color, similar to milk chocolate or dark caramel. This process will take about 45 minutes of constant stirring. Be patient and stir constantly to avoid burning, as a burnt roux will make your gumbo bitter and you’ll have to start over.
- Add Vegetables: Once the roux has reached its deep chocolate brown color, immediately add the diced bell pepper, diced celery, and diced onions to the pot. Stir well to coat the vegetables in the hot roux. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened. Then, slowly add the 64 oz (8 cups) of chicken broth, stirring continuously until it is fully combined with the roux and vegetables. The mixture will be very thick at first, but it will loosen as you stir.
- Season the Gumbo: Add the black pepper, 2 teaspoons of Cajun seasoning (adjust to your heat preference), 3 teaspoons of gumbo file (filé powder), 2 teaspoons of hot sauce, and 1/4 teaspoon of salt. Stir well to incorporate all the seasonings. Add the sliced okra.
- Simmer: Return the browned chicken and sausage to the pot. Stir gently. Let the gumbo simmer over low heat for at least 15 minutes, stirring occasionally, to allow the flavors to meld and the gumbo to thicken. Taste and adjust salt and hot sauce as needed.
- Serve: Taste the gumbo again and adjust the seasonings if necessary. Remove from heat. Serve hot over a bed of fluffy white rice for an authentic New Orleans experience. Garnish with fresh chopped green onions or parsley if desired.
Tips for Success
- Roux Patience is Key: This is the most important step for a flavorful gumbo. Stir constantly, don’t walk away, and be patient until it reaches a deep chocolate color. If it burns, start over!
- “Holy Trinity” First: Adding the bell pepper, celery, and onion after the roux helps them release their flavors and cool the roux slightly, preventing it from burning further.
- Gradual Broth Addition: Slowly adding the broth and stirring well helps to smoothly incorporate it into the thick roux without lumps.
- Gumbo File: The recipe adds gumbo file during simmering. Traditional advice often says to add it at the end or at the table to avoid stringiness if cooked too long. If you find your gumbo gets stringy, try adding it at the very end just before serving, or let guests add it to their own bowls.
- Taste and Adjust: Seasoning is personal. Taste the gumbo as it simmers and adjust salt and hot sauce to your preference.
- Serve with Rice: White rice is essential for soaking up the rich gumbo broth.
Serving Suggestions and Pairings
New Orleans Cajun Chicken Andouille Sausage Gumbo is a complete meal, but it pairs wonderfully with classic Southern sides:
- Steamed White Rice: Absolutely essential for serving gumbo.
- Cornbread or French Bread: Perfect for soaking up the rich gravy.
- Potato Salad: A common side dish in Louisiana, offering a creamy, cool contrast.
- Green Salad: A light green salad with a simple vinaigrette can offer a refreshing break.
- Hot Sauce: Extra hot sauce (like Tabasco or Crystal) on the side for those who want more heat.
- For other incredibly flavorful Southern comfort foods, you might also love our This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor or These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays.
Storage and Leftover Tips
Gumbo is notoriously even better the next day!
- Refrigeration: Store any cooled leftover gumbo in an airtight container in the refrigerator for up to 3-4 days. The flavors will deepen beautifully.
- Reheating: Reheat individual portions on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of chicken broth or water to thin it if it’s too thick.
- Freezing: Gumbo freezes exceptionally well. Cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Recipes You Will Love
If you loved the rich, savory, and comforting nature of this New Orleans Gumbo, you’ll definitely want to explore some of our other fantastic hearty and flavorful recipes:
- For another fantastic one-pan chicken and rice meal, check out This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit.
- If you’re a fan of Asian-inspired stir-fries, our Adobong Sitaw (Long Bean Adobo) or Moo Goo Gai Pan are must-tries.
- And for a delicious quick and easy chicken and rice dish with a tropical flair, don’t miss our Pineapple Chicken and Rice!
Final Thoughts
This New Orleans Cajun Chicken Andouille Sausage Gumbo recipe is a brilliant way to bring the authentic, soulful flavors of Louisiana into your home kitchen. It’s a rewarding culinary experience that yields an incredibly rich, savory, and satisfying meal, perfect for sharing and creating lasting memories.
Give this recipe a try and let the delicious aromas transport you to the French Quarter! What’s your favorite regional American comfort food? Share your ideas in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy cooking!
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