If you’ve ever had a steaming bowl of gumbo on a chilly day, you know the magic of that deep, slow-simmered flavor. This Cajun Chicken & Sausage Gumbo with Rice is everything I love about Southern cooking—rich, bold, comforting, and filled with love (and a little kick). It’s one of those dishes that fills your home with the kind of smells that make people wander into the kitchen and say, “What’s cookin’?”
The first time I made gumbo from scratch, I’ll admit I was a little nervous. That dark roux felt like a serious commitment—but once I nailed it, I was hooked. Now this recipe is a staple in my cold-weather rotation. It’s hearty, smoky, just spicy enough, and perfect with a scoop of fluffy white rice.
Let me walk you through why this gumbo works, how I make it step by step, and how you can make it your own.
Why This Gumbo Recipe Works
This isn’t just any soup or stew—it’s gumbo. That means it needs layers of flavor and a proper roux. Here’s what makes this version a keeper:
- Deep, dark roux: The heart and soul of any gumbo.
- Smoky andouille sausage: Adds richness and a Cajun kick.
- Tender shredded chicken: Perfectly seasoned and hearty.
- The holy trinity: Onion, bell pepper, and celery are non-negotiable.
- Perfect with rice: The ultimate way to stretch a pot of gumbo into a filling meal.
Ingredients You’ll Need
(Serves 6–8 | Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes)
For the Gumbo:
- 1 lb boneless, skinless chicken thighs, cooked and shredded
- 12 oz andouille sausage, sliced into rounds
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 (14 oz) can diced tomatoes (optional)
- 1 tbsp Worcestershire sauce
- 2 tsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 2 bay leaves
- Salt and black pepper to taste
- 1/2 cup green onions, chopped
- 1/4 cup fresh parsley, chopped
For the Rice:
- 2 cups white rice
- 4 cups water
- 1/2 tsp salt
How I Make Cajun Chicken & Sausage Gumbo
1. Cook the Rice
I start by getting the rice going so it’s ready when the gumbo is done. In a medium saucepan, I bring 4 cups of water and 1/2 teaspoon salt to a boil. I add the rice, cover it, and reduce the heat to low. Let it simmer for about 15 minutes or until tender, then fluff it with a fork and keep it warm.
2. Make the Roux
In a large, heavy-bottomed pot or Dutch oven, I heat 1/2 cup of oil over medium heat. Once hot, I whisk in the flour and stir constantly for about 10–15 minutes. The goal is to reach a dark brown, almost chocolate color without burning. This step takes patience, but it’s worth every second.
(Pro tip: Keep your eye on it and stir nonstop. A burnt roux means starting over.)
3. Add the Holy Trinity
Once the roux is ready, I immediately add the diced onion, bell pepper, celery, and garlic. The sizzling sound is your reward. I cook the veggies for about 3–4 minutes until they soften and soak up all that roux flavor.
4. Stir in the Sausage and Chicken
Next, I add the sliced andouille sausage and shredded chicken to the pot, stirring well to coat everything in the roux.
5. Add the Liquids and Seasonings
I pour in the chicken broth and Worcestershire sauce, then stir in the diced tomatoes (optional), Cajun seasoning, smoked paprika, thyme, bay leaves, salt, and pepper. I bring it all to a gentle boil.
Once it starts bubbling, I reduce the heat to low and let it simmer uncovered for about 45 minutes. The flavors deepen, the broth thickens slightly, and everything comes together into one beautiful pot of soul food.
6. Finish with Fresh Herbs
Just before serving, I remove the bay leaves and stir in the chopped green onions and parsley. This fresh burst of flavor balances out the smoky, savory base.
My Tips for the Best Gumbo
- Use chicken thighs: They stay juicy and tender, even after simmering.
- Low and slow for the roux: Don’t rush it—it’s the backbone of the gumbo.
- Customize the heat: Add cayenne if you want more spice, or tone it down with mild sausage.
- Let it rest: Gumbo always tastes even better the next day.
- Double the batch: It freezes well, so make extra and thank yourself later.
How I Serve and Store It
I ladle the gumbo into bowls over warm white rice, with maybe a slice of crusty bread or cornbread on the side. It’s hearty, filling, and hits all the right notes.
Leftovers go into an airtight container and keep in the fridge for up to 4 days. I reheat it on the stove with a splash of water or broth to loosen it up. It also freezes beautifully—just cool completely and store in freezer-safe containers for up to 3 months.
FAQs From My Gumbo Pot
Q: Can I use rotisserie chicken instead of cooking my own?
A: Absolutely. It’s a great shortcut and still adds great flavor.
Q: What’s the best substitute for andouille sausage?
A: Smoked sausage or kielbasa works if andouille isn’t available.
Q: Can I add shrimp or crab?
A: Yes—just stir it in during the last few minutes of cooking so it doesn’t overcook.
Q: Is this gumbo spicy?
A: It’s got a mild heat. You can adjust the Cajun seasoning or add hot sauce to kick it up a notch.
Why This Gumbo Always Hits the Spot
There’s just something about a pot of gumbo bubbling on the stove that makes everything feel right. The deep, smoky roux, the spicy sausage, the tender chicken, and that warm scoop of rice underneath—it’s the kind of meal that feeds your soul as much as your stomach.
Whether you’re cooking for family, friends, or just treating yourself, this Cajun Chicken & Sausage Gumbo is always the right call. And once you’ve had one bite, don’t be surprised if it becomes your go-to comfort food too.
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