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Classic Cajun Gumbo

Authentic Cajun Chicken and Sausage Gumbo Recipe – A Flavorful Delight

★

1 from 1 reviews

This Classic Cajun Gumbo is a rich and flavorful Louisiana-style dish, featuring tender chicken, smoky andouille sausage, and the deep, earthy flavors of a dark roux. Served over rice, this comforting dish is perfect for dinner.

  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 pound andouille sausage, sliced
  • 1 pound boneless, skinless chicken thighs, cut into chunks
  • 6 cups chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 2 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce (optional)
  • Salt and black pepper to taste
  • 1 cup okra, sliced (optional)
  • 3 green onions, sliced (for garnish)
  • 1/4 cup fresh parsley, chopped
  • Cooked white rice, for serving

Instructions

  • Make the Roux: In a large pot or Dutch oven over medium heat, whisk together the vegetable oil and flour. Cook, stirring continuously, until the mixture turns a deep brown color, about 15-20 minutes. Be careful not to burn it.
  • Add Vegetables: Stir in the onion, bell pepper, and celery. Cook for about 5 minutes until softened, then add the garlic and cook for another minute.
  • Cook the Meat: Add the sliced andouille sausage and chicken pieces. Stir and cook for 5 minutes until lightly browned.
  • Add Liquids & Spices: Pour in the chicken broth and diced tomatoes. Stir well, then add Cajun seasoning, thyme, smoked paprika, cayenne pepper, bay leaves, Worcestershire sauce, and hot sauce. Bring to a boil.
  • Simmer: Reduce heat and let simmer uncovered for 45 minutes, stirring occasionally.
  • Add Okra (Optional): Stir in the okra and cook for another 15 minutes, until tender. Adjust seasoning with salt and pepper.
  • Serve: Remove bay leaves and ladle the gumbo over cooked white rice. Garnish with green onions and fresh parsley.

Notes

  • If you prefer seafood gumbo, substitute chicken with shrimp and crab and add them in the last 10 minutes of cooking.
  • Serve with a side of crusty French bread or cornbread for an authentic experience.
  • The longer the gumbo sits, the better the flavors develop—leftovers taste even better!
  • Author: EMILY JOHNSON
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dinner
  • Method: Simmering
  • Cuisine: Cajun
  • Diet: Low Lactose

Nutrition

  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 900 mg
  • Fat: 22 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 12 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 22 g
  • Cholesterol: 55 mg

Keywords: gumbo, Cajun gumbo, Louisiana gumbo, andouille sausage, chicken gumbo, Creole food