This Cajun chicken and sausage gumbo is easy and authentic as can be and not nearly as complicated as you may think to make at home. Only slightly spicy and even a little healthy. Laissez les bons temps rouler!
The real deal. That’s what folks are saying about this Cajun chicken and sausage gumbo. As with most things made in a large pot, if you make it and serve it straightaway, it’ll be swell, but if you can wait a day or so, you’ll find that a little resting time allows it to “meander from tasty to operatically magnificent,” as author Nancie McDermott says so elegantly.–David Leite
Why our testers loved this
There’s a whole bunch of reasons our recipe testers gobbled this up. They found it to be very easy, straightforward, and affordable. They also loved that the heat level could be adapted to suit their preference.
Elie Nassar joined in with his comment, “This is a straightforward, real-deal Cajun gumbo that everyone loved.”
Notes on ingredients
- Oil–This may seem like a lot of oil, but it is necessary for creating the roux, which is the foundation of gumbo. Choose an oil with a mild or neutral flavor for making your roux.
- Paprika–Our testers had success with using hot paprika and sweet paprika. Use whichever you prefer, depending on your heat tolerance.
- Chicken–The gumbo recipe uses bone-in chicken, which will impart more flavor to the gumbo than using boneless chicken.
How to make this recipe
- Make the roux. Cook the oil and flour over low heat, stirring often, until golden brown.
- Toss in the onion, celery, and pepper and cook until softened. Add the garlic, thyme, and spices, and cook for 2 minutes. Pour in the chicken stock and bring to boil.
- Nestle the chicken in the gumbo and simmer until very tender. Chop the sausage into bite-size pieces.
- Remove the chicken from the pot. Pull the meat off the bones and chop. Return the cooked chicken and sausage to the pot.
- Simmer the gumbo until the flavors meld and the stew is thickened. Stir in the scallions and parsley, and serve over rice.
What’s a roux?
Generally speaking, a roux is a mixture of fat and flour that gets cooked together and is used to thicken sauces and stews. There are 4 types of roux, depending on how deeply colored it becomes while cooking, from light to deep bronze.
In gumbo, the darker, the better. A good gumbo roux is a labor of love that takes patience, but it’s so worth it for the depth of flavor that it will bring to your dish.
What’s the difference between gumbo and jambalaya?
Jambalaya is primarily a rice dish (think paella) while gumbo is more of a stew that is thickened with a roux and made with chicken, sausage, and/or seafood. Both gumbo and jambalaya are often made with similar meats and vegetables, but the process of making them and the end result is completely different.
What should I serve with gumbo?
This is generally served over steamed or boiled rice but is occasionally spooned over potato salad. Offer sliced scallions and hot sauce on the side for garnishing.
Can I make this in advance?
Definitely. The flavor of this stew actually improves with time, so feel free to prepare it a day before serving. Cool completely, then store in the refrigerator overnight. Rewarm it over medium-low heat.
Helpful tips
- Cook the chicken for an additional 15 minutes if you prefer it to be falling off the bone.
- Store cooked gumbo in a sealed container in the fridge for up to 3 days or freeze for up to 6 months. Thaw in the refrigerator overnight before reheating.
- This recipe is suitable for dairy-free diets.
More great gumbo recipes
☞ If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Cajun Chicken and Sausage Gumbo
This Cajun chicken and sausage gumbo is easy and authentic as can be and not nearly as complicated as you may think to make at home. Only slightly spicy and even a little healthy. Laissez les bons temps rouler!
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In a large, heavy-bottomed Dutch oven, preferably cast-iron or enamel cast-iron, heat the oil over medium-high heat until shimmering. When a pinch of flour sprinkled on the oil immediately blooms on the surface of the oil, scatter in the rest of the flour and quickly stir, thoroughly combining the oil and flour into a thick, smooth roux.
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Continue cooking the roux, stirring often, as it turns from pale yellow to a rich, deep brown, adjusting the heat as needed to keep the roux slowly darkening without bubbling or burning. This can take anywhere from 20 to 60 minutes, depending on your pot and your stove. The finished roux should be darker than peanut butter and about the color of coffee with a little cream.
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Add the onion, celery, and bell pepper to the roux and stir well to coat them. Let them cook, stirring often, until the vegetables are fragrant, softened, shiny, and evenly coated with the roux, 2 to 3 minutes. Add the garlic, thyme, salt, pepper, paprika, and cayenne, and stir well and cook for 2 minutes more.
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Add the stock, stir well, and bring it to a lively boil, stirring often to dissolve the roux into the stock. When everything is boiling nicely, add the chicken. When the stock returns to a rolling boil, adjust the heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked through and very tender, 45 minutes to 1 hour.
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Meanwhile, chop the andouille into bite-size pieces, first halving each andouille link lengthwise and then cutting it crosswise into half-moon slices about 1/4 inch thick.
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Using tongs or a slotted spoon, move the chicken from the pot to a platter and let it cool. When you can handle it, pull the meat from the bones, discarding the bones and skin. Coarsely tear or chop the chicken and then return it to the pot along with the andouille.
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Cook the gumbo, stirring now and then, until the sausage has softened and everything has come together into a rich, flavorful, slightly thickened stew, about 30 minutes more.
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Remove the pot from the heat. (You can cool, cover, and refrigerate the gumbo for up to 2 days to allow the flavors to meld. Skim any fat from the surface of the gumbo and discard. Warm the gumbo over low heat prior to continuing.)
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Stir in the scallions and parsley. Serve the gumbo in bowls over rice or with rice on the side, garnished with more scallions.
- For shreddable chicken–Cook the chicken for an additional 15 minutes if you prefer it to be falling off the bone.
- Storage and freezing–Store cooked gumbo in a sealed container in the fridge for up to 3 days or freeze for up to 6 months. Thaw in the refrigerator overnight before reheating.
- Dietary–This recipe is suitable for dairy-free diets.
Serving: 1portionCalories: 671kcal (34%)Carbohydrates: 21g (7%)Protein: 31g (62%)Fat: 51g (78%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 8gMonounsaturated Fat: 29gTrans Fat: 1gCholesterol: 128mg (43%)Sodium: 999mg (43%)Potassium: 665mg (19%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 677IU (14%)Vitamin C: 21mg (25%)Calcium: 50mg (5%)Iron: 3mg (17%)
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
