Busy moms, you’re in for a treat with this Authentic Cajun Sausage and Chicken Gumbo Recipe. This dish is a hearty, comforting meal packed with flavor. It’s perfect for those chilly evenings when you want something warm and satisfying. Plus, it’s relatively easy to make, allowing you to spend more time enjoying dinner with your family.
Table of Contents
Why You Will Love This Recipe
This gumbo recipe is all about the balance of convenience and deliciousness. It’s quick enough to prepare on a weeknight and full of flavors that will have your family asking for seconds. The ingredients are straightforward, and the prep is minimal, making it ideal for busy moms. Kids love the rich taste and texture, and you get the satisfaction of serving a wholesome, home-cooked meal.
How to Make Authentic Cajun Sausage and Chicken Gumbo Recipe
Ingredients
For the Chicken Seasoning:
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
For the Gumbo:
1 teaspoon extra virgin olive oil (or avocado oil)
1 pound andouille sausage (sliced into ½-inch rounds)
1¼ cups all-purpose flour
1 cup vegetable oil (or avocado oil)
3 pounds bone-in chicken thighs
1 large yellow onion (chopped (about 2½ cups))
1 small green bell pepper (chopped (about 1 cup))
1 small red bell pepper (chopped (about 1 cup))
4-5 celery stalks (chopped (about 1 cup))
5 cloves garlic (minced)
6 cups chicken broth (warmed)
3 bay leaves
¼ cup fresh parsley (finely chopped (divided))
3-5 green onions (chopped (about 1 cup, divided))
Salt (black pepper, and Cajun seasoning to taste)
Cooked white rice (for serving)
Directions
- Prepare the chicken seasoning: In a small bowl, combine 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, 1 teaspoon black pepper, and ½ teaspoon cayenne pepper. Mix well and set aside.
- Season the chicken: Pat the 3 pounds of bone-in chicken thighs dry with paper towels. Generously coat both sides with the prepared seasoning blend, pressing gently so it adheres to the meat.
- Brown the sausage: Heat 1 teaspoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Slice the andouille sausage into ½-inch rounds and cook for 3-4 minutes until browned and slightly crispy on the edges. Remove the sausage to a plate and set aside.
- Sear the chicken: In the same pot with the remaining sausage drippings, add the seasoned chicken thighs skin-side down. Sear for 4-5 minutes per side until golden brown—don’t worry about cooking them through completely. Transfer the chicken to the plate with the sausage.
- Make the roux: Add 1 cup of vegetable oil to the pot and heat over medium heat. Gradually whisk in 1¼ cups flour, stirring constantly to prevent lumps. Keep stirring continuously for 20-25 minutes until the roux turns a deep chocolate brown color, similar to dark peanut butter.
- Add the holy trinity: Once your roux reaches that rich chocolate color, immediately add the 2½ cups chopped yellow onion, 1 cup chopped green bell pepper, 1 cup chopped red bell pepper, and 1 cup chopped celery. The vegetables will sizzle and help stop the roux from darkening further. Stir well for 3-4 minutes until the vegetables begin to soften.
- Add garlic: Mince the 5 cloves of garlic and stir them into the vegetable mixture. Cook for about 1 minute until fragrant.
- Build the gumbo base: Slowly add the 6 cups of warmed chicken broth, stirring constantly to incorporate the roux smoothly without lumps. Add the 3 bay leaves and bring the mixture to a boil.
- Simmer with chicken: Return the browned chicken thighs to the pot, nestling them into the liquid. Reduce heat to medium-low and let it simmer uncovered for 30-35 minutes, stirring occasionally, until the chicken is cooked through and tender.
- Shred the chicken: Carefully remove the chicken thighs from the pot and place them on a cutting board. Once cool enough to handle, remove and discard the bones, then shred the meat into bite-sized pieces, keeping some chunks larger for texture.
- Finish the gumbo: Return the shredded chicken and browned sausage to the pot. Stir in half of the chopped parsley and half of the chopped green onions. Simmer for another 10-15 minutes to let all the flavors meld together beautifully.
- Season and serve: Taste and adjust seasoning with additional salt, black pepper, and Cajun seasoning as needed. Remove the bay leaves and discard them. Serve the gumbo hot over cooked rice, garnishing each bowl with the remaining fresh parsley and green onions.
Authentic Cajun Sausage and Chicken Gumbo
A hearty, comforting dish packed with flavor, perfect for chilly evenings.
- Total Time: 80 minutes
- Yield: 8 servings 1x
Ingredients
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon extra virgin olive oil (or avocado oil)
- 1 pound andouille sausage (sliced into ½-inch rounds)
- 1¼ cups all-purpose flour
- 1 cup vegetable oil (or avocado oil)
- 3 pounds bone-in chicken thighs
- 1 large yellow onion (chopped, about 2½ cups)
- 1 small green bell pepper (chopped, about 1 cup)
- 1 small red bell pepper (chopped, about 1 cup)
- 4–5 celery stalks (chopped, about 1 cup)
- 5 cloves garlic (minced)
- 6 cups chicken broth (warmed)
- 3 bay leaves
- ¼ cup fresh parsley (finely chopped, divided)
- 3–5 green onions (chopped, about 1 cup, divided)
- Salt, black pepper, and Cajun seasoning to taste
- Cooked white rice (for serving)
Instructions
- In a small bowl, combine garlic powder, onion powder, paprika, basil, oregano, thyme, salt, black pepper, and cayenne pepper. Mix well and set aside.
- Pat the chicken thighs dry and coat with the prepared seasoning blend.
- Heat olive oil in a large pot over medium-high heat, cook the andouille sausage for 3-4 minutes until browned. Remove from pot.
- In the same pot, sear the seasoned chicken thighs for 4-5 minutes per side until golden brown. Set aside with the sausage.
- Add vegetable oil to the pot and heat. Gradually whisk in flour to make a roux, stirring for 20-25 minutes until dark brown.
- Add onion, bell peppers, celery, and stir for 3-4 minutes until softened.
- Add minced garlic, cook for 1 minute until fragrant.
- Slowly add warmed chicken broth, incorporating the roux smoothly. Add bay leaves and bring to a boil.
- Return chicken thighs to the pot, simmer for 30-35 minutes until chicken is cooked through.
- Remove and shred chicken, discarding bones. Return shredded chicken and sausage to the pot, adding half of the parsley and green onions. Simmer for 10-15 minutes.
- Taste and adjust seasoning as needed. Serve hot over rice, garnishing with remaining parsley and green onions.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat on the stove, adding broth if needed.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
How to Serve
Serve this gumbo over a generous scoop of fluffy white rice for an authentic experience. You can also offer crusty bread on the side for that perfect dipping option. This meal feels cozy and complete while allowing the flavors to shine.
How to Store
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat, adding a splash of chicken broth if the gumbo thickens too much. This dish often tastes even better the next day as the flavors continue to develop.
Tips and Variations
- For a spicier kick, add more cayenne pepper or some hot sauce.
- If you want to mix it up, try adding shrimp or other vegetables like okra.
- To make it lighter, use skinless chicken thighs and reduce the amount of oil in the roux.
FAQs
Can I use boneless chicken thighs?
Yes, boneless chicken thighs work well but adjust cooking times slightly.
Can I make this gumbo in advance?
Absolutely! Gumbo tastes great the next day, so make it ahead for busy nights.
What can I serve with gumbo besides rice?
You can serve it with cornbread or a simple green salad for a complete meal.
Conclusion
Trying this Authentic Cajun Sausage and Chicken Gumbo Recipe is a fantastic way to bring comforting, flavorful food to your family table. It’s simple to make and packed with goodness. Save this recipe for those busy days when you want something delicious to share!
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