Cajun Chicken Sausage Gumbo (Printable)
A rich and spicy Louisiana-style dish featuring chicken, sausage, vegetables, and a deep brown roux base.
# What You'll Need:
→ Meats
01 - 1.1 lbs boneless, skinless chicken thighs, cut into bite-size pieces
02 - 10 oz andouille sausage, sliced into ½ inch rounds
→ Vegetables
03 - 1 large yellow onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced
07 - 2 medium tomatoes, diced (or 1 cup canned diced tomatoes)
08 - 2 spring onions, sliced (for garnish)
09 - 2 tbsp fresh parsley, chopped (for garnish)
→ Roux
10 - ⅓ cup unsalted butter
11 - ½ cup all-purpose flour
→ Liquids
12 - 6 cups chicken stock
13 - 1 bay leaf
14 - 1 tbsp Worcestershire sauce
15 - 1 tsp hot sauce (optional, to taste)
→ Spices & Seasonings
16 - 1 tbsp Cajun seasoning
17 - 1 tsp smoked paprika
18 - 1 tsp dried thyme
19 - ½ tsp cayenne pepper (adjust to taste)
20 - Salt and freshly ground black pepper, to taste
→ To Serve
21 - Steamed white rice
# How-to Steps:
01 - Heat butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add flour and stir constantly for 15–20 minutes until roux reaches a deep chocolate brown color, taking care not to burn it.
02 - Add onion, bell pepper, and celery to the roux. Sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
03 - Add chicken pieces and sausage to the pot. Cook for 5–7 minutes until lightly browned on all sides.
04 - Stir in tomatoes, Cajun seasoning, paprika, thyme, cayenne pepper, bay leaf, Worcestershire sauce, and hot sauce if using.
05 - Gradually pour in chicken stock while stirring to blend thoroughly. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
06 - Remove bay leaf and adjust seasoning with salt and pepper to taste. Serve hot over steamed white rice, garnished with spring onions and parsley.
# Expert Pointers:
01 -
- The roux creates an incredible depth of flavor that develops into something almost magical, nutty and rich in a way that store bought bases can never replicate
- This gumbo feeds a crowd and tastes even better the next day, making it perfect for meal prep or feeding unexpected guests
02 -
- A burnt roux cannot be saved and will make the entire gumbo taste bitter, so when in doubt, start over rather than push past the point of no return
- The gumbo will continue to thicken as it cools, so dont worry if it seems slightly thinner than you expect when its hot
03 -
- Browning the sausage separately before starting the roux adds an extra layer of caramelized flavor that deepens the entire dish
- If the gumbo becomes too thick, thin it with additional stock rather than water to maintain flavor intensity