Gumbo is a classic dish that represents the rich culinary heritage of Louisiana. This Authentic Cajun Sausage and Chicken Gumbo Recipe brings together the flavors of hearty chicken, smoky sausage, and a mix of vegetables in a thick, savory stew. It’s a dish that warms your heart and fills your stomach, making it perfect for any family gathering or cozy dinner at home.
Why Make This Recipe
Making this gumbo is a great way to explore the traditional flavors of Cajun cooking. The combination of chicken, andouille sausage, and the “holy trinity” of vegetables gives it a unique taste that is hard to resist. Plus, it’s a one-pot meal that is easy to prepare and lets you enjoy a wonderful blend of spices and ingredients. This dish not only satisfies your hunger but also showcases the joy of cooking with fresh ingredients.
How to Make Authentic Cajun Sausage and Chicken Gumbo
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, mix together the garlic powder, onion powder, paprika, dried basil, dried oregano, dried thyme, salt, black pepper, and cayenne pepper. Set aside.
Season the chicken: Pat the chicken thighs dry and generously coat both sides with the seasoning blend. Press gently so it sticks to the meat.
Brown the sausage: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the sliced andouille sausage and cook for 3-4 minutes until browned. Remove it from the pot and set aside.
Sear the chicken: Using the same pot, add the seasoned chicken thighs skin-side down. Sear them for 4-5 minutes on each side until golden brown. Transfer the chicken to the plate with the sausage.
Make the roux: Add the vegetable oil to the pot and heat it over medium heat. Whisk in the flour gradually, stirring constantly. Be patient and keep stirring for about 20-25 minutes until the roux turns a deep chocolate brown color.
Add the holy trinity: Once the roux is ready, add the chopped onion, green bell pepper, red bell pepper, and celery. Stir well for 3-4 minutes until the vegetables soften.
Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant.
Build the gumbo base: Gradually add the warmed chicken broth while stirring to avoid lumps. Add the bay leaves and bring the mixture to a boil.
Simmer with chicken: Return the browned chicken thighs to the pot. Reduce heat to medium-low and let it simmer, uncovered, for 30-35 minutes, stirring occasionally.
Shred the chicken: Remove the chicken from the pot and, once cool, discard the bones and shred the meat into bite-sized pieces.
Finish the gumbo: Return the shredded chicken and sausage to the pot. Stir in half of the parsley and green onions. Simmer for another 10-15 minutes to let the flavors meld.
Season and serve: Taste and adjust the seasoning with more salt, black pepper, or Cajun seasoning as needed. Remove the bay leaves before serving hot over cooked white rice. Garnish with the remaining parsley and green onions.
How to Serve Authentic Cajun Sausage and Chicken Gumbo
Serve this gumbo hot over a generous scoop of cooked white rice in each bowl. This combination enhances the dish and balances the rich flavors. You can also offer hot sauce on the side for those who like an extra kick.
How to Store Authentic Cajun Sausage and Chicken Gumbo
Allow the gumbo to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, freeze it in individual portions, where it can last for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
Tips to Make Authentic Cajun Sausage and Chicken Gumbo
- Be patient while making the roux; it’s crucial for flavor.
- Taste as you go to adjust seasoning to your preference.
- Customize the gumbo by adding shrimp or other seafood if desired.
- Use homemade chicken broth for an extra depth of flavor.
Variation
You can easily adapt this gumbo to suit your taste. For a vegetarian version, substitute the chicken and sausage with vegetables like mushrooms, zucchini, and more beans. You can also use turkey sausage or chicken breast instead of thighs if you want a lighter version.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but thighs provide more flavor and moisture.
2. How spicy is this gumbo?
The spice level can be adjusted by using less cayenne pepper in the seasoning and offering hot sauce on the side.
3. What if I can’t find andouille sausage?
If andouille sausage isn’t available, any smoked sausage can be a good substitute, though the flavor may change a bit.
Enjoy making this Authentic Cajun Sausage and Chicken Gumbo Recipe! It’s sure to become a cherished meal in your home.
Cajun Sausage and Chicken Gumbo
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 stalks celery (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
Preparation
- In a small bowl, mix together the garlic powder, onion powder, paprika, dried basil, dried oregano, dried thyme, salt, black pepper, and cayenne pepper. Set aside.
- Pat the chicken thighs dry and generously coat both sides with the seasoning blend. Press gently so it sticks to the meat.
Cooking
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the sliced andouille sausage and cook for 3-4 minutes until browned. Remove it from the pot and set aside.
- Using the same pot, add the seasoned chicken thighs skin-side down. Sear them for 4-5 minutes on each side until golden brown. Transfer the chicken to the plate with the sausage.
- Add the vegetable oil to the pot and heat it over medium heat. Whisk in the flour gradually, stirring constantly, for about 20-25 minutes until the roux turns a deep chocolate brown color.
- Once the roux is ready, add the chopped onion, green bell pepper, red bell pepper, and celery. Stir well for 3-4 minutes until the vegetables soften.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Gradually add the warmed chicken broth while stirring to avoid lumps. Add the bay leaves and bring the mixture to a boil.
- Return the browned chicken thighs to the pot. Reduce heat to medium-low and let it simmer, uncovered, for 30-35 minutes, stirring occasionally.
- Remove the chicken from the pot and, once cool, discard the bones and shred the meat into bite-sized pieces.
- Return the shredded chicken and sausage to the pot. Stir in half of the parsley and green onions. Simmer for another 10-15 minutes to let the flavors meld.
- Taste and adjust the seasoning with more salt, black pepper, or Cajun seasoning as needed. Remove the bay leaves before serving hot over cooked white rice. Garnish with the remaining parsley and green onions.
