Cajun sausage and chicken gumbo is a dark roux stew built on smoky andouille, juicy bone in chicken thighs, and the classic trio of onion, peppers, and celery, and it takes about 2 hours 10 minutes.
The long stir of the roux is the heart of the recipe. In about 25 minutes the flour and oil turn the color of dark chocolate and give the pot a toasty, nutty depth that no shortcut can match. Spoon it over rice and the whole table gets quiet.
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Why This Cajun Sausage and Chicken Gumbo Recipe Works
A dark roux builds the flavor and the body at the same time, thickening the broth while adding a rich, toasted taste.
Seasoning the chicken before searing gives the meat plenty of flavor and leaves browned bits on the bottom of the pot that dissolve into the broth.
Simmering the thighs in the pot and shredding them afterward keeps the meat tender and lets the juices flow into the stew. Andouille adds smoke and spice, so every spoonful tastes layered.
Ingredients for Cajun Sausage and Chicken Gumbo
- 2 teaspoons garlic powder (seasoning blend)
- 2 teaspoons onion powder (seasoning blend)
- 2 teaspoons paprika (seasoning blend)
- 1 teaspoon dried basil (seasoning blend)
- 1 teaspoon dried oregano (seasoning blend)
- 1 teaspoon dried thyme (seasoning blend)
- 1/4 teaspoon salt (seasoning blend)
- 1 teaspoon black pepper (seasoning blend)
- 1/2 teaspoon cayenne pepper (seasoning blend)
- 1 teaspoon olive oil
- 1 pound andouille sausage, sliced into 1/2 inch rounds
- 3 pounds bone in, skinless chicken thighs
- 1 1/4 cups all purpose flour (roux)
- 1 cup vegetable oil (roux)
- 1 large yellow onion, chopped (about 2 1/2 cups)
- 1 small green bell pepper, chopped (about 1 cup)
- 1 small red bell pepper, chopped (about 1 cup)
- 4 to 5 stalks celery, chopped (about 1 cup)
- 5 cloves garlic, minced
- 6 cups low sodium chicken broth, warmed
- 3 bay leaves
- 1/4 cup chopped fresh parsley, divided
- 3 to 5 green onions, sliced (about 1 cup), divided
- Cooked white rice, for serving
Roux: Use a heavy pot and stir constantly over medium heat. If you see black specks, the roux has burned and you must start over.
Chicken thighs: Bone in thighs add body to the broth and stay moist through the long simmer.
Andouille: It brings both smoke and spice, so you can adjust the cayenne to taste.
Warm broth: Warm broth blends into the roux without clumping or shocking the pot.
How to Make Cajun Sausage and Chicken Gumbo
1. Mix the seasoning. Stir the garlic powder, onion powder, paprika, basil, oregano, thyme, salt, black pepper, and cayenne together in a small bowl.
2. Season the chicken. Pat the thighs dry and coat both sides with the seasoning, pressing so it sticks.
3. Brown the sausage. Heat the olive oil in a large Dutch oven over medium high heat. Cook the andouille for 3 to 4 minutes until browned, then move it to a plate.
4. Sear the chicken. Brown the thighs in the same pot for 4 to 5 minutes per side, then move them to the plate.
5. Make the roux. Add the vegetable oil and whisk in the flour over medium heat. Stir constantly for 20 to 25 minutes until the roux turns the color of dark chocolate.
6. Add the vegetables. Add the onion, both bell peppers, and celery and stir for 3 to 4 minutes until soft. Stir in the garlic for 1 minute.
7. Pour in the broth. Add the warm broth gradually, stirring to avoid lumps. Add the bay leaves and bring to a boil.
8. Simmer the chicken. Return the chicken, reduce the heat to medium low, and simmer uncovered for 30 to 35 minutes, stirring now and then, until the chicken reaches 165 degrees F.
9. Shred and finish. Move the chicken to a board, shred the meat, and discard the bones. Return the meat and sausage to the pot with half the parsley and green onions, simmer 10 to 15 minutes, remove the bay leaves, and taste for seasoning.
How to Serve Cajun Sausage and Chicken Gumbo
Ladle the gumbo over a scoop of hot white rice and top with the remaining parsley and green onions. A pan of Roasted chile cheese cornbread is great for dipping, and Southern fried cornbread hoecakes work well too. Add a fresh side such as Italian house salad or air fryer asparagus to balance the richness.
How to Store and Reheat Cajun Sausage and Chicken Gumbo
Cool the gumbo within 2 hours and refrigerate in covered containers for 3 to 4 days. Reheat gently on the stove until it reaches 165 degrees F, adding a little broth if it has thickened. Freeze for up to 3 months without the rice and thaw overnight in the refrigerator. Skim any extra oil from the surface before serving.
Tips and Variations for Cajun Sausage and Chicken Gumbo
Stay at the stove. A roux can go from golden to burnt in seconds, so keep stirring until it is done.
Pick the right pan. A heavy Dutch oven spreads the heat evenly and helps prevent scorching.
Skim the oil. A thin layer of oil will rise to the top as the pot simmers, so skim it off with a spoon.
Add okra. Sliced okra added with the vegetables thickens the stew further.
Make the roux ahead. Cool it, refrigerate for up to 1 week, and warm it back up when needed.
Add seafood. Stir in 1 pound of peeled shrimp during the last 5 minutes.
Serve with hot sauce. Let everyone add their own to taste.
Chill leftovers properly. For general advice on storing prepared foods safely, see this University of Minnesota Extension guide.
Frequently Asked Questions About Cajun Sausage and Chicken Gumbo
What is the secret to a good Cajun sausage and chicken gumbo?
Patience with the roux. Stirring until it reaches a dark chocolate color gives the deep, toasted flavor the stew depends on.
How do I know my roux for Cajun sausage and chicken gumbo is ready?
It should look like melted dark chocolate and smell nutty. Stop before it turns black or smells burnt.
Can I make Cajun sausage and chicken gumbo with chicken breasts?
Yes, but cut the simmer time to about 20 minutes so the meat stays moist. Thighs give a richer broth.
Can I freeze gumbo?
Yes, for up to 3 months. Freeze it without rice and reheat to 165 degrees F.
What should I serve with gumbo?
Hot white rice, cornbread, and a simple green salad.
Cajun Sausage and Chicken Gumbo
Equipment
- Large heavy Dutch oven
- Whisk
- Wooden spoon
- Cutting board
Ingredients
Main Ingredients
- 2 tsp garlic powder for the seasoning blend
- 2 tsp onion powder for the seasoning blend
- 2 tsp paprika for the seasoning blend
- 1 tsp dried basil for the seasoning blend
- 1 tsp dried oregano for the seasoning blend
- 1 tsp dried thyme for the seasoning blend
- ¼ tsp salt for the seasoning blend
- 1 tsp black pepper for the seasoning blend
- ½ tsp cayenne pepper for the seasoning blend
- 1 tsp olive oil
- 1 lb andouille sausage sliced into 1/2 inch rounds
- 3 lb bone in skinless chicken thighs
- 1 ¼ cup all purpose flour for the roux
- 1 cup vegetable oil for the roux
- 1 large yellow onion chopped
- 1 small green bell pepper chopped
- 1 small red bell pepper chopped
- 4 celery stalks chopped
- 5 cloves garlic minced
- 6 cup low sodium chicken broth warmed
- 3 bay leaves
- ¼ cup fresh parsley chopped, divided
- 4 green onions sliced, divided
- 1 cup cooked white rice for serving
Instructions
Cooking
- Blend the seasoning. Combine all the spices in a small bowl. Coat the chicken. Dry the thighs and rub the blend over both sides.
- Brown the sausage. Cook in olive oil over medium high heat 3 to 4 minutes, then remove. Sear the thighs. Brown 4 to 5 minutes per side and remove.
- Stir the roux. Whisk the oil and flour together over medium heat and stir 20 to 25 minutes until dark chocolate brown. Cook the vegetables. Add onion, peppers, and celery for 3 to 4 minutes, then the garlic for 1 minute.
- Add broth and chicken. Stream in warm broth, add bay leaves, bring to a boil, return the chicken, and simmer 30 to 35 minutes to 165 degrees F.
- Shred and combine. Shred the chicken, return it with the sausage and half the parsley and green onions, and simmer 10 to 15 minutes.
- Serve. Remove the bay leaves, taste, and ladle over rice.
