Easy Homemade Cajun Chicken and Sausage Gumbo Recipe

Steaming pots of hearty Cajun chicken and sausage gumbo bring Louisiana’s rich culinary traditions to life with bold, spicy flavors.

The classic recipe weaves together generations of cooking wisdom from New Orleans kitchens.

Smoky andouille sausage mingles with tender chicken, creating a symphony of taste that dances across your palate.

Dark roux forms the deep, complex foundation of this soul-warming dish.

Authentic Creole seasonings transform simple ingredients into a robust meal that tells a story of cultural heritage.

Every spoonful carries the warmth of southern hospitality and generations of culinary passion.

Why Cajun Gumbo Is Full of Comfort

• Spice Up Your Meal: Dive into a flavor explosion with this Cajun chicken and sausage gumbo that brings the heat and excitement of Louisiana cuisine right to your kitchen.
• Foolproof Cooking: Even novice cooks can master this one-pot wonder with simple steps and straightforward technique that guarantees delicious results every single time.
• Comfort Food Champion: Warm, hearty, and packed with protein, this gumbo transforms ordinary ingredients into a soul-satisfying meal that hugs you from the inside out.
• Family Feast Favorite: Easily scalable for larger groups, this recipe brings everyone together with its rich, complex flavors that appeal to both adventurous and picky eaters.

Ingredients for Cajun Chicken Sausage Gumbo

• Chicken: A tender meat that soaks up Cajun flavors wonderfully.
• Sausage: A spicy and hearty protein with rich Cajun tradition.

• Bell Pepper, Celery, Onion, Okra: Fresh vegetables that create a classic gumbo base.
• Garlic: A fragrant ingredient that adds depth to the dish.

• Vegetable Oil: A neutral oil perfect for cooking and creating roux.
• Flour: Essential for making the traditional dark roux.
• Chicken Broth: A flavorful liquid that brings the gumbo together.
• Cajun Seasoning: A spicy blend that gives the dish its signature kick.
• Black Pepper: A classic spice that adds a mild heat.
• Hot Sauce: An extra punch of spiciness for heat lovers.
• Gumbo File Powder: A traditional Cajun thickening agent with sassafras flavor.
• Salt: A simple seasoning to enhance overall taste.

• White Rice: A classic accompaniment that absorbs the gumbo's rich flavors.

Cooking Cajun Chicken and Sausage Gumbo

Step 1: Prep Chicken and Sausage

Grab your chicken and sausage and generously coat them with zesty Cajun seasoning, ensuring every inch is covered with spicy goodness.

Step 2: Sear Meat

Heat vegetable oil in a large pot over medium heat.

Brown the seasoned chicken and sausage until they develop a rich, golden exterior.

Remove the meat and set aside.

Step 3: Create Magical Roux

In the same pot, combine vegetable oil and flour.

Continuously stir the mixture over medium heat until it transforms into a deep, chocolatey brown color that signals authentic Cajun flavor.

Step 4: Sauté Vegetable Base

• Bell pepper
• Celery
• Onion
• Garlic

Cook until the vegetables become soft and fragrant, releasing their aromatic essence into the roux.

Step 5: Build the Gumbo Liquid

Gradually pour in chicken broth, stirring to create a smooth, integrated base.

Bring the mixture to a gentle simmer.

Step 6: Enhance with Spices and Herbs

• Okra
• Black pepper
• Hot sauce
• Gumbo file powder

Stir thoroughly to distribute the spices evenly.

Step 7: Return Meat and Simmer

Place the previously seared chicken and sausage back into the pot.

Let the gumbo simmer for one hour, occasionally stirring to prevent sticking.

Step 8: Final Seasoning and Serve

Taste and adjust salt as needed.

Serve the steaming hot gumbo over fluffy white rice, ready to transport taste buds to Louisiana.

Gumbo Tips for Bold, Deep Flavor

• Stir the roux constantly and patiently to achieve a deep, rich dark brown color without burning, which develops the signature gumbo flavor.
• Adjust the Cajun seasoning and hot sauce to match your heat preference, creating a personalized spice level that suits your taste buds.
• Chop bell peppers, celery, and onions into uniform small pieces to ensure even cooking and a consistent texture throughout the gumbo.
• Fresh or frozen okra works well; if using fresh, trim the ends and slice into rings for the best texture and thickening properties.
• Low and slow cooking allows flavors to meld together, so resist the urge to rush the process and let the gumbo develop its complex taste profile.

Storing and Reheating Chicken Gumbo

• Store leftover gumbo in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days, ensuring the container is sealed tightly to maintain freshness.
• Transfer cooled gumbo to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months, leaving some space at the top for expansion.
• Thaw frozen gumbo in the refrigerator overnight. Pour into a pot, add a splash of chicken broth to prevent sticking, and warm over medium heat, stirring occasionally until heated through.
• Place individual portions in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat in 1-minute intervals, stirring between each interval to ensure even warming.

What to Pair with Cajun Gumbo

• Perfectly Paired Wine Companion: Choose a bold, fruity Zinfandel with spicy undertones that can stand up to the rich, complex flavors of the gumbo.
• Complementary Beer Match: Select a crisp, amber Louisiana-style craft beer like Abita Amber, which balances the dish's spiciness with malty sweetness.
• Cool Beverage Sidekick: Prepare a tangy homemade lemonade with a hint of cayenne pepper to echo the gumbo's Cajun spirit and provide refreshing contrast.
• Southern Cocktail Buddy: Mix a classic Sazerac cocktail featuring rye whiskey, bitters, and a touch of absinthe, representing the traditional New Orleans drinking culture alongside this hearty dish.

Creative Gumbo Variations to Try

• Seafood Gumbo Variation: Replace chicken and sausage with shrimp, crab, and andouille sausage for a classic Louisiana seafood version.
• Vegetarian Gumbo Swap: Substitute chicken and sausage with plant-based protein like jackfruit, tofu, or seitan. Use vegetable broth instead of chicken broth.
• Low-Carb Gumbo Option: Skip the rice and serve over cauliflower rice or zucchini noodles. Reduce flour in roux or use alternative thickeners like xanthan gum.
• Gluten-Free Adaptation: Use gluten-free flour or cornstarch for roux. Ensure Cajun seasoning and other ingredients are certified gluten-free.

FAQs

• What is gumbo file powder?

Gumbo file powder is a seasoning made from ground sassafras leaves, traditionally used in Cajun and Creole cooking to thicken and flavor gumbo. It adds a unique, slightly earthy taste and helps create the classic gumbo texture.

• Why is a dark roux important in gumbo?

A dark roux develops a rich, nutty flavor that forms the flavor foundation of the dish. Achieving a deep brown color through careful, constant stirring is crucial for authentic gumbo taste and complexity.

• Can I make this gumbo spicier?

Yes, you can increase the heat by adding more Cajun seasoning, extra hot sauce, or including cayenne pepper. Adjust the spice level to your personal preference while maintaining the traditional gumbo flavor profile.

• What makes Cajun chicken and sausage gumbo authentic?

The combination of seared meats, a dark roux, the holy trinity of vegetables (bell pepper, celery, onion), and traditional seasonings like gumbo file powder create an authentic Cajun gumbo experience.

Cajun Chicken And Sausage Gumbo Recipe

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• Total Time: 2 hours 30 minutes
• Yield: 6 1x

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Description

Hearty Louisiana Cajun Chicken and Sausage Gumbo delivers authentic Southern comfort with bold spices and rich layers of flavor. Simmering roux, tender chicken, smoky andouille sausage, and holy trinity vegetables create a soul-warming one-pot meal you’ll savor to the last delicious spoonful.

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Ingredients

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Proteins:

• 1 pound chicken
• 0.5 pound andouille sausage

Vegetables and Aromatics:

• 1 cup bell pepper, chopped
• 1 cup celery, chopped
• 1 cup onion, chopped
• 1 cup okra, sliced
• 2 cloves garlic, minced

Oils, Seasonings, and Thickeners:

• 1 tablespoon vegetable oil
• 1 1/4 cups vegetable oil (for roux)
• 1 cup all-purpose flour
• 6 cups chicken broth
• 2 teaspoons Cajun seasoning
• 1 teaspoon black pepper
• 1 teaspoon hot sauce
• 1 teaspoon gumbo file powder
• Salt to taste
• Cooked white rice for serving

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Instructions

1. Generously coat chicken and sausage with robust Cajun spices to infuse deep flavor profiles.
2. Utilize a heavy-bottomed pot to render meats, creating caramelized exterior and releasing rich, smoky undertones.
3. Remove browned proteins and reserve, preserving their intense flavor for later incorporation.
4. Craft a complex roux by whisking flour and oil together, maintaining constant motion to prevent burning while developing a deep mahogany color.
5. Introduce aromatic trinity of bell pepper, celery, and onion into the roux, allowing vegetables to soften and release their essence.
6. Mince garlic and incorporate to enhance the base’s depth and complexity.
7. Gradually stream chicken broth into the vegetable mixture, stirring continuously to create a smooth, velvety consistency.
8. Incorporate sliced okra, providing textural contrast and traditional gumbo characteristics.
9. Enhance flavor profile with black pepper, fiery hot sauce, and earthy gumbo file powder.
10. Reintroduce seared meats into the simmering liquid, allowing ingredients to meld and develop intense flavors.
11. Allow gumbo to simmer gently, occasionally stirring to prevent sticking and promote flavor integration.
12. Taste and adjust seasoning with salt to balance and intensify overall taste.
13. Serve piping hot atop fluffy white rice, creating a comforting and authentic Louisiana-inspired meal.

Notes

• Choose dark brown roux for authentic deep, rich flavor without burning, which can make the gumbo bitter.
• Adjust spice levels by using mild or hot Cajun seasoning depending on personal heat tolerance and preference.
• Cut vegetables uniformly to ensure even cooking and consistent texture throughout the gumbo.
• Consider using gluten-free flour or cornstarch for roux to make the dish celiac-friendly and accommodate dietary restrictions.

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Category: Dinner, Lunch, Appetizer
• Method: Simmering
• Cuisine: Cajun

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 1 g
• Sodium: 850 mg
• Fat: 32 g
• Saturated Fat: 8 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 75 mg