Description
This Authentic Cajun Sausage and Chicken Gumbo recipe delivers a rich and hearty dish bursting with traditional Cajun flavors. Slow-cooked with a deeply browned roux, smoky andouille sausage, tender chicken thighs, and the classic ‘holy trinity’ of vegetables, this gumbo offers a soul-warming meal perfect for sharing with family and friends.
Ingredients
Scale
Chicken Seasoning:
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon dried oregano
Gumbo:
- 1 teaspoon olive oil (or avocado oil)
- 1 pound andouille sausage, sliced into bite-sized pieces
- 1 ¼ cups all-purpose flour
- 1 cup vegetable oil (or avocado oil)
- 3 pounds chicken thighs, skin removed
- 1 large yellow onion, about 2 ½ cups chopped
- 1 small green bell pepper, about 1 cup chopped
- 1 small red bell pepper, about 1 cup chopped
- 4–5 celery stalks, about 1 cup chopped
- 5 cloves garlic, minced
- 6 cups chicken broth, warmed
- 3 bay leaves
- ¼ cup finely chopped parsley, divided
- 3–5 green onions, about 1 cup chopped, divided
For Serving:
- Cooked white rice
- Potato salad (optional)
Instructions
- Prep the Ingredients: Mix all chicken seasoning ingredients in a bowl and set aside. Chop the onion, green and red bell peppers, celery, and green onions. Finely chop the parsley and mince the garlic. Slice the sausage into bite-sized pieces. Remove the skin from the chicken thighs and pat dry. Season the chicken evenly with the prepared seasoning mix.
- Sear the Sausage: Heat a large Dutch oven over medium heat and add olive oil. Add the sliced sausage and cook, turning occasionally, until browned and caramelized, approximately 10 minutes. Remove the sausage and drain on paper towels to remove excess fat.
- Brown the Chicken: In the same Dutch oven, add the seasoned chicken thighs and sear them until golden brown on both sides, about 3 to 5 minutes per side. Work in batches if necessary for even browning. Remove the chicken and set aside. Drain excess grease, wiping out the pot if too greasy to continue.
- Make the Roux: Reduce heat to medium-low and add the flour and vegetable oil to the pot. Whisk continuously to combine and cook the roux, stirring constantly, until it achieves a rich chocolate-brown color, about 45 minutes. Take care not to leave unattended as the roux can burn quickly.
- Sauté the Vegetables: Once the roux is ready, add the chopped onions, both bell peppers, and celery to the pot. Stir and cook for about 5 minutes until vegetables soften. Add the minced garlic and cook for another minute until fragrant.
- Simmer the Gumbo: Gradually pour in the warm chicken broth, about ½ cup at a time, stirring constantly to blend smoothly with the roux and vegetables. Once fully combined, return the browned sausage and chicken to the pot. Add bay leaves, half of the chopped parsley, and half of the green onions. Bring mixture to a boil, then reduce heat to low and simmer uncovered for 30 minutes. Periodically skim off any foam or excess fat from the surface.
- Debone the Chicken: Remove chicken thighs from the pot and allow them to cool enough to handle safely. Remove bones and cartilage, chop the meat into bite-sized pieces, and return to the gumbo pot.
- Finish the Gumbo: Stir in the remaining parsley and green onions. Taste and adjust seasoning with additional salt, black pepper, or Cajun seasoning as preferred for desired spice level.
- Serve: Ladle gumbo over a bed of cooked white rice. Garnish with extra green onions and parsley. Serve with potato salad on the side if desired for a complete Cajun-style meal.
Notes
- Be patient while making the roux; the deep brown color is essential for authentic gumbo flavor.
- Adjust cayenne pepper and Cajun seasoning to control spice level based on your preference.
- If you cannot find andouille sausage, you can substitute with smoked sausage but flavor will vary slightly.
- Use a heavy-bottomed pot like a Dutch oven to prevent burning the roux.
- Gumbo tastes even better the next day as flavors meld.
- Prep Time: 35 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
