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Bowl of New Orleans Cajun Chicken Gumbo with Andouille sausage and vegetables.

Cajun Chicken & Andouille Sausage Gumbo

A vibrant and hearty gumbo recipe that captures the essence of Cajun cooking, featuring chicken, spicy andouille sausage, and a rich, flavorful broth.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Gumbo Base
  • 1/2 cup vegetable oil (or canola oil) Use high-quality oil for the best flavor.
  • 1/2 cup all-purpose flour For making the roux.
  • 1 large onion, diced Part of the 'holy trinity' of Cajun cooking.
  • 1 medium green bell pepper, diced Also part of the 'holy trinity'.
  • 1 stalk celery, diced Completes the 'holy trinity'.
  • 4 cloves garlic, minced Adds depth of flavor.
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper Adjust to taste for spice level.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Freshly ground is best.
  • 6 cups chicken broth Use low-sodium for better control of salt.
  • 1 pound andouille sausage, sliced For a smoky flavor.
  • 1 pound boneless, skinless chicken thighs, cut into chunks Can substitute with chicken breasts.
  • 2 leaves bay leaves
For Serving
  • 4 cups cooked white rice Fluffy rice pairs well with gumbo.
  • Chopped green onions, for garnish Adds a fresh touch.
  • Hot sauce, optional For additional heat.

Method
 

Preparation
  1. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
  2. Gradually whisk in the flour to create a roux, stirring continuously until it turns a deep golden brown, about 10-15 minutes.
  3. Add the diced onion, green bell pepper, and celery; sauté for about 5-7 minutes until the vegetables are softened.
  4. Stir in the minced garlic, followed by the smoked paprika, thyme, cayenne pepper, salt, and black pepper, cooking for another minute until fragrant.
  5. Gradually add the chicken broth, stirring constantly to prevent lumps, then incorporate the sliced andouille sausage, chicken thighs, and bay leaves.
Cooking
  1. Bring the mixture to a gentle simmer.
  2. Reduce the heat to low, cover, and let it simmer for about 45 minutes, stirring occasionally.
  3. Remove the bay leaves and adjust the seasoning if necessary.
Serving
  1. Ladle the gumbo over a scoop of cooked rice and garnish with chopped green onions and a dash of hot sauce if desired.

Notes

Gumbo can be made a day in advance and tastes even better as it sits. It can also be frozen for up to 3 months.