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Authentic Cajun Sausage and Chicken Gumbo Recipe

Authentic Cajun Sausage and Chicken Gumbo Recipe
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★★★★★

5.1 from 12 reviews

This Authentic Cajun Sausage and Chicken Gumbo is a rich, flavorful Louisiana classic combining smoky andouille sausage, tender chicken thighs, and a deeply browned roux base. Brimming with traditional Cajun seasoning and fresh vegetables, this hearty gumbo is perfect served over steamed rice for a comforting and satisfying meal.

Ingredients

Scale

Seasoning Mix

  • 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

Protein and Oil

  • 1 teaspoon extra virgin olive oil or avocado oil
  • 1 pound andouille sausage, sliced into bite-sized pieces
  • 3 pounds bone-in chicken thighs, skin removed

Roux

  • 1 ¼ cups all-purpose flour
  • 1 cup vegetable oil or avocado oil

Vegetables

  • 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

Liquids and Herbs

  • 6 cups warm chicken broth
  • 3 bay leaves
  • ¼ cup finely chopped parsley, divided
  • 3–5 green onions, about 1 cup chopped, divided

To Serve

  • Cooked rice

Instructions

  1. Prep: In a small bowl, combine the garlic powder, onion powder, paprika, dried basil, oregano, thyme, salt, black pepper, and cayenne pepper to make the chicken seasoning mix; set aside. Chop the onion, green and red bell peppers, celery, green onions, and parsley. Mince the garlic cloves. Slice the sausage into bite-sized pieces. Remove the skin from the chicken thighs and pat dry, then season evenly with the prepared chicken seasoning mix.
  2. Sear Sausage: Heat a large Dutch oven over medium heat and add the olive oil. Add the sliced andouille sausage and cook, stirring occasionally, until browned and browned on all sides, about 10 minutes. Remove sausage from the pot and drain on paper towels.
  3. Brown Chicken: In the same pot, sear the seasoned chicken thighs until browned on both sides, about 3-5 minutes per side, working in batches if needed for even browning. Remove chicken and set aside. Drain excess grease and wipe out the pot if there are any burned bits.
  4. Make Roux: Lower heat to medium-low. Add the oil and flour to the pot. Whisk continuously to combine and eliminate lumps. Cook the roux, stirring frequently, until it reaches a deep chocolate brown color, about 45 minutes. Be attentive to avoid burning.
  5. Sauté Vegetables: Once the roux is properly colored, add the chopped onion, green and red bell peppers, and celery to the pot. Stir constantly over medium-low heat for about 5 minutes until the vegetables soften. Add minced garlic and cook for another minute.
  6. Simmer Gumbo: Slowly add the warm chicken broth, about ½ cup at a time, stirring constantly to incorporate it fully into the roux mixture. Drain any excess grease from the sausage and chicken, then add them back into the pot along with half of the chopped parsley, half of the green onions, and the bay leaves. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Skim off any foam or excess fat that accumulates on the surface.
  7. Debone Chicken: Remove chicken thighs from the pot and place on a cutting board. Once cool enough to handle, remove and discard bones and cartilage. Chop the chicken into bite-sized pieces and return to the gumbo pot.
  8. Finish: Stir in the remaining parsley and green onions, reserving some for garnish. Taste and adjust seasonings by adding additional salt, black pepper, or Cajun seasoning as needed.
  9. Serve: Ladle the gumbo over cooked rice and garnish with the reserved green onions and parsley. Optionally, serve with a scoop of potato salad on the side for an authentic touch.

Notes

  • Be patient when making the roux; a correctly browned roux is key to authentic gumbo flavor.
  • Keep stirring the roux continuously to prevent burning and achieve an even color.
  • Adjust cayenne pepper and Cajun seasoning according to your heat preference.
  • Use bone-in chicken thighs for more flavor and tenderness.
  • Serve gumbo hot over steamed white rice for best results.
  • Make sure to skim off foam and fat during simmering for a cleaner broth.
  • Gumbo tastes even better the next day as flavors meld.

Nutrition

Keywords: Cajun gumbo, sausage gumbo, chicken gumbo, authentic Cajun recipe, Louisiana gumbo, spicy gumbo, roux gumbo, comfort food, southern cooking

Find it online: https://reemcook.com/authentic-cajun-sausage-and-chicken-gumbo-recipe/