Cajun Chicken and Sausage Gumbo: A Bowl of Louisiana Soul
Few dishes capture the heart of Southern cooking like gumbo. Steeped in history and bold flavor, this iconic Louisiana stew is a celebration of culture, spice, and comfort. And when it comes to gumbo favorites, Cajun Chicken and Sausage Gumbo stands tall — smoky, savory, and packed with personality.
Whether you’re cooking for family, feeding a crowd, or exploring Cajun cuisine for the first time, this hearty gumbo will warm your soul and leave your taste buds dancing.
What Is Gumbo?
Gumbo is a rich, deeply seasoned stew that originated in Louisiana and combines West African, French, Spanish, and Native American influences. It’s typically made with a dark roux (a cooked mixture of flour and fat), a flavorful stock, the “holy trinity” of Cajun cooking (onion, celery, and bell pepper), and a variety of proteins — most commonly chicken, sausage, and/or seafood.
What sets gumbo apart is its layers of flavor. It’s spicy, smoky, and comforting — everything a perfect stew should be.
Why You’ll Love This Cajun Gumbo
✅ Big flavor from simple ingredients
✅ Deep, rich color thanks to a homemade dark roux
✅ Perfect balance of spice, smoke, and savory goodness
✅ Meal-prep friendly — tastes even better the next day
Key Ingredients
Here’s what you’ll need to make an authentic Cajun Chicken and Sausage Gumbo:
Protein:
Boneless chicken thighs or bone-in chicken – Juicy and flavorful
Andouille sausage – Smoky, spicy, and absolutely essential
Roux:
All-purpose flour and vegetable oil or butter – Cooked until deeply browned for flavor and color
Vegetables:
Onion, celery, and green bell pepper – Known as the “Holy Trinity” of Cajun cooking
Garlic – For depth and aroma
Green onions and parsley – Freshness at the finish
Liquid & Seasoning:
Chicken stock or broth – The flavorful base
Cajun seasoning – For bold, peppery spice
Bay leaves, thyme, salt, and pepper – Classic additions
Optional: Hot sauce or file powder (ground sassafras) for authenticity
How to Make Cajun Chicken and Sausage Gumbo
1. Make the Roux
In a large pot or Dutch oven, combine equal parts flour and oil over medium heat. Stir constantly for 20–30 minutes until the roux is dark brown — the color of chocolate. Be patient! This step creates the base flavor of your gumbo.
🔥 Tip: Stir constantly and carefully — roux can burn quickly. If it smells scorched, start over.
2. Sauté the Trinity
Add chopped onions, celery, and bell pepper to the hot roux. Sauté for 5–7 minutes until soft and fragrant. Add garlic and cook for another minute.
3. Add the Protein
Stir in sliced andouille sausage and diced chicken. Cook until the chicken is lightly browned and the sausage starts to release its smoky flavor.
4. Simmer the Gumbo
Pour in the chicken stock, add seasonings, and bring to a simmer. Cover partially and let it simmer for at least 45 minutes (longer if you can). The flavors deepen the longer it cooks.
5. Finish & Serve
Stir in green onions and chopped parsley. Taste and adjust seasoning. Serve hot over steamed white rice with a sprinkle of file powder or a few dashes of hot sauce if desired.
Serving Suggestions
Steamed rice – The classic pairing
Crusty French bread – To soak up the goodness
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
