The key to a great gumbo is a well-made roux. Don't rush this step! Adjust the amount of hot sauce to your preferred spice level. For an even deeper flavor, make the gumbo a day ahead and let it sit in the refrigerator overnight. The flavors will meld together beautifully. If you don't have andouille sausage, you can substitute another type of smoked sausage.
Cajun Chicken and Sausage Gumbo
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PREP TIME15 mins
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COOK TIME2 hrs 40 mins
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TOTAL TIME2 hrs 55 mins
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SERVING8 People
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VIEWS15
Embark on a culinary journey to the heart of Louisiana with this deeply satisfying Cajun Chicken and Sausage Gumbo. Starting with a meticulously crafted dark roux, this rich and flavorful stew is a symphony of chicken, andouille sausage, and vibrant vegetables, all simmered to perfection. Served over fluffy rice, it's pure comfort in a bowl.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Cholesterol178 mg
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Fiber3 g
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Protein45 g
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Saturated Fat11 g
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Sodium1459 mg
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Sugar7 g
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Fat55 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 325 degrees F (165 degrees C). Place chicken in a baking dish and sprinkle with 1 teaspoon Cajun seasoning and garlic powder. Cover with foil. (Prep time: 5 minutes)
02
StepBake in the preheated oven until chicken is no longer pink at the center and the juices run clear, about 50 to 60 minutes. Allow to cool slightly and shred chicken into 1 to 2-inch pieces. Set aside. (Cook time: 50-60 minutes)
03
StepMeanwhile, add 2 teaspoons of oil and sausage to a large Dutch oven over medium-high heat. Cook, stirring occasionally, until sausage is browned, about 5 minutes. Remove sausage using a slotted spoon to drain on paper towels; set aside. Reserve drippings in the pot. (Cook time: 5 minutes)
04
StepReduce heat to medium-low. Add remaining oil to the pot and whisk in flour. Cook, stirring often, until roux is dark brown, about 1 hour. This is the foundation of your gumbo's flavor, so be patient! (Cook time: 60 minutes)
05
StepAdd onion, peppers, celery, garlic, and salt to the roux. Increase heat to medium-high and cook, stirring constantly, until vegetables are tender, about 5 minutes. Stir in remaining Cajun seasoning, stock, bay leaves, black pepper, Worcestershire sauce, hot sauce, and thyme, and bring to a boil, stirring occasionally. Add reserved chicken and sausage, reduce heat to medium-low, and simmer for 20 minutes. (Cook time: 30 minutes)
06
StepStir in okra and cook for 20 minutes. (Cook time: 20 minutes)
07
StepServe hot over cooked rice, garnished with sliced green onions. Enjoy! (Prep time: 5 minutes)
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Please Rate
Derick Strosin
Jun 20, 2025This gumbo is amazing! The dark roux really makes a difference.
Arely Auer
Jun 15, 2025My family loved this recipe! It's definitely going into our regular rotation.
Mackenzie Jakubowski
Jun 3, 2025I added a can of diced tomatoes for a little extra acidity, and it was perfect.
Rita Runolfsdottir
May 12, 2025I found it a bit spicy, so I reduced the amount of hot sauce. Still delicious!