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Authentic Chicken and Sausage Gumbo

A close-up of a bowl of Gumbo, filled with chicken, sausage, shrimp, and rice, topped with chopped green onions.
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A hearty and flavorful Cajun stew, this gumbo features chicken, sausage, and the ‘holy trinity’ of vegetables, all thickened with a dark roux and served over rice.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup vegetable oil
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 pound andouille sausage, sliced
  • 8 cups chicken broth
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • Cooked white rice, for serving
  • Chopped fresh parsley, for garnish
  • Chopped green onions, for garnish

Instructions

  1. To make the roux, heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Gradually whisk in the flour until smooth. Cook, stirring constantly, until the roux reaches a dark chocolate color, about 30-45 minutes. Be patient and do not burn it.
  2. Add the chopped onion, bell pepper, and celery to the pot. Cook until softened, about 5-7 minutes.
  3. Stir in the minced garlic and cook for 1 minute more until fragrant.
  4. Add the chicken pieces and sausage slices to the pot. Cook until lightly browned.
  5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
  6. Stir in the Cajun seasoning, thyme, and cayenne pepper (if using).
  7. Bring the gumbo to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, stirring occasionally, to allow the flavors to meld.
  8. Season with salt and black pepper to taste.
  9. Serve the gumbo hot over cooked white rice. Garnish with fresh parsley and green onions.

Notes

  • Making a dark roux is key to authentic gumbo flavor. Stir constantly to prevent burning. If it burns, you must start over.
  • Adjust the cayenne pepper to your spice preference.
  • This gumbo freezes well. Let it cool completely before freezing.
  • For a seafood gumbo variation, add shrimp and crab during the last 15 minutes of cooking.

Nutrition

Find it online: https://kingscook.com/gumbo-recipe-cajun-chicken-sausage/