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This image shows a bowl of rich Cajun Chicken Sausage Gumbo, filled with tender shredded chicken in a flavorful broth, garnished with chopped spring onion for a fresh finish.

Cajun Chicken Sausage Gumbo Recipe

Cajun Chicken Sausage Gumbo is a hearty, flavorful dish with a deep, rich roux base, smoky sausage, and tender chicken simmered in a well-seasoned broth. This classic Louisiana favorite is slow-cooked to perfection, allowing bold spices and aromatics to meld beautifully for a comforting, satisfying meal.
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Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Course Main Course
Cuisine American
Servings 10 people
Calories 480 kcal

Equipment

  • stirring spoon
  • Saute pan
  • Knife
  • Copping Board
  • Mixing bowl

Ingredients
  

  • 1 large green bell pepper, chopped
  • 1 large onion, chopped
  • 1 lb andouille or smoked sausage sliced 1/4 inch thick
  • 1 cup all-purpose flour
  • 1 cup vegetable oil
  • 1 rotisserie chicken, boned and shredded
  • 1 pinch Creole seasoning or to taste
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 2 celery stalks chopped
  • salt and pepper to taste

Instructions
 

  • Heat oil in a stockpot over medium heat, then whisk in flour to create a smooth roux.
    This image shows a wooden spoon stirring flour and oil together in a pot, forming the base of a roux, which will add depth and richness to the gumbo.
  • Cook for about 8 to 10 minutes, stirring continuously, until the roux reaches a chocolate milk color.
    This image shows a pot of roux that has been cooked to a deep chocolate brown color, an essential step for developing the bold, nutty flavor of Cajun gumbo.
  • Take care not to burn it; if black specks appear, start over.
  • Stir in the sausage, celery, bell pepper, and onion, cooking for 5 minutes.
    This image shows sliced sausage sizzling in a pot along with chopped celery, bell pepper, and onion, the classic “holy trinity” of Cajun cooking, building the base flavors of the gumbo.
  • Add the garlic and continue stirring for another 5 minutes.
    This image shows a wooden spoon stirring freshly minced garlic into the pot, releasing its rich aroma as it blends with the other ingredients in the gumbo.
  • Season with salt, pepper, and Creole seasoning, mixing well to ensure even distribution.
    This image shows a hand sprinkling a blend of Cajun spices into the gumbo mixture, enhancing the dish with bold flavors of paprika, thyme, and cayenne pepper.
  • Pour in the chicken broth and add the bay leaf.
    This image shows a steady stream of golden chicken broth being poured into the pot, with a bay leaf floating on the surface, adding aromatic depth to the gumbo.
  • Increase the heat to bring the mixture to a boil, then reduce to medium-low and let it simmer uncovered for an hour, stirring occasionally.
    This image shows the gumbo mixture coming to a rolling boil before being reduced to a simmer, allowing the flavors to meld together slowly over time.
  • Stir in the chicken and allow it to simmer for an additional hour, skimming off any foam that rises to the surface.
    This image shows a ladle removing foam from the surface of the simmering gumbo, ensuring a smooth and flavorful broth.
  • Once the flavors have melded beautifully, serve hot and enjoy.
    This image shows a steaming bowl of finished Cajun Chicken Sausage Gumbo, brimming with sausage, shredded chicken, and bold Cajun flavors, ready to be served and enjoyed.

Notes

  • Stir continuously to prevent burning; a burnt roux will make the gumbo bitter.
  • Andouille sausage is ideal, but any smoked sausage works well.
  • Bone-in chicken adds extra flavor, but boneless makes serving easier.