Authentic Cajun Chicken and Sausage Gumbo
A rich and flavorful Cajun chicken and sausage gumbo, featuring a dark roux, the "holy trinity" of aromatics, and a blend of savory meats and seasonings, simmered to perfection.
Equipment
- large, heavy-bottomed pot or Dutch oven
- whisk
Ingredients
For the Roux
- 1 cup all-purpose flour
- 1 cup vegetable oil (or other neutral oil)
The Aromatics (Holy Trinity)
- 2 large yellow onions, chopped
- 2 bell peppers (any color, green is classic), chopped
- 4 stalks celery, chopped
- 4 cloves garlic, minced
Meats
- 1 lb smoked sausage (andouille is traditional), sliced into 1/2-inch rounds
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 lb peeled and deveined shrimp, thawed if frozen, added at the very end Optional
Liquids & Seasoning
- 8 cups chicken stock (low sodium is good for control)
- 1 14.5 oz can diced tomatoes, undrained Optional
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped green onions (for garnish)
- 2-3 bay leaves
- 1 tbsp Cajun seasoning (or to taste)
- 1 tsp dried thyme
- Salt and freshly ground black pepper to taste
- Hot sauce (e.g., Tabasco or Crystal), for serving
- Filé powder (optional, for thickening and authentic flavor, added after cooking)
Instructions
Prepare Your Roux
- In a large pot, combine oil and flour and whisk continuously over medium heat for 25-45 minutes until a rich chocolate brown roux forms; do not rush or stop stirring.
Sauté Aromatics
- Once the roux is ready, immediately add chopped onions, bell peppers, and celery, stirring to coat; cook for 8-10 minutes until softened, then add minced garlic and cook for another minute until fragrant.
Add Meats & Seasoning
- Stir in sliced smoked sausage and chicken pieces, cooking for 5-7 minutes until the chicken is lightly browned; then, add Cajun seasoning, dried thyme, salt, and pepper, stirring to combine for another minute.
Simmer the Gumbo
- Pour in chicken stock, bay leaves, and diced tomatoes (if using), bring to a boil, then reduce heat to low, cover, and simmer for 1-2 hours, stirring occasionally for optimal flavor melding.
Finish & Serve
- If adding shrimp, stir them in during the last 5-7 minutes until pink and opaque, then remove bay leaves, stir in fresh parsley, and add filé powder directly to individual bowls just before serving.
Garnish & Enjoy
- Ladle the gumbo over steamed white rice, then garnish with chopped green onions and offer hot sauce on the side for those who prefer extra heat.
Notes
The key to a good gumbo is the roux, so be patient and don't stop stirring! For an extra layer of flavor, you can toast the flour in the oven before making the roux. Adjust the Cajun seasoning and hot sauce to your preferred spice level. If you can't find andouille sausage, any smoked sausage will work, but andouille gives it that authentic kick. Served best with a side of crusty bread.