The Cajun Chicken Sausage Gumbo is as simple and authentic as can be, and nowhere near as complicated as you might think you would make at home. Only slightly spicy and even a little healthy. Laissez les bons temps rouler!
The only true. Here’s what people are saying about this Cajun Chicken Sausage Gumbo. As with most dishes made in a large pot, the dish will swell if you cook and serve it immediately, but if you can wait a day or so you will find that after a little resting time it will “strip” can range from delicious to operatic,” as author Nancie McDermott puts it so elegantly.–David Leite
Why our testers loved this
There’s a whole host of reasons our recipe testers devoured this. They thought so very simple, uncomplicated and affordable. They also loved that the heat level could be adjusted to suit their preferences.
Elie Nassar joined in the chorus of jubilation, saying, “This is an uncomplicated, real cajun gumbo that everyone loved.”
Notes on ingredients
- oil– This may seem like a lot of oil, but it is necessary for making the roux that forms the basis of gumbo. To prepare your roux, choose an oil with a mild or neutral flavor.
- paprika–Our testers had success using hot paprika and sweet paprika. Use whichever you prefer depending on your heat tolerance.
- Chicken–The gumbo recipe uses bone-in chicken, which gives the gumbo more flavor than boneless chicken.
How to make this recipe
- Make the roux. Cook oil and flour over low heat until golden brown, stirring frequently.
- Add onion, celery and pepper and cook until tender. Add garlic, thyme and spices and cook for 2 minutes. Pour in chicken broth and bring to a boil.
- Place the chicken in the gumbo and simmer until very tender. Cut the sausage into bite-sized pieces.
- Take the chicken out of the pot. Remove the meat from the bones and chop. Return the cooked chicken and sausage to the pot.
- Let the gumbo simmer until the flavors blend and the stew is thickened. Stir in the spring onions and parsley and serve over rice.
What is a roux?
In general, a roux is a mixture of fat and flour that is cooked together and used to thicken sauces and stews. There are four types of roux, ranging from light bronze to deep bronze, depending on how intensely it takes on its color when cooked.
With gumbo, the darker the better. Making a good gumbo roux is a labor of love that requires patience, but it’s worth it for the depth of flavor it brings to your dish.
What is the difference between gumbo and jambalaya?
Jambalaya is primarily a rice dish (think paella), while gumbo is more of a stew thickened with roux and made with chicken, sausage and/or seafood. Both gumbo and jambalaya are often made from similar meats and vegetables, but the manufacturing process and end result are vastly different.
What should I serve with the gumbo?
This is generally served over steamed or boiled rice, but occasionally over potato salad. Serve with chopped spring onions and hot sauce for garnish.
Can I do this in advance?
Definitive. The flavor of this stew actually gets better with time, so feel free to make it a day before serving. Let cool completely and then refrigerate overnight. Reheat over medium-low heat.
Helpful tips
- If you want the chicken to fall off the bone, let it cook for an additional 15 minutes.
- Store cooked gumbo in a sealed container in the refrigerator for up to 3 days or freeze for up to 6 months. Thaw overnight in the refrigerator before reheating.
- This recipe is suitable for a dairy-free diet.
More great gumbo recipes
☞ When preparing this recipe or any other dish on LC, consider a reviewA Rating in starsand your best photo in the comments below. I love hearing from you.–David
Cajun Chicken Sausage Gumbo
This Cajun Chicken Sausage Gumbo is as easy and authentic as it gets, and nowhere near as complicated as you might think making it at home. Only slightly spicy and even a little healthy. Laissez les bons temps rouler!
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Heat the oil in a large, heavy-bottomed Dutch oven, preferably cast iron or enamelled cast iron, over medium-high heat until simmering. If a pinch of flour sprinkled on the oil immediately blooms on the surface of the oil, sprinkle in the rest of the flour and stir quickly, thoroughly mixing the oil and flour into a thick, smooth roux.
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Continue to cook the roux, stirring frequently, as it turns from a pale yellow to a rich, deep brown. Adjust the heat as needed to slowly darken the roux without blistering or burning. This can take anywhere from 20 to 60 minutes depending on the pot and stove. The finished roux should be darker than peanut butter and about the color of coffee with a little cream.
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Add the onion, celery, and peppers to the roux and stir well to coat. Cook, stirring frequently, until the vegetables are fragrant, soft and shiny, and evenly coated in the roux (2 to 3 minutes). Add the garlic, thyme, salt, pepper, paprika and cayenne, stir well and cook for another 2 minutes.
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Add the broth, stir well and bring to a boil, stirring frequently to dissolve the roux in the broth. When everything is cooking well, add the chicken. When broth comes to a bubbly boil again, adjust heat to maintain a brisk simmer and cook, stirring occasionally, until chicken is cooked through and very tender, 45 minutes to 1 hour.
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Meanwhile, cut the andouille into bite-sized pieces by first halving each andouille link lengthwise, then slicing crosswise into crescent slices about 1/4 inch thick.
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Using tongs or a slotted spoon, remove the chicken from the pot onto a plate and allow to cool. If you can handle it, loosen the meat from the bones, removing the bones and skin as you go. Roughly shred or chop the chicken, then return to the pot along with the andouille.
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Cook the gumbo, stirring occasionally, until the sausage is tender and combined into a rich, flavorful, slightly thickened stew, about 30 minutes more.
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Remove the pot from the oven. (You can chill the gumbo, cover, and refrigerate for up to 2 days to allow the flavors to blend. Trim and discard any fat from the surface of the gumbo. Warm the gumbo over low heat before proceeding .)
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Stir in the spring onions and parsley. Serve the gumbo in bowls over rice or with rice on the side and garnish with more spring onions.
- For shredable chicken –If you want the chicken to fall off the bone, let it cook for an additional 15 minutes.
- Storage and Freezing–Store cooked gumbo in a sealed container in the refrigerator for up to 3 days or freeze for up to 6 months. Thaw overnight in the refrigerator before reheating.
- Nourishment –This recipe is suitable for a dairy-free diet.
Portion: 1portionCalories: 671kcal (34%)Carbohydrates: 21G (7%)Protein: 31G (62%)Fat: 51G (78%)Saturated Fatty Acids: 12G (75%)Polyunsaturated fat: 8thGMonounsaturated fatty acids: 29Gtrans fats: 1GCholesterol: 128mg (43%)Sodium: 999mg (43%)Potassium: 665mg (19%)Fiber: 2G (8th%)Sugar: 5G (6%)Vitamin A: 677IU (14%)Vitamin C: 21mg (25%)Calcium: 50mg (5%)Iron: 3mg (17%)
When you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.
Recipe tester reviews
When you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.