Authentic Cajun Chicken and Sausage Gumbo - Lauren from Scratch (2024)

The Best Cajun Gumbo Recipe

Gumbo is a popular and classic cajun dish served in south Louisiana. It’s right up there with Jambalaya, Crawfish Étouffée, and Red Beans and Rice.

The secret to a good gumbo is all in the roux! Getting a dark roux gives your gumbo that distinctive deep and rich flavor. I’ve been cooking chicken and sausage gumbo for years, which means I’ve messed up quite a few batches of dark roux. Follow my expert tips to make sure you get your roux right the first time!

For a deeper dive on gumbo roux, check out How to Make Roux for Gumbo, Oven Roux for Gumbo, and Microwave Roux!

Why you’ll love this recipe

So What Makes a Gumbo a Gumbo?

There are as many versions of gumbo as there are cajun and creole cooks. Everyone has a different version.

• Thickness – Some people like their gumbo more thin like a soup, and some like it thicker more like a stew. Either way is fine, but I like it right in the middle.
• Okra – A gumbo doesn’t need to include okra, although many classic gumbo recipes include it.
• Tomatoes – A true Cajun gumbo does NOT include tomatoes. Tomatoes would be a Creole gumbo.
• Roux – To me, the hallmark of a good gumbo is the deep rich chocolate color roux, but I’ve heard there are some people who make their gumbo with a lighter roux and some without a roux at all!
• Filé – Filé powder is ground sassafras leaves that some people add to their gumbo for thickening and flavor. I usually don’t add filé to my gumbo, but if you do, add it sparingly at the end once you’ve removed the pot from heat.
• Protein – There are various meats that can go in a gumbo, most commonly cajun andouille sausage and chicken. There are also seafood gumbos that have crab and shrimp in them. Leah Chase of the New Orleans famous Dookie Chase restaurant created Gumbo Z’Herbes which has tons of greens, ham hock, sausage, and even brisket.

Seasonings – For this recipe, you’ll make your own cajun chicken seasoning, which in turn flavors the gumbo. You’ll need garlic powder, onion powder, paprika, dried basil, dried oregano, dried, thyme, salt, black pepper, and cayenne pepper. This chicken seasoning is also great to use in other chicken recipes! You can also add cajun seasoning to taste at the end of cooking.

Andouille sausage – Andouille is a spicy cajun pork sausage. If you can’t find it in your area, or want something less spicy, any smoked sausage will do.Love andouille? Try this Creamy Cajun Andouille Sausage Pasta.

Bone-in chicken thighs – Simmering chicken thighs with the bones adds even more flavor to this gumbo. Substitute for boneless chicken thighs if needed.You can also use bone in chicken breasts.

All purpose flour and oil – This is the base of the roux.Use a neutral oil for the roux like vegetable oil, avocado oil, or canola oil. You can even use bacon grease, but this may overpower the other flavors. I prefer not to use butter or olive oil.

The holy trinity – The Cajun Holy Trinity consists of onion, bell pepper, and celery. I like to do both red and green bell peppers to add in a little extra flavor. Garlic is the honorary member.

Other produce – Fresh parsley and green onions help round out the rich flavor of this gumbo.

White rice – Gumbo is traditionally served over white rice. See How to Cook Perfectly Fluffy White Rice Every Time.

Cardinal Rules for Making a Gumbo Roux

Don’t be intimidated by making a gumbo! Keep some of these expert tips in mind, and you’ll make a delicious gumbo roux.

1. Don’t walk away from the roux! Roux can burn easily, so you need to stay near stirring constantly. A burnt roux is a sad sad thing, because there is no coming back from it. If you burn the roux, you have to start again. A burnt roux will be bitter, and there will be flecks of black in it. Keep the heat low and slow, and keep stirring. If you keep burning your roux, try making an oven roux.
2. Get it dark. Roux should be a rich chocolate brown color for the best flavor. You want it dark, but not too dark. If your roux gets to the color of dark chocolate, it can become bitter. Don’t add in the veggies until you get the right color. The holy trinity will stop the roux from getting any darker.
3. Never add cold ingredients to a hot roux. This can cause the roux to break. Always let the holy trinity come to room temperature, and heat up the broth before adding to the roux.

Step One: Sear

Heat the pot over medium heat. Brown sausage and set aside, then brown the seasoned chicken in the same pot and set aside.

Step Two: Roux

Whisk flour and oil together. Cook over medium-low heat while stirring near constantly until the roux is a rich chocolate color. This should take about 45 minutes.

Step Three: Sauté

Add onion, bell pepper, and celery to the roux and stir together. Sauté until vegetables are softening, then add garlic.

Step Four: Simmer

Slowly add in hot broth and mix until well incorporated. Add meat back to the pot with parsley, green onions, and bay leaves. Simmer uncovered for 30 minutes.

Step Five: Debone

Remove chicken to cool slightly. Debone and chop meat into bite sized pieces, then return chicken to the pot.

Step Six: Finish

Stir in remaining parsley and green onions and taste for final seasoning. Serve gumbo over rice and garnish with green onions, parsley, and a scoop of potato salad!

Storage & make ahead

Storage: Store leftover gumbo in an airtight container in the refrigerator for 3-4 days. Store rice separately.

Freeze: Chicken and sausage gumbo freezes very well. Cool the gumbo and store in a freezer safe container for about 6 months.

Reheat: This recipe reheats just fine in the microwave or over medium-low heat in a saucepan.

Make ahead: Chicken and sausage gumbo is great to make ahead of time and keeps well. Make 1 day in advance. Do not store the whole pot in the refrigerator, or it will be very hard to cool down. If storing a whole batch, break it up into a few different containers so it gets to a safe temperature faster.

Ways to Make This Gumbo Recipe Easier

Making a good gumbo is a labor of love, and takes some time. If you’re in a rush, here are some time saving tips to make this gumbo easier and faster!

• Use a pre-made roux. Making a roux is the hardest part (and the longest) about making a gumbo. Save some time by using store bought jar roux like Savoie’s Old Fashioned Dark Roux. You can also make your own oven roux ahead of time and store it for later. It lasts about 6 months in the refrigerator.
• Make a microwave roux. Making a roux in the microwave is a huge time saver and indistinguishable from a roux made on the stove top. It can burn really easily though, so be careful! Check out how to make a microwave roux for all the details.
• Skip the searing. I always sear the sausage and chicken first to add extra flavor, but if you’re in a rush, you can skip the browning step.
• Use a rotisserie chicken. Remove the meat from the bones and chop into bite sized pieces. Simmer the carcass in the gumbo for extra flavor, then add in the chopped chicken towards the end of cooking.

Cajun Smothered Green Beans

Creamy Cajun Potato Salad

Homemade Cajun Cornbread

Blackened Green Beans

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Do you cook sausage before putting it in gumbo?

You don’t have to cook or brown sausage before adding it to gumbo, but it does add an additional layer of flavor. To save time, just add it in without searing it.

Do you have to brown chicken before adding it to gumbo?

Browning the chicken before adding it to gumbo is an optional step, but adds extra flavor. I always brown my chicken first to develop a more flavorful coating on the chicken.

What’s the best sausage for gumbo?

Classic gumbo is made with andouille sausage. It’s a spicy cajun sausage with French roots. It is made from pork and different brands have varying degrees of heat. I prefer Savoie’s andouille sausage. Another very popular sausage for gumbo is the Conecuh brand.

What is Jambalaya vs Gumbo?

Both jambalaya and gumbo are cajun dishes that feature the cajun holy trinity and rice, and sometimes they both can have chicken and sausage. Gumbo is a stew like dish made with a dark roux and served over rice, where jambalaya is a rice based dish that usually doesn’t have a roux, and does not have a stew-like consistency.

See more Cajun recipes

Authentic Cajun Sausage and Chicken Gumbo Recipe

Authentic Louisiana chicken and sausage gumbo recipe, from a New Orleans native! This gumbo is rich in flavor with a dark roux, the holy trinity, smoky andouille sausage, and seasoned chicken.

Nutrition

Calories: 852kcalCarbohydrates: 22gProtein: 38gFat: 68gSaturated Fat: 16gPolyunsaturated Fat: 24gMonounsaturated Fat: 23gTrans Fat: 0.4gCholesterol: 194mgSodium: 1524mgPotassium: 686mgFiber: 2gSugar: 3gVitamin A: 977IUVitamin C: 38mgCalcium: 56mgIron: 4mg

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