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Authentic Cajun Chicken and Sausage Gumbo

A close-up of a bowl of chicken and sausage gumbo with rice and garnished with parsley.
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A rich and flavorful Cajun gumbo featuring a dark roux, tender chicken, spicy andouille sausage, and the holy trinity of vegetables, served over fluffy rice. This recipe guides you through making a perfect dark roux and offers options for okra or filé powder for thickening.

Ingredients

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

Instructions

  1. In a large Dutch oven or heavy-bottomed pot, whisk together the flour and oil. Cook over medium heat, stirring constantly, until the mixture turns a deep, dark brown, resembling the color of milk chocolate. This can take 30-60 minutes. Be patient and do not burn it.
  2. Add the chopped onion, bell peppers, and celery (the holy trinity) 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 andouille sausage to the pot. Cook until the chicken is lightly browned.
  5. Gradually whisk in the chicken broth, ensuring no lumps form.
  6. Bring the gumbo to a simmer, then stir in the thyme, oregano, and cayenne pepper.
  7. Reduce the heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the deeper the flavor.
  8. Season the gumbo with salt and black pepper to your taste.
  9. Stir in the fresh parsley and green onions just before serving.
  10. Serve hot over cooked white rice. Offer filé powder at the table for those who wish to thicken their individual bowls.

Notes

  • Achieving the correct dark roux color is crucial for authentic gumbo flavor. Stir constantly to prevent burning. If it burns, you must start over.
  • For a gumbo without okra, rely on a well-developed roux and filé powder for thickening.
  • If using okra, add it during the last 30 minutes of simmering.
  • Gumbo freezes well. Let it cool completely before transferring to airtight containers.
  • This gumbo is a great candidate for meal planning, as the flavors meld and improve overnight.

Nutrition

Find it online: https://blissbatter.com/chicken-and-sausage-gumbo-recipe/