Cajun Chicken & Sausage Gumbo with Rice

A robust and hearty Cajun classic made with tender chicken, smoky andouille sausage, and the flavorful “Holy Trinity” of vegetables simmered in a deeply rich roux. Served over rice, this dish delivers layers of bold, comforting Southern flavor.

Why You’ll Love This Recipe

This gumbo is the epitome of comfort food—savory, satisfying, and packed with bold Cajun spices. The slow-cooked dark roux adds an irresistible nutty depth, while the combination of sausage and chicken ensures every bite is hearty. Perfect for feeding a crowd or making ahead for even better leftovers.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken thighs or breasts, diced
• Andouille sausage, sliced
• Vegetable oil
• All-purpose flour
• Onion, bell pepper, and celery (Cajun Holy Trinity)
• Garlic, minced
• Chicken stock
• Bay leaf
• Cajun seasoning
• Optional: okra or filé powder
• Cooked white rice, for serving
• Fresh parsley and green onions, for garnish

directions

1. Heat oil in a large pot. Sear chicken until browned, then remove. Brown the sausage in the same pot.
2. Reduce heat and add flour to the remaining oil. Stir constantly to form a roux, cooking until it reaches a dark brown color (about 20–30 minutes).
3. Stir in the chopped onion, bell pepper, celery, and garlic. Cook until softened.
4. Return the chicken and sausage to the pot. Add Cajun seasoning and bay leaf.
5. Pour in chicken stock and bring to a boil, then lower to a simmer. Cook uncovered for 1–2 hours.
6. Add okra during cooking or sprinkle in filé powder at the end for added thickness.
7. Serve hot over white rice and garnish with parsley and green onions.

Servings and timing

• Servings: 8–10
• Prep time: 15 minutes
• Cook time: 2–3 hours
• Total time: 2.5–3.25 hours

Variations

• Add shrimp or crab for a seafood twist
• Use smoked kielbasa if andouille isn’t available
• Add jalapeños or hot sauce for more heat
• Swap chicken thighs for rotisserie chicken to save time
• Make it vegetarian with veggie stock and extra vegetables

storage/reheating

• Store in the refrigerator for up to 4 days
• Freeze for up to 2 months in airtight containers
• Reheat gently on the stovetop, adding a splash of broth if needed
• Keep rice separate when storing to avoid sogginess

FAQs

What is the “Holy Trinity” in Cajun cooking?

It refers to the combination of onion, bell pepper, and celery—the aromatic base of many Cajun and Creole dishes.

How dark should the roux be?

Aim for a color between milk chocolate and dark chocolate for the best flavor depth.

Can I use boneless chicken?

Yes, boneless thighs or breasts both work well in this recipe.

Is okra necessary in gumbo?

Not required, but it adds authentic texture and helps thicken the stew.

What is filé powder?

It’s ground sassafras leaves, used as a traditional thickener and flavor enhancer.

How spicy is this gumbo?

Mild to moderate by default; adjust heat with more Cajun spice, cayenne, or hot sauce.

Can I use a store-bought roux?

Yes, for convenience, store-bought roux can be substituted—though homemade gives the best flavor.

What kind of sausage should I use?

Andouille is traditional, but any good-quality smoked sausage can work.

What rice goes best with gumbo?

White long-grain rice is classic, but brown or jasmine rice can also be used.

Can I make this ahead of time?

Yes, gumbo tastes even better the next day as the flavors develop.

Conclusion

Cajun Chicken & Sausage Gumbo with Rice is a deeply flavorful, comforting dish that brings a taste of Louisiana to your kitchen. With its rich roux, spicy sausage, and tender chicken, it’s a meal that warms from the inside out. Whether for family dinner or a festive gathering, this gumbo is always a hit.

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