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Cajun Chicken & Sausage Gumbo with Rice

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A hearty, flavorful Cajun-style gumbo packed with chicken, sausage, veggies, and served over fluffy rice—a classic Louisiana comfort dish.

Ingredients

Scale
  • 2 Tbsp vegetable oil
  • ¼ cup all-purpose flour
  • 1 lb boneless skinless chicken thighs, cut into bite-size pieces
  • 1 lb Andouille or smoked sausage, sliced
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 (14-oz) can diced tomatoes (optional)
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper (adjust to taste)
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 2 cups cooked white rice (for serving)
  • Chopped green onions and fresh parsley, for garnish

Instructions

  1. Heat oil in a large heavy pot or Dutch oven over medium heat. Stir in flour and cook, whisking constantly, until roux turns a deep peanut-butter brown (about 7–10 minutes).
  2. Add onion, bell pepper, and celery (the “holy trinity”); cook for 5 minutes until softened. Add garlic and cook 1 minute more.
  3. Stir in chicken and sausage; cook until chicken is lightly browned on all sides.
  4. Slowly pour in chicken broth, whisking to incorporate any roux bits. Add tomatoes (if using), thyme, paprika, cayenne, bay leaves, and season with salt and pepper.
  5. Bring to a simmer, then reduce heat to low. Cover and simmer gently for 30 minutes, stirring occasionally.
  6. Remove bay leaves. Taste and adjust seasoning or spice level if needed.
  7. Serve gumbo hot over bowls of cooked rice. Garnish with green onions and parsley.
  8. Optional: Serve with hot sauce or crusty bread on the side for sopping up the flavorful broth.

Notes

  • Roux: The longer you cook the roux (without burning), the deeper the flavor and color—just be careful not to scorch it.
  • Protein options: Substitute chicken thighs with breasts, or add shrimp near the end of cooking (5 minutes before serving).
  • Vegetarian version: Omit meats, use vegetable broth, and add okra and mushrooms for substance.
  • Make-ahead: Gumbo often tastes better the next day—store in the fridge for up to 3 days or freezer for 2 months.
  • Traditional thickener: Add sliced okra or filé powder near the end for authentic texture and flavor.

Nutrition

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