What is the secret to a good gumbo?

The magic of Cajun Chicken and Sausage Gumbo lies in the roux . A deep, dark roux builds a strong, savory base. Stir it low and slow until it smells nutty—almost like toasted nuts. Don’t rush it! Also, layering flavors is key. From browning the sausage to seasoning your stock, every step matters.

How long should gumbo simmer?

Patience pays off. Let your gumbo simmer for at least one hour two if you can. This helps the flavors blend and the chicken to tenderize. The longer it simmers, the better it tastes. If you have time, refrigerate it overnight and reheat the next day. Many say Cajun Chicken and Sausage Gumbo tastes even better on day two!

Can I freeze Cajun Chicken and Sausage Gumbo?

Absolutely! Gumbo freezes well. Just let it cool completely, then store in airtight containers for up to 3 months . When reheating, thaw overnight and simmer gently to maintain texture and flavor.

What is traditionally served with gumbo?

White rice is the classic sidekick. But cornbread, potato salad, or crusty French bread also pair beautifully. Some even add deviled eggs or fried okra on the side for a Southern-style feast.

Cajun Chicken and Sausage Gumbo – Hearty & Delicious Recipe (Step-by-Step)

Name: Ultimate Guide to Cajun Chicken and Sausage Gumbo
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Cuisine: Southern
Ingredients: 1 lb boneless, skinless chicken thighs (or bone-in for richer flavor); 12 oz andouille sausage, sliced; 1 medium yellow onion, diced; 1 green bell pepper, diced; 2 stalks celery, diced; 1/2 cup all-purpose flour; 1/2 cup vegetable oil; 4 cups chicken stock; 2 tsp Cajun seasoning; 2 bay leaves; 1/2 tsp garlic powder; Salt and black pepper, to taste; Cooked white rice, for serving; Fresh parsley, chopped (for garnish); Hot sauce (optional)

Ingredients

Scale

1 lb boneless, skinless chicken thighs (or bone-in for richer flavor)
12 oz andouille sausage, sliced
1 medium yellow onion, diced
1 green bell pepper, diced
2 stalks celery, diced
1/2 cup all-purpose flour
1/2 cup vegetable oil
4 cups chicken stock
2 tsp Cajun seasoning
2 bay leaves
1/2 tsp garlic powder
Salt and black pepper, to taste
Cooked white rice, for serving
Fresh parsley, chopped (for garnish)
Hot sauce (optional)

Instructions

In a heavy pot, heat oil over medium-low heat. Add flour and stir continuously for 20–30 minutes until it becomes a deep brown roux.
Stir in onion, bell pepper, and celery. Cook until softened, about 5–7 minutes.
Add sliced sausage and garlic powder. Cook until sausage is slightly browned.
Pour in chicken stock gradually while stirring. Add bay leaves, Cajun seasoning, salt, and pepper.
Add chicken thighs and bring to a boil. Reduce to simmer and cover.
Let simmer for 60–75 minutes, stirring occasionally.
Remove chicken, shred it, and return it to the pot. Simmer uncovered for 15 more minutes.

Serve hot over rice, garnished with parsley and hot sauce.

Notes

You can substitute chicken thighs with drumsticks or boneless breast.
For gluten-free, use a GF flour blend for the roux.

Tastes even better the next day!

Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Category: Dinner
Cuisine: Southern, Cajun

Nutrition

Calories: 420 kcal
Sugar: 3g
Sodium: 870mg
Fat: 25g
Saturated Fat: 6g
Carbohydrates: 20g
Fiber: 2g
Protein: 26g
Cholesterol: 85mg