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Cajun Chicken and Sausage Gumbo Recipe with Andouille Sausage
When you crave a hearty, flavorful, and soul-warming meal, you'll love this Cajun Chicken and Sausage Gumbo.
This dish is the epitome of comfort food. It is packed with smoky and spicy Andouille sausage, tender chicken, fresh vegetables, and bold Cajun spices. (You may also like my Keto Jambalaya recipe!)
Plus, this recipe is super easy because you don't have to make a roux!
What is Chicken and Sausage Gumbo?
Gumbo is a classic Louisiana dish that combines elements of both Creole and Cajun cuisines.
Traditionally served over rice, gumbo is a thick, savory stew brimming with bold flavors and hearty ingredients.
Key Ingredients for this Chicken and Sausage Gumbo recipe
This recipe features a medley of fresh and flavorful ingredients but is slightly different than traditional gumbo.
- Andouille Sausage: Adds a smoky and slightly spicy kick.
- Chicken Thighs: Tender and juicy, perfect for absorbing the bold Cajun flavors. (While chicken thighs are best, you can also use chicken breast.)
- The trifecta of vegetables: Onion, bell pepper, and celery form the aromatic base.
- Okra: A classic gumbo ingredient that helps to thicken the stew naturally.
- Cajun Seasoning: The star of the dish, bringing bold and spicy flavors.
Be sure to check out the recipe card below for all the details and amounts for making gumbo!
How to Make Chicken and Sausage Gumbo with no roux
Making chicken and sausage gumbo might seem intimidating, but with a little preparation, it’s easier than you think! And yes, you can still make delicious gumbo without a roux - it just won't be quite as thick!
Cooking the Sausage and Chicken Gumbo recipe
- Brown the Sausage: Heat olive oil in a large pot or Dutch oven over medium heat. Add sliced smoked sausage and cook until browned, about 5 minutes. Remove and set aside.
- Cook the Chicken: In the same pot, add diced chicken thighs. Cook until browned on all sides, about 5-7 minutes. Remove and set aside with the sausage. (You could also use rotisserie chicken instead of cooking the chicken thighs.)
Bringing It All Together: Making Creole Gumbo
- Sauté the Vegetables: Add onion, bell pepper, celery, and garlic to the pot. Sauté for about 5 minutes, until softened and fragrant.
- Simmer the Gumbo: Stir in diced tomatoes, chicken broth, Cajun seasoning, thyme, bay leaves, and okra. Bring to a boil and then turn down to a gentle simmer.
- Combine Ingredients: Return the sausage and chicken to the pot. Simmer for 30-40 minutes, allowing the flavors to meld.
- Season and Serve: Remove bay leaves, season with salt and pepper, and serve over cooked rice. Garnish with chopped green onions and parsley if desired.
What Are Some Cajun Seasoning Tips for Cajun Gumbo?
The key to a great gumbo is in the seasoning.
- Choose High-Quality Cajun Seasoning: Look for a blend with paprika, garlic, onion, and cayenne for authentic flavor.
- Adjust the Heat: Prefer a milder gumbo? Start with less seasoning and gradually add more to taste.
- Experiment with Add-ins: Smoked paprika or a dash of hot sauce can add even more flavor and heat.
How to Serve Spicy Chicken Gumbo
Best Sides to Serve with Gumbo
- Rice: Gumbo is traditionally served with rice. It's a classic pairing that balances the bold flavors.
- Coleslaw: Serve the gumbo with a refreshing, crunchy side that lightens the meal.
- Potato Salad: Yes, it's true - some people serve potato salad to put in their gumbo (this is how we eat it at our house)!
Storing and Reheating Leftover Gumbo
Gumbo tastes even better the next day as the flavors deepen over time!
- To Store: Place cooled gumbo in an airtight container and refrigerate for up to 3 days.
- To Reheat: Warm gently on the stovetop, adding a splash of broth if needed to maintain the consistency.
Let me know if you try this recipe—I’d love to hear what you think!
Replacements for andouille sausage
If you don't have andouille sausage, you can substitute any kind of smoked sausage in its place.
More Cajun recipes
Creamy Cajun Chicken and Cabbage
Cajun Chicken and Sausage Gumbo Recipe
Ingredients
- 1 Tablespoon Olive Oil
- 1 Pound Smoked Sausage Sliced
- 1 Pound Boneless Skinless Chicken Thighs, Diced
- 1 Medium Onion Chopped
- 1 Green Bell Pepper Chopped
- 2 Celery Stalks Chopped
- 3 Cloves Garlic Minced
- 1 14.5-Ounce Can Diced Tomatoes, Undrained
- 6 Cups Chicken Broth
- 1 Tablespoon Cajun Seasoning
- 1 Teaspoon Dried Thyme
- 2 Bay Leaves
- 1 Cup Okra Sliced (Fresh or Frozen)
- Salt and Pepper to Taste
- Cooked Rice for Serving
- Chopped Green Onions and Parsley for Garnish (Optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the smoked sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.
- In the same pot, add the chicken and cook until browned on all sides, about 5-7 minutes.
- Remove and set aside with the sausage.
- Add the onion, bell pepper, celery, and garlic to the pot. Sauté for about 5 minutes until the vegetables are softened.
- Stir in the diced tomatoes, chicken broth, Cajun seasoning, thyme, bay leaves, and okra. Bring to a simmer.
- Return the sausage and chicken to the pot. Simmer for 30-40 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Remove the bay leaves before serving. Ladle the gumbo soup over cooked rice and garnish with chopped green onions and parsley, if desired. Enjoy!
Tereza
Definitely adding this to my must-try list. Thanks for sharing such a delicious recipe!