Cajun Gumbo Recipe – Made With Sausage and Chicken

When it comes to comfort food that packs bold flavors and history in every bite, Cajun Gumbo is at the top of the list. Growing up in the South or even just visiting Louisiana, you quickly learn that gumbo isn’t just a dish – it’s a tradition.

Whether it’s served at a family gathering, a community event, or on a quiet evening at home, this dish brings people together. The heart of this dish lies in its deep, bold flavors, however, it is more than a meal. It is a process that results in a delicious meal to share with family or friends.

And now that it is Mardi Gras season I thought it would be a good time to share this recipe that I learned how to make during a visit to New Orleans many years ago.

One of the key components of Cajun Gumbo is the Holy Trinity of vegetables: onions, green bell peppers, and celery. This trio forms the foundation of so many classic Cajun dishes, and gumbo is no exception.

These vegetables are sautéed until tender, releasing their natural sweetness and creating a base that’s as flavorful as it is aromatic. Alongside them, garlic adds an extra layer of depth that rounds out the dish.

The Proteins In Cajun Gumbo

But gumbo wouldn’t be gumbo without its proteins, and you have several options. In this recipe, we’re using boneless, skinless chicken thighs and Cajun-style andouille sausage.

Chicken thighs are a great choice because they stay moist and tender even after simmering for an hour. Andouille sausage, with its smoky, spicy flavor, brings the authentic taste of Louisiana straight to your kitchen.

The combination of these proteins ensures every bite is satisfying. However, you can also add seafood, such as shrimp or crab to the dish as well. The choice is up to you and what you prefer.

How To Thicken Gumbo

The backbone of a good gumbo, though, is the roux. A roux is a mixture of fat (in this case, vegetable oil) and flour cooked together until it reaches the desired color and flavor.

For authentic gumbo, you’ll want a dark brown roux, which takes patience and time. Cooking it low and slow for about 45 minutes, while stirring constantly, develops a rich, nutty flavor that gives gumbo its signature depth.

It’s essential not to rush this step because the roux sets the tone for the entire dish. It helps to give the gumbo that authentic dark brown color, but it is also used to help thicken the dish.

Speaking of thickeners, there is an additional ingredient (or two) that you can use to make Authentic Cajun Gumbo. The first ingredient is filé powder.

Made from ground sassafras leaves, filé powder is a traditional thickening agent and flavor enhancer used in Cajun cooking. It’s stirred into the gumbo at the end of cooking, adding a subtle, earthy flavor.

However, if you don’t have filé powder, okra makes an excellent substitute. Okra not only thickens the gumbo but also brings its own unique texture to the dish. You can even use both for a more robust gumbo experience.

Authentic Cajun Gumbo Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 cup vegetable oil, divided
• 6 boneless, skinless chicken thighs
• Kosher salt, to taste
• 8 links Cajun-style andouille sausage, sliced at an angle 1/2 inch thick
• 1 cup all-purpose flour
• 2 large yellow onions, diced
• 2 green bell peppers, diced
• 4 celery ribs, diced
• 8 cloves garlic, minced
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 6 cups low-sodium chicken broth
• 2 bay leaves
• 2 sprigs fresh thyme
• 1/2 teaspoon filé powder

For Serving

• Cooked white rice
• Green onions, sliced thin
• Hot sauce (optional)

INSTRUCTIONS

Step 1: Sear the Chicken and Sausage

Start by heating 1 tablespoon of oil in a large Dutch oven over medium-high heat. Season the chicken thighs with salt, then sear them in batches until browned on both sides and mostly cooked through. This step locks in the juices and creates a base layer of flavor. Once the chicken is done, transfer it to a plate and shred it using two forks.

Next, add the andouille sausage to the pot and cook for 5-6 minutes, or until lightly browned. Remove the sausage with a slotted spoon and set it aside.

Step 2: Make the Roux

Now it’s time to make the roux. Add the remaining oil to the pot, followed by the flour. Stir until the mixture forms a smooth paste. Reduce the heat to medium-low and cook, stirring frequently, until the roux becomes a medium-dark brown. This will take about 45 minutes, but it’s worth the effort. Remember, the roux is the soul of your gumbo, so don’t rush it.

Step 3: Add the Holy Trinity

Once your roux is ready, stir in the onions, bell peppers, and celery. Season lightly with salt and cook over medium heat until the vegetables are softened, about 10 minutes. Then add the minced garlic, cayenne pepper, and black pepper, and cook for another 2 minutes.

Step 4: Build the Cajun Gumbo

Slowly pour in the chicken broth while stirring to combine. Add the bay leaves, thyme sprigs, sausage, and shredded chicken back into the pot. Bring everything to a gentle simmer and let it cook uncovered for about 1 hour, stirring occasionally. This step allows all the flavors to meld together beautifully.

Step 5: Finish with Filé Powder

When the gumbo is done simmering, remove it from the heat and stir in the filé powder. Make sure to break up any small lumps so it blends evenly into the gumbo. If you’re using okra as a substitute, you’d add it during the simmering stage to give it time to thicken the dish.

Step 6: Serve

Ladle the gumbo into bowls and top each serving with a scoop of warm white rice. Garnish with sliced green onions and serve with hot sauce on the side for those who like an extra kick. Gumbo is best enjoyed fresh, but the flavors will deepen if you let it sit for a day and reheat it later.

Tips and Variations

• Seafood Gumbo: Swap the chicken and sausage for shrimp, crab, or crawfish to make a seafood gumbo.
• Storage: Gumbo can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop to preserve the texture.

Making authentic Cajun Gumbo takes time, but every step is worth it. The end result is a rich, flavorful dish that’s as comforting as it is satisfying. Whether you’re sharing it with friends or savoring it on your own, this gumbo recipe will transport you straight to the heart of Louisiana.

For those that love the taste of Cajun Gumbo, but don’t have time (or patience) to make it, try my Crock Pot Gumbo or Instant Pot Gumbo recipe.

Enjoy! Mary

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