Cajun Chicken and Sausage Gumbo
Cajun Chicken and Sausage Gumbo is a soul-warming dish that’s deeply rooted in Louisiana’s culinary traditions. Known for its rich, smoky flavors and hearty ingredients, gumbo is a one-pot wonder that brings people together. With a blend of tender chicken, smoky sausage, and a flavorful roux, this dish is perfect for special occasions or cozy family dinners. Follow this guide to create an authentic gumbo that will transport you straight to the heart of Cajun country.
Ingredients
For the Gumbo:
2 chicken breasts, diced
1 lb andouille or smoked sausage, sliced
1 onion, finely chopped
1 bell pepper, diced
2 celery stalks, chopped
4 cloves garlic, minced
1 can (14 oz) diced tomatoes
4 cups chicken broth
2 tbsp Cajun seasoning
1 tbsp dried thyme
1/2 tsp cayenne pepper (optional, for heat)
2 tbsp olive oil
1/4 cup all-purpose flour (for roux)
1/4 cup unsalted butter
Salt and black pepper, to taste
Cooked rice, for serving
Instructions
Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the sausage slices and cook until browned. Remove with a slotted spoon and set aside.
In the same pot, add the diced chicken and cook until golden. Remove and set aside with the sausage.
Make the roux: Lower the heat slightly, melt the butter in the pot, and whisk in the flour. Stir constantly until the mixture turns a rich golden brown, about 5-7 minutes.
Add the onion, bell pepper, celery, and garlic to the roux. Sauté until softened and fragrant, about 4-5 minutes.
Stir in the diced tomatoes and chicken broth. Add the Cajun seasoning, thyme, cayenne pepper (if using), and season with salt and black pepper. Mix well and bring to a boil.
Return the sausage and chicken to the pot. Lower the heat and let it simmer uncovered for 30 minutes, allowing the flavors to meld beautifully.
Serve hot over a bed of cooked rice. Garnish with fresh parsley or chopped green onions, if desired.
