Cajun Chicken & Sausage Gumbo

Warm, hearty, smoky, and boldly seasoned — Cajun Chicken & Sausage Gumbo is Louisiana comfort food at its finest. Built on a deep, dark roux, loaded with tender chicken, spicy andouille sausage, and the classic “holy trinity” of Cajun cuisine, this gumbo is the perfect dish for cold evenings or anytime you crave soul-satisfying flavor.

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⭐ What Makes This Gumbo Authentic

• A slow-cooked dark roux (the secret to deep flavor)
• The holy trinity: onion, celery, and bell pepper
• Spicy andouille sausage + seasoned chicken
• Cajun spices layered throughout
• Simmered low and slow for richness

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🍲 Ingredients

For the Chicken

• 1 lb boneless skinless chicken thighs (or breasts)
• 1 teaspoon Cajun seasoning
• Salt & pepper

For the Gumbo Base

• ½ cup vegetable oil
• ½ cup all-purpose flour
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 12 oz andouille sausage, sliced
• 6 cups chicken broth
• 1 (14 oz) can diced tomatoes (optional, more Creole-style)
• 2 bay leaves
• 1–2 teaspoons Cajun seasoning (to taste)
• ½ teaspoon smoked paprika
• ½ teaspoon thyme
• Salt & pepper, to taste
• 1 tablespoon Worcestershire sauce
• 2 tablespoons chopped green onions (for serving)
• Fresh parsley (for serving)

Optional Add-Ins

• Okra
• Shrimp (added in last 10 minutes)
• File powder (traditional thickener added at the end)

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🔥 Instructions

1. Season & Sear the Chicken

• Season chicken thighs with Cajun seasoning, salt, and pepper.
• Heat a large pot over medium-high.
• Add a little oil and sear chicken 3–4 minutes per side until golden.
• Remove and set aside (it will finish cooking later).

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2. Make the Dark Roux (Most Important Step!)

• Reduce heat to medium.
• Add ½ cup oil and ½ cup flour to the pot.
• Stir continuously for 20–30 minutes
  until the roux turns a deep chocolate-brown color.
• Do not stop stirring — this prevents burning.
  This is the heart of your gumbo’s flavor!

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3. Add the Holy Trinity

Add:

• Chopped onion
• Bell pepper
• Celery

Cook 5–7 minutes until softened.

Stir in the garlic and cook another 1 minute.

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4. Add Sausage, Chicken, & Spices

• Add sliced andouille sausage.
• Return the seared chicken to the pot.
• Add Cajun seasoning, thyme, smoked paprika, and bay leaves.
  Stir well to coat everything in the roux.

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5. Add Broth & Simmer

• Pour in 6 cups chicken broth (and tomatoes if using).
• Add Worcestershire sauce.
• Bring to a boil, then reduce heat.
• Simmer gently for 45–60 minutes.

The gumbo will thicken and the flavors deepen beautifully.

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6. Shred the Chicken

• Remove chicken, shred or chop it, and return it to the pot.
  Simmer 10 more minutes.

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7. Taste & Adjust

Add more Cajun seasoning, salt, or pepper as needed.

For extra richness:

• Add a small knob of butter
• Add a splash of hot sauce
• Stir in a pinch of file powder (optional but traditional)

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8. Serve

Serve hot over:
🍚 White rice
or
🍞 With crusty French bread

Top with green onions and parsley.

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⭐ Tips for Perfect Gumbo

• Don’t rush the roux. The darker it gets, the deeper the flavor.
• Use andouille sausage if possible for authentic smoky heat.
• Simmer low and slow — gumbo loves time.
• Make it a day ahead for even better flavor.
• Add shrimp last to avoid overcooking.

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🍤 Variations

Seafood Gumbo

Add shrimp, crab, or crawfish in the last 10 minutes of cooking.

Chicken-Only Gumbo

Use extra chicken thighs.

Okra Gumbo

Add sliced okra with the vegetables for natural thickening.

Creole-Style Gumbo

Add tomatoes (as included above).

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🥡 Storage

• Fridge: 4–5 days
• Freezer: Up to 3 months
• Gumbo thickens as it cools — add broth when reheating if needed.

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