This New Orleans Cajun Chicken and Andouille Sausage Gumbo brings the bold and vibrant flavors of Louisiana straight to your kitchen. With its rich, dark roux, seasoned chicken and sausage, and the classic “Holy Trinity” of Cajun cuisine—bell peppers, celery, and onions—this gumbo is a true celebration of Southern tradition. Whether you’re making it for a family dinner or entertaining guests, this dish is sure to impress with its depth of flavor and hearty goodness.

Full Recipe: 

Ingredients

• For the Chicken and Sausage

  • 1 lb chicken (boneless or bone-in)

  • 12 oz Andouille sausage, sliced

  • 3 teaspoons Cajun seasoning

  • 1 tablespoon oil

• For the Roux

  • 1 ¼ cups vegetable oil

  • 1 cup all-purpose flour

• For the Gumbo

  • ½ cup bell pepper, diced

  • ½ cup celery, diced

  • ½ cup onions, diced

  • 1 cup okra, sliced

  • 1 teaspoon black pepper

  • 2 teaspoons Cajun seasoning

  • 3 teaspoons gumbo file

  • 2 teaspoons hot sauce

  • ¼ teaspoon salt

  • 64 oz chicken stock

Directions

1. Sear the Chicken and Sausage:

   • Season the chicken and sausage with 3 teaspoons of Cajun seasoning.

   • Heat 1 tablespoon of oil in a large pot over medium heat. Add the seasoned chicken and sausage and sear until golden-brown, about 10 minutes. Remove the chicken and sausage and set aside.

2. Make the Roux:

   • In the same pot, add 1 ¼ cups of vegetable oil and 1 cup of flour. Stir continuously over medium heat until the roux turns a deep, rich brown color. This step can take up to 45 minutes, so be patient and keep stirring to avoid burning the roux.

3. Add Vegetables and Broth:

   • Once the roux is ready, add the diced bell pepper, celery, and onions. Let them cook for about 5 minutes, until softened.

   • Gradually add the chicken stock, stirring to combine. Bring the mixture to a simmer and cook for 7-10 minutes.

4. Add Okra and Seasoning:

   • Add the okra, black pepper, Cajun seasoning, gumbo file, and hot sauce to the pot. Stir well and let everything simmer for another 15 minutes to develop the flavors.

5. Return Chicken and Sausage:

   • Add the seared chicken and sausage back to the pot, letting them mingle with the gumbo mixture. Simmer for an additional 15 minutes.

6. Serve:

   • Taste and adjust seasoning with salt and pepper if needed.

   • Serve the gumbo over a bed of steamed rice for the full Louisiana experience.

Nutrients (per serving)

• Calories: 2085

• Carbohydrates: 33g

• Protein: 20g

• Fat: 209g

• Saturated Fat: 52g

• Cholesterol: 167mg

• Sodium: 2438mg

• Potassium: 569mg

• Fiber: 4g

• Sugar: 4g

• Vitamin A: 2129 IU

• Vitamin C: 34mg

• Calcium: 70mg

• Iron: 4mg

What Makes Gumbo So Special?

Gumbo is one of the most iconic dishes of Louisiana, embodying the essence of Cajun and Creole cooking. It is a comforting stew that is as varied as the people who make it, with countless regional and family variations. At its core, gumbo is a flavorful broth filled with meat (such as chicken, sausage, or seafood), vegetables, and seasonings. What makes gumbo so unique is its balance of flavors and textures, as well as the time-honored techniques that give it its depth of flavor.

One of the defining characteristics of gumbo is its roux—a mixture of flour and fat that is slowly cooked to a rich, dark color. The roux serves as the base for the gumbo, thickening the broth and adding a nutty, caramelized flavor that is essential to the dish. In this New Orleans Cajun Chicken and Andouille Sausage Gumbo, the roux provides the foundation for the bold flavors that follow.

The Roux: The Heart of Gumbo

The roux is one of the most important components of gumbo, and making it requires patience and care. The flour and vegetable oil are stirred together over medium heat for an extended period, slowly turning the mixture into a rich, deep brown color. This process can take up to 45 minutes, so it’s important to remain vigilant and stir constantly to prevent burning. The darker the roux, the more flavor it imparts to the gumbo, giving it that signature depth and complexity.

The dark roux is what sets gumbo apart from other stews and soups. It adds a toasted, almost smoky flavor that enhances the richness of the broth and balances out the other ingredients. While it’s a time-consuming process, the results are well worth the effort. Once the roux is ready, it serves as the base for the rest of the gumbo, where it will meld with the other ingredients to create the bold, flavorful dish that gumbo is known for.

The “Holy Trinity” of Cajun Cuisine

The “Holy Trinity” of Cajun and Creole cooking refers to the combination of onions, bell peppers, and celery. These vegetables form the aromatic foundation for many dishes in Southern cuisine, and gumbo is no exception. The Holy Trinity adds sweetness, depth, and a subtle complexity to the gumbo, providing a savory backdrop for the other ingredients.

When preparing the gumbo, the vegetables are sautéed in the roux, allowing them to soften and release their natural flavors. This process infuses the broth with the flavors of the onions, peppers, and celery, creating a savory base that pairs perfectly with the bold spices and seasonings of the dish. The Holy Trinity is a hallmark of Cajun and Creole cooking, and its presence in gumbo helps to anchor the dish with familiar, comforting flavors.

Andouille Sausage: A Smoky, Spicy Addition

Andouille sausage is a key ingredient in this gumbo, contributing both smoky and spicy flavors to the dish. This smoked sausage is a staple in Cajun cuisine, and its robust, savory flavor is a perfect match for the richness of the roux and the heat of the Cajun seasoning. The sausage is sliced and seared in the pot, allowing it to develop a crispy exterior while imparting its smoky flavor to the gumbo. As the sausage simmers in the broth, its oils and seasonings infuse the dish, making each bite burst with flavor.

Andouille sausage brings a unique balance of heat and smokiness that pairs beautifully with the tender chicken. If you’re unable to find Andouille sausage, you can substitute it with another type of smoked sausage, although the flavor profile may be slightly different. The addition of sausage to gumbo is essential for that signature depth of flavor and hearty texture.

The Chicken: Tender and Flavorful

The chicken in this gumbo is seasoned with Cajun spices and seared before being added to the pot. This step helps to lock in the juices and enhance the chicken’s flavor, making it tender and perfectly cooked by the time it’s added to the gumbo. The seasoned chicken adds both protein and texture to the dish, complementing the smoky sausage and the rich roux.

Using bone-in chicken, such as thighs or drumsticks, can add even more flavor to the gumbo. The bones release additional richness into the broth, resulting in a more flavorful and satisfying dish. However, boneless chicken can also be used for a quicker cooking time and easier serving.

Okra: The Classic Gumbo Ingredient

Okra is another essential ingredient in gumbo, contributing both flavor and texture to the dish. When added to the pot, okra helps to thicken the broth, giving it a slightly gelatinous texture that’s characteristic of gumbo. Okra also has a mild flavor that complements the spices and seasonings without overwhelming the dish.

While okra is traditional in gumbo, some people prefer to omit it due to its texture. However, for those who enjoy its unique consistency, okra is a must-have ingredient that adds authenticity to the dish. As it simmers in the gumbo, okra becomes tender and releases its natural flavor, making the dish even more flavorful and hearty.

Seasoning: The Bold Flavors of Cajun Cuisine

Cajun cuisine is known for its bold, vibrant flavors, and this gumbo is no exception. The dish is seasoned with Cajun seasoning, black pepper, gumbo file, and hot sauce, which together create a complex and layered flavor profile. Cajun seasoning adds heat and depth, while gumbo file (a dried, powdered sassafras leaf) imparts a distinctive earthy flavor that’s unique to gumbo. Hot sauce adds a kick of spice, and black pepper enhances the overall flavor of the dish.

Adjusting the level of seasoning in this gumbo is important to suit your personal taste. If you prefer a milder gumbo, you can reduce the amount of Cajun seasoning and hot sauce, while those who enjoy more heat can increase the spice levels. The beauty of gumbo is that it’s easily adaptable, and the seasoning can be adjusted to create the perfect balance of flavors.

The Importance of Simmering

Once all of the ingredients are added to the pot, it’s essential to let the gumbo simmer slowly. This allows the flavors to meld together, creating a rich, hearty broth that’s bursting with flavor. The longer the gumbo simmers, the more the ingredients will release their flavors, making the dish even more flavorful and satisfying.

During the simmering process, the chicken and sausage continue to cook, becoming tender and juicy as they absorb the flavors of the gumbo. The okra, vegetables, and spices all have time to infuse the broth, resulting in a rich, flavorful dish that’s perfect for serving over a bed of steaming rice.

Serving Gumbo: A Hearty and Comforting Meal

Gumbo is traditionally served over steamed rice, which helps to absorb the flavorful broth and makes the dish even more filling. The rice adds a neutral base to the gumbo, allowing the bold flavors of the chicken, sausage, and spices to shine. If you’re serving gumbo for a special occasion or family dinner, consider offering additional sides like cornbread or a simple salad to complement the dish.

Gumbo is often enjoyed as a communal dish, with everyone ladling out servings of the stew and adding their own desired toppings, such as extra hot sauce or gumbo file. This allows guests to personalize their meal and enjoy the dish to their own tastes.

Conclusion: A True Taste of Louisiana

New Orleans Cajun Chicken and Andouille Sausage Gumbo is a flavorful and hearty dish that embodies the bold and vibrant flavors of Louisiana cuisine. With its rich, dark roux, seasoned chicken and sausage, and the classic “Holy Trinity” of vegetables, this gumbo is a celebration of Southern cooking traditions. Whether you’re making it for a family dinner or entertaining guests, this dish is sure to impress with its depth of flavor and satisfying heartiness. From the smoky sausage to the tender chicken and thick, flavorful broth, every bite of this gumbo offers a true taste of Louisiana. This recipe is a must-try for anyone who loves bold, spicy dishes and wants to bring a little bit of Southern comfort into their kitchen.