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Authentic Louisiana chicken and sausage gumbo recipe in a bowl.
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Authentic Cajun Sausage and Chicken Gumbo Recipe

Authentic Louisiana chicken and sausage gumbo recipe, from a New Orleans native! This gumbo is rich in flavor with a dark roux, the holy trinity, smoky andouille sausage, and seasoned chicken.
Course Main Course
Cuisine American, Cajun, Southern
Keyword andouille, Cajun, gumbo, roux
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 8 servings
Calories 852kcal
Author Lauren LeBlanc

Equipment

Ingredients

Chicken seasoning

  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper

Gumbo

  • 1 teaspoon extra virgin olive oil or avocado oil
  • 1 pound andouille sausage
  • 1 ¼ cups flour
  • 1 cups vegetable oil or avocado oil
  • 3 pounds bone in chicken thighs
  • 1 large yellow onion about 2 ½ cups chopped
  • 1 small green bell pepper about 1 cup chopped
  • 1 small red bell pepper about 1 cup chopped
  • 4-5 celery stalks about 1 cup chopped
  • 5 cloves garlic
  • 6 cups chicken broth warmed
  • 3 bay leaves
  • ¼ cup finely chopped parsley divided
  • 3-5 green onions about 1 cup chopped, divided
  • Salt, black pepper, and cajun seasoning to taste
  • Cooked rice for serving

Instructions

  • PREP: Mix chicken seasoning and set aside. Chop onion, bell peppers, celery, and green onions. Finely chop parsley. Mince garlic. Slice sausage into bite sized pieces. Remove skin from chicken, and pat thighs dry. Season evenly with chicken seasoning mix.
    1 large yellow onion, 1 small green bell pepper, 1 small red bell pepper, 4-5 celery stalks, ¼ cup finely chopped parsley, 3-5 green onions, 5 cloves garlic
  • SEAR: Heat a large dutch oven over medium heat, then add olive oil. Sear sausage until browned, about 10 minutes total. Remove sausage from pot and drain on paper towels.
    1 teaspoon extra virgin olive oil
  • BROWN: In the same pot, sear the chicken until browned on both sides, about 3-5 minutes each side. Do in batches if needed for better browning. Remove chicken from the pot and set aside. Drain the grease and wipe out the pot if there are any burned bits.
  • ROUX: Turn heat to medium-low heat, and add flour and oil. Whisk together to get out all lumps. Cook while stirring frequently until the roux is a rich chocolate color. This process should take about 45 minutes. *Do not leave the roux unattended, it can burn quickly.
    1 ¼ cups flour, 1 cups vegetable oil
  • SAUTÉ: Once the roux is the right color,* add in the chopped onions, bell pepper, and celery while stirring until all vegetables are added. Cook on medium low while stirring for about 5 minutes until vegetables are wilting. Add garlic and cook another minute.
  • SIMMER: Slowly add hot broth, about ½ cup at a time, while stirring to the roux and vegetable mixture. Mix and add broth until it is all added and smoothly incorporated into the roux. Drain any excess grease from the chicken and sausage and add back them into the pot with half of the parsley and half green onions, plus bay leaves. Bring to a boil, reduce to a simmer, and cook uncovered for 30 minutes. Skim off any foam or excess fat that rises to the top.
    6 cups chicken broth, 3 bay leaves
  • DEBONE: Remove chicken to a cutting board and allow it to cool enough to handle. Separate the meat and discard the bones and cartilage. Chop chicken into bite sized pieces, and add it back to the pot.
  • FINISH: Stir in remaining parsley and green onion, saving some for garnish. Taste for proper seasoning* and add salt, black pepper, or cajun seasoning as needed.
  • SERVE: Serve gumbo over rice and garnish with green onions, parsley, and a scoop of potato salad.

Notes

  • Substitute andouille sausage for any other smoked sausage.
  • If using a premade roux, substitute flour and oil for 1 ¼ cup dark roux. Add the roux to the pot after you remove the chicken. Warm up the roux until a piece of onion thrown in sizzles, then add the rest of the holy trinity, and proceed with the recipe per directions.
  • Don't walk away from the roux. It can burn easily, and then you have to start over.
  • Never add cold ingredients to a hot roux. Doing this can cause it to break. If you prepped the holy trinity ahead of time, let it come to room temperature before adding the roux. Make sure to warm the chicken broth before adding it to the roux.
  • If you're struggling with roux, read How to Make Roux for Gumbo or try making an oven roux instead. 
  • Some people have said this is too spicy, and some not enough spice. Every brand of sausage and cajun seasoning has different levels of spice and saltiness, so it's important to taste and adjust your final seasonings at the end!
  • Rather an easier method? Try Slow Cooker Gumbo. 

Nutrition

Calories: 852kcal | Carbohydrates: 22g | Protein: 38g | Fat: 68g | Saturated Fat: 16g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 23g | Trans Fat: 0.4g | Cholesterol: 194mg | Sodium: 1524mg | Potassium: 686mg | Fiber: 2g | Sugar: 3g | Vitamin A: 977IU | Vitamin C: 38mg | Calcium: 56mg | Iron: 4mg