Cajun Chicken and Sausage Gumbo

4.7
(3)
3 Reviews
1 Photo

This Cajun chicken and sausage gumbo begins with a dark roux and is a rich, deeply flavored chicken and andouille stew. Served over hot rice, it is the ultimate Cajun comfort food.

By
Nicole Russell
Nicole Russell
Nicole Russell
Nicole Russell is a prolific contributor to Allrecipes and an avid member of the Allrecipes Allstars.
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Updated on March 28, 2024
1
overhead view of bowl of chicken and sausage gumbo with spoon
Prep Time:
15 mins
Cook Time:
2 hrs 40 mins
Total Time:
2 hrs 55 mins
Servings:
8 to 10
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Ingredients

Original recipe (1X) yields 8 to 10 servings

  • 2 pounds skinless, boneless chicken thighs

  • 2 1/2 teaspoons Cajun seasoning

  • 1/2 teaspoon garlic powder

  • 1 cup vegetable oil, divided

  • 1 pound andouille sausage, cut into 1-inch pieces

  • 1 1/3 cups all-purpose flour

  • 1 large white onion, finely chopped

  • 1 large green bell pepper, finely chopped

  • 1 pepper jalapeno pepper, seeded and chopped

  • 2 stalks celery, finely chopped

  • 3 cloves garlic. minced

  • 1 teaspoon kosher salt

  • 6 cups chicken stock

  • 2 bay leaves

  • 1 teaspoon freshly ground black pepper

  • 1 tablespoon Worcestershire sauce

  • 2 teaspoons hot sauce, or to taste

  • 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme

  • 1 pound sliced okra

  • 4 cups cooked rice, or as needed, for serving

  • sliced green onions for serving

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Place chicken in a baking dish and sprinkle with 1 teaspoon Cajun seasoning and garlic powder. Cover with foil. 

  2. Bake in the preheated oven until chicken is no longer pink at the center and juices run clear, 50 to 60 minutes. Allow to cool slightly and shred chicken into 1 to 2-inch pieces. Set aside. 

  3. Meanwhile, add 2 teaspoons oil and sausage to a large Dutch oven over medium-high heat. Cook, stirring occasionally, until sausage is browned, about 5 minutes. Remove sausage using a slotted spoon to drain on paper towels; set aside. Reserve drippings in the pot. 

  4. Reduce heat to medium-low. Add remaining oil to the pot and whisk in flour. Cook, stirring often, until roux is dark brown, about 1 hour.

  5. Add onion, peppers, celery, garlic, and salt to the roux. Increase heat to medium-high and cook, stirring constantly, until vegetables are tender, about 5 minutes.  Stir in remaining Cajun seasoning, stock, bay leaves, black pepper, Worcestershire sauce, hot sauce, and thyme, and bring to a boil, stirring occasionally. Add reserved chicken and sausage, reduce heat to medium-low, and simmer for 20 minutes. 

  6. Stir in okra and cook for 20 minutes. Serve with hot cooked rice and green onions.

Nutrition Facts (per serving)

879 Calories
55g Fat
53g Carbs
45g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 879
% Daily Value *
Total Fat 55g 70%
Saturated Fat 11g 54%
Cholesterol 178mg 59%
Sodium 1459mg 63%
Total Carbohydrate 53g 19%
Dietary Fiber 3g 12%
Total Sugars 7g
Protein 45g 90%
Vitamin C 25mg 28%
Calcium 99mg 8%
Iron 4mg 24%
Potassium 1028mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.