Some dishes aren’t just meals—they’re experiences. Cajun Chicken Sausage Gumbo is one of them. It’s the kind of recipe that fills your kitchen with the smoky aroma of andouille sausage, the deep richness of a slow-cooked roux, and the unmistakable kick of Cajun seasoning.
Every spoonful is a warm, spicy embrace, bringing the soulful flavors of Louisiana straight to your table. But here’s what makes this gumbo truly special: it’s hearty, nourishing, and perfect for feeding a crowd.
Whether you’re looking to impress guests or just craving comfort food with serious depth, this dish delivers. The best part? It tastes even better the next day, making it ideal for meal prep. Pair it with a Cheesy Turkey Melt Sandwich for an indulgent twist, or keep things light with a crisp Cucumber Salad to balance the bold flavors.
This recipe has been passed down through generations of Cajun cooks, each adding their own flair. The key? A slow, patiently stirred roux that builds layers of flavor. If you’ve ever struggled to get that perfect deep brown color, don’t rush it—good things take time, and this gumbo is worth every minute.
Why I Love This Recipe (And You Will Too!)
- It’s the ultimate comfort food: The rich, smoky broth and tender chicken make every bite deeply satisfying.
- It gets better with time: The flavors meld overnight, so leftovers are even more irresistible.
- It’s perfect for meal prep: Make a big batch, and you’ll have cozy, flavorful meals for days.
- It brings people together: Gumbo is meant to be shared, making it ideal for family dinners and gatherings.
- It’s a foolproof way to master Cajun cooking: If you’ve never made a roux before, this recipe will guide you step by step.
Cajun Chicken Sausage Gumbo Recipe
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon (for stirring the roux)
- Cutting board & knife
- Ladle
- Measuring cups & spoons
Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 pound andouille or smoked sausage sliced ¼-inch thick
- 2 celery ribs chopped
- 1 large green bell pepper chopped
- 1 large onion chopped
- 4 cloves garlic minced
- salt and pepper to taste
- 1 pinch Creole seasoning or to taste
- 6 cups chicken broth
- 1 bay leaf
- 1 rotisserie chicken boned and shredded
Instructions
- Prepare the ingredients – Chop the onions, bell peppers, celery, garlic, and parsley. Slice the andouille sausage.
- Make the roux – In a large pot, heat oil and slowly whisk in flour, stirring continuously over medium heat until deep brown (about 20-30 minutes).
- Sauté the aromatics – Add onions, bell peppers, celery, and garlic to the roux. Cook until softened.
- Add the sausage and chicken – Stir in sliced sausage and seasoned chicken, cooking until lightly browned.
- Pour in the broth – Gradually add warm chicken broth, stirring well to combine.
- Simmer and season – Let it cook on low heat for 45-60 minutes, adding Cajun seasoning, salt, and pepper to taste.
- Add the final touches – Stir in fresh parsley and green onions. Adjust seasoning as needed.
- Serve hot – Ladle over warm rice and enjoy!
Nutrition Info:
| Nutrition | Value |
| Calories | 480kcal |
| Carbohydrates | 15g |
| Protein | 16g |
| Fat | 40g |
| Sugar | 2g |
| Sodium | 1183mg |
Flavor-Packed Gumbo Variations for True Food Lovers!
- Duck & Tasso Twist – Swap the chicken for duck legs and add tasso ham for an extra smoky depth. The rich, gamey flavor takes this gumbo to another level.
- Dark Beer Roux – Instead of using only oil, try incorporating a splash of dark beer when making the roux. It deepens the flavor and gives a subtle maltiness that pairs beautifully with the Cajun spices.
- Charred Pepper Boost – Roast the bell peppers over an open flame before dicing them. This adds a smoky undertone that complements the andouille sausage perfectly.
- Smoked Seafood Finish – Right before serving, toss in some smoked oysters or shrimp. The gentle smokiness enhances the broth without overpowering the dish.
- Okra-Free, File Powder Alternative – If you prefer a gumbo without okra, use a traditional filé powder (ground sassafras leaves) to thicken the broth and add an earthy, slightly herbal note.
- Bone Broth Upgrade – Replace regular chicken broth with homemade bone broth for an ultra-rich, collagen-packed gumbo that’s both flavorful and nutritious.
- Fermented Heat – Instead of standard hot sauce, finish your gumbo with a dash of fermented chili paste or a homemade pepper mash for a deeper, more complex heat.
- Crispy Chicken Skin Garnish – If using bone-in, skin-on chicken, crisp up the skin separately and crumble it over the gumbo for added texture and a savory crunch.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
