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A steaming bowl of Louisiana-style chicken and sausage gumbo is served over fluffy white rice. Fresh parsley and green onions are sprinkled on top, adding a vibrant contrast, while a spoon rests in the bowl, ready for the first delicious bite.

Cajun Chicken Sausage Gumbo Recipe

This Cajun Chicken Sausage Gumbo is a rich, smoky, and deeply flavorful Louisiana classic. Packed with tender chicken, spicy andouille sausage, and a velvety roux, it’s the ultimate comfort food.
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Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Course Main Course
Cuisine American, cajun, Creole
Servings 10
Calories 480 kcal

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.
    A wooden cutting board sits on the white marble cooktop, neatly arranged with freshly chopped onions, green bell peppers, celery, and minced garlic. A sharp knife rests nearby, and sliced andouille sausage is ready for cooking, preparing the ingredients for the gumbo.
  • 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).
    A large black pot on the white marble cooktop holds hot vegetable oil and flour being whisked together. The roux gradually darkens to a rich, deep brown color, with wisps of steam rising, creating a flavorful base for the gumbo.
  • Sauté the aromatics – Add onions, bell peppers, celery, and garlic to the roux. Cook until softened.
    Inside the black pot on the white marble cooktop, softened onions, bell peppers, celery, and garlic are being stirred into the dark roux. The vegetables glisten as they cook down, releasing their fragrant aroma into the kitchen.
  • Add the sausage and chicken – Stir in sliced sausage and seasoned chicken, cooking until lightly browned.
    Sliced andouille sausage and shredded rotisserie chicken are being stirred into the black pot on the white marble cooktop. The sausage is lightly browned, releasing its smoky, spiced flavor, blending with the rich roux and aromatics.
  • Pour in the broth – Gradually add warm chicken broth, stirring well to combine.
    Warm chicken broth is being slowly poured into the black pot on the white marble cooktop. A wooden spoon stirs the rich gumbo base, ensuring the liquid blends smoothly with the sausage, chicken, and aromatics, deepening the dish's flavors.
  • Simmer and season – Let it cook on low heat for 45-60 minutes, adding Cajun seasoning, salt, and pepper to taste.
    The gumbo simmers gently inside the black pot on the white marble cooktop. Cajun seasoning, salt, and pepper are sprinkled in, enhancing the rich flavors, while a bay leaf floats on top, infusing the dish with aromatic depth.
  • Add the final touches – Stir in fresh parsley and green onions. Adjust seasoning as needed.
  • Serve hot – Ladle over warm rice and enjoy!
    A steaming bowl of Louisiana-style chicken and sausage gumbo is served over fluffy white rice. Fresh parsley and green onions are sprinkled on top, adding a vibrant contrast, while a spoon rests in the bowl, ready for the first delicious bite.