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Hearty Chicken and Sausage Gumbo

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A smoky, spicy, and hearty Cajun gumbo featuring tender chicken thighs and andouille sausage simmered in a roux-thickened broth with the classic holy trinity of vegetables. Perfect for beginners and comforting for any occasion.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs (dark meat)
  • 12 ounces andouille sausage (or smoked kielbasa as substitute)
  • 1/4 cup olive oil or vegetable oil
  • 1/4 cup all-purpose flour (or gluten-free flour blend/cornstarch for gluten-free)
  • 2 teaspoons Cajun seasoning
  • 1 medium bell pepper, diced
  • 2 celery stalks, diced
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 cup diced tomatoes (optional)
  • 2 bay leaves
  • 1/4 cup fresh parsley, chopped (for garnish)
  • 2 green onions, sliced (for garnish)
  • Salt and black pepper to taste
  • Cooked white rice (for serving)

Instructions

  1. Prep your ingredients: Dice the onion, bell pepper, and celery. Slice the andouille sausage into 1/4-inch rounds. Pat chicken thighs dry and season lightly with salt and pepper.
  2. Make the roux: Heat 1/4 cup oil in a heavy-bottomed pot over medium heat. Gradually whisk in 1/4 cup flour. Stir constantly with a wooden spoon for 15-20 minutes until the roux turns a deep peanut butter brown color. Lower heat if it starts to burn.
  3. Sauté the vegetables: Add diced onion, bell pepper, and celery to the roux. Stir and cook until softened, about 5 minutes.
  4. Add garlic and sausage: Stir in minced garlic and sliced sausage. Cook until sausage browns and releases smoky oils, about 3-4 minutes.
  5. Add chicken and seasonings: Nestle chicken thighs into the pot. Sprinkle Cajun seasoning, salt, and pepper. Stir gently to coat.
  6. Add liquids and simmer: Pour in 4 cups chicken broth and 1 cup diced tomatoes (if using). Add 2 bay leaves. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
  7. Check seasoning and finish: Taste and adjust salt, pepper, or Cajun seasoning. Remove bay leaves. Simmer longer for thicker gumbo or add broth for thinner consistency.
  8. Serve and garnish: Remove chicken thighs, shred meat discarding bones and skin, then return shredded chicken to pot. Serve over cooked white rice and garnish with fresh parsley and sliced green onions.

Notes

Be patient with the roux and stir constantly to avoid burning. Use dark meat chicken thighs for juiciness. Adjust spice level by modifying Cajun seasoning or sausage type. For gluten-free, substitute flour with cornstarch or gluten-free flour blend. Gumbo tastes better the next day as flavors meld. Store leftovers in fridge up to 4 days or freeze up to 3 months.

Nutrition

Keywords: chicken gumbo, sausage gumbo, Cajun recipe, easy gumbo, homemade gumbo, andouille sausage, chicken thighs, roux, comfort food

Find it online: https://pokirecipes.com/hearty-chicken-and-sausage-gumbo-recipe-easy-homemade-cajun-gumbo-for-beginners/