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Cajun Chicken and Andouille Sausage Gumbo

A rich and flavorful gumbo with chicken and andouille sausage, featuring a dark roux, classic Cajun seasonings, and okra.

  • Total Time: 1 hour 35 minutes
  • Yield: 6-8 servings 1x

Ingredients

Scale
  • For the Roux
  • ½ cup vegetable oil
  • ½ cup all-purpose flour
  • For the Gumbo
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 12 oz andouille sausage, sliced into ½-inch rounds
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 6 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes, drained (optional)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon cayenne pepper (optional)
  • 2 cups sliced okra (fresh or frozen)
  • 2 teaspoons file powder (optional, added after cooking)
  • ¼ cup chopped fresh parsley

Instructions

  1. Prepare the roux: In a large heavy-bottomed pot or Dutch oven, heat the ½ cup vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly, and cook until the roux turns a dark brown color, about 15-20 minutes. Be careful not to burn it.
  2. Season the chicken: In a bowl, toss the chicken pieces with Cajun seasoning, smoked paprika, salt, and black pepper.
  3. Brown the chicken: In a separate large skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the seasoned chicken and cook until browned on all sides. Remove and set aside.
  4. Brown the sausage: In the same skillet, add the remaining tablespoon of oil and brown the andouille sausage slices. Remove and set aside.
  5. Sauté the vegetables: Add the onion, bell pepper, and celery to the pot with the roux. Cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
  6. Combine ingredients: Gradually stir in the chicken broth, scraping up any browned bits from the bottom. Add the diced tomatoes (if using), bay leaves, thyme, Worcestershire sauce, and cayenne pepper (if using). Bring to a simmer.
  7. Add the meat: Add the browned chicken and sausage back to the pot. Simmer uncovered for about 30 minutes.
  8. Add the okra: Stir in the sliced okra and continue to simmer for another 15-20 minutes, until the okra is tender.
  9. Finish: Remove from heat. Stir in the file powder (if using) and chopped parsley. Serve hot over rice.

Notes

For an authentic gumbo, the roux must be cooked to a dark brown color. If you don’t have file powder, you can omit it. The gumbo tastes even better the next day.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Method: Main Course
  • Cuisine: Cajun

Nutrition

  • Calories: 420 kcal
  • Sugar: 5 g
  • Fat: 28 g
  • Carbohydrates: 18 g
  • Protein: 26 g