Recipe

Cajun Chicken and Sausage Gumbo

A deep, savory Cajun gumbo built on a dark roux, the holy trinity, and smoky andouille, finished with tender chicken and served over rice.

By Matt Campbell

•

4.8

A steaming bowl of Cajun chicken and sausage gumbo with a glossy dark broth, sliced andouille, and white rice in a shallow ceramic bowl on a wooden table

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Gumbo is one of those dishes that feels like a warm blanket and a small flex at the same time. You are basically making a rich, savory stew that starts with toasted flour and oil, then you layer in the holy trinity, smoky sausage, and a broth that tastes like it has been simmering all day even if you kept things moving.

This is a Cajun-style gumbo, meaning no tomatoes and no okra required. We thicken with a dark roux and finish with a little filé powder if you want that classic earthy, slightly tea-like lift. The vibe: bold, cozy, and just chaotic enough to be fun, but with clear steps so you do not have to white-knuckle your way through the roux.

Gumbo ingredients arranged on a kitchen counter including chopped onion, celery, bell pepper, sliced andouille, chicken thighs, flour, oil, and spices in small bowls

Why It Works

Dark roux does the heavy lifting: Cooking the flour and oil to a deep peanut butter to chocolate color builds nutty depth and thickens the gumbo without making it taste floury.
Layered flavor, not complicated flavor: Andouille plus the holy trinity plus a good stock gets you that slow-cooked taste with accessible ingredients.
Chicken stays tender: We brown it for flavor, then simmer gently so it stays juicy instead of turning stringy.
Custom heat: Cajun seasoning and cayenne let you control the burn. You can keep it family-friendly and pass hot sauce at the table.

Pairs Well With

Storage Tips

Fridge: Cool gumbo completely, then store in an airtight container for up to 4 days. The flavor gets better overnight, which feels unfair but we take the wins.

Freezer: Freeze gumbo (without rice) for up to 3 months. Portion it into freezer containers so you can thaw only what you need.

Reheat: Warm gently on the stove over medium-low, stirring occasionally. Add a splash of stock or water if it has thickened. Make fresh rice while it reheats so everything tastes new again.

Portioned gumbo cooling in clear airtight containers on a kitchen counter with lids nearby

Common Questions

What makes this gumbo Cajun instead of Creole?

Cajun gumbo typically leans on a dark roux for thickening and does not use tomatoes. Creole versions are more common in city cooking and may include tomatoes and sometimes a slightly different spice profile. Both are excellent. This one is Cajun and proudly so.

How dark should the roux be?

Aim for deep peanut butter to milk chocolate if you are newer to making roux, and push to dark chocolate if you are confident and like maximum depth. The darker it gets, the more nutty and complex it tastes, but it also thickens a little less. Either way, it will be delicious.

I burned my roux. Can I save it?

If it smells acrid, sharp, or like burnt popcorn, you cannot fix it. Toss it, wipe the pot, and start again. The good news is that your second roux is almost always faster and calmer because you know what you are looking for.

Do I have to use filé powder?

Nope. Filé (ground sassafras leaves) adds a classic finish and a little extra body. If you use it, add it off the heat at the end. Boiling filé can turn it a bit stringy.

Can I add shrimp?

Yes. Add peeled shrimp in the last 3 to 5 minutes of cooking, just until they turn pink. If you want shrimp-only gumbo, skip the chicken and keep the simmer time shorter so the seafood stays sweet.

Is okra traditional?

Okra is traditional in many gumbos, especially as a thickener. This recipe is built around roux, but you can absolutely add 1 to 2 cups sliced okra. Sauté it briefly before the trinity to reduce sliminess, then proceed.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Heavy-bottomed Dutch oven (6 to 7 quarts)
Wooden spoon or flat-edged spatula (for constant roux stirring)
Chef’s knife and cutting board
Measuring cups and spoons
Ladle
Rice cooker or small pot (for serving)

The first time I made gumbo on my own, I treated the roux like a dare. I cranked the heat, stared it down, and learned the hard way that roux always wins. Now I do it the calm way: medium heat, steady stirring, music on, and no distractions. The payoff is instant once the trinity hits the pot and the whole kitchen smells like something you would happily pay for in a bowl the size of your face. Gumbo is a patience dish, but it is the fun kind of patience, the kind where you get to taste along the way.

Cajun Chicken and Sausage Gumbo

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 1 hour 25 minutes

Total Time 1 hour 50 minutes

Servings 6

Ingredients

For the roux
1/2 cup neutral oil (vegetable, canola, or avocado)
1/2 cup all-purpose flour
For the gumbo
1 1/2 pounds boneless, skinless chicken thighs
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
12 to 14 ounces andouille sausage, sliced into rounds
1 large yellow onion, diced
1 green bell pepper, diced
3 celery ribs, diced
4 cloves garlic, minced
2 teaspoons Cajun seasoning (store-bought or homemade), plus more to taste
1/4 to 1/2 teaspoon cayenne pepper (optional, for heat)
1 teaspoon dried thyme
2 bay leaves
6 cups chicken stock (low sodium if possible)
2 teaspoons Worcestershire sauce
2 to 3 scallions, thinly sliced (optional)
1/4 cup chopped fresh parsley
1 to 2 teaspoons filé powder (optional, add at end off heat)
To serve
Cooked white rice
Hot sauce, for the table

Chopped onion, green bell pepper, and celery in separate piles on a cutting board, ready for gumbo

Instructions

Prep your station. Gumbo moves fast once the roux is ready. Have the onion, bell pepper, celery, and garlic chopped and within arm’s reach. Slice the sausage. Pat the chicken thighs dry and season with salt and pepper.
Brown the sausage. Heat a Dutch oven over medium heat. Add the sliced andouille and cook until browned, 4 to 6 minutes. Remove to a plate, leaving the drippings in the pot.
Brown the chicken. Add the chicken thighs and sear 2 to 3 minutes per side, just until you get color. You are not cooking it through. Remove to the same plate.
Make the roux. Lower heat to medium-low. Add the oil and flour to the pot and stir until smooth. Cook, stirring constantly, until the roux turns deep peanut butter to milk chocolate brown, 15 to 25 minutes. If it is darkening too quickly, lower the heat. If it seems slow, nudge the heat up slightly and keep stirring.
Add the holy trinity. Add onion, bell pepper, and celery to the roux. Stir well and cook until softened, 6 to 8 minutes. Add garlic and cook 30 seconds more.
Season. Stir in Cajun seasoning, cayenne (if using), thyme, and bay leaves. Let the spices toast for about 30 seconds.
Add stock and build the broth. Slowly pour in the chicken stock while stirring, scraping the bottom to lift all the good browned bits. Stir in Worcestershire.
Simmer. Return the sausage and chicken to the pot. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 45 to 60 minutes, stirring occasionally. Skim excess fat from the top if you want a cleaner finish.
Shred or chop the chicken. Remove the chicken thighs to a cutting board and let them cool for a minute. Shred with two forks or chop into bite-size pieces, then return the chicken to the pot. Stir to combine.
Finish and taste like you mean it. Remove bay leaves. Taste and adjust with salt, Cajun seasoning, and hot sauce as needed. Stir in parsley and scallions. If using filé powder, turn off the heat and stir it in now.
Serve. Spoon rice into bowls and ladle gumbo over top. Add more hot sauce at the table and enjoy the kind of comfort that makes you slow down mid-bite.