Authentic Cajun Sausage & Chicken Gumbo Recipe Is a Soul-Warming Southern Classic Full of Bold, Smoky Flavor
A rich, smoky Cajun classic made with andouille sausage, tender chicken, a dark roux, and bold Creole spices—slow-simmered to perfection and served over rice.
Ingredients
1½ lbs chicken thighs (boneless, skinless)
12 oz andouille sausage, sliced
½ cup all-purpose flour
½ cup vegetable oil
1 cup diced onion
1 cup diced green bell pepper
1 cup diced celery
3 garlic cloves, minced
6 cups chicken broth
1 tbsp Worcestershire sauce
1 tbsp Cajun seasoning
1 tsp dried thyme
2 bay leaves
Salt and pepper to taste
1 cup sliced okra (optional)
Cooked white rice (for serving)
Green onions and parsley (for garnish)
Instructions
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Brown sausage and chicken in oil, then remove from pot.
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Make a dark roux with oil and flour, stirring constantly for 20–30 minutes.
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Add onion, bell pepper, celery, and garlic. Cook until softened.
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Stir in broth, chicken, sausage, Worcestershire, seasoning, herbs, and okra.
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Simmer covered for 45–60 minutes. Shred chicken and return to pot.
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Simmer uncovered 10–15 more minutes. Serve over rice and garnish.
Notes
Make ahead and freeze for easy meals. Add shrimp in last 5 minutes if desired.