Good gumbo is as dark and murky as a Southern Louisiana swamp. Learn how to perfect your roux and create this rich chicken and andouille gumbo.
Somewhere between a soup and a stew, gumbo is one of the most distinctive dishes from Cajun country. Cajun gumbo traditionally omits tomatoes, which separates it from Creole-style versions. I learned this recipe the Cajun way from a Louisiana cook and have kept to that method ever since.
The backbone of any great gumbo is the roux. Unlike the pale French roux made with butter, Cajun roux uses oil and is cooked much darker — often nearly chocolate-colored — to build deep, nutty flavor. The color and texture of your roux determine the final depth of the gumbo, so take your time. If you want a detailed guide to making roux, search for reputable roux tutorials for additional tips.
Gumbo is flexible when it comes to proteins: shrimp, crab, rabbit, chicken, and sausage are all common choices. Andouille is a smoked Cajun sausage that adds a pleasant smokiness; pairing it with chicken provides balance between robust and delicate flavors. Start with this chicken-and-andouille version, then adjust meats, spice level, and seafood to make the recipe your own.
Cajun Chicken and Sausage Gumbo
5 from 1 review
- Author: Jess Pryles
Ingredients
3 tbsp olive oil, divided
12 oz smoked or Andouille sausage, sliced into pieces
6 boneless, skinless chicken thighs, cut into large cubes
1.5 tbsp Cajun seasoning (adjust to taste)
1 cup vegetable oil
1.25 cup all-purpose flour (one portion of roux: ~1.25 c flour to 1 c oil)
6 cups chicken stock
1 onion, diced
3 stalks celery, diced
1 green bell pepper, diced
2 garlic cloves, minced
2 bay leaves
2 tbsp hot sauce (or to taste)
Cooked white rice for serving
Instructions
- Heat 1 tbsp oil in a heavy pot and brown the sausage on both sides. Remove and set aside. Add another 1 tbsp oil, season the chicken with half the Cajun seasoning, brown the pieces, then remove and set aside.
- Warm the chicken stock in a separate saucepan until it’s gently simmering.
- In the empty pot, combine the vegetable oil and flour to make the roux. Cook over medium heat, stirring almost constantly, for 30–45 minutes until it reaches your desired deep, dark color. Take care to avoid burning it.
- Add the trinity — onion, celery, and bell pepper — plus the garlic. Cook 5–7 minutes to soften. Stir in the remaining Cajun seasoning, bay leaves, and a pinch of cayenne if you want extra heat.
- Ladle one scoop of warm stock into the roux while stirring to loosen it, then continue adding the stock one ladle at a time until fully incorporated and smooth. Return the chicken and sausage to the pot. Skim and discard any excess fat that rises from the sausage.
- Reduce heat to a low simmer, add hot sauce, cover, and cook 30–45 minutes until the chicken is tender and flavors have melded.
- Serve the gumbo over hot cooked white rice in individual bowls.
Notes
Roux tip: Patience is key — a darker roux takes time but adds the deep, signature flavor. A common ratio for one roux portion is about 1.25 cups flour to 1 cup oil. If you need more help, consult a reliable roux guide or tutorial.
- Cuisine: Cajun