Description
Spicy Cajun Chicken and Sausage Gumbo is a flavorful Southern stew featuring tender chicken thighs, smoky andouille sausage, and a rich, spicy roux-based sauce. This hearty one-pot dish balances heat, texture, and authentic Cajun spices, making it an easy and comforting meal perfect for any occasion.
Ingredients
Scale
Proteins
- 1.5 lbs boneless, skinless chicken thighs
- 12 oz sliced andouille sausage
Vegetables
- 1 cup chopped onions
- 1 cup chopped green bell peppers
- 1 cup chopped celery
- 3 cloves garlic, minced
Liquids and Base
- 4 cups chicken stock
- 1 tbsp tomato paste (optional)
Roux Ingredients
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour (or gluten-free flour blend for GF option)
Seasonings and Spices
- 2 tbsp Cajun seasoning
- 2 bay leaves
- Hot sauce or cayenne pepper to taste
- Salt and black pepper to taste
Instructions
- Prepare the roux: Heat 1/4 cup vegetable oil in a large pot over medium heat. Slowly whisk in 1/4 cup flour, stirring constantly until the roux turns a deep caramel brown, about 15 to 20 minutes. This step builds the flavor and thickens the gumbo.
- Sauté the vegetables: Add chopped onions, green bell peppers, celery, and minced garlic to the roux. Cook for 5 to 7 minutes until soft and fragrant, allowing the natural sweetness to balance the spices.
- Brown the chicken and sausage: In a separate pan, brown the chicken thighs and sliced andouille sausage until golden on the outside. This adds smoky depth and locks in flavor.
- Combine and simmer: Add the browned chicken and sausage to the pot with the vegetable roux. Pour in 4 cups chicken stock, 1 tablespoon tomato paste (if using), bay leaves, and 2 tablespoons Cajun seasoning. Stir well, bring to a gentle boil, then reduce heat to low and simmer uncovered for about 45 minutes to meld flavors and tenderize the chicken.
- Final seasoning and serve: Remove the bay leaves. Taste and adjust seasoning with salt, pepper, and hot sauce or cayenne pepper as desired. Serve hot over cooked white rice or your preferred base like cauliflower rice or quinoa.
Notes
- Perfect your roux by cooking slowly to develop a deep caramel color without burning.
- Use fresh Cajun seasoning for the best authentic flavor.
- Simmer gently to keep chicken tender and flavors balanced; avoid boiling vigorously.
- Gumbo tastes better the next day after flavors have melded.
- Skim excess fat from the top before serving for a lighter stew.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Simmering
- Cuisine: Cajun, Southern
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 110mg
Keywords: Cajun gumbo, spicy chicken gumbo, andouille sausage gumbo, Southern stew, one-pot meal, spicy stew, gluten free gumbo
