So You’re Craving Something Tasty but Too Lazy to Spend Forever in the Kitchen, Huh? Same.
Let me tell you something. If you have ever wanted to bring a taste of Louisiana into your kitchen without going on a culinary adventure that leaves you in a fog of confusion, you’ve stumbled upon the right recipe. Authentic Cajun Sausage and Chicken Gumbo is like a big warm hug in a bowl—comforting, hearty, and oh-so-delicious. Plus, it requires just enough effort to impress your friends while still allowing you to enjoy your couch potato lifestyle. Let’s dive in, shall we?
Why This Recipe is Awesome
Why is this gumbo so fantastic? Well, aside from being a party in your mouth, it’s also idiot-proof. Seriously, even I didn’t mess it up. You get that deep, robust flavor that comes with a little bit of love and a lot of let’s-take-it-easy vibes. Plus, it’s a one-pot wonder, so there’s less cleaning up afterward. If that’s not worth celebrating, I don’t know what is. So grab your apron and maybe a glass of wine (or two), and let’s cook!
Ingredients You’ll Need
For the Chicken Seasoning:
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
For the Gumbo:
- 1 teaspoon extra virgin olive oil (or avocado oil)
- 1 pound andouille sausage (sliced into ½-inch rounds)
- 1¼ cups all-purpose flour
- 1 cup vegetable oil (or avocado oil)
- 3 pounds bone-in chicken thighs
- 1 large yellow onion (chopped, about 2½ cups)
- 1 small green bell pepper (chopped, about 1 cup)
- 1 small red bell pepper (chopped, about 1 cup)
- 4-5 celery stalks (chopped, about 1 cup)
- 5 cloves garlic (minced)
- 6 cups chicken broth (warmed)
- 3 bay leaves
- ¼ cup fresh parsley (finely chopped, divided)
- 3-5 green onions (chopped, about 1 cup, divided)
- Salt, black pepper, and Cajun seasoning to taste
- Cooked white rice (for serving)
Don’t stress if you can’t remember all that. The good news is you’re not required to recite it back in one breath. Just have everything ready to rock and roll, and you’re golden.
Step-by-Step Instructions
Prepare the chicken seasoning: In a small bowl, combine garlic powder, onion powder, paprika, dried basil, dried oregano, dried thyme, salt, black pepper, and cayenne pepper. Mix it like you mean it and set aside.
Season the chicken: Pat those chicken thighs dry with paper towels like you’re giving them a nice little spa treatment. Coat both sides generously with the seasoning. Go wild—get it in there.
Brown the sausage: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Slice up that andouille sausage and cook for 3-4 minutes until they’re golden and crunchy. Throw them on a plate for a moment of peace.
Sear the chicken: In the same pot (keeping all that sausage magic), add your seasoned chicken thighs skin-side down. Sear them for 4-5 minutes per side until golden brown. No need to stress about cooking them all the way through; we’re making a gumbo, not a chicken breast audition.
Make the roux: Add a cup of vegetable oil to the pot, then gradually whisk in the flour, stirring like it’s your cardio for the day. Keep stirring for a solid 20-25 minutes until it turns that rich, deep chocolate brown color—think dark peanut butter. Sounds fancy but trust me, it’s just you stirring your way to greatness.
Add the holy trinity: When your roux is perfect, toss in the chopped onions, green bell pepper, red bell pepper, and celery. These veggies will sizzle and prevent your roux from burning. Stir for about 3-4 minutes until they soften up, making your kitchen smell heavenly.
Add garlic: Mince that garlic and introduce it to your vegetable party. Cook for about a minute until it starts to smell incredible in ways you didn’t know were possible.
Build the gumbo base: Gradually add your warmed chicken broth while stirring to avoid any lumps. Toss in the bay leaves, and bring the whole shebang to a boil.
Simmer with chicken: Nestle your beautiful browned chicken thighs back into the pot. Lower the heat to medium-low and let it simmer uncovered for about 30-35 minutes. Give it a stir now and then; you want that chicken to soak in all the magical flavors.
Shred the chicken: Remove the chicken thighs and let them cool a little. Once you can handle them, take out the bones and shred the meat into bite-sized pieces. Feel free to leave some chunks larger for texture; we’re not in a size competition here.
Finish the gumbo: Add the shredded chicken and browned sausage back into the pot. Stir in half of the chopped parsley and green onions. Let everything simmer for another 10-15 minutes for those flavors to really get it on.
Season and serve: Taste your gumbo and adjust the seasoning as needed. Remove the bay leaves and throw them into the trash where they belong. Serve it up hot over a bowl of cooked rice, and top with the remaining fresh parsley and green onions for that pop of color and freshness.
Common Mistakes to Avoid
Skipping the seasoning: Seriously, if you think you can skip the seasoning and still end up with good gumbo, you are living in a dream world—you will end up with bland mud.
Rushing the roux: If you try to rush the roux, you will just end up with a sad lump of flour at the bottom of your pot. If it isn’t dark and rich, it isn’t worth being called gumbo.
Not tasting as you go: You wouldn’t drive a car blindfolded, right? So, don’t cook without tasting. Adjust those flavors as you go along. You’re in control here.
Alternatives & Substitutions
So you don’t have andouille sausage? No problem, any smoked sausage will do! Turkey sausage makes for a lighter version if you’re feeling health-conscious—just don’t expect the party to be as lively.
Out of chicken thighs? Boneless, skinless chicken breasts can be substituted, but they might lack that juicy tenderness.
And if you’re feeling a bit adventurous, throw in some shrimp. Just toss those bad boys in for the last few minutes of simmering. You’ll have a seafood gumbo instead, but hey, all that matters is that it tastes good, right?
FAQ (Frequently Asked Questions)
Can I make this gumbo in advance?
Absolutely! Gumbo tastes even better the next day. Just store it in the fridge and let those flavors mingle.
Can I use margarine instead of butter?
Well, technically yes, but why hurt your soul like that? Margarine is like the cousin nobody wants at family gatherings.
Is gumbo spicy?
It can be. You can adjust the cayenne pepper to your liking. But if you’re a spice wimp, I recommend keeping it on the low side.
What kind of rice should I serve with gumbo?
Standard white rice or brown rice is great! If you’re feeling fancy, you can also use Cajun-style rice if you can find it.
Do I need to make the roux from scratch?
That’s the spirit! The homemade roux is what gives the gumbo its depth. Self-taught chef stripes earned right there!
Can I freeze leftovers?
Yep! Just make sure it has completely cooled down before you store it in an airtight container.
What should I pair with my gumbo?
How about some cornbread? Or a side salad if you want to be healthy? But let’s be real, cornbread is the star of the show.
Final Thoughts
Now you have all the secrets to creating an authentic Cajun Sausage and Chicken Gumbo that would make any New Orleans chef proud. So go impress someone—or yourself—with your new culinary skills. You’ve earned it! Remember, it’s not just about the food; it’s about the fun and relaxation that come with making it. Happy cooking!
Print
Authentic Cajun Sausage and Chicken Gumbo
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 90 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Simmering
- Cuisine: Cajun
- Diet: Gluten-Free
Description
A comforting and hearty Louisiana gumbo, easily made in one pot.
Ingredients
- For the Chicken Seasoning:
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- For the Gumbo:
- 1 teaspoon extra virgin olive oil (or avocado oil)
- 1 pound andouille sausage (sliced into ½-inch rounds)
- 1¼ cups all-purpose flour
- 1 cup vegetable oil (or avocado oil)
- 3 pounds bone-in chicken thighs
- 1 large yellow onion (chopped, about 2½ cups)
- 1 small green bell pepper (chopped, about 1 cup)
- 1 small red bell pepper (chopped, about 1 cup)
- 4-5 celery stalks (chopped, about 1 cup)
- 5 cloves garlic (minced)
- 6 cups chicken broth (warmed)
- 3 bay leaves
- ¼ cup fresh parsley (finely chopped, divided)
- 3-5 green onions (chopped, about 1 cup, divided)
- Salt, black pepper, and Cajun seasoning to taste
- Cooked white rice (for serving)
Instructions
- In a small bowl, combine all chicken seasoning ingredients and mix well.
- Pat chicken thighs dry and coat both sides generously with the seasoning.
- Heat olive oil in a large pot over medium-high heat and brown the andouille sausage for 3-4 minutes. Remove and set aside.
- In the same pot, sear the seasoned chicken thighs, skin-side down, for 4-5 minutes each side until golden brown.
- Add vegetable oil and whisk in flour, stirring for 20-25 minutes until it turns a deep chocolate brown.
- Add chopped onions, bell peppers, and celery; cook for 3-4 minutes until softened.
- Add minced garlic and cook for an additional minute.
- Gradually whisk in warmed chicken broth, add bay leaves, and bring to a boil.
- Simmer with the browned chicken thighs uncovered for 30-35 minutes, stirring occasionally.
- Remove chicken thighs, let cool, shred the meat, and return it to the pot with the sausage.
- Stir in half the parsley and green onions and simmer for another 10-15 minutes.
- Adjust seasoning, remove bay leaves, and serve hot over cooked rice topped with remaining parsley and green onions.
Notes
For a lighter version, substitute turkey sausage. Shrimp can be added during the last few minutes simmering for a seafood twist.