This Chicken and Sausage Gumbo is a Louisiana inspired dish made with juicy chicken thighs, smoky andouille sausage, the holy trinity of veggies, and a flavorful dark roux. The roux is started in the oven, and finished in a large Dutch oven on the stovetop. The result is a cajun classic that gives you the very best flavors of the bayou in an hour.
A Louisiana Classic That’s Been Around for Centuries
The old-fashioned way of making a dark roux is on the stovetop, where you have to constantly stir it, and it has the potential to burn. However, this recipe uses a roux shortcut of cooking it in the oven for a more foolproof result.
When you hear the word “gumbo,” your mind immediately goes to Louisiana, where this dish originated in the 18th century. It’s a mixture of deep, rich flavors, starting with the dark roux, a signature component of the dish.
I first learned this technique for making a dark roux at a cooking class I attended at the Fearrington House years ago. It saves so much time when making crawfish etouffee, I knew it would work for a gumbo.
Another classic element of cajun gumbo is the holy trinity of veggies, which includes onion, bell pepper, and celery. You won’t find an authentic gumbo recipe without the dark roux or the holy trinity.
As for the meat, you’ll need chicken thighs and andouille sausage or any type of smoked sausage, as it adds a ton of flavor to the dish. Mix in some cajun seasonings and broth, and you’ll have a Louisiana stew that is perfect for any time of the year. While some gumbo’s contain shrimp and okra, this version sticks with the basics.
Chicken and Sausage Gumbo is typically served over white rice, but you can also serve some soft a fluffy dinner rolls to soak up all that delicious broth. If you want to add some crunch, serve it alongside some fire crackers.
Why This Gumbo Deserves a Spot in Your Recipe Rotation
- Classic Cajun cuisine: If you’ve always wanted to try gumbo but can’t make it down to Louisiana, this is the next best thing.
- Simple: Most gumbo recipes can take hours because of the roux. However, this recipe is ready in 45 minutes, so it’s great for any night of the week.
- Flavorful: The vibrant cajun spices, sautéed aromatics, dark roux, and proteins give this dish layers upon layers of flavor.
Key Ingredients for the Best Cajun Stew
This is just a basic list of the main ingredients. For the full list of recipe ingredients, scroll down to the recipe card.
- All-purpose flour: Toasting it in the oven gives it a deep, nutty flavor and helps thicken the broth. This is your shortcut to a dark brown roux without constant stirring.
- Boneless, Skinless Chicken Thighs: These stay tender and juicy after simmering, unlike chicken breasts, which can dry out.
- Andouille Sausage: Spicy, smoky, and packed with flavor. If you can’t find andouille, try smoked sausage, kielbasa, or chorizo for a similar smoky, savory kick. Just avoid mild sausages since they won’t add as much bold flavor to the gumbo.
- White Vinegar: This brightens up the dish and balances out the richness of the roux and sausage.
Making This Chicken and Sausage Gumbo Recipe the Easy Way
Step One: Toast the Flour
Step Two: Cook the Veggies and Spices
Step Three: Simmer the Chicken
Step Four: Make the Roux
Step Five: Add the Sausage and Finish It Off
Step Six: Serve and Enjoy
Remove the bay leaves, season to taste, and serve your gumbo over rice with a little hot sauce if you like it spicy.
Essential Gumbo Hacks You Need to Know
- Toast the flour: Traditional gumbo requires standing over the stove and stirring flour and oil for a long time to make a roux. Toasting the flour in the oven gives you that same deep, nutty flavor without the constant stirring. Once it reaches a milk chocolate color, take it out of the oven, as it will continue to darken as you make the stew. You can do this part days ahead and freeze the brown flour until ready to use.
- Let the spices bloom: When you add the garlic, thyme, and spices, cook them for a minute before adding the broth. This helps release their oils and deepens the flavor.
- Use rotisserie chicken: If you’re short on time, you can chop up a rotisserie chicken and dump it into the gumbo.
Saving Leftovers and Making Ahead
Storing: Let the hearty gumbo cool completely, then store it in an airtight container in the refrigerator for a week, it just gets better and better the longer it sits. You can also portion the stew individually into containers and place it in the freezer for up to 3 months.
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Cajun Chicken and Sausage Gumbo (Under an Hour)
Ingredients
- 1 cup flour
- 1 tablespoon vegetable oil
- 1 onion chopped
- 1 green pepper chopped
- 2 celery ribs chopped
- 3 cloves garlic minced
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon paprika
- ½ teaspoon cayenne
- 2 bay leaves
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 cups chicken broth
- 8 skinless boneless chicken thighs
- 8 ounces andouille sausage sliced
- 6 green onions chopped
- 1 teaspoon white vinegar
Instructions
- Preheat the oven to 425º.
- Spread flour evenly in an iron skillet or a baking sheet and bake for 30-40 minutes, stirring occasionally until it is golden brown. Remove to a bowl.
- In a Dutch oven over medium heat, heat the oil. Add onion, bell pepper and celery and cook until softened, about 5 minutes. Add garlic, thyme, paprika, cayenne, bay leaves and salt and pepper. Cook an additional minute. Add 2 cups of the chicken broth and stir to combine. Add chicken in a single layer and bring to a low boil. Reduce heat to medium-low, cover and simmer until the chicken is tender, about 15 minutes. Remove chicken to a plate.
- Slowly whisk the remaining chicken broth into the bowl of toasted flour, whisking until it is thick and smooth.
- Increase the heat under the Dutch oven to medium and slowly whisk in the flour mixture until it is incorporated. Add andouille sausages and simmer uncovered until it is slightly thickened, about 20 minutes.
- Shred the chicken into bite size pieces and add to the Dutch oven. Stir in green onions. Remove from the heat and add vinegar and salt and pepper to taste. Remove bay leaves and serve over rice with hot sauce if desired.
Barbara’s Tips + Notes
- You can brown the flour in advance and keep it in the freezer until ready to use.
Nutrition
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William says
The gumbo looks too thick. Looks more like jambalaya.
Barbara Curry says
I like mine kind of thick, but if you prefer it to be more soup like, you can add more broth.