Chicken & Sausage Gumbo (Classic Cajun Style)
A rich and hearty Louisiana classic, this Classic Cajun Chicken & Sausage Gumbo features tender chicken, smoky andouille sausage, and the “holy trinity” of onions, celery, and bell peppers, all simmered in a deep, dark roux. Slow-cooked to bold perfection and served over fluffy rice, it’s comfort with a Cajun kick.
This Classic Cajun-Style Chicken and Sausage Gumbo starts with 2 pounds of boneless chicken thighs, well-seasoned for deep, savory flavor, paired with 1 pound of smoky andouille sausage sliced into hearty ¼-inch rounds. The foundation of the dish is a traditional roux made from ¾ cup vegetable oil or lard and ¾ cup all-purpose flour, slowly cooked to a rich, dark brown that gives gumbo its signature depth and body. Building on that base is the Cajun “trinity” — one large diced onion, one diced green bell pepper, and three ribs of diced celery — along with four cloves of freshly minced garlic for aromatic warmth. The gumbo is brought to life with bold Cajun seasoning, two bay leaves, and hot chicken stock, then balanced with salt and black pepper to taste. Just before serving, it’s finished with a bright garnish of ½ cup sliced green onions and ¼ cup chopped parsley, adding freshness and a pop of color to this deeply flavorful classic.
INGREDIENTS
Yield: 6–8 servings
Serve with: Steamed white rice, potato salad, scallions, hot sauce
Proteins
- 2 lb. Boneless chicken thighs, seasoned – SGC# 573509
- 1 lb andouille sausage, sliced ¼-inch thick – SGC# 215477
Roux
- ¾ cup vegetable oil or lard
- ¾ cup all-purpose flour
Trinity & Aromatics
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 ribs celery, diced
- 4 cloves garlic, minced
Seasoning & Liquids
- Cajun seasoning
- 2 bay leaves
- hot chicken stock
- Salt & black pepper, to taste
Finish (Garnish)
- ½ cup sliced green onions
- ¼ cup chopped parsley
INSTRUCTIONS
- Brown sausage in a heavy pot until caramelized; remove and reserve.
- Season chicken and brown lightly in the same pot; remove and reserve.
- Lower heat to medium. Add oil and flour, stirring constantly 20–30 minutes until deep chocolate-brown roux forms.
- Immediately add onion, bell pepper, and celery; stir 5–7 minutes until softened.
- Add garlic and cook 30 seconds.
- Slowly whisk in hot chicken stock.
- Add Cajun seasoning, paprika, cayenne, thyme, bay leaves, sausage, and chicken.
- Bring to a gentle simmer. Partially cover and cook 60–90 minutes, stirring occasionally.
- Adjust seasoning. Turn off heat and stir in filé powder.
- Garnish with parsley and green onions before serving.
