Description

A hearty Southern classic packed with tender chicken, smoky sausage alternatives, and rich, flavorful broth. This Cajun Sausage and Chicken Gumbo is perfect for cozy dinners and family gatherings. Serve over fluffy white rice for a comforting, flavorful meal.

Ingredients

Scale

1½ lbs chicken thighs or breasts, bite-sized
12 oz beef, chicken, or turkey sausage, sliced
1 large yellow onion, finely chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
4 garlic cloves, minced
½ cup all-purpose flour
½ cup vegetable oil or butter
6 cups chicken broth, low sodium
2 tsp paprika
1½ tsp Cajun seasoning
1 tsp dried thyme
2 bay leaves
¼ tsp cayenne pepper (optional)
1 cup okra (optional)
Salt and black pepper, to taste
Cooked white rice, for serving

Instructions

Make the Roux: Heat oil or butter in a heavy pot over medium heat. Gradually whisk in flour, stirring constantly until it turns a medium-dark caramel color (15–25 minutes).
Cook the Vegetables: Add onion, bell pepper, and celery to the roux. Stir until softened (5–7 minutes), then add garlic and spices.
Add Broth and Proteins: Slowly pour in chicken broth while stirring. Add chicken and sausage, then bring to a gentle simmer.
Simmer the Gumbo: Reduce heat and simmer for 45 minutes, stirring occasionally. Add okra if using. Adjust salt, pepper, and cayenne to taste.
Serve: Spoon over cooked white rice and enjoy with crusty bread or a light salad.

Notes

Stir the roux constantly to avoid burning—it’s the backbone of the gumbo flavor.

For a milder gumbo, reduce cayenne and adjust Cajun seasoning to taste.

Make ahead: Gumbo tastes even better the next day as flavors deepen.

Freeze leftovers without rice for up to 3 months; thaw overnight in the fridge and reheat gently.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes

Nutrition

Serving Size: 6