Cajun Chicken and Sausage Gumbo with a Flavorful Roux

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Introduction

Step into the heart of Louisiana with this classic Cajun Chicken and Sausage Gumbo! This dish is a symphony of bold flavors, featuring tender chicken, smoky turkey sausage, and the “holy trinity” of Cajun cooking: onion, celery, and green bell pepper. The deep, nutty roux forms the base of this rich gumbo, while Cajun seasoning, thyme, and a hint of garlic bring authentic Southern charm to your table. Serve it over a bed of fluffy white rice for a meal that warms the soul and fills the belly.

Ingredients

For the Gumbo:

  • 1 pound chicken, cut into bite-sized pieces
  • 12 ounces smoked turkey sausage, sliced
  • 1 tablespoon vegetable oil
  • 1 cup all-purpose flour
  • 1 cup onion, diced
  • 1 cup green bell pepper, diced
  • 1 cup celery, diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

For Serving:

  • Cooked white rice
  • Chopped green onions and parsley (for garnish)

Preparation

Step 1: Make the Roux

  1. Heat Oil:
    • In a large pot or Dutch oven, heat the vegetable oil over medium heat.
  2. Whisk the Flour:
    • Gradually whisk in the flour to form a roux. Stir continuously to prevent burning. Cook the roux until it turns a deep, rich brown color, about 15-20 minutes.

Step 2: Cook the Vegetables

  1. Add the Holy Trinity:
    • Stir in the diced onion, bell pepper, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
  2. Add Garlic:
    • Stir in the minced garlic and cook for another minute until fragrant.

Step 3: Cook the Chicken and Sausage

  1. Brown the Proteins:
    • Add the chicken pieces and sliced turkey sausage to the pot. Cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned.

Step 4: Simmer the Gumbo

  1. Add Liquids and Seasoning:
    • Pour in the chicken broth and add the can of diced tomatoes (with juices). Stir well to combine.
  2. Season:
    • Add Cajun seasoning, dried thyme, and the bay leaf. Season with salt and pepper to taste.
  3. Simmer:
    • Bring the gumbo to a boil, then reduce the heat to low. Let it simmer gently for 30-40 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken.

Step 5: Serve

  1. Remove Bay Leaf:
    • Before serving, discard the bay leaf from the gumbo.
  2. Plate the Dish:
    • Spoon the gumbo over a bed of cooked white rice.
  3. Garnish:
    • Sprinkle with chopped green onions and parsley for a fresh, vibrant finish.

Cooking Notes

  • Roux Mastery: The roux is the foundation of a great gumbo. Stir constantly and patiently to achieve a deep, nutty color without burning. If it burns, you’ll need to start over.
  • Protein Alternatives: Swap turkey sausage with pork andouille or smoked sausage for a more traditional Cajun flavor. You can also add shrimp in the last 5 minutes of cooking for a seafood twist.
  • Heat Level: Adjust the Cajun seasoning to your spice preference. For extra heat, add a dash of hot sauce or cayenne pepper.
  • Thicker Gumbo: If you prefer a thicker gumbo, add a teaspoon of filé powder (ground sassafras leaves) after cooking and stir well.

Serving Suggestions

  • Serve with crusty French bread or cornbread to soak up the flavorful broth.
  • Add a side salad with a tangy vinaigrette for a refreshing contrast.
  • Pair with a cold beer or sweet iced tea for a classic Southern dining experience.

Tips

  1. Prep Ingredients First: Once you start making the roux, you won’t have time to chop vegetables, so have everything ready before you begin.
  2. Make It Ahead: Gumbo tastes even better the next day as the flavors deepen. Store in an airtight container in the fridge for up to 3 days.
  3. Freeze for Later: This gumbo freezes well. Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Reheat gently on the stovetop.

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 6

Nutritional Information (Per Serving):

  • Calories: 350
  • Fat: 15g
  • Carbs: 30g
  • Protein: 25g

Conclusion

This Cajun Chicken and Sausage Gumbo is a comforting bowl of Southern goodness that’s rich in flavor and tradition. The perfectly seasoned broth, tender chicken, and smoky sausage combine with a thick, nutty roux to create a dish that’s both hearty and satisfying. Serve it for a cozy family dinner or impress guests with a taste of Louisiana. Don’t forget the crusty bread for dipping!

Print
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Cajun Chicken and Sausage Gumbo with a Flavorful Roux

  • Author: Imili Johnson
  • Total Time: 1 hour 20 minutes
Print Recipe

Ingredients

Scale

For the Gumbo:

  • 1 pound chicken, cut into bite-sized pieces
  • 12 ounces smoked turkey sausage, sliced
  • 1 tablespoon vegetable oil
  • 1 cup all-purpose flour
  • 1 cup onion, diced
  • 1 cup green bell pepper, diced
  • 1 cup celery, diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

For Serving:

  • Cooked white rice
  • Chopped green onions and parsley (for garnish)

Instructions

Step 1: Make the Roux

  1. Heat Oil:
    • In a large pot or Dutch oven, heat the vegetable oil over medium heat.
  2. Whisk the Flour:
    • Gradually whisk in the flour to form a roux. Stir continuously to prevent burning. Cook the roux until it turns a deep, rich brown color, about 15-20 minutes.

Step 2: Cook the Vegetables

  1. Add the Holy Trinity:
    • Stir in the diced onion, bell pepper, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
  2. Add Garlic:
    • Stir in the minced garlic and cook for another minute until fragrant.

Step 3: Cook the Chicken and Sausage

  1. Brown the Proteins:
    • Add the chicken pieces and sliced turkey sausage to the pot. Cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned.

Step 4: Simmer the Gumbo

  1. Add Liquids and Seasoning:
    • Pour in the chicken broth and add the can of diced tomatoes (with juices). Stir well to combine.
  2. Season:
    • Add Cajun seasoning, dried thyme, and the bay leaf. Season with salt and pepper to taste.
  3. Simmer:
    • Bring the gumbo to a boil, then reduce the heat to low. Let it simmer gently for 30-40 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken.

Step 5: Serve

  1. Remove Bay Leaf:
    • Before serving, discard the bay leaf from the gumbo.
  2. Plate the Dish:
    • Spoon the gumbo over a bed of cooked white rice.
  3. Garnish:
    • Sprinkle with chopped green onions and parsley for a fresh, vibrant finish.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour

Nutrition

  • Serving Size: 6
  • Calories: 350
  • Fat: 15g
  • Carbohydrates: 30g
  • Protein: 25g

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