Cajun Gumbo

Authentic Louisiana style Chicken and Sausage Gumbo made with spicy andouille sausage, onions, celery, and bell pepper, commonly referred to as the holy trinity, and okra. This gumbo starts out with a chocolate roux and ends with a touch of file powder, giving it that classic flavor-packed Cajun taste.

I love to serve this delicious dish over white rice with a side of cornbread and Southern Collard Greens. This amazing meal takes a little time to prepare, but once you taste it, you will know that every minute of effort is well worth it.

What is Gumbo

Gumbo is a hearty stew or thick soup with rich flavors from a dark chocolate roux, chicken, sausage, and sometimes seafood like shrimp or crab, fresh vegetables like onions, bell peppers, and okra, and, of course, Cajun seasonings. This thick stew is cooked low and slow with layers of flavor. Not to be confused with jambalaya, which has many of the same ingredients and seasonings but is more of a thick rice dish than a stew.

How to make Chicken and Sausage Gumbo

Start by heating a little vegetable oil in a large Dutch Oven or heavy pot over medium-high heat. Then add the chicken and andouille sausage, cooking until the chicken is cooked through and both meats are lightly browned. Then using a slotted spoon, remove the meat from the pot and place it in a bowl. Cover the bowl and set it aside. Remove the fat from the bottom of the pot.

Now in the same pot, melt 1/2 cup butter over medium-low heat. Then whisk in 1/2 cup flour. Continue whisking until you have a smooth sauce. Continue cooking and whisking almost constantly until the flour turns a dark brown. This can take up to 30 minutes and must be stirred continuously so it does not burn.

Then add the onions, celery, and bell peppers, cooking for about 3 minutes while stirring constantly. Add the garlic, cooking for an additional 2 minutes or so. Now stir in the chicken broth, okra, Cajun Seasoning, thyme, black pepper, and bay leaves. Bring it to a low boil and then reduce the heat to a simmer. Simmer for at least 30 minutes. Then add the chicken and sausage back to the pot and simmer for at least another 30 minutes. Right before serving remove from the heat and stir in the parsley and file powder. Served over cooked white rice with a dash or two of hot sauce.

Helpful Recipe Tips

• This stew works with either chicken thighs or chicken breasts. I prefer the chicken thighs as they do not dry out even with all this simmering.
• For more protein, add a half pound of cooked shrimp. Stir the cooked shrimp in towards the end of the simmering period to keep it from drying out.
• If you like, you can add a can of diced or fire-roasted tomatoes. Cajun food does not usually include tomatoes, so it would make it more Creole cuisine, which is also delicious.
• Gumbo is best simmered for several hours, so if time allows, simmer a little longer. I wrote the recipe trying to keep the average person and their busy schedule in mind.
• Season with Cajun seasoning to taste. If you like it with even more kick, try adding a little ground cayenne pepper.
• File Powder or gumbo file is made from dried ground leaves of the sassafras tree. It is primarily used to thicken the gumbo, but its unique flavor and aroma also contribute to the recipe.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power or on the stovetop over low heat.
• To freeze first, cool completely. Then, store in a sturdy freezer container or heavy-duty freezer bag for up to 3 months. Defrost in the refrigerator overnight and heat in the microwave at reduced power or on the stovetop on low.

How to Make Roux for Gumbo

The roux in gumbo is what gives it that unique taste. Roux is made by cooking equal amounts of fat and flour until it is anywhere from a light brown like peanut butter to a dark brown like chocolate. I use butter, but you can use vegetable oil, animal fat, or a mixture.

Start by melting your butter or heating your oil over medium-low heat. Then, whisk in your flour until smooth. Continue cooking and whisking almost constantly until the roux reaches a dark brown color or the color of milk chocolate. It is very easy to burn the roux, so I stand right by the stovetop, stirring and cutting the rest of the veggies for the gumbo. I never let it go more than 20 seconds without a stir because if it burns, you will need to start over, as it will ruin the taste of the dish.

I like to cook the roux to a dark brown for this authentic gumbo, but if time is an issue, a peanut butter brown gives it a tasty flavor as well. Remember, the key to a good roux is constant stirring and patience.

What is file powder?

File powder, also known as gumbo filé is ground-up dried sassafras leaves. It is used to thicken gumbo and should be added right before serving. Make sure that the gumbo is removed from the heat before adding the powder. If added during the cooking process, it can make the gumbo too thick and stringy. You can find filé powder at most grocery stores in the spice aisle next to the other Cajun Seasonings.

More Cajun and Creole Recipes

Cajun Shrimp Pasta

Creole Jambalaya

Hush Puppies

Shrimp Po Boy

Fried Okra

Sausage and Rice

Authentic Cajun Gumbo

The best authentic New Orleans style dark gumbo with chicken, andouille sausage, onion, celery, bell pepper, and okra.

5 from 23 votes

Print Pin Rate

Course: main course/dinner

Cuisine: Cajun

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 45 minutes minutes

Total Time: 2 hours hours

Servings: 6 servings

Calories: 570kcal

Author: Beth Pierce

Ingredients

• 1 tablespoon vegetable oil
• 1 ½ lb. boneless skinless chicken thighs trimmed and cut in bite size pieces
• 12 ounces andouille sausage
• ½ cup unsalted butter
• ½ cup all purpose flour
• 1 medium onion chopped
• 2 ribs celery chopped
• 1 green bell pepper chopped
• 1 red bell pepper chopped
• 3 cloves garlic minced
• 4 cups low sodium chicken broth
• 1 ½ cups cut okra
• 1 ½ teaspoon Cajun seasoning more or less to taste
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 2 bay leaves
• ¼ cup chopped fresh parsley
• 1 tablespoon file powder
• Cooked rice for serving

Instructions

• Heat the vegetable oil in a large Dutch Oven or heavy pot over medium heat. Add the chicken and andouille sausage, cooking until the chicken is cooked through and both meats are lightly browned. Using a slotted spoon, remove the meat from the pot and place it in a bowl. Cover the bowl and set it aside. Remove the fat from the bottom of the pot.
• In the same pot, melt 1/2 cup butter over medium-low heat. Whisk in 1/2 cup flour. Continue whisking until you have a smooth sauce. Continue cooking and whisking almost constantly until the flour turns a dark brown. This can take up to 30 minutes and must be stirred continuously so it does not burn.
• Add the onions, celery, and bell peppers, cooking for 3 minutes while stirring constantly. Add the garlic, cooking for an additional 2 minutes. Stir in the chicken broth, okra, Cajun Seasoning, thyme, black pepper, and bay leaves. Bring it to a low boil and then reduce the heat to a simmer. Simmer for 30 minutes. Then add the chicken and sausage back to the pot and simmer for another 30 minutes. Right before serving, remove from the heat and stir in the parsley and file powder. Served over cooked rice.

Notes

• This stew works with either chicken thighs or chicken breasts. I prefer the chicken thighs as they do not dry out even with all this simmering.
• For more protein, add a half pound of cooked shrimp. Stir the cooked shrimp in towards the end of the simmering period to keep it from drying out.
• If you like, you can add a can of diced or fire-roasted tomatoes. Cajun food does not usually include tomatoes, so it would make it more Creole cuisine, which is also delicious.
• Gumbo is best simmered for several hours, so if time allows, simmer a little longer. I wrote the recipe trying to keep the average person and their busy schedule in mind.
• Season with Cajun seasoning to taste. If you like it with even more kick, try adding a little ground cayenne pepper.
• File Powder or gumbo file is made from dried ground leaves of the sassafras tree. It is primarily used to thicken the gumbo, but its unique flavor and aroma also contribute to the recipe.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power or on the stovetop over low heat.
• To freeze first, cool completely. Then, store in a sturdy freezer container or heavy-duty freezer bag for up to 3 months. Defrost in the refrigerator overnight and heat in the microwave at reduced power or on the stovetop on low.

Nutrition

Calories: 570kcal | Carbohydrates: 18g | Protein: 38g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 629mg | Potassium: 869mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1919IU | Vitamin C: 53mg | Calcium: 71mg | Iron: 3mg

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