Spicy Cajun Chicken and Andouille Sausage Gumbo

Why You’ll Love This Recipe

This gumbo offers the bold flavors of Cajun cuisine—spicy, smoky, and hearty. The rich roux and tender chicken pair perfectly with the distinct texture of okra, creating a deliciously satisfying dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound chicken (boneless, skinless)
• 12 ounces andouille sausage, sliced
• 1 tbsp vegetable oil (for searing)
• 1 ¼ cups vegetable oil (for roux)
• 1 cup all-purpose flour (for roux)
• 6 cups chicken broth
• 1 cup bell pepper, chopped
• 1 cup celery, chopped
• 1 cup onion, chopped
• 1 cup okra, sliced
• 2 cloves garlic, minced
• 1 tsp black pepper
• 2 tsp Cajun seasoning
• 1 tsp hot sauce (optional, to taste)
• 1 tsp gumbo file powder
• Salt to taste

For Serving:

• Cooked white rice

Directions

1. Season the chicken and sausage: Sprinkle Cajun seasoning over both. Set aside.
2. Sear the chicken and sausage: Heat 1 tbsp oil in a pot. Sear chicken and sausage until browned. Set aside.
3. Make the roux: Combine 1 ¼ cups oil and 1 cup flour in the same pot. Stir over medium heat until dark brown, 10-12 minutes.
4. Sauté vegetables: Add bell pepper, celery, onion, and garlic to the roux. Cook for 5-7 minutes.
5. Add broth: Gradually add chicken broth, stirring to incorporate. Simmer for 10-15 minutes.
6. Add okra and spices: Stir in okra, black pepper, hot sauce, and gumbo file. Simmer for 5 minutes.
7. Return chicken and sausage: Add chicken and sausage back into the pot. Stir and simmer on low for 1 hour.
8. Season and serve: Adjust seasoning and serve hot over white rice.

Servings and Timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes

Variations

• Spice level: Adjust hot sauce and cayenne pepper for more heat.
• Gluten-free: Use gluten-free flour in the roux.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop, adding broth if needed.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work but may be drier than thighs.

Can I make gumbo gluten-free?

Yes, use gluten-free flour for the roux.

How do I make gumbo ahead of time?

Make it ahead and store in the fridge for up to 3 days or freeze for up to 3 months.

Can I use frozen okra?

Yes, add frozen okra directly to the pot.

How can I adjust the spice level?

Add more hot sauce or cayenne for extra heat.

Can I serve gumbo without rice?

Yes, you can serve it with cornbread or crusty bread.

Why does gumbo need to simmer for an hour?

Simmering helps blend flavors and tenderize the chicken.

Can I add more vegetables?

Yes, feel free to add more bell peppers, celery, or even carrots.

What can I use instead of gumbo file powder?

You can substitute dried thyme for a similar depth of flavor.

Can I double the recipe?

Yes, double the ingredients to serve a larger crowd.

Conclusion

Spicy Cajun Chicken and Andouille Sausage Gumbo is a perfect comfort food, combining bold flavors and a hearty texture. Whether served for a family meal or gathering, this gumbo is sure to impress with its delicious depth and satisfying spiciness. Enjoy!