Cajun Chicken & Sausage Gumbo with Rice is a rich, flavorful Southern dish that combines tender chicken, spicy sausage, and bold seasonings in a hearty stew served over rice. Learn how to make this comforting classic at home!
Why You’ll Love This Cajun Chicken & Sausage Gumbo
There’s something magical about a steaming bowl of gumbo. This Cajun Chicken & Sausage Gumbo with Rice is more than just a recipe—it’s a heartwarming experience. Packed with bold spices, deep savory notes, and a satisfying mix of textures, it brings a taste of Louisiana right to your kitchen. Whether you’re cooking for family or sharing with friends, this dish promises to impress. Let’s dive into the soul of Cajun cooking!
Tools You’ll Need
To prepare this delicious gumbo, you’ll need the following:
- Large heavy-bottomed pot or Dutch oven
- Medium saucepan with lid (for cooking rice)
- Wooden spoon or whisk (for the roux)
- Sharp knife and cutting board
- Measuring cups and spoons
Ingredients
For the Gumbo:
- 1 lb boneless, skinless chicken thighs, shredded
- 12 oz andouille sausage, sliced
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 can (14 oz) diced tomatoes (optional)
- 1 tbsp Worcestershire sauce
- 2 tsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 2 bay leaves
- Salt and black pepper, to taste
- 1/2 cup green onions, chopped
- 1/4 cup fresh parsley, chopped
For the Rice:
- 2 cups white rice
- 4 cups water
- 1/2 tsp salt
Step-by-Step Cooking Instructions
1. Prepare the Rice
In a medium saucepan, bring 4 cups of water to a boil. Add 1/2 teaspoon of salt and the white rice. Cover the pot and reduce the heat to low. Let it simmer for 15 minutes or until the rice is tender and fluffy. Once done, fluff the rice with a fork and set aside.
2. Make the Roux
In a large heavy-bottomed pot over medium heat, combine the vegetable oil and flour. Stir constantly with a wooden spoon or whisk for 10–15 minutes until the mixture turns a deep brown color, like chocolate. This roux is the flavor base—don’t rush it!
3. Sauté the Vegetables
Add the diced onion, bell pepper, celery, and minced garlic directly into the roux. Cook for 3–4 minutes, stirring frequently, until the vegetables begin to soften and the mixture becomes aromatic.
4. Build the Gumbo
Stir in the sliced sausage and shredded chicken. Pour in the chicken broth, Worcestershire sauce, and optional diced tomatoes. Add Cajun seasoning, smoked paprika, thyme, bay leaves, and season with salt and black pepper. Stir everything together and bring it to a gentle boil.
5. Simmer and Finish
Lower the heat and let the gumbo simmer for 45 minutes, uncovered. This allows the flavors to deepen and blend. Stir occasionally and skim off any excess oil that rises to the top. Before serving, remove the bay leaves, and stir in chopped green onions and parsley.
6. Serve Hot
Ladle the gumbo into bowls and serve over a generous scoop of rice.
Tips for Success
- Roux Perfection: Stir constantly and patiently when making the roux. A burnt roux ruins the entire dish—low and slow wins here.
- Meat Matters: Chicken thighs stay juicy and flavorful during long cooking. Avoid chicken breast, which can dry out.
- Layer the Flavors: Let the gumbo simmer the full 45 minutes to develop its deep, rich taste.
Customization Ideas
- Spice It Up: Add cayenne pepper or a splash of hot sauce for extra heat.
- Seafood Twist: Swap chicken for shrimp or crab for a seafood gumbo variation.
- Veggie Boost: Add okra or corn for a fresh Southern twist.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Gumbo freezes beautifully for up to 3 months. Let it cool before freezing.
- Reheating: Warm gently on the stovetop over low heat or microwave in short bursts, stirring in between. Add a splash of water or broth if needed to loosen the texture.
Nutritional Info (Per Serving)
- Calories: ~430
- Protein: 24g
- Carbohydrates: 35g
- Fat: 22g
- Fiber: 3g
- Sodium: ~880mg
Note: Nutritional values are approximate and will vary based on specific ingredients used.
Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Servings: 6
Frequently Asked Questions
Can I use a store-bought roux?
Yes, but nothing beats the depth of flavor from a homemade roux.
Is gumbo supposed to be thick?
Traditionally, yes. The roux helps thicken the gumbo, but you can adjust consistency by simmering longer or adding more broth.
Can I make it ahead of time?
Absolutely. Gumbo often tastes even better the next day as the flavors meld.
What can I use instead of andouille sausage?
Smoked kielbasa or chorizo are good alternatives with similar smokiness and spice.
This Cajun Chicken & Sausage Gumbo with Rice isn’t just food—it’s comfort in a bowl. Whether you’re new to Southern cooking or a longtime fan, this recipe brings warmth, richness, and unforgettable flavor. Try it once, and it might just become your go-to cold-weather favorite.
