Cajun Chicken and Sausage Gumbo

A rich, spicy stew that comes together in just 35 minutes, this gumbo is a Louisiana classic made easy for weeknight dinners.

Gumbo is the ultimate comfort food from the American South, and this version skips the long simmering without losing any of its deep, smoky flavor. A quick roux gives it body, while andouille sausage and Cajun spices bring the heat.

Perfect for a cozy dinner, this stew is hearty, satisfying, and pairs beautifully with fluffy white rice. It's also a great way to use up leftover cooked chicken, making it both practical and delicious.

Ingredients

Servings 8

Converted amounts are rounded.

Method

  1. In a large Dutch oven or stock pot, melt the butter over medium-high heat.
  2. Whisk in the flour and keep whisking until the mixture turns golden brown and smells nutty, about 3-4 minutes. Do not stop whisking, or the roux will burn.
  3. Add the onion, bell peppers, and celery; cook for 2-3 minutes, stirring constantly, until the vegetables start to soften.
  4. Stir in the sausage and cook for 1 minute.
  5. Add the garlic, mustard, cayenne, paprika, garlic powder, and Cajun seasoning; cook for 1 minute, stirring constantly and scraping up any browned bits from the bottom.
  6. Slowly pour in the chicken stock while stirring. Add the chicken and bring the mixture to a boil.
  7. Reduce the heat to low. Add the bay leaf, okra, salt, and pepper; stir to combine. Simmer for 10 minutes, until the soup thickens slightly.
  8. Serve over rice, if desired. Garnish with chopped green onions and parsley for extra color.

💡 Tips

  • For a deeper flavor, use andouille sausage that is fully smoked and spicy.
  • If you don't have Cajun seasoning, mix paprika, garlic powder, and a pinch of cayenne.
  • Leftover gumbo tastes even better the next day; store it in the fridge for up to 3 days.

Inspired by a recipe from Spend With Pennies

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