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.
- Prep15 min
- Cook20 min
- Total35 min
- DifficultyEasy
- Servings8
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
Converted amounts are rounded.
Method
- In a large Dutch oven or stock pot, melt the butter over medium-high heat.
- 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.
- Add the onion, bell peppers, and celery; cook for 2-3 minutes, stirring constantly, until the vegetables start to soften.
- Stir in the sausage and cook for 1 minute.
- 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.
- Slowly pour in the chicken stock while stirring. Add the chicken and bring the mixture to a boil.
- 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.
- 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
