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Authentic Cajun Sausage & Chicken Gumbo Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Chicken and Sausage Gumbo

This authentic Cajun chicken and sausage gumbo is a rich, hearty stew made with spicy andouille sausage, bone-in chicken thighs, a dark roux, and the classic holy trinity of onions, bell peppers, and celery—all cooked to perfection in a pressure cooker for quicker, deeply flavorful results.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Cuisine Mediterranean
Servings 8 servings
Calories 852 kcal

Equipment

  • 1 Dutch oven or heavy pot
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 Tongs

Ingredients
  

Main Ingredients

  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 0.5 teaspoon cayenne pepper
  • 1 teaspoon olive oil or avocado oil
  • 1 pound andouille sausage sliced thick
  • 1.25 cups flour
  • 1 cup vegetable oil or avocado oil
  • 3 pounds bone-in chicken thighs
  • 1 large yellow onion chopped
  • 1 small green bell pepper chopped
  • 1 small red bell pepper chopped
  • 4-5 stalks celery chopped
  • 5 cloves garlic minced
  • 6 cups chicken broth warmed
  • 3 bay leaves
  • 0.25 cup parsley finely chopped, divided
  • 3-5 green onions chopped, divided
  • Cajun seasoning to taste
  • Cooked rice for serving

Instructions
 

Instructions

  • Mix garlic powder, onion powder, paprika, basil, oregano, thyme, salt, black pepper, and cayenne to make seasoning mix. Set aside.
  • Heat oil in a pot over medium heat. Sear sausage until browned, then remove and set aside.
  • Sear the chicken thighs until browned on both sides. Remove and set aside.
  • Reduce heat to medium-low and make the roux by whisking together flour and oil. Cook, stirring frequently, until dark brown (about 45 minutes).
  • Add in the onion, bell peppers, and celery and sauté until softened, about 5 minutes. Then add minced garlic and cook 1 more minute.
  • Gradually add warm broth to the roux and mix well. Return sausage and chicken, add half parsley and green onions, and bay leaves.
  • Bring to a boil, then reduce to simmer and cook uncovered for 30 minutes. Skim any excess fat or foam.
  • Remove chicken, cool slightly, debone and chop into bite-sized pieces. Return meat to pot.
  • Stir in remaining green onions and parsley. Adjust seasoning with salt, pepper, or Cajun spice as needed.
  • Serve hot over rice with parsley and green onion garnish.

Notes

Let gumbo rest before storing. Reheat gently and enjoy leftovers for days. Pairs well with rice or crusty bread. Freeze extras up to 3 months.