18 Spicy Chicken and Sausage Gumbo Recipes Cajun-Style

Craving bold, soul-warming flavors that pack a punch? Look no further than these 18 Spicy Chicken and Sausage Gumbo Recipes—Cajun-style! Whether you’re after a quick weeknight dinner or a slow-simmered weekend feast, this roundup has a gumbo to match your mood. Get ready to spice up your kitchen with rich, smoky, and downright irresistible bowls of comfort. Let’s dive in!

Classic Cajun Chicken and Sausage Gumbo

Evenings like these call for a dish that warms the soul, a simmering pot of Classic Cajun Chicken and Sausage Gumbo that fills the kitchen with aromas of the South. It’s a dish that tells a story, each ingredient adding its own note to the melody of flavors.

Ingredients

• 1/2 cup clarified butter
• 3/4 cup all-purpose flour
• 1 cup diced yellow onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced celery
• 3 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 lb andouille sausage, sliced into 1/2-inch rounds
• 6 cups chicken stock, preferably homemade
• 1 bay leaf
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/4 cup chopped fresh parsley
• Cooked white rice, for serving
• Green onions, thinly sliced, for garnish

Instructions

1. In a large, heavy-bottomed pot, melt the clarified butter over medium heat until shimmering.
2. Gradually whisk in the all-purpose flour to form a roux, stirring constantly for about 20 minutes until it reaches a deep chocolate brown color.
3. Add the diced yellow onion, green bell pepper, and celery to the roux, cooking for 5 minutes until the vegetables soften.
4. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
5. Add the chicken pieces and sliced andouille sausage to the pot, browning lightly for about 5 minutes.
6. Pour in the chicken stock, stirring to combine, then add the bay leaf, smoked paprika, cayenne pepper, dried thyme, and dried oregano.
7. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 1 hour, stirring occasionally.
8. Remove the bay leaf and stir in the chopped fresh parsley.
9. Serve the gumbo over cooked white rice, garnished with thinly sliced green onions.

You’ll find the gumbo’s texture rich and velvety, with the roux lending a depth that balances the heat from the cayenne. The andouille sausage adds a smoky undertone, making each spoonful a complex dance of flavors. For a creative twist, try serving it with a side of crusty French bread to soak up every last drop.

Spicy Andouille Sausage and Chicken Gumbo

Evenings like these call for a dish that warms from the inside out, a simmering pot of Spicy Andouille Sausage and Chicken Gumbo that fills the kitchen with aromas of the South. It’s a recipe that demands patience, rewarding it with layers of flavor that unfold with every spoonful.

Ingredients

• 1 cup clarified butter
• 1 cup all-purpose flour
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 lb Andouille sausage, sliced into 1/2-inch rounds
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 6 cups chicken stock, preferably homemade
• 2 bay leaves
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp freshly ground black pepper
• 1 tsp salt
• 1/2 cup fresh parsley, finely chopped
• 4 green onions, thinly sliced
• Cooked white rice, for serving

Instructions

1. In a large, heavy-bottomed pot, melt the clarified butter over medium heat until it begins to shimmer.
2. Gradually whisk in the flour to form a roux, stirring constantly for about 20 minutes until it reaches a deep chocolate brown color. Tip: Maintain a steady heat to avoid burning the roux.
3. Add the onion, bell pepper, celery, and garlic to the roux, cooking for 5 minutes until the vegetables soften.
4. Stir in the Andouille sausage and chicken pieces, cooking for another 5 minutes until the chicken is no longer pink.
5. Pour in the chicken stock, adding the bay leaves, smoked paprika, cayenne pepper, black pepper, and salt. Bring to a boil, then reduce to a simmer.
6. Cover and simmer for 1 hour, stirring occasionally. Tip: Skim off any fat that rises to the surface for a clearer gumbo.
7. Remove the bay leaves and stir in the parsley and green onions. Simmer for an additional 10 minutes. Tip: Adjust the seasoning with salt and pepper if necessary, but remember the Andouille adds saltiness.
8. Serve the gumbo hot over cooked white rice.

Dark, rich, and with a kick that lingers, this gumbo is a testament to the power of slow cooking. The tender chicken and spicy sausage meld beautifully with the velvety roux, offering a dish that’s as hearty as it is flavorful. Consider garnishing with additional green onions for a fresh contrast.

Creole-Style Chicken and Smoked Sausage Gumbo

Many evenings call for a dish that warms the soul as much as it fills the belly, and this Creole-style gumbo does just that, with its rich layers of flavor and comforting textures.

Ingredients

• 1/2 cup clarified butter
• 3/4 cup all-purpose flour
• 1 cup diced yellow onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced celery
• 4 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 6 cups chicken stock, preferably homemade
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 bay leaf
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh parsley
• Cooked white rice, for serving

Instructions

1. In a large, heavy-bottomed pot, melt the clarified butter over medium heat until it shimmers.
2. Gradually whisk in the all-purpose flour to form a roux, stirring constantly for about 20 minutes until it reaches a deep chocolate brown color.
3. Add the diced yellow onion, green bell pepper, celery, and minced garlic to the roux, cooking for 5 minutes until the vegetables soften.
4. Increase the heat to medium-high and add the chicken pieces, browning them lightly for about 5 minutes.
5. Stir in the smoked sausage slices, cooking for another 3 minutes to release their flavors.
6. Pour in the chicken stock, Worcestershire sauce, smoked paprika, cayenne pepper, and add the bay leaf, bringing the mixture to a gentle boil.
7. Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally to prevent sticking.
8. Remove the bay leaf and stir in the chopped green onions and fresh parsley just before serving.
9. Serve the gumbo hot over cooked white rice, allowing the grains to soak up the rich, flavorful broth.

This gumbo boasts a velvety texture with a smoky depth, punctuated by the freshness of parsley and green onions. Try garnishing with additional sliced green onions and a dash of hot sauce for an extra kick.

Okra-Enhanced Chicken and Sausage Gumbo

Kindly imagine a bowl of warmth, where the tender okra meets the robust flavors of chicken and sausage, creating a harmony that speaks to the soul. This dish, a reflection of comfort and tradition, invites you to slow down and savor each spoonful.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 lb Andouille sausage, sliced into 1/2-inch rounds
• 1 cup okra, sliced into 1/2-inch pieces
• 1/2 cup clarified butter
• 1/2 cup all-purpose flour
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 4 cups chicken stock, preferably homemade
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 bay leaf
• Salt, to season

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until it shimmers.
2. Gradually whisk in the flour to create a roux, stirring constantly for 20 minutes until it reaches a deep chocolate brown color. Tip: Maintain a consistent medium heat to avoid burning the roux.
3. Add the diced onion, bell pepper, and celery to the roux, sautéing for 5 minutes until softened.
4. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
5. Pour in the chicken stock, whisking continuously to incorporate the roux smoothly into the liquid.
6. Add the chicken pieces, Andouille sausage, okra, smoked paprika, cayenne pepper, and bay leaf to the pot. Tip: For a thicker gumbo, let it simmer uncovered; for a soupier version, cover the pot.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes, stirring occasionally. Tip: Skim off any excess fat that rises to the surface for a cleaner flavor.
8. Season with salt to taste, then remove the bay leaf before serving.

Gently ladle the gumbo into bowls, noting how the okra lends a subtle silkiness to the broth, while the chicken and sausage offer a hearty depth. Serve alongside a mound of steamed white rice or a slice of crusty bread to soak up the rich flavors.

Slow-Cooked Chicken and Sausage Gumbo

Now, as the evening light fades, there’s something deeply comforting about the idea of a slow-cooked gumbo, its flavors melding together over hours, much like the day unwinding into night. This dish, with its rich history and heartwarming presence, invites you to slow down and savor the process as much as the meal itself.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 lb andouille sausage, sliced into 1/2-inch rounds
• 1/2 cup clarified butter
• 1/2 cup all-purpose flour
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 6 cups chicken stock, preferably homemade
• 1 tbsp filé powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 2 bay leaves
• 1 tbsp fresh thyme leaves
• 1 cup okra, sliced into 1/2-inch pieces
• Salt, to season

Instructions

1. In a large, heavy-bottomed pot, heat the clarified butter over medium heat until shimmering.
2. Gradually whisk in the flour to create a roux, stirring constantly for about 20 minutes until it reaches a deep chocolate brown color. Tip: The key to a perfect roux is patience and constant stirring to prevent burning.
3. Add the diced onion, bell pepper, celery, and minced garlic to the roux, cooking for 5 minutes until the vegetables soften.
4. Pour in the chicken stock slowly, whisking continuously to ensure the roux integrates smoothly into the liquid.
5. Stir in the chicken pieces, andouille sausage, filé powder, smoked paprika, cayenne pepper, bay leaves, and thyme. Bring to a gentle simmer.
6. Cover the pot and reduce the heat to low, allowing the gumbo to cook slowly for 2 hours, stirring occasionally. Tip: Slow cooking allows the flavors to deepen and the chicken to become tender.
7. Add the sliced okra during the last 30 minutes of cooking, stirring gently to incorporate. Tip: Adding okra towards the end preserves its texture and thickening properties.
8. Season with salt as needed, then remove the bay leaves before serving.

Once ready, the gumbo presents a harmonious blend of textures, from the tender chicken and snappy sausage to the slight crunch of okra. The rich, smoky broth, layered with spices, invites a generous scoop of steamed rice or a side of crusty bread to soak up every last drop.

Southern Comfort Chicken and Sausage Gumbo

Moments like these call for a dish that wraps you in warmth, a bowl of Southern Comfort Chicken and Sausage Gumbo that feels like a hug from the inside. It’s a melody of flavors, slow-cooked to perfection, where every spoonful tells a story of tradition and comfort.

Ingredients

• 1 cup all-purpose flour
• 1 cup clarified butter
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 3 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 lb andouille sausage, sliced into 1/2-inch rounds
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 6 cups chicken stock, homemade preferred
• 1 tbsp filé powder
• 1 tsp cayenne pepper
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup okra, sliced into 1/2-inch pieces
• 1/2 cup green onions, thinly sliced
• 1/4 cup fresh parsley, chopped
• Cooked white rice, for serving

Instructions

1. In a heavy-bottomed Dutch oven, combine the all-purpose flour and clarified butter over medium heat to create a roux. Stir continuously for 20-25 minutes until the roux reaches a deep chocolate brown color.
2. Add the diced yellow onion, green bell pepper, and celery stalks to the roux. Cook, stirring occasionally, for 5-7 minutes until the vegetables soften.
3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. Add the sliced andouille sausage and chicken pieces to the pot. Cook for 5 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
5. Pour in the chicken stock, stirring to combine. Bring the mixture to a simmer.
6. Add the filé powder, cayenne pepper, smoked paprika, dried thyme, and bay leaf. Stir to incorporate.
7. Reduce the heat to low and simmer uncovered for 1 hour, stirring occasionally.
8. Add the sliced okra and continue to simmer for an additional 30 minutes.
9. Remove the bay leaf and stir in the green onions and fresh parsley.
10. Serve the gumbo hot over cooked white rice.

Delight in the rich, velvety texture of the gumbo, where the smokiness of the andouille sausage and the tenderness of the chicken meld beautifully with the slight crunch of the okra. For a twist, top with a poached egg or serve alongside a crusty baguette to soak up every last drop of the flavorful broth.

Bayou-Style Chicken and Sausage Gumbo

On a quiet evening, when the air carries the faintest hint of autumn’s approach, there’s nothing quite like the comforting embrace of a bowl of Bayou-Style Chicken and Sausage Gumbo. This dish, with its rich layers of flavor and soul-warming spices, is a testament to the slow, loving process of Cajun cooking.

Ingredients

• 1 cup all-purpose flour
• 1 cup clarified butter
• 1 pound andouille sausage, sliced into 1/2-inch rounds
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 6 cups chicken stock, preferably homemade
• 1 tablespoon filé powder
• 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 cup okra, sliced into 1/2-inch pieces
• 1/2 cup fresh parsley, finely chopped
• Cooked white rice, for serving

Instructions

1. In a large, heavy-bottomed pot, combine the all-purpose flour and clarified butter over medium heat. Stir continuously for 20-25 minutes until the roux reaches a deep chocolate brown color, being careful not to burn it.
2. Add the andouille sausage to the pot and cook for 5 minutes, stirring occasionally, until the sausage begins to render its fat and brown slightly.
3. Add the chicken pieces to the pot and cook for another 5 minutes, until the chicken is no longer pink on the outside.
4. Stir in the diced onion, green bell pepper, celery, and minced garlic. Cook for 8 minutes, until the vegetables are softened.
5. Pour in the chicken stock, stirring to combine with the roux. Add the filé powder, cayenne pepper, smoked paprika, dried thyme, and bay leaves. Bring to a simmer.
6. Reduce the heat to low and let the gumbo simmer uncovered for 1 hour, stirring occasionally.
7. Add the sliced okra and continue to simmer for another 30 minutes, until the okra is tender and the gumbo has thickened.
8. Remove the bay leaves and stir in the chopped parsley. Taste and adjust seasoning if necessary.
9. Serve the gumbo hot over cooked white rice.

Zesty with a kick of cayenne and deeply aromatic from the smoked paprika, this gumbo boasts a velvety texture that clings lovingly to each grain of rice. For an extra touch of authenticity, serve with a side of crusty French bread to sop up every last drop of the rich, flavorful broth.

Seafood-Infused Chicken and Sausage Gumbo

Mornings like these, when the air carries a hint of the sea, remind me of the comforting depths of a well-made gumbo. This seafood-infused chicken and sausage gumbo is a testament to the harmony between land and sea, a dish that simmers with stories and soul.

Ingredients

• 1 cup clarified butter
• 1 cup all-purpose flour
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 lb andouille sausage, sliced into 1/2-inch rounds
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 lb shrimp, peeled and deveined
• 1/2 lb crab meat, picked over for shells
• 6 cups chicken stock
• 2 bay leaves
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt, to taste
• 1/4 cup fresh parsley, chopped
• 4 green onions, thinly sliced

Instructions

1. In a large, heavy-bottomed pot, heat the clarified butter over medium heat until shimmering.
2. Gradually whisk in the flour to form a roux, stirring constantly for about 20 minutes until it reaches a deep chocolate brown color.
3. Add the onion, bell pepper, celery, and garlic to the roux, cooking until softened, about 5 minutes.
4. Stir in the andouille sausage and chicken thighs, browning the meat lightly, approximately 7 minutes.
5. Pour in the chicken stock, bay leaves, smoked paprika, and cayenne pepper, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally to prevent sticking.
7. Add the shrimp and crab meat, cooking for an additional 10 minutes until the seafood is just cooked through.
8. Season with salt to taste, then remove from heat and discard the bay leaves.
9. Garnish with fresh parsley and green onions before serving.

Ladling this gumbo into bowls reveals its rich, velvety texture, a perfect backdrop for the smoky sausage and tender seafood. Serve it over a mound of steamed white rice, or with a side of crusty bread to soak up every last drop of its flavorful broth.

Gluten-Free Chicken and Sausage Gumbo

Today feels like the perfect day to share a recipe that warms the soul without weighing it down. This gluten-free chicken and sausage gumbo is a testament to the beauty of simple ingredients coming together to create something deeply comforting.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 cup avocado oil
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 12 ounces smoked andouille sausage, sliced into 1/2-inch rounds
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 3 celery stalks, finely diced
• 4 garlic cloves, minced
• 6 cups chicken stock, preferably homemade
• 1 tablespoon fresh thyme leaves
• 2 bay leaves
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Sea salt and freshly ground black pepper, to taste
• 1 cup chopped fresh okra
• 1/4 cup chopped fresh parsley
• Cooked white rice, for serving

Instructions

1. In a large, heavy-bottomed pot, heat the avocado oil over medium heat until shimmering.
2. Whisk in the gluten-free all-purpose flour to form a roux, stirring constantly for about 20 minutes until it reaches a deep caramel color.
3. Add the chicken pieces and sausage to the pot, browning them evenly on all sides, about 5 minutes.
4. Stir in the onion, bell pepper, celery, and garlic, cooking until softened, about 5 minutes.
5. Pour in the chicken stock, scraping the bottom of the pot to release any browned bits.
6. Add the thyme, bay leaves, smoked paprika, cayenne pepper, salt, and black pepper, bringing the mixture to a gentle simmer.
7. Reduce the heat to low, cover, and let the gumbo simmer for 45 minutes, stirring occasionally.
8. Add the okra and parsley, simmering uncovered for an additional 15 minutes until the okra is tender.
9. Remove the bay leaves and adjust the seasoning if necessary.
10. Serve the gumbo hot over cooked white rice.

Best enjoyed on a quiet evening, this gumbo offers a harmonious blend of smoky, spicy, and savory flavors, with the okra adding a subtle crunch. For an extra touch, garnish with thinly sliced green onions or a dash of hot sauce to elevate the dish.

Vegetable-Packed Chicken and Sausage Gumbo

Beneath the soft glow of the kitchen light, the simmering pot of gumbo whispers stories of comfort and warmth, a melody of flavors waiting to unfold. This dish, a hearty embrace of vegetables, chicken, and sausage, is a testament to the beauty of slow cooking and the magic it brings to the table.

Ingredients

• 1 cup clarified butter
• 1 cup all-purpose flour
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 lb andouille sausage, sliced into 1/2-inch rounds
• 4 cups chicken stock, homemade preferred
• 1 cup okra, sliced into 1/2-inch pieces
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 bay leaf
• Salt, to precise taste
• 1/4 cup fresh parsley, finely chopped
• 2 green onions, thinly sliced

Instructions

1. In a heavy-bottomed pot, melt the clarified butter over medium heat until it shimmers.
2. Gradually whisk in the flour to create a roux, stirring constantly for about 20 minutes until it reaches a deep chocolate brown color.
3. Add the diced onion, bell pepper, celery, and minced garlic to the roux, cooking until the vegetables soften, about 5 minutes.
4. Increase the heat to medium-high and add the chicken pieces, searing until they are lightly browned on all sides, approximately 5 minutes.
5. Stir in the sliced andouille sausage, cooking for another 3 minutes to release its flavors.
6. Pour in the chicken stock, stirring to combine all ingredients and scrape any browned bits from the bottom of the pot.
7. Add the okra, smoked paprika, cayenne pepper, and bay leaf, then reduce the heat to low and simmer uncovered for 45 minutes, stirring occasionally.
8. Season with salt precisely, then garnish with chopped parsley and green onions before serving.

Layers of flavor meld together in this gumbo, offering a silky texture with a spicy kick that lingers pleasantly. Serve it over a mound of steamed rice or with a side of crusty bread to soak up every last drop of its rich, vegetable-packed goodness.

Spicy Chicken and Chorizo Gumbo

Moments like these call for a dish that warms the soul, a blend of spices and textures that tell a story with every bite. Spicy Chicken and Chorizo Gumbo is that story, a hearty embrace in a bowl, perfect for reflecting on the day’s quiet moments.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 oz Spanish chorizo, sliced into 1/4-inch rounds
• 1/2 cup clarified butter
• 1 cup all-purpose flour
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 6 cups chicken stock, hot
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 cup green onions, thinly sliced
• 1/4 cup fresh parsley, chopped
• Salt, to taste

Instructions

1. In a large Dutch oven over medium heat, melt the clarified butter until it shimmers.
2. Add the chicken pieces and chorizo, browning them evenly for about 5 minutes. Remove and set aside.
3. Whisk the flour into the remaining fat to create a roux, stirring constantly for 15 minutes until it reaches a deep caramel color.
4. Add the onion, bell pepper, celery, and garlic to the roux, cooking until softened, about 5 minutes.
5. Stir in the smoked paprika and cayenne pepper, cooking for 1 minute to release their aromas.
6. Gradually add the hot chicken stock, whisking continuously to prevent lumps.
7. Return the chicken and chorizo to the pot, adding the bay leaves, thyme, and oregano.
8. Simmer uncovered for 45 minutes, skimming any fat that rises to the surface.
9. Adjust the seasoning with salt, then stir in the green onions and parsley.
10. Remove the bay leaves before serving.

A rich, velvety gumbo awaits, its layers of flavor deepened by the slow melding of spices and stock. Serve it over a mound of steamed white rice, letting the grains soak up the vibrant sauce, or with a side of crusty bread for dipping into its depths.

Authentic Louisiana Chicken and Sausage Gumbo

Falling into the rhythm of a slow-cooked meal brings a sense of comfort and tradition, especially when it involves a dish as deeply rooted in culture as this one. The melding of flavors and textures over hours of gentle simmering creates a symphony of taste that’s both complex and heartwarming.

Ingredients

• 1 cup clarified butter
• 1 cup all-purpose flour
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 3 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 lb andouille sausage, sliced into 1/2-inch rounds
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 6 cups chicken stock, homemade preferred
• 2 bay leaves
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• Salt, to precise measurement
• 1 cup okra, sliced into 1/2-inch pieces
• 2 green onions, thinly sliced
• 1/4 cup fresh parsley, finely chopped

Instructions

1. In a heavy-bottomed Dutch oven, heat clarified butter over medium heat until shimmering, about 2 minutes.
2. Gradually whisk in flour to create a roux, stirring constantly until it reaches a deep chocolate brown, approximately 30 minutes. Tip: Maintain a consistent medium heat to avoid burning.
3. Add diced onion, bell pepper, celery, and minced garlic to the roux, sautéing until vegetables are softened, about 5 minutes.
4. Stir in sliced andouille sausage and chicken pieces, cooking until the chicken is lightly browned, roughly 5 minutes.
5. Pour in chicken stock, adding bay leaves, smoked paprika, thyme, oregano, cayenne pepper, and a precise 1 tsp of salt. Bring to a gentle boil.
6. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally. Tip: Skim off any excess fat that rises to the surface for a cleaner flavor.
7. Add sliced okra, simmering uncovered for an additional 30 minutes until the gumbo thickens slightly. Tip: Okra not only adds texture but also acts as a natural thickener.
8. Remove bay leaves, adjust seasoning if necessary, and garnish with green onions and parsley before serving.

Velvety with a slight chew from the okra, this gumbo offers a rich tapestry of flavors, from the smokiness of the andouille to the subtle heat of the cayenne. Serve it over a mound of steamed white rice or with a side of crusty French bread to soak up every last drop of its savory goodness.

One-Pot Chicken and Sausage Gumbo

Kindly imagine the warmth of a simmering pot filling the kitchen, a melody of spices dancing in the air, as we delve into the heart of a dish that embodies comfort and complexity in equal measure.

Ingredients

• 1/2 cup clarified butter
• 3/4 cup all-purpose flour
• 1 cup diced yellow onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced celery
• 1 lb andouille sausage, sliced into 1/2-inch rounds
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 cups chicken stock, preferably homemade
• 2 bay leaves
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tbsp filé powder
• 1 cup sliced okra
• 1/4 cup chopped fresh parsley
• Cooked white rice, for serving

Instructions

1. In a large, heavy-bottomed pot, heat the clarified butter over medium heat until shimmering.
2. Gradually whisk in the all-purpose flour to form a roux, stirring constantly for about 20 minutes until it reaches a deep chocolate brown color.
3. Add the diced yellow onion, green bell pepper, and celery to the roux, cooking for 5 minutes until the vegetables soften.
4. Stir in the sliced andouille sausage and chicken pieces, browning lightly for 7 minutes.
5. Pour in the chicken stock, scraping the bottom of the pot to release any browned bits.
6. Add the bay leaves, freshly ground black pepper, smoked paprika, and cayenne pepper, bringing the mixture to a gentle boil.
7. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
8. Remove the lid, stir in the sliced okra, and continue to simmer uncovered for 15 minutes.
9. Sprinkle the filé powder and chopped fresh parsley over the gumbo, stirring gently to incorporate.
10. Serve the gumbo hot over cooked white rice.

Now, the gumbo presents a harmonious blend of textures, from the tender chicken and snappy sausage to the silky roux and vibrant okra. Consider garnishing with additional parsley and a dash of filé powder at the table for an extra layer of flavor.

Quick and Easy Chicken and Sausage Gumbo

Evenings like these call for a dish that warms the soul without demanding too much from the cook. This quick and easy chicken and sausage gumbo is a comforting embrace, a melody of flavors simmered to perfection, ready to soothe your weeknight cravings.

Ingredients

• 1 tablespoon clarified butter
• 1 cup diced yellow onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 pound andouille sausage, sliced into 1/4-inch rounds
• 1/4 cup all-purpose flour
• 4 cups chicken stock, preferably homemade
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 bay leaf
• Salt, to taste
• 1/4 cup chopped fresh parsley
• 2 cups cooked white rice, for serving

Instructions

1. In a large Dutch oven, heat the clarified butter over medium heat until shimmering, about 2 minutes.
2. Add the diced onion, green bell pepper, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the chicken pieces and sausage slices to the pot. Cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5 minutes.
5. Sprinkle the flour over the meat and vegetables, stirring to coat evenly. Cook for 2 minutes to remove the raw flour taste.
6. Gradually pour in the chicken stock, stirring constantly to prevent lumps from forming.
7. Add the smoked paprika, dried thyme, dried oregano, and bay leaf to the pot. Bring the mixture to a simmer.
8. Reduce the heat to low and let the gumbo simmer uncovered for 25 minutes, stirring occasionally.
9. Season with salt to taste and stir in the chopped parsley just before serving.
10. Serve the gumbo hot over cooked white rice.

Dark, rich, and deeply flavorful, this gumbo boasts a velvety texture that clings lovingly to each grain of rice. For an extra touch of warmth, garnish with a sprinkle of smoked paprika or a dash of hot sauce to elevate the dish to new heights.

Smoky Chicken and Kielbasa Gumbo

Remembering the first time I stirred together a pot of gumbo, the way the aromas filled the kitchen, it felt like weaving a tapestry of flavors, each thread a story of its own. This smoky chicken and kielbasa gumbo is no different, a dish that carries the warmth of shared meals and the comfort of home.

Ingredients

• 1 lb smoked chicken thighs, skin removed and meat shredded
• 1 lb kielbasa sausage, sliced into 1/2-inch rounds
• 1/2 cup clarified butter
• 3/4 cup all-purpose flour
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 3 celery stalks, finely diced
• 4 garlic cloves, minced
• 6 cups chicken stock, homemade preferred
• 2 bay leaves
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tbsp Worcestershire sauce
• 1 cup okra, sliced into 1/2-inch pieces
• 1/2 cup green onions, thinly sliced
• 1/4 cup fresh parsley, chopped
• Cooked white rice, for serving

Instructions

1. In a large, heavy-bottomed pot, melt the clarified butter over medium heat until shimmering.
2. Gradually whisk in the flour to create a roux, stirring constantly for about 20 minutes until it reaches a deep chocolate brown color.
3. Add the onion, bell pepper, celery, and garlic to the roux, cooking for 5 minutes until the vegetables soften.
4. Slowly pour in the chicken stock, whisking continuously to ensure a smooth base.
5. Stir in the bay leaves, smoked paprika, cayenne pepper, and Worcestershire sauce, then bring the mixture to a gentle simmer.
6. Add the shredded chicken and kielbasa to the pot, allowing the flavors to meld for 10 minutes.
7. Incorporate the okra and simmer for an additional 15 minutes until the okra is tender.
8. Remove the bay leaves and adjust the seasoning if necessary.
9. Garnish with green onions and parsley before serving over a bed of cooked white rice.

Often, the first spoonful reveals the gumbo’s rich, smoky depth, a harmony of spices and textures that’s both hearty and comforting. Consider serving it with a side of crusty bread to soak up every last drop of the flavorful broth.

Rich and Creamy Chicken and Sausage Gumbo

How the warmth of a simmering pot fills the kitchen with promises of comfort, this Rich and Creamy Chicken and Sausage Gumbo is a testament to the love poured into every stir. It’s a dish that holds stories in its depth, inviting you to slow down and savor each spoonful.

Ingredients

• 1/2 cup clarified butter
• 3/4 cup all-purpose flour
• 1 cup diced yellow onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced celery
• 4 cloves garlic, minced
• 1 lb andouille sausage, sliced into 1/2-inch rounds
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 cups chicken stock, preferably homemade
• 1 tbsp filé powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 bay leaf
• Salt, to precise taste
• 1/4 cup chopped fresh parsley
• 4 cups cooked white rice, for serving

Instructions

1. In a heavy-bottomed Dutch oven over medium heat, melt the clarified butter until it shimmers.
2. Gradually whisk in the all-purpose flour to form a roux, stirring constantly for 20-25 minutes until it reaches a deep chocolate brown color.
3. Add the diced yellow onion, green bell pepper, celery, and minced garlic to the roux, sautéing until the vegetables soften, about 5 minutes.
4. Incorporate the sliced andouille sausage and chicken pieces, browning lightly for 5 minutes to develop flavor.
5. Pour in the chicken stock, stirring to combine, then bring the mixture to a gentle boil.
6. Reduce heat to low, then stir in the filé powder, smoked paprika, cayenne pepper, and bay leaf. Simmer uncovered for 45 minutes, skimming any fat that rises to the surface.
7. Season with salt precisely, then remove the bay leaf before serving.
8. Garnish with chopped fresh parsley and serve over cooked white rice.

Final thoughts reveal a gumbo with a velvety texture, where the smokiness of the sausage dances with the subtle heat of the spices. For an unforgettable presentation, ladle it into hollowed-out bread bowls, letting the crust soak up the rich flavors.

Healthy Chicken and Turkey Sausage Gumbo

Venturing into the heart of comfort food with a healthier twist, this dish marries the robust flavors of traditional gumbo with leaner poultry choices, offering a lighter yet deeply satisfying experience. It’s a reflection on balance, where indulgence meets nourishment, perfect for those evenings when you crave something hearty without the heaviness.

Ingredients

• 1 tablespoon clarified butter
• 1 cup diced yellow onion
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 pound turkey sausage, sliced into 1/2-inch rounds
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken stock
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1 bay leaf
• 1 cup sliced okra
• 1/2 cup diced tomatoes
• 2 tablespoons chopped fresh parsley
• Salt, to taste

Instructions

1. In a large Dutch oven, heat clarified butter over medium heat until shimmering, about 2 minutes.
2. Add diced yellow onion, celery, and green bell pepper, sautéing until softened, approximately 5 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Increase heat to medium-high, add chicken pieces and turkey sausage, browning on all sides, about 5 minutes.
5. Sprinkle flour over the meat and vegetables, stirring constantly to coat and cook the flour, 2 minutes.
6. Gradually pour in chicken stock, stirring continuously to prevent lumps.
7. Add smoked paprika, dried thyme, cayenne pepper, and bay leaf, bringing the mixture to a simmer.
8. Reduce heat to low, cover, and let simmer for 20 minutes, stirring occasionally.
9. Add sliced okra and diced tomatoes, simmering uncovered for an additional 10 minutes until okra is tender.
10. Remove bay leaf, stir in chopped fresh parsley, and adjust salt if necessary.

The gumbo emerges with a velvety thickness, the okra lending a slight crunch amidst the tender chicken and sausage. Serve it over a scoop of steamed brown rice for a wholesome meal, or enjoy it as is, letting the rich, smoky flavors stand front and center.

Flavorful Chicken and Spicy Sausage Gumbo

Dusk settles in, and the kitchen becomes a sanctuary where flavors meld and stories simmer. Today, we’re embracing the warmth of a dish that’s as rich in history as it is in taste, a comforting embrace for the soul.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup clarified butter
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 lb spicy Andouille sausage, sliced into 1/2-inch rounds
• 4 cups chicken stock, preferably homemade
• 1 tbsp filé powder
• 1 tsp cayenne pepper
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 2 bay leaves
• Salt, to precise measurement (1 tsp)
• Freshly ground black pepper, to precise measurement (1/2 tsp)
• 2 cups cooked white rice, for serving
• 1/4 cup fresh parsley, finely chopped for garnish

Instructions

1. In a heavy-bottomed Dutch oven, heat clarified butter over medium heat until shimmering, about 2 minutes.
2. Gradually whisk in all-purpose flour to create a roux, stirring constantly until it reaches a deep chocolate brown, approximately 25-30 minutes. Tip: Maintain a consistent medium heat to avoid burning.
3. Add finely diced yellow onion, green bell pepper, and celery stalks to the roux, sautéing until vegetables are softened, about 5 minutes.
4. Stir in minced garlic and cook for an additional 1 minute until fragrant.
5. Increase heat to medium-high, add chicken thigh pieces and Andouille sausage slices, browning evenly on all sides, about 5 minutes.
6. Pour in chicken stock, scraping the bottom of the pot to release any browned bits. Tip: Homemade stock enriches the gumbo’s depth of flavor.
7. Whisk in filé powder, cayenne pepper, smoked paprika, dried thyme, dried oregano, bay leaves, salt, and black pepper. Bring to a gentle boil.
8. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally. Tip: A slow simmer melds the spices harmoniously.
9. Remove bay leaves before serving over cooked white rice, garnished with fresh parsley.

Mellow yet vibrant, this gumbo boasts a velvety texture with layers of spice and smokiness. Consider serving it with a side of crusty bread to soak up every last drop of its rich, flavorful broth.

Conclusion

With 18 Cajun-style gumbo recipes, there’s a spicy, soul-warming dish for every home cook! Whether you prefer classic flavors or bold twists, these recipes bring the taste of Louisiana to your kitchen. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these delicious bowls of comfort too. Happy cooking!