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

Ever had one of those days where you’re craving something hearty, a little spicy, and totally comforting? Well, buckle up, because this Classic Cajun Chicken and Sausage Gumbo is about to become your new best friend.

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 lb andouille sausage, sliced into 1/2-inch pieces
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 cups chicken stock
• 1 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)
• Cooked white rice (for serving)

Instructions

1. Make the roux: Heat vegetable oil in a large pot over medium heat. Gradually whisk in flour until smooth. Cook, stirring constantly, until the roux turns a dark chocolate color, about 20-25 minutes.
2. Add the veggies: Stir in onion, bell pepper, celery, and garlic. Cook until softened, about 5 minutes.
3. Brown the meats: Add andouille sausage and chicken pieces to the pot. Cook until the chicken is no longer pink, about 5 minutes.
4. Simmer the gumbo: Pour in chicken stock, then stir in Cajun seasoning, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally.
5. Season and serve: Remove bay leaf, then taste and adjust seasoning with salt and pepper. Serve hot over cooked white rice, garnished with green onions.

This gumbo is a flavor bomb with the perfect balance of spicy, smoky, and savory. The chicken is tender, the sausage adds a nice bite, and the roux gives it that signature thickness. Try serving it with a side of crusty bread to soak up all that deliciousness!

Spicy Andouille Sausage and Chicken Gumbo

First off, let me tell you, this Spicy Andouille Sausage and Chicken Gumbo is the kind of dish that’ll make you wanna slap your mama (not really, but you get the point). It’s hearty, spicy, and packed with flavors that dance around in your mouth like a Mardi Gras parade.

Ingredients

• 1 lb Andouille sausage, sliced into 1/2-inch rounds
• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 tsp Cajun seasoning
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt to taste
• 2 green onions, sliced
• Cooked white rice, for serving

Instructions

1. Brown the meats: In a large pot over medium-high heat, cook the Andouille sausage until browned, about 5 minutes. Remove and set aside. In the same pot, add the chicken pieces and cook until browned, about 5 minutes. Remove and set aside with the sausage.
2. Make the roux: Reduce heat to medium. Add vegetable oil and flour to the pot. Stir constantly for about 20 minutes until the mixture turns a deep brown color, like chocolate. This is your roux, the soul of the gumbo.
3. Sauté the veggies: Add the onion, bell pepper, celery, and garlic to the roux. Cook, stirring often, until the vegetables are soft, about 5 minutes.
4. Combine everything: Slowly whisk in the chicken broth to avoid lumps. Add the diced tomatoes, Cajun seasoning, thyme, smoked paprika, cayenne, and salt. Bring to a boil, then reduce heat to low. Simmer for 30 minutes, stirring occasionally.
5. Add the meats back: Return the sausage and chicken to the pot. Simmer for another 15 minutes to let the flavors meld together.
6. Serve it up: Ladle the gumbo over cooked white rice. Garnish with sliced green onions.

This gumbo is a beautiful mess of spicy, smoky, and savory flavors with a texture that’s thick enough to stand a spoon in. Try serving it with a side of crusty bread to sop up all that deliciousness.

Creole-Style Chicken and Smoked Sausage Gumbo

Wow, have I got a treat for you today! Imagine diving into a bowl of rich, smoky, and slightly spicy Creole-Style Chicken and Smoked Sausage Gumbo that’s just bursting with flavor. It’s like a hug in a bowl, perfect for those days when you need a little extra comfort.

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 4 cups chicken stock
• 1 can (14.5 oz) diced tomatoes
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley
• 4 green onions, sliced
• Cooked white rice, for serving

Instructions

1. Make the roux: Heat vegetable oil in a large pot over medium heat. Gradually whisk in flour until smooth. Cook, stirring constantly, until the roux turns a dark chocolate color, about 20-25 minutes. Tip: Don’t walk away during this step; roux can burn quickly.
2. Sauté the veggies: Add onion, bell pepper, celery, and garlic to the roux. Cook until softened, about 5 minutes.
3. Brown the meats: Add chicken and sausage to the pot. Cook until the chicken is no longer pink, about 5 minutes. Tip: Browning the meats adds depth to the gumbo’s flavor.
4. Simmer the gumbo: Pour in chicken stock and diced tomatoes. Add bay leaves, thyme, smoked paprika, cayenne, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally.
5. Finish and serve: Remove bay leaves. Stir in parsley and green onions. Serve hot over cooked white rice. Tip: Letting the gumbo sit for 10 minutes before serving allows the flavors to meld even more.

This gumbo is a beautiful mess of tender chicken, smoky sausage, and veggies in a rich, slightly spicy broth that’s just begging to be soaked up with some fluffy rice. Try serving it with a side of crusty bread for the ultimate comfort meal.

Okra-Enhanced Chicken and Sausage Gumbo

Alright, let’s dive into making this Okra-Enhanced Chicken and Sausage Gumbo that’s gonna have your taste buds doing a happy dance. It’s the perfect blend of hearty, spicy, and just a tad bit smoky, with okra adding that signature gumbo thickness without any fuss.

Ingredients

• 1 lb chicken thighs, cut into bite-sized pieces
• 1 lb smoked sausage, sliced into 1/2 inch rounds
• 1 cup okra, sliced into 1/2 inch pieces
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 tsp thyme
• 1 tsp smoked paprika
• 2 bay leaves
• Cooked rice, for serving

Instructions

1. Brown the meats: In a large pot over medium heat, cook the chicken and sausage until browned, about 5 minutes per side. Remove and set aside.
2. Make the roux: In the same pot, whisk together flour and oil over medium heat. Keep stirring until it turns a deep brown, about 10-15 minutes. Tip: Don’t walk away; roux can burn in a blink!
3. Sauté the veggies: Add onion, bell pepper, celery, and garlic to the roux. Cook until soft, about 5 minutes.
4. Combine everything: Return the meats to the pot. Add chicken broth, diced tomatoes, okra, salt, black pepper, cayenne, thyme, smoked paprika, and bay leaves. Stir well.
5. Simmer to perfection: Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally. Tip: The longer it simmers, the better the flavors meld.
6. Serve it up: Remove bay leaves. Serve hot over cooked rice. Tip: A dash of hot sauce can kick it up a notch if you’re into that.

This gumbo is a beautiful mess of flavors with the okra adding just the right amount of silkiness. Perfect for those nights when you need something comforting but with a little kick. And hey, leftovers? Even better the next day.

Slow-Cooked Chicken and Sausage Gumbo

Ever had one of those days where you just want to throw everything into a pot and forget about it until dinner? That’s pretty much the vibe with this Slow-Cooked Chicken and Sausage Gumbo. It’s hearty, flavorful, and honestly, does most of the work itself while you binge your favorite show.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 6 cups chicken stock
• 2 bay leaves
• 1 cup okra, sliced (optional)
• Salt and pepper to taste
• Cooked white rice, for serving
• Chopped green onions, for garnish

Instructions

1. Prep the roux: In a large pot, whisk together flour and oil over medium heat. Cook, stirring constantly, until the mixture turns a deep brown, about 15-20 minutes. This is your gumbo’s flavor base, so don’t rush it.
2. Saute the veggies: Add onion, bell pepper, celery, and garlic to the roux. Cook until softened, about 5 minutes. Tip: If the roux starts to smell like it’s burning, lower the heat.
3. Season it up: Stir in Cajun seasoning, thyme, and smoked paprika. Cook for 1 minute to wake up the spices.
4. Add liquids and meats: Pour in chicken stock, then add chicken, sausage, and bay leaves. Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 hours, stirring occasionally.
5. Final touches: If using okra, add it now and cook for another 30 minutes. Taste and adjust salt and pepper as needed. Tip: Okra thickens the gumbo, so skip it if you prefer a thinner consistency.
6. Serve it hot: Discard bay leaves. Serve gumbo over cooked white rice, garnished with green onions. Tip: A dash of hot sauce never hurt anybody.

This gumbo is a beautiful mess of tender chicken, smoky sausage, and a rich, slightly spicy broth that’s just begging to be sopped up with some bread. Or, go wild and ladle it over a baked potato for a carb-on-carb situation that’s oddly perfect.

Southern Comfort Chicken and Sausage Gumbo

Gumbo is the kind of dish that hugs you from the inside out, and this Southern Comfort Chicken and Sausage Gumbo is no exception. It’s a hearty, flavorful bowl of comfort that’s perfect for when you need a little warmth in your life, and lucky for you, it’s easier to make than you might think.

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, 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
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 2 bay leaves
• Salt to taste
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh parsley
• Cooked white rice, for serving

Instructions

1. Make the roux: Heat vegetable oil in a large pot over medium heat. Gradually whisk in flour until smooth. Cook, stirring constantly, until the roux turns a dark chocolate color, about 20-30 minutes. Tip: Don’t walk away from the roux; it can burn quickly.
2. Add the veggies: Stir in onion, bell pepper, celery, and garlic. Cook until softened, about 5 minutes.
3. Brown the meats: Add sausage and chicken to the pot. Cook until the chicken is no longer pink, about 5 minutes. Tip: Browning the meats adds depth to the gumbo’s flavor.
4. Simmer the gumbo: Pour in chicken stock and diced tomatoes. Stir in Cajun seasoning, thyme, smoked paprika, cayenne, and bay leaves. Bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally. Tip: The longer it simmers, the better the flavors meld.
5. Finish and serve: Remove bay leaves. Stir in green onions and parsley. Serve hot over cooked white rice.

This gumbo is rich and thick, with a smoky heat that builds with every bite. Serve it with a side of cornbread to soak up every last drop of that delicious broth.

Bayou-Style Chicken and Sausage Gumbo

Craving something that screams comfort with a side of kick? Let’s dive into making a Bayou-Style Chicken and Sausage Gumbo that’ll have your taste buds dancing the Cajun two-step. It’s hearty, flavorful, and just the thing to warm you up from the inside out.

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 lb andouille sausage, sliced into 1/2-inch rounds
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 cups chicken stock
• 1 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 2 bay leaves
• Salt to taste
• Cooked white rice, for serving
• Chopped green onions, for garnish

Instructions

1. Make the roux: Heat vegetable oil in a large pot over medium heat. Gradually whisk in flour until smooth. Cook, stirring constantly, for about 20-25 minutes or until the roux turns a deep chocolate brown. Tip: Don’t walk away from the roux; it can burn in a blink.
2. Sauté the veggies: Add onion, bell pepper, celery, and garlic to the roux. Cook, stirring often, for about 5 minutes until the veggies soften.
3. Brown the meats: Toss in the sausage and chicken, cooking until the chicken is no longer pink, about 5 minutes. Tip: Browning the meats adds depth to the gumbo’s flavor.
4. Simmer the gumbo: Pour in the chicken stock, then stir in Cajun seasoning, thyme, smoked paprika, and bay leaves. Bring to a boil, then reduce heat to low and simmer for 1 hour, stirring occasionally. Tip: The longer it simmers, the better the flavors meld.
5. Season and serve: Taste and adjust salt if needed. Remove bay leaves. Serve hot over cooked white rice, garnished with chopped green onions.

This gumbo is a beautiful mess of tender chicken, smoky sausage, and veggies, all swimming in a rich, slightly spicy broth. Perfect for ladling over rice or sopping up with crusty bread. And hey, if you’re feeling fancy, a dash of hot sauce never hurt anybody.

Seafood-Infused Chicken and Sausage Gumbo

Man, have I got a treat for you today! Imagine the heartiness of chicken and sausage gumbo, but with a twist that’ll make your taste buds dance—seafood. That’s right, we’re diving deep into flavors with this Seafood-Infused Chicken and Sausage Gumbo. It’s like Mardi Gras in a bowl, minus the beads.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups chicken stock
• 1 lb shrimp, peeled and deveined
• 1/2 lb crab meat
• 1 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• Salt to taste
• 2 green onions, sliced for garnish
• Cooked white rice, for serving

Instructions

1. Brown the meats: In a large pot over medium heat, brown the chicken and sausage in batches until nicely colored, about 5 minutes per batch. Remove and set aside.
2. Make the roux: In the same pot, add vegetable oil and flour. Stir constantly over medium heat until the mixture turns a deep brown, about 15 minutes. Tip: Don’t walk away—this is the soul of your gumbo!
3. Sauté the veggies: Add onion, bell pepper, celery, and garlic to the roux. Cook until soft, about 5 minutes.
4. Combine and simmer: Return the meats to the pot. Add chicken stock, Cajun seasoning, thyme, oregano, and cayenne. Bring to a boil, then reduce heat and simmer for 30 minutes. Tip: Skim off any fat that rises to the top for a cleaner flavor.
5. Add the seafood: Stir in shrimp and crab meat. Cook until shrimp are pink, about 5 minutes. Tip: Overcooking the seafood will make it rubbery, so keep an eye on it!
6. Season and serve: Taste and adjust salt if needed. Serve hot over white rice, garnished with green onions.

This gumbo is a symphony of textures—tender chicken, juicy shrimp, and flaky crab all swimming in a rich, spicy broth. Try serving it with a side of crusty bread to sop up every last drop of that deliciousness. Trust me, your spoon will thank you.

Gluten-Free Chicken and Sausage Gumbo

Venturing into the world of gluten-free cooking doesn’t mean you have to sacrifice flavor or comfort, and this Chicken and Sausage Gumbo is proof. It’s hearty, spicy, and packed with all the good stuff, minus the gluten, making it a perfect dish for anyone looking to indulge without the worry.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 lb gluten-free smoked sausage, sliced into 1/2-inch rounds
• 1/2 cup gluten-free all-purpose flour
• 1/2 cup vegetable oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 6 cups gluten-free chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• Salt and black pepper to taste
• 4 green onions, sliced
• 1/4 cup fresh parsley, chopped

Instructions

1. Brown the meats: In a large pot over medium-high heat, cook the chicken and sausage until browned, about 5 minutes per side. Remove and set aside.
2. Make the roux: In the same pot, whisk together the flour and oil over medium heat. Cook, stirring constantly, until the mixture turns a deep brown, about 10 minutes.
3. Sauté the veggies: Add the onion, bell pepper, celery, and garlic to the roux. Cook until softened, about 5 minutes.
4. Combine everything: Slowly stir in the chicken broth, then add the diced tomatoes, smoked paprika, thyme, oregano, cayenne, salt, and black pepper. Bring to a boil.
5. Simmer: Reduce heat to low, add the browned meats back into the pot, and simmer uncovered for 1 hour, stirring occasionally.
6. Finish with greens: Stir in the green onions and parsley, and cook for another 5 minutes.

This gumbo is a beautiful mess of flavors and textures – the chicken is tender, the sausage adds a smoky punch, and the roux gives it that classic thick, velvety base. Serve it over a scoop of steamed rice or with a side of crusty gluten-free bread to soak up all that goodness.

Vegetable-Packed Chicken and Sausage Gumbo

First off, let me tell you, this Vegetable-Packed Chicken and Sausage Gumbo is the kind of dish that makes you feel like a culinary wizard without having to wave a magic wand. It’s hearty, flavorful, and packed with enough veggies to make you feel virtuous about that second helping.

Ingredients

• 1 lb chicken thighs, diced
• 1 lb smoked sausage, sliced into 1/2-inch pieces
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 bay leaf
• 2 cups okra, sliced
• Salt to taste

Instructions

1. Brown the meats: In a large pot over medium heat, cook the chicken and sausage until browned, about 5 minutes per side. Remove and set aside.
2. Make the roux: In the same pot, heat the oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the mixture turns a deep brown, about 10 minutes.
3. Sauté the veggies: Add the onion, bell pepper, celery, and garlic to the roux. Cook until softened, about 5 minutes.
4. Combine everything: Stir in the chicken broth, diced tomatoes, Cajun seasoning, thyme, and bay leaf. Return the meats to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. Add the okra: Stir in the okra and simmer for an additional 10 minutes, or until the okra is tender.
6. Season and serve: Remove the bay leaf. Taste and adjust salt if needed. Serve hot over rice.

This gumbo is a beautiful mess of flavors and textures – the smokiness of the sausage, the tenderness of the chicken, and the slight crunch of the okra all swimming in a rich, spicy broth. Perfect for spooning over a mound of fluffy rice or sopping up with a chunk of crusty bread.

Spicy Chicken and Chorizo Gumbo

Kick off your cooking adventure with this Spicy Chicken and Chorizo Gumbo, a dish that’s as fun to make as it is to eat. Imagine tender chicken, smoky chorizo, and a kick of spice all mingling in a rich, flavorful broth – it’s like a party in your mouth, and everyone’s invited.

Ingredients

• 1 lb chicken thighs, cut into 1-inch pieces
• 8 oz chorizo, sliced into 1/2-inch rounds
• 1/4 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 tsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves
• 1/2 lb okra, sliced (optional)
• Cooked rice, for serving

Instructions

1. Brown the meats: In a large pot, heat the vegetable oil over medium-high heat. Add the chicken and chorizo, cooking until the chicken is browned and the chorizo is slightly crispy, about 5-7 minutes. Remove with a slotted spoon and set aside.
2. Make the roux: Lower the heat to medium. Add the flour to the pot, stirring constantly until it turns a deep brown, about 5 minutes. This is your roux, the base of your gumbo’s flavor, so don’t rush it.
3. Sauté the veggies: Add the onion, bell pepper, celery, and garlic to the roux, cooking until softened, about 5 minutes. Tip: If the roux seems too thick, add a splash of chicken broth to loosen it up.
4. Combine and simmer: Return the meats to the pot. Add the chicken broth, diced tomatoes, smoked paprika, cayenne, thyme, salt, black pepper, and bay leaves. Bring to a boil, then reduce heat and simmer for 30 minutes. Tip: Skim off any fat that rises to the top for a clearer broth.
5. Add the okra: If using, add the okra and simmer for another 10 minutes until tender. Tip: Okra can be slimy, but cooking it in the gumbo helps reduce that texture.
6. Serve it up: Remove the bay leaves. Serve the gumbo over cooked rice, letting the rice soak up all that spicy, smoky goodness.

This gumbo is a texture dream – the chicken’s tenderness against the chorizo’s bite, all swimming in a broth that’s got just the right amount of kick. Try topping it with a dollop of sour cream to cool things down, or go all out with a sprinkle of fresh cilantro for a pop of color.

Authentic Louisiana Chicken and Sausage Gumbo

Gumbo is the kind of dish that feels like a warm hug from the inside, especially when it’s packed with the rich flavors of Louisiana. Today, we’re diving into a classic Chicken and Sausage Gumbo that’s as authentic as it gets, with a roux that’s the color of a copper penny and flavors that’ll have you coming back for seconds.

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 lb smoked sausage, sliced into 1/2-inch pieces
• 1 lb chicken thighs, boneless and skinless, cut into chunks
• 4 cups chicken stock
• 1 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 bay leaf
• Salt to taste
• 2 green onions, sliced
• Cooked white rice, for serving

Instructions

1. Make the roux: Heat vegetable oil in a large pot over medium heat. Whisk in flour and cook, stirring constantly, until the mixture turns a deep copper color, about 20-25 minutes. Tip: Don’t walk away from the roux; it can burn quickly.
2. Add the veggies: Stir in onion, bell pepper, celery, and garlic. Cook until softened, about 5 minutes.
3. Brown the meats: Add sausage and chicken to the pot. Cook until the chicken is no longer pink, about 5 minutes. Tip: Browning the meats adds depth to the gumbo’s flavor.
4. Simmer the gumbo: Pour in chicken stock, then add Cajun seasoning, thyme, smoked paprika, and bay leaf. Bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally. Tip: The longer it simmers, the better the flavors meld.
5. Season and serve: Taste and adjust salt if needed. Remove bay leaf. Serve hot over cooked white rice, garnished with green onions.

This gumbo is a beautiful mess of tender chicken, smoky sausage, and veggies, all swimming in a rich, slightly spicy broth that’s perfect for sopping up with a piece of crusty bread. For a twist, try serving it over a scoop of potato salad – a Louisiana tradition that might just become your new favorite way to enjoy gumbo.

One-Pot Chicken and Sausage Gumbo

Unbelievably easy and packed with flavor, this One-Pot Chicken and Sausage Gumbo is your ticket to a hearty meal without the hassle of cleaning a mountain of dishes. Let’s dive into making this soul-warming dish that’s perfect for any night of the week.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 lb Andouille sausage, sliced into 1/2-inch rounds
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 2 bay leaves
• 1 cup okra, sliced (optional)
• Salt to taste
• Cooked white rice, for serving
• Chopped green onions, for garnish

Instructions

1. Brown the meats: In a large pot over medium-high heat, brown the chicken and sausage in batches, setting aside once done. No need to cook through; we’re just building flavor here.
2. Make the roux: Lower heat to medium, add oil and flour to the pot, stirring constantly until the mixture turns a deep brown, about 10-15 minutes. Tip: This is the base of your gumbo’s flavor, so don’t rush it.
3. Sauté the veggies: Add onion, bell pepper, celery, and garlic to the roux, cooking until softened, about 5 minutes.
4. Combine and simmer: Stir in the chicken broth, diced tomatoes, Cajun seasoning, thyme, smoked paprika, cayenne, bay leaves, and the browned meats. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Tip: If using okra, add it now to help thicken the gumbo.
5. Final touches: Taste and adjust salt if needed. Remove bay leaves before serving.

Serve this rich, slightly spicy gumbo over a bed of fluffy white rice, garnished with green onions for a pop of color. The okra adds a lovely texture, making each bite a little adventure.

Quick and Easy Chicken and Sausage Gumbo

Craving something hearty and flavorful without spending all day in the kitchen? This Quick and Easy Chicken and Sausage Gumbo is your ticket to a delicious meal that feels like a hug in a bowl. Perfect for those busy weeknights when you want something satisfying but don’t have hours to spare.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken thighs, diced
• 12 oz smoked sausage, sliced
• 1 cup onion, chopped
• 1 cup green bell pepper, chopped
• 1 cup celery, chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 bay leaves
• 1 cup okra, sliced (optional)
• 2 cups cooked white rice
• 2 green onions, sliced for garnish

Instructions

1. Heat the oil: In a large pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Brown the chicken: Add diced chicken thighs and cook until golden brown, about 5 minutes. Remove and set aside.
3. Cook the sausage: In the same pot, add sliced sausage and cook until browned, about 3 minutes. Remove and set aside with the chicken.
4. Sauté the veggies: Add onion, bell pepper, celery, and garlic to the pot. Cook until softened, about 5 minutes.
5. Make the roux: Sprinkle flour over the veggies and stir constantly for 2 minutes until it turns a light brown color.
6. Simmer the gumbo: Slowly whisk in chicken broth, then add diced tomatoes, salt, black pepper, cayenne, thyme, oregano, and bay leaves. Bring to a boil, then reduce heat and simmer for 20 minutes.
7. Add the meats and okra: Return the chicken and sausage to the pot, add okra if using, and simmer for another 10 minutes.
8. Serve: Remove bay leaves, ladle gumbo over cooked rice, and garnish with green onions.

This gumbo is a beautiful mix of tender chicken, smoky sausage, and veggies in a rich, slightly spicy broth. Serve it with a side of crusty bread to soak up all that goodness, or keep it light with a crisp green salad.

Smoky Chicken and Kielbasa Gumbo

Unbelievably good and packed with flavor, this Smoky Chicken and Kielbasa Gumbo is the kind of dish that’ll have everyone asking for seconds. It’s a hearty, smoky, and slightly spicy bowl of comfort that’s perfect for any day of the week.

Ingredients

• 1 lb chicken thighs, cut into bite-sized pieces
• 1 lb kielbasa sausage, sliced into 1/2-inch rounds
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• Salt and black pepper to taste
• 2 cups cooked white rice, for serving
• 2 green onions, sliced, for garnish

Instructions

1. Brown the chicken: In a large pot over medium-high heat, cook the chicken pieces until browned on all sides, about 5 minutes. Remove and set aside.
2. Cook the kielbasa: In the same pot, add the kielbasa slices and cook until lightly browned, about 3 minutes. Remove and set aside with the chicken.
3. Make the roux: Reduce heat to medium. Add the flour and oil to the pot, stirring constantly until the mixture turns a deep brown, about 10 minutes. Tip: Don’t walk away from the roux; it can burn quickly.
4. Sauté the veggies: Add the onion, bell pepper, celery, and garlic to the roux. Cook, stirring frequently, until the vegetables are softened, about 5 minutes.
5. Combine everything: Return the chicken and kielbasa to the pot. Add the chicken broth, diced tomatoes, smoked paprika, thyme, oregano, cayenne, salt, and black pepper. Stir well to combine.
6. Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally. Tip: The longer it simmers, the better the flavors meld.
7. Serve: Ladle the gumbo over cooked white rice and garnish with sliced green onions. Tip: A dash of hot sauce can kick up the heat if you like it spicy.

This gumbo is a beautiful mess of smoky, spicy, and savory flavors with a thick, rich texture that’s just begging to be sopped up with some crusty bread. For a fun twist, try serving it in hollowed-out bread bowls for an edible serving dish that’s as practical as it is delicious.

Rich and Creamy Chicken and Sausage Gumbo

Alright, let’s dive into making this Rich and Creamy Chicken and Sausage Gumbo that’ll have your taste buds doing a happy dance. It’s the kind of dish that feels like a warm hug on a chilly evening, and trust me, it’s easier to make than you think.

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 lb smoked sausage, sliced into 1/2-inch pieces
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 2 bay leaves
• Salt and pepper to taste
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh parsley
• Cooked white rice, for serving

Instructions

1. Make the roux: In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour until smooth. Cook, stirring constantly, for about 20-25 minutes or until the roux is a dark chocolate color. Tip: Don’t walk away from the roux; it can burn quickly.
2. Sauté the veggies: Add the onion, bell pepper, celery, and garlic to the roux. Cook, stirring frequently, for about 5 minutes or until the vegetables are softened.
3. Brown the meats: Stir in the sausage and chicken. Cook until the chicken is no longer pink, about 5-7 minutes. Tip: Browning the meats adds depth to the gumbo’s flavor.
4. Simmer the gumbo: Pour in the chicken broth and diced tomatoes. Add the Cajun seasoning, thyme, smoked paprika, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low. Simmer uncovered for 1 hour, stirring occasionally. Tip: The longer it simmers, the better the flavors meld.
5. Finish and serve: Remove the bay leaves. Stir in the green onions and parsley. Serve hot over cooked white rice. The gumbo should be thick, creamy, and packed with flavor. Try serving it with a side of crusty bread to soak up all that deliciousness.

This gumbo is a flavor bomb with the perfect balance of smokiness from the sausage and richness from the roux. The chicken stays tender, and the veggies add just the right amount of crunch. It’s a dish that’s sure to impress, whether you’re serving it up for a weeknight dinner or a weekend gathering.

Healthy Chicken and Turkey Sausage Gumbo

Picture this: a steaming bowl of gumbo that’s packed with flavor but won’t weigh you down. That’s right, we’re making a Healthy Chicken and Turkey Sausage Gumbo that’s as good for your taste buds as it is for your waistline.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onions
• 1 cup diced green bell peppers
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 lb turkey sausage, sliced
• 1 tbsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 4 cups low-sodium chicken broth
• 1 cup okra, sliced
• 1/2 cup diced tomatoes
• 2 bay leaves
• 1/2 cup cooked brown rice
• 2 tbsp chopped fresh parsley

Instructions

1. Heat the oil: In a large pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Sauté the veggies: Add 1 cup each of diced onions, green bell peppers, and celery, cooking until soft, about 5 minutes. Stir in 2 minced garlic cloves for the last 30 seconds.
3. Brown the meats: Push veggies to the side, add 1 lb chicken and 1 lb turkey sausage. Cook until chicken is no longer pink, about 5 minutes.
4. Season it up: Sprinkle in 1 tbsp Cajun seasoning, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper, stirring to coat everything evenly.
5. Simmer the gumbo: Pour in 4 cups chicken broth, add 1 cup okra, 1/2 cup diced tomatoes, and 2 bay leaves. Bring to a boil, then reduce heat to low and simmer for 25 minutes.
6. Finish with rice: Stir in 1/2 cup cooked brown rice and simmer for another 5 minutes. Remove bay leaves.
7. Garnish and serve: Sprinkle with 2 tbsp chopped fresh parsley before serving.

This gumbo is a hearty yet healthy twist on the classic, with tender chicken, smoky turkey sausage, and just the right amount of spice. Serve it over a scoop of quinoa for an extra protein boost, or with a side of crusty whole-grain bread to soak up all that delicious broth.

Flavorful Chicken and Spicy Sausage Gumbo

Wow, have I got a treat for you today! This Flavorful Chicken and Spicy Sausage Gumbo is like a warm hug from the South, packed with layers of flavor that’ll have you coming back for seconds (and thirds).

Ingredients

• 1 cup all-purpose flour
• 1 cup vegetable oil
• 1 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
• 1 lb spicy sausage, sliced into 1/2-inch rounds
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 6 cups chicken stock
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 1 cup okra, sliced (optional)
• 2 green onions, sliced for garnish

Instructions

1. Make the roux: In a large pot, whisk together flour and oil over medium heat. Cook, stirring constantly, until the mixture turns a deep brown color, about 15-20 minutes. Tip: Don’t walk away! A roux can burn quickly.
2. Brown the meats: Add chicken and sausage to the pot. Cook until the chicken is no longer pink and the sausage is slightly browned, about 5-7 minutes.
3. Sauté the veggies: Stir in onion, bell pepper, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
4. Simmer the gumbo: Pour in chicken stock, then add smoked paprika, cayenne, thyme, oregano, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour. Tip: The longer it simmers, the better the flavors meld.
5. Add okra: If using, stir in okra and cook for an additional 15 minutes. Tip: Okra thickens the gumbo and adds a unique texture.
6. Serve hot: Remove bay leaves, ladle gumbo into bowls, and garnish with green onions.

This gumbo is a symphony of textures—tender chicken, snappy sausage, and the slight crunch of okra, all swimming in a rich, spicy broth. Serve it over a mound of steamed rice for the ultimate comfort food experience.

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!