Cajun Chicken & Sausage Gumbo with Rice

 

Here’s a hearty and flavorful recipe for Cajun Chicken & Sausage Gumbo with Rice — a Southern classic packed with bold spices, smoky sausage, and tender chicken, all served over fluffy white rice.

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Cajun Chicken & Sausage Gumbo with Rice

Ingredients

For the Gumbo:

• 1 lb andouille sausage, sliced into ¼-inch rounds
• 1 lb boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
• ½ cup all-purpose flour
• ½ cup vegetable oil
• 1 green bell pepper, chopped
• 1 celery stalk, chopped
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 tbsp Cajun seasoning (adjust to taste)
• ½ tsp thyme
• 1 tsp paprika
• 2 bay leaves
• 6 cups chicken broth
• Salt & black pepper to taste
• Optional: a few dashes of hot sauce or cayenne pepper for heat
• Optional: 1 tsp file powder (traditional thickener and flavor booster)

For the Rice:

• 2 cups white rice
• 4 cups water
• Salt to taste

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Instructions

1. Make the roux:

• In a large Dutch oven or heavy-bottomed pot, heat the oil over medium heat.
• Slowly whisk in the flour to make a roux. Stir constantly for 15–20 minutes until the roux becomes a rich, deep brown color (like chocolate). Be patient—this is the foundation of the gumbo’s flavor.

2. Add the veggies:

• Once the roux is dark and fragrant, stir in the onion, celery, and bell pepper. Cook for 5–7 minutes until softened.
• Add the garlic and cook for 1 more minute.

3. Add sausage and chicken:

• Stir in the sausage slices and chicken pieces. Cook until the chicken is no longer pink on the outside.

4. Season and simmer:

• Add the Cajun seasoning, thyme, paprika, bay leaves, and chicken broth. Bring to a boil, then reduce heat and let simmer uncovered for 45–60 minutes, stirring occasionally.

5. Optional finishing touches:

• Add salt, pepper, and hot sauce to taste. If using, stir in the file powder just before serving (do not boil after adding).

6. Cook the rice:

• While the gumbo simmers, cook the rice: bring water to a boil, add rice and salt, reduce heat to low, cover, and cook for 15–20 minutes until fluffy.

7. Serve:

• Spoon rice into bowls and ladle the gumbo over the top. Garnish with green onions or parsley if desired.

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Tips

• Make ahead: Gumbo tastes even better the next day.
• Seafood twist: Add shrimp during the last 5 minutes of cooking for a seafood variation.
• Cajun vs Creole: This version is more Cajun (no tomatoes), but feel free to add a can of diced tomatoes for a Creole touch.

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Would you like a printable version or a lower-sodium/low-carb variation?