Can I use chicken breast instead of thighs in this gumbo?

Yes, you can substitute chicken thighs with chicken breast, but thighs are preferred for their tenderness and flavor, especially after long simmering.

What if I don’t have andouille sausage?

Any smoky or spicy sausage like kielbasa, chorizo, or turkey sausage will work well. Just make sure it’s fully cooked before adding it to the gumbo.

How dark should the roux be?

Aim for a deep brown color similar to dark chocolate. This is key to gumbo’s rich flavor. Stir constantly to avoid burning.

Cajun Chicken & Sausage Gumbo with Rice

Name: Cajun Chicken & Sausage Gumbo with Rice
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Cajun/Creole
Ingredients: 1 lb boneless, skinless chicken thighs (shredded); 12 oz andouille sausage, sliced; 1/2 cup vegetable oil; 1/2 cup all-purpose flour; 1 medium onion, diced; 1 bell pepper, diced; 2 celery stalks, chopped; 3 cloves garlic, minced; 6 cups chicken broth; 1 can (14 oz) diced tomatoes (optional); 1 tbsp Worcestershire sauce; 2 tsp Cajun seasoning; 1 tsp smoked paprika; 1/2 tsp thyme; 2 bay leaves; Salt & black pepper to taste; 1/2 cup green onions, chopped; 1/4 cup fresh parsley, chopped; 2 cups white rice; 4 cups water; 1/2 tsp salt

Description

This Cajun Chicken & Sausage Gumbo with Rice is a hearty Southern comfort dish that combines bold spices, tender meat, and rich roux in a warming bowl of flavor. Perfect for weeknight dinners, meal prep, or when you need a cozy, nourishing meal.

Ingredients

Scale

For the Gumbo

1 lb boneless, skinless chicken thighs (shredded)
12 oz andouille sausage, sliced
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 medium onion, diced
1 bell pepper, diced
2 celery stalks, chopped
3 cloves garlic, minced
6 cups chicken broth
1 can (14 oz) diced tomatoes (optional)
1 tbsp Worcestershire sauce
2 tsp Cajun seasoning
1 tsp smoked paprika
1/2 tsp thyme
2 bay leaves
Salt & black pepper to taste
1/2 cup green onions, chopped
1/4 cup fresh parsley, chopped

For the Rice

2 cups white rice
4 cups water
1/2 tsp salt

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Instructions

Cook the Rice: Bring 4 cups of water to a boil in a pot. Stir in salt and rice, reduce heat, cover, and simmer for 15 minutes or until the rice is tender. Fluff with a fork and set aside.
Make the Roux: In a large heavy pot, heat vegetable oil over medium heat. Stir in flour and cook while stirring constantly for 10 to 15 minutes until the mixture turns a dark chocolate brown color. Keep stirring to avoid burning the roux.
Sauté the Vegetables: Add the diced onion, bell pepper, celery, and garlic to the roux. Cook for about 3 to 4 minutes until the vegetables soften and the mixture becomes fragrant.
Add Meat and Broth: Stir in the sliced sausage and shredded chicken. Pour in the chicken broth, Worcestershire sauce, and diced tomatoes if using. Add the Cajun seasoning, smoked paprika, thyme, bay leaves, salt, and pepper. Bring the gumbo to a boil.
Simmer: Reduce heat and let the gumbo simmer gently for about 45 minutes, stirring occasionally. This allows the flavors to meld and the broth to thicken.
Finish the Dish: Remove the bay leaves, then stir in the green onions and parsley. Adjust seasoning to taste and serve hot over the cooked rice.

Notes

If your roux burns, start over—it’s crucial to the dish. You can prep the veggies while the roux is cooking to save time. Gumbo often tastes better the next day, making it great for leftovers or meal prep. For a milder dish, reduce Cajun seasoning.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Simmering
Cuisine: Cajun/Creole

Nutrition

Serving Size: 1 bowl with rice
Calories: 520kcal
Sugar: 3g
Sodium: 980mg
Fat: 29g
Saturated Fat: 8g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 28g
Cholesterol: 120mg