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–+ servings
a square photo with a casserole dish with homemade gumbo and some Louisiana rice in the background

Cajun Chicken & Sausage Gumbo

Andréa
Cajun Chicken & Sausage Gumbo is rich, comforting, and full of Southern flavor. Perfect with rice for a hearty dinner.
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Dinner
Cuisine American
Servings 6 persons
Calories 1701 kcal

Ingredients
 

Creole spices

  • 2 tablespoons celery salt
  • 1 tablespoon paprika powder
  • 1 tablespoon sea salt coarse
  • 1 tablespoon ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons cayenne pepper ground
  • ½ teaspoon all spice ground

Gumbo

  • 3 pounds Whole chicken cut into 10 pieces
  • 2 tablespoons creole spices see recipe above
  • 1 cup canola oil
  • 1 cup all-purpose flour
  • 2 onions diced
  • 2 pounds smoked sausage sliced
  • 2 stalks celery diced
  • 2 red chili peppers
  • 1 tomato diced
  • 2 cloves garlic minced
  • 2 sprigs fresh thyme leafs only
  • 12 cups chicken stock cold
  • 2 bay leaves
  • ½ pound andouille sausage or chorizo, chopped
  • ½ pound okra or zucchini, sliced
  • 1 tablespoon Worcestershire sauce
  • salt and pepper to taste
  • tabasco to taste
  • 1 tablespoon file powder (optional)

Louisiana white rice

  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 1½ cup white rice like Basmati, uncooked
  • 3 cups chicken stock
  • 1 bay leaf
  • ⅛ teaspoon salt

Ingredients you need per step are listed below the step in Italic

Instructions
 

Creole Spice Mix

  • Mix all ingredients and store in a jar.
    2 tablespoons celery salt, 1 tablespoon paprika powder, 1 tablespoon sea salt, 1 tablespoon ground black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons cayenne pepper ground, ½ teaspoon all spice

Make the Gumbo

  • Rub chicken with two tablespoons of Creole spice mix. Keep in the fridge.
    3 pounds Whole chicken, 2 tablespoons creole spices
  • Heat oil in a big pot. Add flour and stir for 15 minutes on medium heat until dark brown.
    1 cup canola oil, 1 cup all-purpose flour
  • Add onions and stir for 10 more minutes until soft.
    2 onions
  • Add chicken and fry for 10 minutes.
  • Stir in smoked sausage.
    2 pounds smoked sausage
  • Add celery, chili, tomato, and garlic. Cook for 3 minutes.
    2 stalks celery, 2 red chili peppers, 1 tomato, 2 cloves garlic
  • Pour in stock, thyme, and bay leaves. Bring to a boil, then simmer 45 minutes.
    2 sprigs fresh thyme, 12 cups chicken stock, 2 bay leaves
  • Add chopped sausage, okra, and Worcestershire sauce. Simmer for 45 minutes.
    ½ pound andouille sausage, ½ pound okra, 1 tablespoon Worcestershire sauce
  • Season with salt, pepper, and Tabasco. Add file powder if using.
    salt and pepper, tabasco, 1 tablespoon file powder

Louisiana white rice

  • In a pan, heat oil and cook onion 3–5 minutes.
    1 tablespoon olive oil, 1 small onion
  • Add rice and stir for 2 minutes.
    1½ cup white rice
  • Add stock, bay leaf, and salt. Cover and simmer 15–18 minutes.
    3 cups chicken stock, 1 bay leaf, ⅛ teaspoon salt
  • Fluff with a fork and serve with Gumbo.

NOTES

1. Storage
  • Fridge: Store gumbo in a sealed box for 3 days.
  • Freezer: Freeze in portions for up to 6 months. Defrost overnight in the refrigerator.
  • Reheat: Gently warm on the stove until hot.

Nutrition

Calories: 1701kcal | Carbohydrates: 93g | Protein: 69g | Fat: 116g | Saturated Fat: 27g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 59g | Trans Fat: 0.3g | Cholesterol: 240mg | Sodium: 6185mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1630IU | Vitamin C: 21mg | Iron: 7mg
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