You don’t have to be from Louisiana to prepare this authentic Cajun Chicken and Sausage Gumbo!
Growing up, I watched my grandma and then my mom prepare the family Gumbo recipe. These women taught us how to make the best tasting Cajun Chicken and Sausage Gumbo ever.
Over the years, we have learned a few tips and tricks to minimize the prep time.
There is nothing better than smelling the onions sizzling in the pan of your perfectly prepared roux, which gives the Gumbo its beautiful caramel color and rich flavor. Not sure how to make a Roux? Learn the step by step process in our 5 Minute Roux recipe.
The other key to the perfect gumbo is the Holy Trinity. If you’re from Louisiana, you know exactly what we’re talking about. If not, we will let you in on our Cajun secret. The Holy Trinity is 3 simple ingredients – bell peppers, shallots, and celery, and are necessary to create an authentic Cajun dish.
If you prefer to use the Instant Pot, check out our Instant Pot Cajun Chicken and Sausage Gumbo. While the ingredients are the same, the Instant Pot will save you a bit of cooking time!
Be sure to top of your Gumbo with a dash of Tabasco, and enjoy!
We will also let you in on a little Louisiana secret. Cajun Chicken and Sausage Gumbo pairs perfectly with our Potato Salad.
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Cajun Chicken and Sausage Gumbo
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Entrée
- Cuisine: Cajun
Description
You don’t have to be from Louisiana to prepare this authentic Cajun Chicken and Sausage Gumbo!
Ingredients
- 3 cups of cubed Chicken from a Rotisserie Chicken
- 1 lb of Andouille sausage, sliced into bite size slices (We use Aidells Cajun Style Chicken Sausage)
- 2 Bay Leaves
- 2 cups of cooked rice (we prefer white Jasmine rice)
- 1 onion chopped (We use a Purple Onion)
- 1 bunch of shallots
- 3 stalks of celery
- 1 small to medium green bell pepper, seeded and chopped
- 6 cups of Chicken Stock
- Tabasco and salt to taste (Optional)
Instructions
- Pour your stock into a large stock pot that can hold 10 cups. Bring the chicken stock to a roaring boil.
- While the stock is coming to a boil, prepare your roux per the directions in our 5 Minute Roux recipe.
- Once the stock in your pot is boiling, add your prepared roux, stir the roux into the boiling stock until the roux and stock have completely melded together. Once the stock and the roux have melded together, add the following ingredients: 3 cups of cubed Chicken from a Rotisserie Chicken, 1 lb of Andouille sausage, 2 Bay Leaves, 3 stalks of celery, 1 small to medium green bell pepper.
- Bring the Gumbo to a low boil, and cook for 45 minutes to an hour
- Turn the flame off of the stove, add the shallots, and stir in the Bay Leaves. Wait 5 minutes, then remove the Bay Leaves.
- Ladle the hot gumbo over rice, and salt and Tabasco to taste
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