Authentic Cajun Chicken and Sausage Gumbo Recipe

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• 1 cup vegetable oil or mild olive oil
• 1 cup all-purpose flour
• 1 cup chopped onion
• 1 cup finely chopped celery
• 1 cup finely chopped green bell pepper
• 2 tablespoons finely chopped garlic
• 2 teaspoons dried thyme or 2 tablespoons finely chopped fresh thyme
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sweet or hot paprika
• 1 teaspoon cayenne pepper
• 2 quarts homemade chicken stock or canned chicken broth
• 3 1/2 pounds skin-on, bone-in chicken legs and thighs
• 1 pound Cajun-style andouille sausage, smoked kielbasa, or other smoked sausage
• 1 cup thinly sliced scallions, plus more for garnish
• 1/2 cup finely chopped flat-leaf parsley leaves
• Cooked white rice, for serving

• In a large, heavy Dutch oven, heat the oil over medium-high until shimmering. Sprinkle a pinch of flour into the oil; if it blooms immediately, add the remaining flour and stir to form a smooth roux.
• Cook the roux, stirring frequently, until it deepens from pale yellow to rich brown; this can take 20–60 minutes depending on your pot and heat. Aim for a color darker than peanut butter but lighter than black coffee.
• Add onion, celery, and bell pepper and stir to coat. Cook until the vegetables are fragrant and softened, 2–3 minutes. Add garlic, thyme, salt, pepper, paprika, and cayenne; cook 2 more minutes.
• Add the stock, stir to dissolve the roux, and bring to a lively boil. Add the chicken, return to a boil, then lower to maintain a lively simmer. Cook, stirring occasionally, until the chicken is cooked through and very tender, 45 minutes to 1 hour.
• Meanwhile, slice the sausage into bite-size pieces.
• Transfer the chicken to a platter, let cool slightly, then remove and discard bones and skin. Shred or chop the meat and return it to the pot with the sausage.
• Simmer the gumbo, stirring now and then, until the sausage softens and the stew thickens slightly, about 30 more minutes.
• Remove from heat. You can refrigerate the gumbo for up to 2 days to let flavors meld—skim off any fat before reheating. When ready to serve, stir in scallions and parsley and spoon over rice, garnishing with extra scallions.

1. For shreddable chicken—Cook an extra 15 minutes if you prefer meat that falls off the bone.
2. Storage and freezing—Keep in a sealed container in the refrigerator for up to 3 days or freeze up to 6 months. Thaw overnight in the fridge before reheating.
3. Dietary—This recipe is suitable for dairy-free diets.

Adapted From

Southern Soups & Stews

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Elie Nassar

This is a straightforward, authentic Cajun gumbo that everyone loved. The roux takes time and attention—plan for up to an hour—and be careful, because a hot roux will burn. I used sweet paprika to reduce heat for kids and added hot sauce at the table. The chicken was tender after about an hour in my pot.

Sandy Owen

I followed the recipe exactly and it was incredible. Letting it rest in the fridge for a day improved the flavor. The roux browned faster in my pot, and I cooked the chicken until it fell off the bone for maximum tenderness.

Lou Ann Traster

This spicy, full-flavored gumbo was a hit. Having someone stir the roux while you prep other ingredients helps. The andouille adds a transformative smoky depth; garnish with scallions, parsley, and white rice for a beautiful finish.

Ralph Knauth

A satisfying, easy-to-execute gumbo. I used roasted chicken stock and smoked paprika, which worked well. Simmering times may vary with different stoves and chicken sizes; adjust as needed.

Kim Venglar

This recipe layers flavor rather than relying on overwhelming heat. I preferred it with a little more kick, so next time I’ll use hot paprika. The directions are clear, and the recipe scales down easily for smaller batches.

Select a Tester

We enjoyed this gumbo and appreciated the clear steps. For a quicker version, use boneless chicken cut into cubes, though bone-in pieces give the richest flavor.

Karen Depp

Complex but rewarding. The directions are a guide—gumbo allows flexibility. It improves with time and freezes well. Serve with rice or, for a traditional twist, try spooning it over potato salad.