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Cajun Chicken and Sausage Gumbo

A mouthwatering bowl of Cajun Chicken and Sausage Gumbo, featuring tender chicken, savory sausage, and rich, flavorful spices, perfect for any family gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken thighs (boneless, skinless, cut into bite-sized pieces)
  • 1 lb smoked sausage (preferably chicken sausage, sliced)
  • 1 cup onion (diced)
  • 1 cup green bell pepper (diced)
  • 1 cup celery (diced)
  • 4 cloves garlic (minced)
  • 1 can diced tomatoes (14.5 oz) with juice
  • 6 cups chicken broth
  • 2 tablespoons Cajun seasoning
  • 1 leaf bay leaf
  • 1 teaspoon thyme (dried)
  • 1 cup okra (sliced, fresh or frozen)
  • Salt and pepper to taste
Garnishes and Serving
  • Green onions (for garnish)
  • Fresh parsley (for garnish)
  • Cooked white rice (for serving)

Method
 

Preparation
  1. In a large pot, heat a bit of oil over medium heat. Add the diced onion, green bell pepper, and celery (the 'holy trinity' of Cajun cooking), and sauté for about 5 minutes or until soft.
  2. Stir in the minced garlic and cook for 1 more minute, then incorporate the Cajun seasoning, stirring to coat the vegetables.
  3. Add the chicken pieces and sausage to the pot, cooking until the chicken is no longer pink, around 5 to 7 minutes.
  4. Add the diced tomatoes (with juice), chicken broth, bay leaf, thyme, and okra. Stir to combine the ingredients.
  5. Bring the mixture to a boil, then reduce to a simmer. Let it cook uncovered for 45 minutes, stirring occasionally.
  6. Once thickened, taste and adjust seasoning with salt and pepper. Remove the bay leaf before serving.
Serving
  1. Ladle the gumbo over cooked white rice, and garnish with fresh green onions and parsley for an added pop of flavor.

Notes

Customize your seasoning according to your taste. You can swap ingredients with your favorite proteins or vegetables. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, thaw and warm over low heat.