Cajun chicken and andouille sausage gumbo with dark roux, white rice and sliced green onions in a shallow bowl.

United States • Regional Dish • Main Course

Cajun Chicken and Andouille Gumbo

Servings8

Prep Time25 min

Cook Time105 min

DifficultyModerate

Print Recipe

Ingredients

US Metric

2 lb boneless, skinless chicken thighs, cut into 1 1/2-inch pieces

12 oz smoked andouille sausage, sliced 1/2 inch thick

1 tbsp canola oil, for browning

1/2 cup canola oil, for the roux

1/2 cup all-purpose flour

1 large yellow onion, diced

1 large green bell pepper, diced

3 ribs celery, diced

4 cloves garlic, minced

1 tbsp Cajun seasoning, divided, preferably low-sodium

1 tsp freshly ground black pepper

6 cups low-sodium chicken stock

2 bay leaves

1 tsp Louisiana-style hot sauce, optional

1/2 tsp kosher salt, plus more to taste

1/4 cup chopped flat-leaf parsley

4 green onions, thinly sliced

1 tsp filé powder, optional, for serving

4 cups cooked long-grain white rice, for serving

900 g boneless, skinless chicken thighs, cut into 4 cm pieces

340 g smoked andouille sausage, sliced 1.25 cm thick

15 mL canola oil, for browning

120 mL canola oil, for the roux

65 g all-purpose flour

250 g yellow onion, diced

150 g green bell pepper, diced

120 g celery, diced

12 g garlic, minced

15 mL Cajun seasoning, divided, preferably low-sodium

2 g freshly ground black pepper

1.4 L low-sodium chicken stock

2 bay leaves

5 mL Louisiana-style hot sauce, optional

2.5 g kosher salt, plus more to taste

15 g flat-leaf parsley, chopped

4 green onions, thinly sliced

2 g filé powder, optional, for serving

700 g cooked long-grain white rice, for serving

Instructions

Pat the chicken dry. Season it with about one-third of the Cajun seasoning and a little black pepper.
Heat 1 tablespoon canola oil in a heavy Dutch oven over medium-high heat. Brown the chicken in batches for 4 to 5 minutes, then transfer it to a plate. Add the andouille and cook until browned around the edges, about 3 minutes. Remove it with the chicken.
Reduce the heat to medium. Add the 1/2 cup canola oil, then gradually stir in the flour. Cook, stirring almost constantly and scraping the bottom of the pot, until the roux reaches a deep chocolate-brown color, about 20 to 30 minutes. Don’t rush it. If it smells scorched rather than toasted, start the roux again.
Immediately stir the onion, green bell pepper and celery into the dark roux. Cook for 5 to 7 minutes, stirring frequently, until the vegetables begin to soften. Add the garlic and cook for 1 minute.
Slowly add the chicken stock, about a cup at a time, stirring well after each addition so the roux blends smoothly into the liquid.
Add the bay leaves, remaining Cajun seasoning, black pepper and hot sauce. Return the chicken and andouille to the pot.
Bring the gumbo just to a boil, then reduce the heat to low. Simmer uncovered for 60 to 75 minutes, stirring occasionally, until the chicken is tender and the broth tastes rich and well blended. Skim excess fat from the surface if needed.
Remove the bay leaves. Taste before adding salt because andouille and Cajun seasoning can already bring plenty. Adjust with kosher salt, pepper or a little more hot sauce.
Stir in the parsley and half the green onions. Simmer for another 5 minutes.
Spoon cooked white rice into bowls and ladle the gumbo around or over it. Finish with the remaining green onions and, if you like, a light sprinkle of filé powder at the table.

Cultural Context

This is a traditional Cajun-style chicken-and-andouille gumbo, not simply a Cajun-inspired stew. Gumbo belongs to the broader Louisiana food tradition and reflects overlapping African, Native American, European, Creole and Cajun influences. Cajun cooking developed among Acadian settlers in southwest Louisiana, while gumbo itself took shape through a much wider cultural exchange. Our version follows a familiar Cajun profile: a dark, oil-based roux; onion, celery and green bell pepper; smoked andouille; chicken; and no tomato. Regional and family versions vary widely, which is part of gumbo’s identity because its history resists any single-origin story.

Fun Fact

Louisiana made gumbo its official state cuisine in 2004, which feels less like a proclamation than an acknowledgment of reality. Chicken-and-sausage and seafood versions are among the state’s most familiar styles, and no two pots are guaranteed to agree on the details. Gumbo has apparently never cared about rules.

Cook’s Tip

Andouille gives this gumbo its signature smoky edge, but another robust smoked pork sausage works when true Louisiana-style andouille is unavailable. Use canola or vegetable oil for the roux; both tolerate sustained heat better than extra-virgin olive oil. Chicken breast can replace thighs, though thighs stay juicier during the long simmer. Filé powder is optional and best added at the table rather than boiled. This Cajun-style version intentionally skips tomatoes. If you prefer okra, add about 8 ounces sliced okra during the simmer, understanding that it changes the texture and thickening balance.

Trivia

The word “gumbo” has an origin story almost as layered as the dish. Scholars have linked it to African-language terms associated with okra or thick stews, while Louisiana history also preserves strong Native American connections through filé, made from ground sassafras leaves. Even the name carries the dish’s multicultural history.

About This Recipe

Make this gumbo when you want deep Louisiana flavor without turning dinner into a weekend project. Chicken thighs and smoky andouille bring the heft, while onion, celery and green bell pepper build the savory base. The only step that asks for real attention is the roux: stir it until it reaches a deep chocolate brown. The rest is straightforward simmering. Serve the gumbo with white rice, green onions and optional filé powder. Rich, smoky and very much worth one well-stirred pot.

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Cajun Chicken and Andouille Gumbo

Instructions

Cultural Context

Fun Fact

Cook’s Tip

Trivia

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