Chicken Beef Sausage Gumbo (Printable)

Rich Cajun stew blending chicken, beef sausage, vegetables, and spices for a comforting meal.

# What You Need:

→ Meats

01 - 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 12 ounces smoked beef sausage, sliced into ½-inch rounds

→ Vegetables

03 - 2 tablespoons vegetable oil
04 - 1 large onion, finely chopped
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 4 cloves garlic, minced
08 - 2 spring onions, sliced for garnish
09 - 2 tablespoons fresh parsley, chopped for garnish

→ Roux

10 - ¼ cup unsalted butter
11 - ½ cup all-purpose flour

→ Liquids

12 - 5 cups chicken stock
13 - 1 can (14 ounces) diced tomatoes, drained
14 - 2 teaspoons Worcestershire sauce
15 - 1 teaspoon hot sauce, optional

→ Spices & Seasonings

16 - 2 teaspoons Cajun seasoning
17 - 1 teaspoon dried thyme
18 - 1 teaspoon smoked paprika
19 - 2 bay leaves
20 - Salt and black pepper, to taste
21 - Cooked long-grain white rice, for serving

# How to Make It:

01 - Heat the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Whisk in the flour and cook, stirring constantly, until the roux turns a deep brown color, approximately 12–15 minutes.
02 - Stir in the onion, bell pepper, and celery. Cook for 5 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
03 - Add the chicken pieces and sausage, cooking for 3–4 minutes until lightly browned.
04 - Stir in the Cajun seasoning, thyme, paprika, bay leaves, diced tomatoes, Worcestershire sauce, and hot sauce. Mix thoroughly to combine.
05 - Gradually pour in the chicken stock, stirring to combine and scraping the bottom to release any browned bits. Bring to a boil, then reduce heat and simmer uncovered for 45–50 minutes, stirring occasionally, until the gumbo thickens and the flavors meld.
06 - Taste and adjust salt and pepper as needed. Remove bay leaves. Ladle the gumbo over cooked rice in bowls and garnish with spring onions and parsley.

# Expert Suggestions:

01 -
  • Its a one pot meal that tastes like it simmered all day but comes together in under two hours
  • The house smells absolutely incredible while the roux cooks
02 -
  • If your roux burns, start over. There is no saving it.
  • The gumbo will continue to thicken as it cools so dont panic if it seems thin.
03 -
  • Preheat your pot before starting the roux so the flour starts cooking immediately
  • Have all ingredients prepped before you start because once the roux begins, you cant stop

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