Chicken and Sausage Gumbo — A Cajun Classic

If there's one dish that says Louisiana more than anything else, it's gumbo. I grew up watching my grandmother stir a dark roux low and slow, filling the whole house with that deep, nutty smell that meant something special was coming. This Chicken and Sausage Gumbo is that recipe — rich, hearty, and built the right way.

The secret is patience. A good roux can't be rushed, and a good gumbo rewards you for taking your time. Grab your Ca C'est Bon Seasoning (or Voodoo Seasoning if you want more heat) and let's get into it.

8 Servings

Ingredients

• 1 cup all-purpose flour (for roux)
• 1 cup vegetable oil (for roux)
• 2 yellow onions, chopped
• 1 green bell pepper, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 8 cups chicken stock
• 1 lb andouille sausage, sliced
• 3 lb bone-in, skin-on chicken thighs
• 2 cups sliced okra (optional)
• 3 tablespoons Ca C'est Bon Seasoning (or Voodoo Seasoning)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 6 cups cooked white rice, for serving
• 2 green onions, sliced, for garnish

Instructions

1. Make the roux: In a heavy skillet, whisk the flour and oil together over medium heat. Stir constantly for 25 minutes until it reaches a dark chocolate-brown color — don't walk away, it can burn fast near the end.
2. Cook the trinity into the roux: Stir in the onions, bell pepper, and celery and cook for about 6 minutes until softened. Add the garlic and cook 1 more minute.
3. Build the base: Transfer the roux and vegetables to a large stockpot. Slowly whisk in the chicken stock, stirring to prevent lumps.
4. Add the okra: Stir in the sliced okra if using.
5. Simmer the gumbo: Add the andouille sausage and chicken thighs to the pot. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the chicken is falling-off-the-bone tender. The longer it cooks the better it tastes.
6. Debone the chicken: Lift the chicken thighs out and let them cool slightly. Remove the skin and bones, shred or chop the meat into bite-sized pieces, and return it to the pot.
7. Season to taste: Stir in your Ca C'est Bon Seasoning, salt, and black pepper, tasting as you go until the seasoning is right. This is where the magic happens — season with your heart.
8. Serve: Ladle over cooked white rice in bowls, top with sliced green onions, and serve hot.

Audrey's Notes

• Bone-in thighs add more depth to the broth than boneless — similar to the classic whole-hen version but they cook faster.
• Gumbo tastes even better the next day — the flavors keep developing overnight in the fridge.
• Freezes well for up to 3 months.
• If you like it thinner, add stock at the end. If you like it thick and stew-like, let it simmer uncovered a bit longer.
• Filé powder can be stirred in at the table for extra depth if you have it on hand.

Prefer to cook everything from scratch the way I grew up making it? Grab the Cooking with Cajun Cookbook — it's got the recipes I grew up making, the ones that bring people to the table and keep them there.