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Chicken and Sausage Gumbo

Nothing beats this chicken and sausage gumbo! A bit spicy, savory and topped with some rice. It's amazing.
Course: Main Course
Keyword: bell peppers, celery, chicken, french onion soup, gumbo, sausage
Author: Tara Moore


  • 1/2 c canola oil
  • 2 chicken breasts roughly 1.5 lbs, cut up into small cubes
  • 1 pkg Aidell's andouille cajun sausage sliced on an angle
  • 5 tbsp butter separated 2tbs and 3 tbsp
  • 1 c flour
  • 2 small onions chopped
  • 1 1/2 c celery chopped
  • 2 green bell peppers chopped
  • 4 cloves garlic minced
  • 1/4 c fresh parsley chopped
  • 2 splashes Worcestershire
  • 1 container chicken broth 32 oz
  • 1 tsp cajun seasoning*
  • 1/2 tsp salt + more I usually do more, but its preference, if it tastes a little bland do another 1/2 tsp
  • pepper
  • 1 c jasmine rice


  • In a large pot add canola oil and heat to medium/high
  • Season the chicken cubes with salt and pepper and add to the hot oil, stirring, once cooked use a slotted spoon and set aside Add the sausage just to get a little color on them (Aidell's is pre-cooked), remove and set the sausage aside
  • Leave any remaining juices in the pan.
  • Turn heat down to low/medium
  • Add 2 tbsp of butter and the flour
  • This will cook for about 10 minutes, stirring constantly with a whisk, the goal is to get this roux a nice dark golden brown
  • After you've achieved the color add in the rest of the butter, 3 tbsp, and all of the vegetables
  • Cook until tender
  • Add the chicken broth, Worcestershire, cajun seasoning, salt, pepper, chicken and sausage you cooked and set aside and all the juice leftover on the plate (hello flavor town)
  • Simmer on the lowest heat, covered, for one hour
  • 20 minutes before the gumbo is done cook up a batch of rice
  • In a pot, add 1 cup of rice and 2 cups of water, heat to a boil, stir, cover with a lid and bring the temperature to the lowest heat and simmer for 15-20 minutes (depending on how hot your burners are)
  • Mine are hot even on the lowest setting so it takes 15 for me
  • Make sure to remove the lid once the time is up, otherwise it will keep cooking and you'll have mushy rice
  • Serve rice on top of gumbo


*a note about cajun seasoning: they all taste different, some are very salty and some not salty at all. Try grabbing two different brands so you can use one of the other, mix together, your choice. I usually use 3 different brands.