Cajun Style Chicken Gumbo

Dive into the heart of Louisiana with this rich and flavorful Cajun Style Chicken Gumbo! Perfectly tender chicken thighs, smoky andouille sausage, and fresh okra simmer together in a deeply aromatic roux-based broth, flavored with classic Cajun spices, diced tomatoes, and a touch of thyme. The holy trinity of onion, bell pepper, and celery builds a savory foundation, while green onions and parsley add a fresh finish. Served over fluffy white rice, this one-pot wonder delivers comfort with every spoonful. Whether you're hosting a Mardi Gras celebration or simply craving a taste of Southern soul food, this gumbo is a must-try recipe for any occasion. Ready in under two hours, it's a celebration of bold flavors and authentic Cajun cooking!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken thighs
• 12 ounces andouille sausage
• 1/3 cup vegetable oil
• 1/3 cup all-purpose flour
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 3 stalks celery stalks, diced
• 3 cloves garlic cloves, minced
• 6 cups chicken broth
• 1 14.5-ounce can diced tomatoes (with juices)
• 1 tablespoon Cajun seasoning
• 1 teaspoon dried thyme
• 2 leaves bay leaves
• 1 cup okra, sliced
• 0.5 cup green onions, chopped
• 2 tablespoons parsley, chopped
• 3 cups cooked white rice (for serving)
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and slice the andouille sausage into 1/4-inch rounds. Set aside.

Step 2

In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux. Stir continuously for 15-20 minutes until the roux turns a deep brown color, similar to chocolate.

Step 3

Carefully add the diced onion, green bell pepper, and celery to the roux, stirring well to coat. Cook for 5-7 minutes until the vegetables are softened.

Step 4

Stir in the minced garlic and cook for another minute until fragrant.

Step 5

Slowly pour in the chicken broth, whisking to combine with the roux. Add the diced tomatoes with their juices, Cajun seasoning, thyme, and bay leaves.

Step 6

Bring the mixture to a simmer over medium heat. Add the chicken and sausage to the pot, stirring to combine.

Step 7

Cover partially and let the gumbo simmer for 45 minutes, stirring occasionally to prevent sticking.

Step 8

Add the sliced okra to the pot and simmer for an additional 15 minutes until the okra is tender and the gumbo thickens.

Step 9

Remove and discard the bay leaves. Stir in the chopped green onions and parsley. Taste, and season with salt and black pepper as needed.

Step 10

Serve the gumbo hot over cooked white rice and enjoy!

Nutrition Facts

Serving size	(4175.3g)

Amount per serving	% Daily Value*
Calories	4238.8

Total Fat 228.0g	0%
Saturated Fat 60.5g	0%
Polyunsaturated Fat 44.8g
Cholesterol 867.2mg	0%
Sodium 12992.2mg	0%
Total Carbohydrate 323.5g	0%
Dietary Fiber 26.8g	0%
Total Sugars 33.3g
Protein 230.5g	0%

Vitamin D 31.8IU	0%
Calcium 759.6mg	0%
Iron 31.1mg	0%
Potassium 5896.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.1%

Protein: 21.6%

Carbs: 30.3%