Cajun Chicken and Andouille Sausage Gumbo – 3-Hour Recipe
A hearty Cajun gumbo packed with smoky andouille sausage, tender chicken thighs, and a richly dark roux. Aromatic vegetables and bold spices combine with filé powder for deep, comforting flavor, perfect for a cozy Southern dinner served over rice.
Recipe by Rachel · Structured by ReelsMeals
From: Instagram(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 12 oz andouille sausage
- 1 lb chicken thighs
- 1 yellow onion
- 5 celery stalks
- 1 green bell pepper
- 4 garlic
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 20 cups water
- 4 tbsp Better Than Bouillon chicken base
- 2 bay leaves
- 2 tsp gumbo filé powder
- Cajun seasoning, to taste
- cayenne pepper, to taste
- paprika, to taste
- garlic powder, to taste
- onion powder, to taste
- dried thyme, to taste
Instructions
- 1Make the roux: whisk the flour and vegetable oil together in a heavy‑bottomed pot over medium heat, stirring constantly until the mixture turns a deep chocolate‑brown color, about 30–60 minutes.
- 2Brown the andouille sausage in the same pot, then remove it and set it aside, leaving the drippings in the pot.
- 3Add the chopped chicken thighs to the pot, season with Cajun seasoning, cayenne pepper, paprika, garlic powder, onion powder, and dried thyme, and brown them; remove and set aside with the sausage.
- 4Cook the holy trinity: add the chopped onion, celery, and green bell pepper to the pot and sauté until softened, then add the minced garlic and cook until fragrant, about 1 minute.
- 5Stir the prepared roux into the vegetables, mixing until fully incorporated.
- 6Build the gumbo: pour in the water, add the Better Than Bouillon chicken base and bay leaves, then return the browned sausage and chicken to the pot; stir well to combine.
- 7Season and simmer: taste the broth and add more Cajun seasoning if needed, bring the mixture to a boil, then reduce the heat and simmer for at least 1½ hours, stirring occasionally (up to 2 hours for deeper flavor).
- 8Finish with filé: turn off the heat and stir in the gumbo filé powder, starting with 1–2 teaspoons and adjusting to taste.
- 9Serve the gumbo over white rice, topped with sliced green onions and Louisiana hot sauce; an optional side of homemade potato salad pairs well.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Roux timing
Stir the flour and oil constantly for the full 30–60 minutes until the roux reaches a deep chocolate‑brown color.
Long simmer
After adding water and broth, simmer for at least 1½ hours, stirring occasionally.
Filé addition
Stir the filé powder in only after the heat is turned off.
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Frequently asked questions
- How long does it take to make Cajun Chicken and Andouille Sausage Gumbo?
- About 3 hours in total: 30 minutes of prep and 2 hours 30 minutes of cooking.
- How many servings does this Cajun Chicken and Andouille Sausage Gumbo recipe make?
- This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
- Where does this Cajun Chicken and Andouille Sausage Gumbo recipe come from?
- It was shared by Rachel on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.