If you’ve ever wanted a warm, deeply flavorful, and comforting meal that brings Louisiana straight to your table, then this Cajun Chicken & Sausage Gumbo with Rice is it. Rich with layers of smoky spice, a silky dark roux, and tender shredded chicken, this one-pot wonder delivers bold Southern soul in every bite.
Unlike its Creole cousin, Cajun gumbo avoids tomatoes and leans on deep, toasted flour and fat to build flavor. What sets this dish apart is the hearty mix of smoked andouille sausage, aromatic vegetables, and a long simmer that pulls everything together. Choosing the right rice to serve it over makes a big difference too. For the perfect pairing, the USA Rice Federation outlines the best rice varieties to use for stews and gumbos — think long grain white or wild rice.
At the heart of any good gumbo lies the roux. This browned mixture of oil and flour gives gumbo its signature nutty base and color. If you’re intimidated by the stovetop method, try the oven roux technique from Serious Eats — it requires less hands-on time and produces consistent, deep flavor.
🧄 Ingredients You’ll Need
Gather your Cajun pantry staples and get ready to cook!
- For the Gumbo
- 1 lb boneless, skinless chicken thighs (shredded)
- 12 oz andouille sausage, sliced
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 can (14 oz) diced tomatoes (optional)
- 1 tbsp Worcestershire sauce
- 2 tsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp thyme
- 2 bay leaves
- Salt & black pepper to taste
- 1/2 cup green onions, chopped
- 1/4 cup fresh parsley, chopped
- For the Rice
- 2 cups white rice
- 4 cups water
- 1/2 tsp salt
- Optional: okra, gumbo filé, hot sauce
🍳 Step-by-Step: How to Make Cajun Chicken & Sausage Gumbo
Follow this classic method for authentic results:
In a pot, bring water to a boil, add salt and rice, cover, and simmer for 15 minutes or until tender. Fluff with a fork.
In a large pot, heat oil over medium heat, add flour, and stir constantly for 10-15 minutes until it turns a dark brown color.
Add onion, bell pepper, celery, and garlic to the roux. Cook for 3-4 minutes until softened.
Stir in sausage and chicken. Pour in chicken broth, Worcestershire sauce, tomatoes (if using), and seasonings. Bring to a boil, then reduce heat and simmer for 45 minutes.
Remove bay leaves. Stir in green onions and parsley. Serve hot with white rice.
🍚 What Kind of Rice Should You Use?
Traditionally, gumbo is served over cooked rice, not mixed in. You can use:
- Long grain white rice (fluffy and classic)
- Brown rice (nutty and chewy)
- Wild rice blend for earthy flavor
- Cauliflower rice for a low-carb option
Curious about other options? Explore the best rice for gumbos and stews to find your favorite.
🌶️ Flavor Additions & Variations
Gumbo is all about personalization. Try these flavorful spins:
- Spicy seafood gumbo – Add shrimp or crab in the last 10 minutes
- Veggie-rich gumbo – Stir in okra, spinach, or mushrooms
- Holiday version – Use duck, turkey, or leftover holiday meats
- Extra heat – Add a serrano pepper or a few dashes of Louisiana hot sauce
🥗 What to Serve with Gumbo
Make it a full Cajun meal with these side ideas:
- Buttermilk cornbread
- Potato salad (yes, served in the bowl in Louisiana!)
- Steamed greens or mustard greens
- Sweet tea, beer, or Chardonnay
🧊 Storage & Make-Ahead Tips
Good news: gumbo is even better the next day.
- Store leftovers in an airtight container in the fridge up to 4 days
- Freeze in individual portions for up to 3 months
- Reheat slowly over medium-low heat on the stovetop
- Skim any solidified fat before warming
Need more guidance? Check out these make-ahead freezer meal tips from Taste of Home.
⚖️ Nutrition & Dietary Options
To make gumbo a bit lighter or suit dietary needs:
- Reduce oil or use olive oil for a lighter roux
- Substitute gluten-free flour for regular flour
- Choose low-sodium broth
- Skip the rice or use cauliflower rice for a keto-friendly version
❓ Frequently Asked Questions
What makes Cajun gumbo different from Creole gumbo?
Cajun gumbo uses a dark roux and no tomatoes. Creole gumbo often includes tomatoes and is more common in urban New Orleans.
Can I skip the roux?
Technically yes, but the gumbo won’t be as thick or rich. Try a cornstarch slurry as a quick substitute, but it’s not traditional.
Is gumbo better the next day?
Absolutely! The flavors deepen and meld overnight, making leftovers even more delicious.
Can I cook rice in the gumbo?
No. Traditionally, rice is cooked separately and served underneath the gumbo.
Can I use store-bought seasoning?
Yes! Look for brands like Tony Chachere’s or make your own Creole seasoning mix.
🥄 Final Ladle
Cajun Chicken & Sausage Gumbo with Rice is more than a meal — it’s a celebration of Southern culture, spice, and comfort. Whether you’re new to gumbo or perfecting your technique, the slow-simmered flavors, smoky sausage, and deep, dark roux will make this a go-to in your kitchen.
Serve it hot, share it generously, and don’t forget the rice.
