Looking for the ultimate cozy, flavor-packed meal to feed a crowd? This New Orleans Cajun Chicken Andouille Sausage Gumbo is absolutely irresistible! Smoky andouille sausage, tender chicken, and the savory trifecta of onions, bell peppers, and celery all simmer together in a dark, luscious roux that'll have you coming back for seconds (and maybe even thirds).

This gumbo is the real deal-each spoonful is bursting with bold Cajun spices and a deep, comforting richness that makes it completely unforgettable. Whether you're throwing a Mardi Gras party, looking for a soul-soothing Sunday supper, or just craving a taste of Louisiana, you need this recipe in your life.

Gumbo is so much more than a soup-it brings people together! Inspired by my first trip to New Orleans, this recipe has become a family favorite, perfect for chilly nights, big gatherings, or anytime you want a hearty hug-in-a-bowl. Let's bring some authentic Cajun magic to your table!

A bowl of dark, rich gumbo loaded with chicken and sausage, garnished with parsley and green onions

Why You'll Love This Recipe

Incredible deep, smoky flavor thanks to the dark roux and andouille sausage
One-pot comfort food that's hearty enough to feed a crowd
Easy to customize for spice level or dietary needs
Leftovers taste even better the next day-perfect for meal prep!

Key Ingredients for New Orleans Cajun Chicken Andouille Sausage Gumbo

See recipe card below for full list of measurements, ingredients, and instructions.

Andouille Sausage

This spicy, smoky sausage brings authentic Cajun flavor and a firm bite to your gumbo. Look for a good-quality, fully cooked andouille at your local grocery store or butcher. Slice it into bite-sized rounds for the perfect texture. If you can't find andouille, substitute with smoked kielbasa or chorizo-just know the spice might differ slightly.

Chicken Thighs

Boneless, skinless chicken thighs stay juicy and tender after simmering in the gumbo. Cut them into chunks for faster cooking and easier eating. You can substitute chicken breasts, but thighs have more flavor and won't dry out as easily. Leftover rotisserie chicken works in a pinch!

The Cajun Holy Trinity

A classic mix of onions, celery, and green bell peppers is the flavor backbone of gumbo. Dice all veggies evenly to help them melt into the sauce. Any color bell pepper will do if you don't have green, and you can add a dash of garlic or even some jalapeño for extra zing.

Roux

A dark roux-made by slowly cooking flour and oil together-is what gives gumbo its signature color and depth. Stir constantly and be patient. You want a deep chocolate-brown, not burnt! Peanut oil or canola oil both work well; butter adds richness but watch carefully to avoid burning.

Cajun Seasoning

A blend of paprika, garlic powder, onion powder, cayenne, oregano, and thyme gives that unmistakable Louisiana kick. Use your favorite store-bought Cajun seasoning, or craft your own to control the heat. Taste and adjust the salt and spice as you go.

New Orleans Cajun Chicken Andouille Sausage Gumbo cooking process

Instructions for New Orleans Cajun Chicken Andouille Sausage Gumbo

See recipe card below for full list of measurements, ingredients, and instructions.

Cook the Andouille and Chicken

In a large Dutch oven or heavy-bottomed pot over medium heat, sauté the sliced andouille sausage for about 4-5 minutes, until browned and slightly crispy. Transfer to a plate. Add the chicken pieces; cook in the sausage drippings until lightly golden, about 4 minutes. Remove and set aside with the sausage.

Make a Deep, Dark Roux

Lower the heat to medium-low. Add the oil, then gradually whisk in the flour. Stir constantly, scraping the bottom and sides, for 20-30 minutes until the roux is a deep chocolate brown. Don't rush-if it starts to smell burnt, start over for the best flavor.

Sauté the Trinity and Garlic

Stir in the diced onion, bell pepper, and celery. Sauté for about 5-7 minutes, until the vegetables are soft and aromatic. Add the minced garlic and cook for 1 more minute.

Build the Gumbo Base

Slowly pour in the chicken stock, whisking to dissolve the roux. Add the diced tomatoes, bay leaves, Cajun seasoning, smoked paprika, and thyme. Return the andouille sausage and chicken to the pot. Bring to a gentle simmer.

Simmer and Season

Simmer uncovered, stirring occasionally, for 45-55 minutes to let the flavors meld and the gumbo thicken. Taste and adjust salt, pepper, Cajun seasoning, and hot sauce for heat. Remove bay leaves before serving.

Serve Over Rice and Garnish

Ladle the hot gumbo over fluffy white rice. Garnish with plenty of chopped green onions and parsley for a fresh finish. Serve piping hot and enjoy every bite!

Recipe Variations

Seafood Gumbo Twist

Add peeled shrimp or lump crabmeat during the last 10 minutes of simmering for a fabulous seafood gumbo. This gives your gumbo a beautiful briny depth-just be careful not to overcook the seafood.

Gluten-Free Gumbo

Substitute a gluten-free flour blend (like Cup4Cup or Bob's Red Mill 1-to-1) for the all-purpose flour in the roux. The texture will be just as delicious and hearty for gluten-sensitive guests.

Extra-Spicy Cajun Style

Craving even more heat? Ramp up the cayenne or hot sauce in the seasoning blend, or add a few dashes of your favorite Louisiana-style hot sauce right into the pot.

Vegetarian Gumbo

Omit the chicken and sausage, and load up on okra, mushrooms, and your favorite beans for a hearty, plant-based gumbo. Smoked paprika and liquid smoke keep things bold and delicious.

Turkey and Sausage Gumbo

Swap chicken for turkey meat-great for using up holiday leftovers or adding a slight twist on tradition!

Serving Suggestions

Serve this gumbo piping hot over fluffy white rice and top generously with sliced green onions and fresh parsley. For a truly New Orleans meal, pair with crusty French bread, buttery cornbread, or a crisp green salad. A few shakes of hot sauce and a side of potato salad (yep, it's a Louisiana thing!) round out the perfect plate.

Storage and Reheating

Store leftover gumbo in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally until hot-add a splash of chicken stock if needed to loosen. Gumbo also freezes well: cool completely, portion into freezer-safe bags or containers, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat as above for a make-ahead feast!

Frequently Asked Questions About New Orleans Cajun Chicken Andouille Sausage Gumbo (FAQ)

Q: Can I make gumbo ahead of time?

A: Absolutely! In fact, gumbo tastes even better the next day as the flavors deepen. Just reheat gently and stir before serving.

Q: Do I need okra or filé powder in this recipe?

A: This recipe skips okra and filé powder for a classic roux-thickened base. If you love the extra thickness or signature flavor, feel free to add sliced okra during the simmer or sprinkle in a little filé at the end.

Q: What kind of rice should I serve with gumbo?

A: White long-grain rice is traditional, but jasmine or even brown rice works just as well. Just keep it simple to soak up all that spicy, savory sauce.

Ready for a taste of Louisiana in your own kitchen? This authentic Cajun Chicken Andouille Sausage Gumbo is guaranteed to impress, whether you're hosting a party or cozying up on a weeknight. Give it a try and let me know how it turns out-leave a comment or rating below. Enjoy every hearty, spicy spoonful!