If you’re craving healthy comfort food that’s hearty, rich, and bursting with flavor, this Cajun Chicken & Sausage Gumbo is a game-changer. It’s the kind of dish that wraps you in warmth on a chilly evening with tender chicken, smoky sausage, and that classic Cajun “Holy Trinity” of vegetables, all simmered in a deeply flavorful, dark roux. Plus, served over fluffy white rice, this bowl is a perfect balance of spice, texture, and comfort.
Whether you’re meal prepping for the week, hosting friends, or just want an easy weeknight dinner that feels special, this recipe fits right in with your high protein meals and budget-friendly recipes. It’s a top contender for best dinner prep meals that freeze beautifully and taste even better the next day.
Why You’ll Love This Recipe
This gumbo hits all the marks for what easy weeknight dinners should be: simple, soulful, and full of layers of bold flavors. The slow-cooked roux creates that deep nutty base that makes every bite crave-worthy. The combo of chicken thighs and andouille sausage means it’s packed with protein and hearty texture—perfect for satisfying those hunger cravings.
It’s also great for meal planning chicken dishes, with plenty of opportunity to customize with your favorite veggies or proteins. And because it’s so versatile, it works well as a prepared meal for two or for feeding a crowd.
What Makes This Recipe Special?
The heart of this dish is the roux—cooked low and slow until it’s a rich peanut butter brown, which adds incredible depth and a slightly smoky flavor. Then, the holy trinity of onion, bell pepper, and celery sautés into the roux, releasing their sweetness and aroma.
Adding andouille sausage brings authentic Cajun smokiness, while the chicken adds tender juiciness. A splash of chicken broth and spices like thyme, smoked paprika, and cayenne pepper bring it all together in a thick, savory stew.
This gumbo delivers high protein high carb low fat meals that fill you up with good nutrition and classic Southern charm.
Ingredients
- 2 tablespoons vegetable oil
- ¼ cup all-purpose flour
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1 pound andouille or smoked sausage, sliced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 (14-ounce) can diced tomatoes (optional)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- 2 bay leaves
- Salt and black pepper, to taste
- 2 cups cooked white rice (for serving)
- Chopped green onions and fresh parsley, for garnish
How to Make It Step-by-Step
- Heat the vegetable oil in a large heavy pot or Dutch oven over medium heat. Add the flour and whisk constantly to make a roux. Keep stirring until the roux turns a deep peanut-butter brown, about 7–10 minutes. Be patient—this step builds the gumbo’s rich flavor.
- Add chopped onion, bell pepper, and celery—the famous Cajun holy trinity. Cook for about 5 minutes until softened and fragrant. Then stir in minced garlic and cook for another minute.
- Add chicken pieces and sliced sausage to the pot. Cook until the chicken is lightly browned on all sides, infusing the mixture with smoky aroma.
- Slowly pour in chicken broth, whisking to incorporate any roux bits stuck to the pot. This ensures your gumbo is silky and smooth.
- Add diced tomatoes (if using), dried thyme, smoked paprika, cayenne pepper, bay leaves, and season with salt and pepper. Bring the gumbo to a gentle simmer, then reduce heat to low and cover partially.
- Let the gumbo simmer for 30 minutes, stirring occasionally to prevent sticking. The flavors meld beautifully during this time, and the gumbo thickens naturally.
- Remove the bay leaves, taste, and adjust seasoning or spice level as needed. For extra authenticity and thickness, you can add sliced okra during the last 10 minutes or sprinkle filé powder just before serving.
- Serve the gumbo hot over cooked white rice, garnished with chopped green onions and fresh parsley. A side of crusty bread or hot sauce complements it perfectly for soaking up the rich broth.
Tips for Best Results
- Stir the roux constantly and watch closely—it can burn quickly but is essential for that deep flavor.
- Using chicken thighs instead of breasts gives you juicier meat that holds up well during simmering.
- Make your own chicken broth or use low-sodium broth to control salt levels.
- Add seafood like shrimp or crab for a classic Cajun twist near the end of cooking.
- For a vegetarian version, omit meats, use vegetable broth, and load up on okra and mushrooms.
Ingredient Substitutions & Variations
- Swap andouille sausage for smoked kielbasa or another smoked sausage if unavailable.
- Use boneless chicken breasts if preferred, but avoid overcooking.
- Add bell peppers, okra, or hot sauce for extra texture and spice.
- Skip tomatoes for a more traditional gumbo, or add them for a slightly tangier broth.
- For gluten-free gumbo, use a gluten-free flour blend for the roux.
Serving Suggestions
Gumbo shines when served over steaming bowls of fluffy white long-grain rice. Add a side of cornbread or a fresh green salad for balance. It’s also wonderful with pickled jalapeños or extra hot sauce on the table for those who love a little heat.
Ideal as a ready meals for two dinner or healthy boxed meal, this gumbo warms you up and fills you with wholesome goodness.
Pairing Ideas (Drinks, Sides, etc.)
A crisp pilsner or light lager pairs well with the spice and richness of gumbo. For a non-alcoholic option, try iced tea with lemon or sparkling water with a splash of lime.
Sides like collard greens, roasted sweet potatoes, or Cajun-style dirty rice make excellent complements.
How to Store and Reheat Leftovers
Store leftover gumbo in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth to loosen if necessary.
Keep the rice separate when storing to avoid sogginess, reheating them individually before serving.
Make-Ahead and Freezer Tips
Gumbo tastes even better the next day after the flavors meld. You can prepare it up to 3 days ahead or freeze it in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Perfect for meal prep microwave lunches or as a hearty low calorie premade meal delivery option that keeps well.
Common Mistakes to Avoid
- Don’t rush the roux; the depth of flavor comes from slow, careful cooking.
- Avoid high heat during simmering to prevent burning or drying out the chicken.
- Don’t skip the resting time after cooking to allow flavors to fully develop.
- Make sure to stir often to prevent sticking and burning at the bottom.
Frequently Asked Questions (FAQ)
What is the Cajun “Holy Trinity”?
It’s the aromatic combination of onion, bell pepper, and celery foundational to Cajun and Creole cooking.
How dark should the roux be?
Aim for a color between milk chocolate and dark chocolate for rich flavor without bitterness.
Can I use boneless chicken breasts?
Yes, but thighs are juicier and more forgiving in slow-cooked dishes like gumbo.
Is okra necessary?
No, but it adds authentic texture and acts as a natural thickener.
What is filé powder?
Ground sassafras leaves, traditionally added at the end to thicken and flavor gumbo.
How spicy is this recipe?
Mild by default; increase cayenne or add hot sauce for more heat.
Can I use store-bought roux?
Yes, but homemade roux has the best flavor and texture.
What kind of sausage should I use?
Andouille sausage is traditional, but smoked kielbasa works well too.
What rice goes best?
Classic white long-grain rice, but jasmine or brown rice can also be delicious.
Can I make this ahead?
Absolutely! Gumbo flavors deepen overnight, making leftovers even better.
Cooking Tools You’ll Need
- Large heavy pot or Dutch oven
- Whisk or wooden spoon for roux
- Sharp knife and cutting board
- Measuring spoons and cups
- Stove
This Cajun Chicken & Sausage Gumbo is a star among high protein keto meal plan dishes, meal planning chicken favorites, and healthy meal plans for two. It’s hearty, rich, and versatile enough to fit into your best meal prep plans and ready made protein meals.
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Cajun Chicken & Sausage Gumbo with Rice
Ingredients
- 2 tablespoons vegetable oil
- 1/4 cup all-purpose flour
- 1 pound boneless skinless chicken thighs, diced
- 1 pound andouille sausage, sliced
- 1 large onion, chopped
- 1 green bell pepper chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 14-ounce can diced tomatoes (optional)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- to taste salt and black pepper
- 2 cups cooked white rice
- for garnish chopped green onions and fresh parsley
Instructions
- Heat vegetable oil in a large heavy pot over medium heat.
- Whisk in flour and cook constantly, stirring, until roux is a deep peanut butter brown, about 7-10 minutes.
- Add onion, bell pepper, and celery (the holy trinity); cook until softened, about 5 minutes.
- Add garlic and cook 1 minute more.
- Stir in chicken and sausage; cook until chicken is lightly browned.
- Slowly pour in chicken broth while whisking to combine roux bits.
- Add diced tomatoes, thyme, smoked paprika, cayenne, bay leaves, salt, and pepper.
- Bring to a simmer, reduce heat to low, cover partially, and simmer gently for 1-2 hours.
- Remove bay leaves, adjust seasoning if needed.
- Serve gumbo hot over cooked rice, garnished with green onions and parsley.
