If you have ever enjoyed gumbo from any Cajun home or restaurant, you might probably remember how exotic they are! So, we thought of bringing the authentic flavor of this dish by sharing a divine homemade Cajun gumbo recipe.

This is going to be a classic version of Cajun gumbo. Still, we will be coming up with some secret ingredients that will enhance the taste and enrich the hearty nature of this Louisiana staple. So, let’s get started!

If you would like to discover some interesting facts about gumbo and its ingredients, click on this link and go to our detailed post.

Homemade Authentic Cajun Gumbo Recipe (With Smoked Sausages & Chicken!)

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Recipe by SpiceRally

Yield

Cups

Prep time

minutes

Cooking time

hour

minutes

Total time

hours

minutes

Our version of Cajun gumbo is a classic recipe. Yet, it comes together with three types of smoked sausages combined with succulent chicken and hearty broth. We use the traditional thickener, which is file powder, and the recipe is highly customizable.

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Ingredients

Spices & Herbs:
2-3 Tbsp 2-3 Cajun seasoning (salt-free)
1 ½ Tsp 1 ½ Black pepper (freshly ground)
½ Tsp ½ Cayenne pepper
6 cloves 6 Garlic (peeled and finely chopped)
2 Tbsp 2 Dried Thyme
½ bunch ½ Fresh Parsley (chopped, optional)
2 2 Bay leaves
Other ingredients:
1/2 cup 1/2 All-purpose flour
4 Tbsp 4 Butter (unsalted)
1/4 cup 1/4 Canola oil (plus 1 tbsp extra)
6 cups 6 Chicken/ vegetable broth (low sodium)
1 lb 1 Chicken breast (diced)
5 oz 5 Andouille sausage
5 oz 5 Turkey sausage
5 oz 5 Spanish chorizo
1 1/2 cups 1 1/2 Green bell pepper (diced)
1 1/2 cups 1 1/2 Yellow onion (chopped0
1 1/2 cups 1 1/2 Celery stalks (diced)
2 Tsp 2 File powder
1 1/2 Tsp 1 1/2 Kosher salt (plus more to taste)
For serving:
3 cups 3 White rice (cooked)
1 cup 1 Chives (chopped)
Equipment:
1 1 Skillet (heavy-bottomed)
1 1 Whisk (Small)
1 1 Stockpot (Large)
1 1 Saucepan
1 1 Wooden spoon

Directions

Preparation:
To begin with, first, slice all three types of sausages. Keep them aside and season your diced chicken breast with some salt and pepper.
Next, heat some oil in a pan and fry your sliced sausages until the pieces are slightly browned. Transfer them to a plate.
Then, add more oil to the same pan and cook your seasoned chicken pieces until tender. Remove the chicken from the pan and keep them aside.
Get a bowl, combine the chopped garlic, parsley (if using), Cajun seasoning, dried thyme, black pepper, cayenne pepper, and bay leaves, and mix well.
Making the roux:
Keep the heavy-bottomed skillet over medium heat and add butter along with the remaining oil. Let the butter melt with the oil and stir in the flour.
Combine everything together using the small whisk. Cook the flour mixture, constantly stirring, scraping the skillet’s bottom.
Keep cooking until the roux reaches the color and texture of melted milk chocolate. This process will take around 10 to 20 minutes.
You can switch off the flame once your roux goes from smelling like flour to toasted popcorn to nutty coffee. Make sure not to turn your back on the roux, or it will burn.
Making the Gumbo:
Add the chopped onions to the roux. Your onions will cook with the heat of the roux even if the flame is switched off. Keep stirring until the onions look translucent.
Now, get a larger stock pot and transfer your roux-onion mixture to it. Add the chicken/ vegetable stock and set the flame on high heat.
Add the spice and herb mixture, stir well, and along with that, add the chopped celery and bell peppers.
Mix in your browned sausages and chicken. Bring the liquid to a boil, reduce the heat to medium-low, add the file powder and simmer uncovered for about 40-45 minutes.
Once your gumbo has reached the preferred consistency, add salt, do your taste check and adjust the seasonings as desired. (You can add more cayenne pepper, black pepper, or salt at this moment).
Serving:
You can serve your gumbo warm with cooked rice, topped with chopped chives in each portion.
Top with a dash of hot sauce for an extra kick of heat!
Storage:
Refrigerate this gumbo after cooling it down, storing it in an air-tight container. It will stay well for up to five days.

Tasty notes by SpiceRally

We only consider andouille sausage as a non-negotiable in this recipe. If you can find other types of smoked sausages like Bratwurst or Mexican chorizo, go ahead and use them instead of turkey sausages and Spanish chorizo. You can also use different varieties of beef or pork sausages.
You can use rotisserie chicken instead of raw chicken breast. If you are using rotisserie chicken, skip seasoning and cooking them.
If you prefer adding okra instead of file powder, stir in 8 ounces of okra cut crosswise into 1/4-inch pieces when the spice-herb mixture is added.
This cajun gumbo can definitely be prepared ahead of time and even tastes better the day after it is cooked. Let it cool after cooking, and then refrigerate the whole pot, covered, for up to two days. Reheat over low heat. Add a little more water to maintain consistency if you feel the stew is too thick.