Cajun-Spiced Chicken and Sausage Gumbo with Okra and Tomatoes
This hearty Cajun gumbo blends tender chicken, spicy andouille sausage, fresh okra, and ripe tomatoes in a rich, smoky broth seasoned with a classic roux and Cajun spices. Simmered stovetop to develop deep flavors, it is an authentic Southern dinner perfect for craving comfort with a spicy kick.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Vegetables
- Aromatics
- Roux
- Liquid
- Seasoning
- Garnish
- Serving
Let’s make it
Preparation
Prepare all vegetables: dice onion, bell pepper, and celery; slice okra; mince garlic; slice andouille sausage; cut chicken thighs into pieces.
Roux
In a large heavy pot or Dutch oven, heat vegetable oil over medium heat. Gradually whisk in flour, stirring constantly, to make a brown roux. Cook for about 10-15 minutes until the roux turns a rich caramel brown color but does not burn.
Vegetable Base
Add diced onions, bell pepper, celery, and minced garlic to the roux. Stir well and cook for 5 minutes until vegetables soften.
Protein Cooking
Stir in sliced andouille sausage and chicken pieces. Cook while stirring for 5-7 minutes until chicken begins to brown on the outside.
Combining
Add sliced okra, diced tomatoes with juice, Cajun seasoning, dried thyme, bay leaf, salt, and pepper. Stir to combine all ingredients thoroughly.
Simmering
Pour in chicken stock and bring mixture to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 45 minutes to 1 hour until chicken is cooked through and gumbo thickens slightly.
Finishing
Taste and adjust seasoning with additional salt, pepper, or Cajun seasoning as desired. Remove bay leaf before serving.
Serving
Serve gumbo hot over cooked white rice, garnished with sliced green onions if desired.
Tips & notes
Take care to whisk and stir the roux constantly to prevent burning; the darker the roux, the richer the flavor. Simmering uncovered helps thicken the gumbo and concentrate flavors. Use fresh okra to avoid sliminess and chop the vegetables uniformly for even cooking.
Saving it for later
Store leftovers in an airtight container in the refrigerator for up to 3 days. Gumbo thickens when chilled; stir in a little water or broth when reheating to loosen consistency.
Reheating
Reheat gumbo gently on the stovetop over medium-low heat, stirring occasionally to heat evenly. Add a splash of water or broth if necessary to prevent sticking and adjust consistency. Heat until simmering hot throughout, about 10 minutes.
