Cajun-Spiced Chicken and Andouille Sausage Gumbo

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A hearty Louisiana-style gumbo featuring smoky andouille sausage, tender chicken, and a rich roux-spiced broth with Cajun seasonings. This Southern American chicken recipe, ready in about 80 minutes, pairs andouille sausage, boneless skinless chicken thighs, and vegetable oil for a weeknight-friendly dinner. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz andouille sausage, sliced into 1/4-inch rounds
• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 4 cups chicken broth
• 14 oz can diced tomatoes, undrained
• 2 tbsp Cajun seasoning
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp (optional) file powder
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups cooked white rice, for serving
• 1/4 cup green onions, chopped (for garnish)
• 2 tbsp fresh parsley, chopped (for garnish)

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Instructions

1. Step 1: Heat 1/4 cup vegetable oil in a large heavy-bottom pot over medium heat. Gradually whisk in 1/4 cup all-purpose flour and cook, stirring constantly, for 15-20 minutes until the roux turns a deep brown color and smells nutty but not burnt.
2. Step 2: Add 1 medium diced yellow onion, 1 medium diced green bell pepper, 2 diced celery stalks, and 4 minced garlic cloves to the roux. Sauté over medium heat for 5 minutes until vegetables are softened and fragrant.
3. Step 3: Stir in 8 oz sliced andouille sausage and 1 lb cut chicken thighs, cooking for 4 minutes until the chicken starts to brown.
4. Step 4: Pour in 4 cups chicken broth and 14 oz can diced tomatoes with juice. Add 2 tbsp Cajun seasoning, 1 tsp dried thyme, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally until the chicken is tender and the flavors meld.
5. Step 5: Remove bay leaves, stir in 1 tsp file powder if using, and adjust seasoning to taste.
6. Step 6: Serve gumbo hot over 4 cups cooked white rice, garnished with 1/4 cup chopped green onions and 2 tbsp fresh parsley.