Cajun-Spiced Chicken and Andouille Sausage Gumbo

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired chicken ready in about 80 minutes pairs andouille sausage, boneless skinless chicken thighs, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, sliced into 1/4-inch rounds andouille sausage
• 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 4, minced garlic cloves
• 4 cups chicken broth
• 14 oz can, undrained diced tomatoes
• 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, for serving cooked white rice
• 1/4 cup, chopped (for garnish) green onions
• 2 tbsp, chopped (for garnish) fresh parsley

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.