Slow-Simmered Cajun Chicken and Andouille Gumbo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A hearty gumbo featuring tender chicken, spicy Andouille sausage, and a rich, dark roux infused with aromatic Cajun spices. This southern-inspired chicken ready in about 90 minutes pairs olive oil, all-purpose flour, chopped yellow onion 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

• 3 tbsp olive oil
• 1/4 cup all-purpose flour
• 1 cup chopped yellow onion
• 1/2 cup chopped celery stalks
• 1/2 cup chopped green bell pepper
• 4 cloves minced garlic cloves
• 8 oz Andouille sausage, sliced
• 1 lb boneless skinless chicken thighs, cut into chunks
• 6 cups chicken broth
• 1 cup diced tomatoes, drained
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tbsp Cajun seasoning blend
• 2 leaves bay leaves
• 1 tsp hot sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped green onions
• 4 cups cooked white rice

Instructions

1. Step 1: In a large heavy pot, heat 3 tbsp olive oil over medium heat. Gradually whisk in 1/4 cup all-purpose flour, stirring constantly to form a dark brown roux, about 10-12 minutes, until it smells nutty and thickens.
2. Step 2: Add 1 cup chopped yellow onion, 1/2 cup chopped celery, and 1/2 cup chopped green bell pepper to the roux. Sauté for 5 minutes until vegetables soften and the mixture is fragrant.
3. Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 8 oz sliced Andouille sausage and 1 lb chicken thigh chunks. Cook for 5 minutes, stirring occasionally, until the chicken starts to brown.
5. Step 5: Pour in 6 cups chicken broth and 1 cup drained diced tomatoes, stirring to combine.
6. Step 6: Season with 1 tsp dried thyme, 1 tsp dried oregano, 1 tbsp Cajun seasoning, 2 bay leaves, 1 tsp hot sauce, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil.
7. Step 7: Reduce heat to low, cover, and simmer for 45 minutes to 1 hour until chicken is tender and flavors meld.
8. Step 8: Remove bay leaves, adjust seasoning if needed, and stir in 1/4 cup chopped green onions.
9. Step 9: Serve hot over 4 cups cooked white rice, spooning plenty of gumbo over the rice for a comforting meal.