There’s something about a slow-simmered gumbo that feels like a journey—one that starts in the heart of Louisiana and unfolds in layers of smoky heat, rich roux, and deep, soul-warming flavor. This Cajun Chicken Sausage Gumbo is a bold, satisfying dish that brings the essence of Southern cooking to your kitchen.
The combination of tender chicken, spicy Andouille sausage, and the ‘holy trinity’ of Creole cuisine—onions, bell peppers, and celery—creates a depth of flavor that only intensifies as it simmers. Whether you’ve tasted authentic gumbo on the bayou or this is your first time making it, this recipe makes the experience accessible, while staying true to its roots.
The rich, smoky flavors of this gumbo pair beautifully with fresh, low-carb sides that balance out the dish’s deep intensity.
Try serving it alongside an Italian Keto Antipasto Salad, where briny olives and marinated vegetables add a bright contrast, or a Low-Carb Broccoli Cauliflower Salad with Bacon, which brings a creamy, crunchy complement. These side dishes keep the meal light yet satisfying, perfect for anyone looking for a well-rounded Southern-inspired feast.
What I Didn’t Expect About This Recipe?
- The Roux Makes All the Difference – I’ve made plenty of stews, but this was my first time standing over the stove, carefully stirring a roux until it reached that deep, nutty brown perfection. It takes patience, but the result? A velvety, complex base that makes everything else shine.
- Spice Levels Are Totally Adjustable – I expected gumbo to be fiery, but it turns out the heat is easy to customize. If you love a bold kick, a little extra cayenne or hot sauce does the trick. Prefer a milder version? Go easy on the spice and let the smoked sausage do the work.
- It’s Surprisingly Filling Yet Balanced – Given its richness, I assumed I’d feel weighed down after a bowl, but the mix of protein and vegetables keeps it satisfying without being heavy—especially when paired with a fresh, low-carb salad.
- The Leftovers Only Get Better – Gumbo is one of those magical dishes that improves overnight. The spices and aromatics deepen, making day two leftovers almost better than the first serving. It’s worth making a big batch!
- Tastes Incredible with the Right Sides – The bold, smoky flavors love contrast. A crisp, tangy Italian Keto Antipasto Salad or the crunch of a Carb Broccoli Cauliflower Salad with Bacon makes for a killer combo, bringing balance to the rich, slow-simmered stew.
Cajun Chicken Sausage Gumbo Recipe
Equipment
- stirring spoon
- Saute pan
- Knife
- Copping Board
- Mixing bowl
Ingredients
- 1 large green bell pepper, chopped
- 1 large onion, chopped
- 1 lb andouille or smoked sausage sliced 1/4 inch thick
- 1 cup all-purpose flour
- 1 cup vegetable oil
- 1 rotisserie chicken, boned and shredded
- 1 pinch Creole seasoning or to taste
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 celery stalks chopped
- salt and pepper to taste
Instructions
- Heat oil in a stockpot over medium heat, then whisk in flour to create a smooth roux.
- Cook for about 8 to 10 minutes, stirring continuously, until the roux reaches a chocolate milk color.
- Take care not to burn it; if black specks appear, start over.
- Stir in the sausage, celery, bell pepper, and onion, cooking for 5 minutes.
- Add the garlic and continue stirring for another 5 minutes.
- Season with salt, pepper, and Creole seasoning, mixing well to ensure even distribution.
- Pour in the chicken broth and add the bay leaf.
- Increase the heat to bring the mixture to a boil, then reduce to medium-low and let it simmer uncovered for an hour, stirring occasionally.
- Stir in the chicken and allow it to simmer for an additional hour, skimming off any foam that rises to the surface.
- Once the flavors have melded beautifully, serve hot and enjoy.
Notes
- Stir continuously to prevent burning; a burnt roux will make the gumbo bitter.
- Andouille sausage is ideal, but any smoked sausage works well.
- Bone-in chicken adds extra flavor, but boneless makes serving easier.
| Nutrition | Value |
| Calories | 480kcal |
| Carbohydrates | 15g |
| Fibre | 1g |
| Fat | 40g |
| Protein | 16g |
| Cholesterol | 56g |
Variations To Help You Customise This Dish!
- Seafood Gumbo Twist – Swap the chicken for shrimp, crab, or crawfish. Add seafood in the last 10 minutes to prevent overcooking.
- Vegetarian Version – Replace meat with mushrooms, okra, and hearty beans. Use vegetable broth and add smoked paprika for depth.
- Spicier Kick – Add diced jalapeños or extra cayenne pepper for more heat. A dash of hot sauce can also enhance the spice level.
- Thicker Gumbo – Stir in filé powder (ground sassafras leaves) at the end of cooking or add okra for natural thickening.
- Low-Carb Option – Serve without rice or pair with cauliflower rice for a lighter alternative.
