Louisiana-Style Cajun Chicken & Sausage Gumbo (The BEST Gumbo Recipe!)

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast is leaner, while bone-in chicken is often cheaper.

okra

🥗Healthier: zucchini

💰Cheaper: frozen okra

Zucchini can provide similar texture, while frozen okra is often more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, and bouillon is cost-effective.

Heat a pan over medium-high heat and add a little cooking oil.

Season 1 lb of chicken thighs with salt and pepper, then sear in the pan until mostly cooked through, about 5-7 minutes.

Remove the chicken from the pan and set aside on a cutting board.

Deglaze the pan with white wine, scraping up the brown bits from the bottom.

Chop the chicken into bite-sized pieces and return to the pan to finish cooking.

Add 12 oz of andouille sausage to the pan and cook for a few minutes until the fat renders out.

Remove the sausage from the pan and set aside.

In the same pan, add 1/2 cup of neutral oil and 1/2 cup of flour to make a roux, stirring constantly to avoid burning.

Cook the roux until it reaches a rich dark chocolate brown color, about 20 minutes, stirring constantly.

Add 1 cup of chopped onion, 1 chopped green bell pepper, and 1 cup of chopped celery to the roux and stir to combine.

Cook the vegetables for a few minutes until softened.

Add 5 large cloves of smashed or chopped garlic and cook for about 30 seconds until fragrant.

Cooking Techniques

Equipment Needed

Spice Level: