True Cajun Chicken & Sausage Gumbo

Servings: 8-10 | Prep Time: 25 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 55 minutes

This authentic Cajun gumbo recipe comes courtesy of Tim Richard, a true Cajun who taught the art of Louisiana cooking. While it may seem complex, gumbo is actually quite simple once you master the roux. The key is creating a deep golden brown roux that serves as the flavorful base for this hearty winter stew.

Making a good roux requires patience and constant stirring over medium heat for 20-30 minutes. The mixture will gradually turn from pale to a rich golden brown. If you see black specks, start over - burnt roux will ruin the entire dish. This thick, comforting gumbo is perfect served over rice on cold winter evenings.

Roux Ingredients

Gumbo Ingredients

  • 1 large onion, chopped into bite-size pieces
  • 4 stalks celery, chopped into bite-size pieces
  • 1½ bell peppers, chopped into bite-size pieces
  • 1 jalapeño, chopped
  • 1-2 cups chicken broth
  • 1 cup dry white wine
  • ½ lb okra (optional)
  • 2 tbsp Moo Moo Rub
  • Cooked chicken, cut into pieces
  • Cooked sausage, sliced

Directions

Make the Roux:

  1. Heat oil in a cast iron Dutch oven over medium heat.
  2. Add flour and stir mixture constantly to remove lumps.
  3. Continue stirring for 20-30 minutes until mixture becomes a deep golden brown color.
  4. Watch carefully to prevent burning - if you see black specks, start over.

Build the Gumbo:

  1. Add chopped onion, celery, bell peppers, and jalapeño to the roux. Stir to coat vegetables well.
  2. Add chicken broth and stir to combine. Add more broth if needed.
  3. Pour in white wine and mix well.
  4. Add chicken and sausage to the pot and stir.
  5. Add Moo Moo Rub seasoning and okra (if using). Stir thoroughly.
  6. The mixture should resemble a thick soup. Add more broth if needed.
  7. Reduce heat to low, cover with tight-fitting lid, and simmer for at least 2 hours, stirring occasionally.

To Serve

Serve gumbo over a mixture of jasmine and forbidden rice. Pair with a fresh salad and crusty bread for a complete meal perfect for cold winter evenings!

Special thanks to Tim Richard for sharing this authentic Cajun recipe!

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