Chicken & Sausage Gumbo + 2 Cajun Cookbooks everyone needs

The first time I ever made gumbo, it wasn’t from a polished cookbook—it arrived in a string of slightly chaotic text messages, half instructions and half encouragement. Since then, I’ve cooked my way through multiple versions of this classic Cajun dish, celebrating the triumphs and shrugging off the failures (burnt roux included). When winter starts creeping in and it gets dark a little too early, I always find myself craving a warm, comforting pot of gumbo on the stove.

My most recent batch was hands-down my best yet. It still has the bones of my dad’s gumbo recipe, but I’ve taken a few liberties—namely a super-dark roux and two kinds of broth for extra depth and richness. And yes, before anyone comes after me for breaking the “holy trinity,” my dad prefers his gumbo without green peppers, so that’s exactly how this version goes too. Here’s how I made it:

Chicken & Sausage Gumbo
Ingredients

• 2 lbs boneless skinless chicken thighs, cut into 1 inch pieces
• Seasoning:
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 1.5 teaspoons onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 3/4 teaspoon dry mustard
  • 3/4 teaspoon cumin
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon black pepper
• 1-1.5 lbs andouille sausage, sliced
• 2 cups of white onions, chopped
• 1.5 cups chopped celery
• 1 tablespoon minced garlic
• 3 bay leaves
• 1/2 cup + 2 tablespoons vegetable oil or avocado oil
• 1/2 cup flour
• 4 cups of chicken stock
• 1 cup of beef stock
• 3 cups cooked white rice
• Hot sauce, preferably a Louisiana brand, or homemade like mine

1. In a small bowl, combine all the seasonings.
2. Season the chicken with 2 tablespoons of the seasoning mix, making sure each piece is evenly coated.
3. Heat 2 tablespoons of oil in a large, heavy-bottomed pot over high heat
   (I use this dutch oven.)
4. Brown the chicken in the hot oil, stirring occasionally, until the outside is nicely browned but not cooked through, about 3–4 minutes. Remove the chicken from the pot and set aside.
5. Turn the heat to medium-high and add 1 cup of the onions and all of the celery. (Optional: add bell peppers here if you like.) Stir, scraping up the brown bits left from the chicken—they’re full of flavor!
6. Pour in ½ cup of chicken stock, cover, and cook for about 8 minutes, until the stock is nearly evaporated.
7. Add the 3 bay leaves, then remove the pot from heat and set aside.
8. Time to make the roux: Heat the remaining ½ cup of oil in a 10-inch skillet over medium-high heat. Once hot, reduce the heat slightly to medium just before adding the flour.
9. Hold the ½ cup of flour in one hand and a whisk in the other. Slowly sprinkle the flour into the oil, whisking constantly. Do not stop whisking! As the flour and oil combine, it will form a paste. Keep whisking until all the flour is incorporated. The roux will gradually darken from golden to a rich chocolate brown—this is what gives your gumbo its signature depth of flavor.
10. Once the roux reaches the perfect color, add the remaining onions, garlic, and 1 tablespoon of the seasoning mix. Whisk for 1–2 minutes until everything is combined.
11. Return your large pot to medium-high heat and stir in the roux mixture until fully incorporated.
12. Add the sliced andouille sausage and 1 cup of chicken stock, stirring for 3 minutes to dissolve the roux.
13. Pour in the remaining chicken stock, the 1.5 cups of beef stock, and the rest of the seasoning mix. Return the chicken to the pot.
14. Bring the gumbo to a boil, then cover, reduce heat to low, and simmer gently for 45 minutes.
15. Serve over cooked white rice, top with a dash of hot sauce, and enjoy a warm, comforting bowl of homemade chicken & sausage gumbo!

Okay — you’ve got the gumbo. Now let’s talk books. Because while this recipe came from my dad’s texts and a lot of trial and error, a few great Cajun cookbooks have seriously leveled up my kitchen game. Here are my two favorites:

1. Paul Prudhomme’s Louisiana Tastes
   My gumbo recipe is a derivative of my dad’s gumbo recipe, which at some point was derived from a Paul Prudhomme recipe, I’m not sure which one. Prudhomme was one of the first “celebrity” chef’s to put Cajun food on the map. He was the head chef at legendary New Orleans restaurant Commander’s Palace, he trained Emeril (yes, that Emeril), and his recipes are really really good. Try the stuffed anaheim peppers or the four by four chili beef. Even the apple pie I served for Thanksgiving this year was out of this cookbook. You probably can’t go wrong with any of his books, but I’ve linked this one here.

2. Melissa M. Martin’s Mosquito Supper Club

I can’t rave about this cookbook enough—it’s now my go-to gift for every cook I know. The photos are gorgeous, the stories are charming, and the recipes? Absolutely some of the best meals I’ve ever made. My favorites so far are the redfish courtbouillon and crawfish étouffée, and I’m already planning my next gumbo adventure with the duck gumbo recipe. Stay tuned—I’ll let y’all know how it turns out! Link to buy here.

With a hearty gumbo recipe and these two incredible Cajun cookbooks, you’re all set to start your own Cajun cooking journey. Which Cajun dishes are your favorites to make at home? Drop a comment and let’s swap ideas!

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