Cajun Ninja Chicken and Sausage Gumbo Recipe

Let me tell you, when it comes to gumbo, the Cajun Ninja knows how to deliver a recipe that’s as authentic as it is approachable. Famous for his cookbook full of classic Cajun flavors and easy-to-follow instructions, this Chicken and Sausage Gumbo recipe is a real winner for anyone looking to bring a little Louisiana magic into their kitchen.

This isn’t one of those “spend all day in the kitchen” meals—though it’ll taste like you did! With simple ingredients and one big pot, you’ll have a hearty, comforting dish that’s perfect for family dinners or lazy weekends. The best part? It’s packed with bold, spicy, homestyle goodness that’ll make everyone ask for seconds. So grab your cutting board, and let’s get cooking!

Why I Love the Cajun Ninja Version of Gumbo

This Cajun Ninja Chicken and Sausage Gumbo Recipe stands out for so many reasons, and here’s why you’ll love it too:

1. Authenticity: It brings the rich, bold flavors of Louisiana right into your kitchen.
2. Simple Steps: You don’t need to be a professional chef to nail this recipe.
3. Versatility: Perfect for family dinners, cozy weekends, or whenever you crave comfort food.
4. One-Pot Wonder: Easy cleanup, big flavors.

What’s in the Cajun Ninja Chicken and Sausage Gumbo?

For the Stock:

• Whole Chickens – Two medium-sized whole chickens (roughly 3-4 pounds each). These will be used to create a flavorful homemade stock and provide tender, shredded chicken for the gumbo.
• Water – 5 quarts of water. This will serve as the base of your homemade stock.
• Yellow Onion – 1 large yellow onion, roughly chopped for the stock.
• Celery – 2 stalks of celery, cut into large chunks to flavor the stock.
• Carrots – 3 large carrots, peeled and chopped into large pieces.
• Green Onion Ends – Ends of green onions (about 6-8 pieces). Adds depth to the stock.
• Salt – 2 tablespoons for seasoning the stock.
• Garlic Powder – 1 tablespoon for additional flavor in the stock.

For the Roux:

• Vegetable Oil – 1 1/3 cups. This is the base for the roux, providing the fat necessary for cooking.
• All-Purpose Flour – 2 cups. Combined with the oil to make a thick, rich roux.

For the Gumbo:

• Smoked Sausage – 1-2 pounds of smoked sausage, sliced into rounds. Use your favorite brand for the best flavor.
• Onion – 1 large yellow onion, finely chopped for the gumbo base.
• Green Bell Pepper – 1 medium green bell pepper, diced.
• Celery – 2-3 stalks, diced into small pieces.
• Chicken Stock – All of the homemade stock prepared earlier. Adjust the amount based on the desired consistency.
• Cajun or Creole Seasoning – 1 tablespoon. Adds a spicy, bold flavor typical of Cajun cuisine.
• Salt – ½ tablespoon. Adjust to taste.
• Garlic Powder – ½ tablespoon. Enhances the savory profile of the dish.
• Bay Leaves – 3 leaves. Adds a subtle, earthy flavor.
• Fresh Parsley – A handful, finely chopped to garnish and flavor the gumbo.

Optional Add-Ins:

• Cooked White Rice – 4-6 cups. For serving alongside or in the gumbo.
• File Powder (optional) – 1-2 teaspoons. A traditional thickener often used in gumbo, added just before serving.

Possible Substitutions for This Gumbo Recipe

1. Chicken: Use boneless, skinless chicken thighs or rotisserie chicken for convenience.
2. Sausage: Swap smoked sausage with Andouille sausage for a spicier kick, or use turkey sausage for a lighter option.
3. Vegetable Oil: Substitute with canola or peanut oil.
4. Cajun Seasoning: Creole seasoning or a mix of paprika, cayenne, and black pepper works well.
5. File Powder: Cornstarch or okra can act as thickeners if you don’t have file powder.

Kitchen Appliances Needed

1. Stockpot: For making the chicken stock.
2. Large Pot: To prepare the roux and combine ingredients.
3. Sauté Pan: For browning the sausage and vegetables.
4. Wooden Spoon or Whisk: For stirring the roux.
5. Knife and Cutting Board: For prepping ingredients.

How to Make Cajun Ninja Chicken and Sausage Gumbo

Step 1 | Make the Stock

In a large stockpot, combine water, chicken, onion, celery, and carrots. Add salt and garlic powder. Bring to a boil. Skim off any foam that forms on the surface. Reduce heat to a simmer, cover, and cook for 1 hour. Strain the stock, reserving the liquid. Remove the chicken and let it cool.

Step 2 | Prepare the Roux

In a large pot, combine vegetable oil and flour over medium-low heat.
Stir continuously for 20-30 minutes until the roux turns a dark chocolate color. Be patient; low and slow is key!

Step 3 | Cook the Sausage and Vegetables

In a sauté pan, heat a small amount of oil and brown the sliced sausage. Remove and set aside. Add onions, celery, and bell peppers to the same pan. Cook until softened. Add a spoon of chicken stock to the pan while they are softened.

Step 4 | Combine Ingredients

Slowly stir the strained chicken stock into the roux, a little at a time, until smooth. Add the cooked vegetables and browned sausage to the pot. Stir in Cajun seasoning, garlic powder, and bay leaves.

Step 5 | Add Chicken

Shred the cooled chicken, discarding bones and skin. Add the shredded chicken to the gumbo pot.

Step 6 | Simmer and Finish

Simmer the gumbo for 2 hours, stirring occasionally. Add parsley and adjust seasonings as needed. For a unique twist, add a cold bottle of water at the end, stir well, and let rest for 10 minutes before serving.

Recipe Notes

• Roux Tips: Stir constantly to prevent burning. Lower the heat if needed.
• Stock Shortcut: Use store-bought chicken stock if you’re short on time.
• Seasoning: Adjust spices to match your heat preference.
• Rest Time: Let the gumbo sit for 10 minutes before serving to deepen the flavors.

What to Serve With Gumbo

The classic way to serve this Cajun Ninja Chicken and Sausage Gumbo is over a big scoop of hot white rice. I like to put the rice in the bottom of the bowl and ladle the hot gumbo right over it. The rice soaks up all that amazing sauce!

But don’t stop there – here are some other great sides that go perfectly with this gumbo:

1. Hot, crusty French bread – perfect for soaking up every last drop
2. Fresh green salad with light dressing – helps balance the rich gumbo
3. Potato salad – some people like to add a spoonful right in their gumbo bowl (it’s a Louisiana thing and it’s really good!)
4. Hot sauce on the table – lets everyone adjust the heat to their taste
5. Cornbread – another great option for soaking up the sauce
6. Coleslaw – its crunch and tang go great with gumbo

Storage & Make Ahead Tips

This Cajun Ninja Chicken and Sausage Gumbo actually tastes even better the next day! Once it cools down, put it in containers with tight lids and it’ll keep in your fridge for up to 4 days.

You can also freeze it for up to 3 months. Just make sure to leave some space in your containers because liquids expand when they freeze. When you want to eat it, let it thaw in the fridge overnight. Heat it up slowly on the stove, stirring now and then. You might need to add a little water or chicken stock if it’s too thick.

If you want to make it ahead for a special day, you can make the chicken stock up to 2 days before. You can also cut up all your vegetables the day before and keep them in the fridge. Just don’t make the roux ahead – that’s best done right when you’re ready to cook.

Cajun Ninja Chicken and Sausage Gumbo Recipe FAQs

1. How dark should my roux be?

Your roux should be dark chocolate brown – not black! It usually takes 20-30 minutes of constant stirring. If it smells burnt or has black specks, start over. The darker the roux, the richer your gumbo will taste. But remember, once it starts getting dark, it can burn quickly, so keep stirring and watch it carefully.

2. Can I use rotisserie chicken instead of making my own stock?

Yes, you can use rotisserie chicken and store-bought stock to save time. But homemade stock gives the best flavor. If you use store-bought, get low-sodium stock so you can control the salt. You’ll need about 4-5 quarts of stock total.

3. Why is my gumbo too thin/thick?

For thin gumbo: Either the roux wasn’t cooked long enough or you added too much liquid. Let it simmer longer with the lid off to thicken up. For thick gumbo: Add more stock or water, a little at a time, until you get the right thickness. Remember, gumbo should be like a thick soup, not a stew.

4. What’s the best sausage to use?

Andouille sausage is traditional, but any smoked sausage works great. Look for sausage with some fat content – it adds flavor. If you can’t find Andouille, regular smoked sausage or kielbasa are good options. Just make sure it’s fully cooked sausage.

5. Can I add other meats or seafood?

Sure! Many people add shrimp, crab, or oysters. If you add seafood, put it in during the last 5-10 minutes of cooking so it doesn’t get tough. You can also add different sausages or even duck. Just keep the total amount of meat about the same as the recipe calls for.

6. Why add cold water at the end?

Adding cold water at the end is a Cajun Ninja trick that helps settle the oil and makes the gumbo smoother. It might seem strange, but it works! Just add one bottle of cold water, stir well, and let it sit for 10 minutes before serving.

7. What if I burn the roux?

If your roux burns, you’ll need to start over. You’ll know it’s burnt if you see black specks or it smells burnt. Don’t try to save it – a burnt roux will make your whole gumbo taste bad. Stay patient, keep the heat medium-low, and stir constantly.

8. How spicy is this gumbo?

With one tablespoon of Cajun seasoning, it’s medium spicy – enough to taste good but not too hot. You can always add more seasoning at the end if you want it spicier. Remember, it’s easier to add heat than to take it away!

9. Can I make this in a slow cooker?

You’ll need to make the roux on the stove first – that’s not something you can do in a slow cooker. But after the roux is done and you’ve added the stock, you can transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-6 hours.

10. What’s filé powder and do I need it?

Filé powder is ground sassafras leaves. It’s a traditional gumbo thickener added at the table, not during cooking. It’s optional – this recipe thickens nicely with just the roux. If you use it, add it to each bowl at the table, not to the whole pot.

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Cajun Ninja Chicken and Sausage Gumbo Recipe

Yield: 8-10 servings

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hours 30 minutes

Make authentic Cajun Ninja Chicken and Sausage Gumbo packed with bold Louisiana flavors. This easy one-pot recipe is perfect for hearty, comforting meals!

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Ingredients

For the Stock:

• 2 medium whole chickens (3-4 pounds each)
• 5 quarts water
• 1 large yellow onion, roughly chopped
• 2 stalks celery, cut into large chunks
• 3 large carrots, peeled and chopped
• 6-8 green onion ends
• 2 tablespoons salt
• 1 tablespoon garlic powder

For the Roux:

• 1 1/3 cups vegetable oil
• 2 cups all-purpose flour

For the Gumbo:

• 1-2 pounds smoked sausage, sliced
• 1 large yellow onion, finely chopped
• 1 medium green bell pepper, diced
• 2-3 stalks celery, diced
• Prepared chicken stock
• 1 tablespoon Cajun or Creole seasoning
• ½ tablespoon salt
• ½ tablespoon garlic powder
• 3 bay leaves
• A handful of fresh parsley, finely chopped

Optional Add-Ins:

• 4-6 cups cooked white rice
• 1-2 teaspoons file powder (optional)

Instructions

Step 1 | Make the Stock

In a large stockpot, combine water, chicken, onion, celery, and carrots. Add salt and garlic powder. Bring to a boil. Skim off any foam that forms on the surface. Reduce heat to a simmer, cover, and cook for 1 hour. Strain the stock, reserving the liquid. Remove the chicken and let it cool.

Step 2 | Prepare the Roux

In a large pot, combine vegetable oil and flour over medium-low heat.
Stir continuously for 20-30 minutes until the roux turns a dark chocolate color. Be patient; low and slow is key!

Step 3 | Cook the Sausage and Vegetables

In a sauté pan, heat a small amount of oil and brown the sliced sausage. Remove and set aside. Add onions, celery, and bell peppers to the same pan. Cook until softened. Add a spoon of chicken stock to the pan while they are softened.

Step 4 | Combine Ingredients

Slowly stir the strained chicken stock into the roux, a little at a time, until smooth. Add the cooked vegetables and browned sausage to the pot. Stir in Cajun seasoning, garlic powder, and bay leaves.

Step 5 | Add Chicken

Shred the cooled chicken, discarding bones and skin. Add the shredded chicken to the gumbo pot.

Step 6 | Simmer and Finish

Simmer the gumbo for 2 hours, stirring occasionally. Add parsley and adjust seasonings as needed. For a unique twist, add a cold bottle of water at the end, stir well, and let rest for 10 minutes before serving.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 480Total Fat: 28gSodium: 900mgCarbohydrates: 25gFiber: 3gProtein: 30g

Conclusion

There you have it – my take on the Cajun Ninja Chicken and Sausage Gumbo Recipe! This gumbo brings so much flavor to your table, and while it takes some time to make, it’s not hard at all. The key is taking your time with that roux and letting all those flavors come together slowly.

I really hope you try this recipe – it’s become one of my favorites, and I bet it’ll become yours too! Don’t forget to follow us on Pinterest, and let me know how it turned out for you. Happy cooking!