Smoky Cajun Chicken and Sausage Gumbo

Smoky Cajun Chicken and Sausage Gumbo

Smoky Cajun Chicken and Sausage Gumbo
Indulge in the rich flavors of the bayou with this Smoky Cajun Chicken and Sausage Gumbo. Slow-smoked chicken, savory Andouille sausage, and a medley of aromatic vegetables come together in a flavorful roux-based stew. With a touch of spice and a smoky twist, this gumbo is a playful and authentic Cajun delight. Laissez les bons temps rouler!


  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion, finely chopped
  • 1 green bell pepper, diced
  • 2 celery stalks, chopped
  • 4 cloves of garlic, minced
  • 1 pound (450g) Andouille sausage, sliced
  • 4 cups chicken broth
  • 1 bay leaf
  • 2 teaspoons Cajun seasoning (adjust according to your spice preference)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and black pepper, to taste
  • 1 bunch green onions, chopped (for garnish)
  • Cooked white rice, for serving


  1. Prepare your smoker with apple or pecan wood and preheat it to a low temperature, around 225°F (110°C). Season the whole chicken thighs with salt and pepper, then place them in the smoker. Slow smoke the chicken thighs for approximately 2-3 hours until fully cooked and infused with smoky flavor. Remove from the smoker, let them cool slightly, then remove the skin and pull the chicken into large chunks.

  2. Place the chicken skins back in the smoker and continue smoking until they become crisp. This can take about 30-40 minutes. Remove them from the smoker and chop them into small, crispy pieces.

  3. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and stir constantly to make a roux. Cook the roux, stirring frequently, until it reaches a dark caramel color, resembling the color of a rich chocolate. This can take about 20-30 minutes. Be careful not to burn it.

  4. Add the chopped onion, bell pepper, celery, and minced garlic to the pot. Sauté until the vegetables become tender and aromatic.

  5. Toss in the Andouille sausage and continue to cook, stirring occasionally, until it is lightly browned.

  6. Pour in the chicken broth, stirring well to combine. Add the bay leaf, Cajun seasoning, dried thyme, dried oregano, cayenne pepper (if desired), salt, and black pepper.

  7. Bring the gumbo to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes, allowing the flavors to develop.

  8. Add the smoked chicken, pulling it into large chunks, to the pot. Stir gently to incorporate it into the gumbo.

  9. Cover the pot again and continue simmering for an additional 15 minutes, allowing the chicken to infuse with the flavors of the gumbo.

  10. Taste the gumbo and adjust the seasoning if needed. Add more Cajun seasoning, salt, or cayenne pepper to suit your taste buds.

  11. Serve the gumbo over a bed of cooked white rice. Garnish each serving with a generous sprinkle of chopped green onions and the crispy chopped chicken skin for added texture and smoky flavor.

Enjoy the smoky and playful goodness of this Cajun Chicken and Sausage Gumbo. With every spoonful, you'll savor.


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