Cajun Ninja’s Chicken and Sausage Gumbo Recipe

Gumbo nights usually start with a big pot, a slow stir, and the smell of a roux cooking. This Cajun Ninja’s Chicken and Sausage Gumbo Recipe takes some time, but the steps are simple. The chicken cooks right in the stock, while smoked sausage and the Holy Trinity add deep, savory flavor.

I like to keep the heat low while cooking the roux and stir it often. After a long, gentle simmer, everything comes together into a rich gumbo with a classic feel.

What Is Cajun Ninja’s Chicken and Sausage Gumbo?

Cajun Ninja’s Chicken and Sausage Gumbo is a Louisiana-style gumbo tied to Cajun Ninja, the cooking persona of Jason Derouen, a home cook from Houma, Louisiana.

His lively cooking videos, “Pi-YAHHHHH!” catchphrase, and ninja-themed style helped his recipes reach a wide audience. His gumbo became especially popular online because the method feels practical for home cooks.

For many home cooks outside Louisiana, this recipe offers a clear starting point for making a perfect gumbo at home while keeping the cooking process easy to follow.

How This Gumbo Recipe Came Into My Kitchen

You may have found this recipe through a cooking video or a post online, just like I did. The simple steps made me want to try it at home. I started with the homemade stock because it gives the gumbo a good base and adds more flavor.

Then came the roux, which took more time than I expected. Now I know what to look for in the roux, so this gumbo feels much easier to cook.

Chicken and Sausage Choices That Work Best

The chicken gives the gumbo its flavorful base, while sausage adds smoky flavor. Choose cuts that stay tender during a long simmer and sausage with enough flavor to season the broth.

Best Chicken for Gumbo:

• Bone-In Thighs – Bone-in thighs stay tender during a long simmer. Use about 3 pounds when replacing the two whole chickens in the stock method.
• Boneless Thighs – Boneless thighs are easy to shred and need less trimming. Use about 2½ to 3 pounds, then simmer them in the stock until fully cooked.
• Chicken Breast – Chicken breast works well for a leaner gumbo. Use about 2½ pounds, but avoid overcooking it so the meat stays tender after shredding.
• Whole Chicken – Whole chickens are the closest choice to the supplied method. Use two small whole chickens, as listed in the recipe, for the homemade stock.
• Rotisserie Chicken – Rotisserie chicken saves time. Use about 3 cups of shredded meat and prepared chicken stock in place of homemade stock.

Best Sausage for Gumbo:

• Andouille Sausage – Andouille is a classic choice for gumbo. Slice about 12 ounces into rounds and sear them before adding them to the pot.
• Smoked Sausage – Smoked sausage works well and is used in the supplied recipe. Slice about 12 ounces and sear it until browned before adding it to the gumbo.

What Ingredients Are Needed for Cajun Ninja’s Chicken and Sausage Gumbo Recipe

Chicken Stock Ingredients:

• Water – 5 quarts water are used for the homemade stock. Water creates the base for the chicken broth.

• Whole Chicken – 2 whole raw chickens provide the main meat and flavor for the stock. For a smaller batch, use about 4 pounds chicken thighs, then shred the cooked meat later.

• Yellow Onion – 1 chopped yellow onion is used in the stock. It adds a mild savory flavor. White onion can replace it in the same 1-cup amount.

• Celery – 2 celery sticks, chopped are used for the stock. Celery adds a fresh savory note. Use about 1 cup chopped celery as a simple measurement.

• Carrots – 3 chopped carrots are added to the homemade stock. Carrots add mild sweetness. 1 cup chopped parsnips can replace them.

• Green Onion Ends – ½ cup chopped green onion ends adds extra flavor to the stock. They can be skipped if unavailable.

• Salt – 2 tablespoons salt are used in the stock, plus more later in the gumbo. Use less at first when using store-bought stock, then adjust after tasting.

• Garlic Powder – 1 tablespoon garlic powder is used in the homemade stock, plus another ½ tablespoon in the gumbo. Fresh garlic can replace it at about 3 teaspoons minced garlic per tablespoon.

For the Roux and Gumbo Base:

• Vegetable Oil – 1⅓ cups vegetable oil is needed for the roux. It helps cook the flour evenly. Canola oil can replace it in the same amount.

• All-Purpose Flour – 2 cups all-purpose flour are used for the roux. The flour thickens the gumbo and helps create its dark color. Plain all-purpose flour works best here.

• Smoked Sausage – Sliced smoked sausage adds a rich, smoky flavor to the gumbo. The supplied recipe does not give an exact weight. Andouille sausage can be used for a stronger Cajun flavor.

• Holy Trinity – 1 cup each of onion, celery, and bell pepper creates the Holy Trinity. These vegetables add a savory base and classic Cajun flavor to the gumbo.

• Cajun or Creole Seasoning – 1 tablespoon Cajun or Creole seasoning adds spice and savory flavor. Start with the stated amount and adjust after tasting.

Finishing Ingredients for the Gumbo:

• Bay Leaves – 3 bay leaves are added during the simmer. They provide a mild herbal flavor. Remove all bay leaves before serving.

• Fresh Parsley – ¼ cup chopped fresh parsley adds fresh flavor and color. Dried parsley can replace it at about 1 tablespoon.

• Cold Water – 1 cold bottle of water is added at the end of cooking, as directed in the supplied method. It cools the gumbo quickly and helps balance the finished pot.

Kitchen Tools

1. 10-quart stockpot – For homemade stock.
2. Large gumbo pot – For roux and gumbo.
3. Large sauté pan – For sausage and vegetables.
4. Whisk – Keeps the roux smooth.
5. Wooden spoon – Helps stir the gumbo.
6. Fine-mesh strainer – Strains the chicken stock.
7. Cutting board – For vegetables and sausage.
8. Chef’s knife – For chopping ingredients.
9. Large bowl – Holds shredded chicken.
10. Ladle – Makes serving easier.

Making Cajun Ninja’s Chicken and Sausage Gumbo at Home

1. Make the Chicken Stock – Add 5 quarts of water to a large 10-quart stockpot. Add the chopped yellow onion, celery, carrots, and green onion ends.

Place 2 whole raw chickens into the pot. Season with 2 tablespoons of salt and 1 tablespoon of garlic powder.

Bring the pot to a boil. Skim off any impurities that rise to the surface. Cover the pot and reduce the heat. Let the chicken stock simmer for 1 hour.

Remove the chickens from the pot. Strain the liquid through a fine strainer and set the homemade stock aside. Let the chicken cool enough to handle later.

2. Cook the Flour and Oil Into a Dark Roux – Add 1⅓ cups of vegetable oil and 2 cups of all-purpose flour to a large pot. Whisk the flour and oil together until smooth.

Cook the mixture over medium-low heat, stirring constantly. Keep the heat steady and watch the roux closely as it darkens.

Cook for about 15 to 20 minutes, or until the roux reaches a dark chocolate color. Keep stirring during this step to help prevent the flour from burning.

3. Brown the Sausage and Soften the Vegetables – Slice the smoked sausage and place it in a separate sauté pan. Sear the sausage until it is browned, then remove it from the pan and set it aside.

Add the onion, celery, and bell pepper to the same pan. Cook the vegetables until they soften.

As the vegetables cook, add a small splash of the prepared chicken stock when needed. Stir the pan to loosen the browned bits from the bottom.

4. Make the Gumbo With the Roux and Stock – Add the cooked vegetables to the pot with the dark roux. Slowly pour in the strained chicken stock while stirring.

Keep stirring as you add the stock. This helps the roux mix evenly into the liquid and creates a smooth, soup-like gumbo base.

Add the browned sausage to the pot. Stir in 1 tablespoon of Cajun or Creole seasoning, ½ tablespoon of salt, ½ tablespoon of garlic powder, 3 bay leaves, and a handful of chopped fresh parsley.

5. Season Everything and Let It Simmer – Bring the gumbo to a boil. Once it reaches a boil, cover the pot and reduce the heat.

Let the gumbo simmer gently for 2 hours. A slow simmer gives the roux, stock, vegetables, sausage, and seasonings time to come together.

Give the pot an occasional stir during cooking. Keep the heat low enough to maintain a gentle simmer rather than a hard boil.

6. Add the Shredded Chicken – Remove the cooked chicken meat from the skin and bones. Shred the chicken into bite-size pieces.

Add the shredded chicken to the simmering gumbo. Stir gently so the chicken spreads throughout the pot.

Continue cooking for another 30 minutes. This gives the chicken time to warm through and blend with the gumbo.

7. Give the Gumbo Its Final Finish Before Serving – Turn off the heat once the final 30 minutes are complete. Stir in 1 cold bottle of water, following the supplied method.

Give the gumbo a gentle stir so the water blends into the broth. Taste the gumbo and check the seasoning.

Remove the bay leaves before serving. Ladle the hot gumbo into bowls and serve as desired.

Tips I Wish I Knew Before Making This Gumbo

1. Watch the Roux – Keep the heat moderate and stir the roux constantly as it cooks. Have your stock ready before the roux reaches the color you want so you can begin adding the liquid without delay.

2. Keep Stock Nearby – Have the strained chicken stock close to the gumbo pot before you start adding it to the roux. Adding the stock gradually while stirring helps the roux blend smoothly into the liquid.

3. Slice Sausage Evenly – Cut the sausage into similar-size pieces so they brown evenly and are easy to serve.

4. Give the Vegetables Time to Soften – Cook the onion, celery, and bell pepper until softened before adding them to the roux. This helps develop their flavor before they become part of the gumbo base.

5. Taste Near the End – Cajun or Creole seasoning blends can contain different amounts of salt. Taste the gumbo near the end of cooking before adding more salt or seasoning.

Make Chicken and Sausage Gumbo Ahead of Time

Gumbo works well as a make-ahead meal because the flavors can settle as the pot cools. Prepare the gumbo earlier in the day, let it cool properly, and store it in the refrigerator until you are ready to serve.

Keep cooked rice separate so it does not soak up too much broth during storage. The gumbo may become slightly thicker after chilling.

My Favorite Sides to Serve With This Gumbo

White rice is the classic choice, and we never skip it. The rice soaks up all that rich, dark broth perfectly. Warm cornbread is another great option, especially with a little butter on top.

Potato salad is another favorite around my table. Its cool, creamy texture gives a nice contrast to the hot gumbo.

For a lighter side, I like serving a simple green salad on the side. Crusty French bread or bread pudding also works well for soaking up every bit of the flavorful broth.

Storing and Reheating Gumbo

Refrigerator Storage: Let the gumbo cool, then transfer it to airtight containers. Keep the cooked rice in a separate container so it retains its texture. Store the gumbo in the refrigerator and use it within 3 – 4 days for the best quality.

Freezing: Place cooled gumbo in freezer-safe containers, leaving a little room at the top for expansion. Store the rice separately, since freezing and reheating rice with the gumbo can affect its texture.

Reheat Gently: Pour the gumbo into a saucepan and warm it over medium-low heat. Stir often and add a small splash of chicken stock when the gumbo seems too thick.

Cajun Ninja’s Chicken and Sausage Gumbo FAQs

1. Can I Cook the Gumbo in a Slow Cooker?

Yes, but the roux should still be prepared separately. Add the cooked roux, vegetables, chicken, sausage, and stock to the slow cooker for gentle cooking.

2. Should I Make the Roux Before Starting the Gumbo?

Yes. You can prepare the roux ahead and let it cool. Store it covered, then gently warm it before combining it with the stock and vegetables.

3. Can I Use a Different Pot for the Roux?

Yes. A heavy-bottomed pot or Dutch oven works well. Choose cookware with enough room for the flour, oil, and later addition of the stock.

4. How Do I Know When the Chicken Is Ready to Shred?

The chicken should be fully cooked and tender enough to pull apart easily with a fork. Remove it from the stock before shredding and discard the skin and bones.

5. Can I Add More Vegetables to This Gumbo?

Yes. You can add vegetables such as okra or extra bell pepper. Add them during cooking so they have enough time to soften and blend with the gumbo.

6. What About Using Leftover Chicken in This Gumbo?

Cooked leftover chicken can save preparation time. Shred about 3 cups cooked chicken and add it during the final cooking stage so it stays tender.