Go Back
Cajun Ninjas Chicken and Sausage Gumbo Recipe

Cajun Ninja’s Chicken and Sausage Gumbo Recipe

Cajun Ninja’s Chicken and Sausage Gumbo delivers classic Louisiana flavors with homemade chicken stock, smoked sausage, dark roux, and Cajun spices.
Print Recipe Pin Recipe
Prep Time 44 minutes
Cook Time 4 hours 10 minutes
Additional Time 10 minutes
Servings: 12
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Chicken Stock
  • 5 quarts water
  • 2 whole raw chickens
  • 1 yellow onion chopped
  • 2 celery sticks chopped
  • 3 carrots chopped
  • ½ cup green onion ends chopped
  • 2 tablespoons salt
  • 1 tablespoon garlic powder
Roux & Gumbo Base
  • 1⅓ cups vegetable oil
  • 2 cups all-purpose flour
  • 12 ounces smoked sausage sliced
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 1 cup bell pepper chopped
  • 1 tablespoon Cajun or Creole seasoning
Finishing Ingredients
  • 3 bay leaves
  • ¼ cup fresh parsley chopped
  • ½ tablespoon salt
  • ½ tablespoon garlic powder
  • 1 bottle cold water

Equipment

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

Method
 

  1. Make the Chicken Stock: Add 5 quarts of water to a large 10-quart stockpot. Add the chopped onion, celery, carrots, and green onion ends. Place the two whole chickens in the pot, then season with salt and garlic powder. Bring everything to a boil and skim off any impurities. Cover, reduce the heat, and simmer for 1 hour. Remove the chickens, strain the stock, and set it aside. Let the chicken cool enough to handle later.
    Cook the Flour and Oil Into a Dark Roux: Add 1⅓ cups vegetable oil and 2 cups flour to a large pot. Whisk until smooth, then cook over medium-low heat, stirring constantly. Continue for 15–20 minutes, watching carefully as the roux darkens. Stop when it reaches a deep dark chocolate color, making sure the flour does not burn.
    Brown the Sausage and Soften the Vegetables: Slice the smoked sausage and sear it in a separate sauté pan until nicely browned. Remove the sausage and set it aside. Add the onion, celery, and bell pepper to the same pan and cook until softened. Add a small splash of prepared chicken stock as needed, stirring to loosen the browned bits from the pan.
    Make the Gumbo With the Roux and Stock: Add the softened vegetables to the pot with the dark roux. Slowly pour in the strained chicken stock while stirring continuously. Keep stirring until the roux blends smoothly into the stock. Add the browned sausage, Cajun or Creole seasoning, salt, garlic powder, bay leaves, and chopped parsley.
    Season and Simmer the Gumbo: Bring the gumbo to a boil, then cover the pot and reduce the heat. Let it simmer gently for 2 hours, stirring occasionally. Keep the heat low so the gumbo maintains a gentle simmer instead of boiling hard.
    Add the Shredded Chicken: Remove the cooled chicken meat from the skin and bones. Shred the meat into bite-size pieces, then add it to the simmering gumbo. Stir gently to distribute the chicken throughout the pot. Continue cooking for another 30 minutes so the chicken warms through and absorbs the flavors.
    Finish the Gumbo Before Serving: Turn off the heat after the final 30 minutes. Stir in 1 cold bottle of water as directed in the recipe. Mix gently, then taste the gumbo and adjust the seasoning as needed. Remove all bay leaves before serving.
    Serve: Ladle the hot chicken and sausage gumbo into bowls and serve as desired.