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Cajun Gumbo
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1 teaspoon pepper

1/2 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon ground red pepper (cayenne)

20 ounces boneless skinless chicken thighs

1 pound Italian sausage, crumbled

1/2 cup Land O Lakes® Butter, divided

3/4 cup all-purpose flour

2 medium (2 1/2 cups) onions, chopped

2 ribs (3/4 cup) celery, chopped

1 medium (1 1/3 cups) green bell pepper, chopped

1 tablespoon finely chopped fresh garlic

2 cups chicken stock

1 1/2 teaspoons Worcestershire sauce

1/2 teaspoon hot pepper sauce

1 tablespoon finely chopped fresh thyme

2 bay leaves

1/2 cup finely chopped Italian parsley

3 (1/2 cup) green onions, chopped

Cooked rice, as desired

How to make

  1. STEP 1

    Combine pepper, salt, paprika and cayenne in bowl. Add chicken thighs; coat with mixture.

  2. STEP 2

    Melt 2 tablespoons butter in nonstick 8-quart  stockpot over medium heat. Add coated chicken and Italian sausage; cook, stirring occasionally, until cooked through. Remove from stockpot to bowl; set aside.

  3. STEP 3

    Increase heat to medium high. Add remaining butter. Slowly whisk in flour. Continue cooking, stirring constantly, 5-9 minutes or until mixture is a deep brown color.

  4. STEP 4

    Reduce heat to medium. Stir in onions, celery, bell pepper and garlic; cook 2-6 minutes or until vegetables are softened.

  5. STEP 5

    Stir in chicken stock, Worcestershire sauce, hot sauce, thyme and bay leaves. Simmer 10 minutes.

  6. STEP 6

    Cut chicken into bite-sized pieces. Add chicken pieces and Italian sausage to gumbo. Bring mixture to a boil. Reduce heat to medium-low; simmer at least 20 minutes.

  7. STEP 7

    Top with green onions and parsley. Serve over rice, as desired.

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