Cajun Gumbo Pizza
This Cajun gumbo pizza uses Blue Runner gumbo base, cream cheese, Cajun-seasoned chicken, and andouille sausage on pizza crust with melted mozzarella. A bold Louisiana fusion dinner ready in 45 minutes.
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Ingredients
The Cajun Meat and Gumbo Sauce
- 2 to 3 chicken breasts or 3 chicken thighs cut into small cubes
- 2 andouille sausages 1 diced into small cubes for the filling, 1 thinly sliced for topping
- 1 can Blue Runner Cajun Gumbo Base
- 1/4 block cream cheese softened
- 2 tbsp Creole Trinity and Herb seasoning
- 1 tbsp Cajun seasoning
- 1 tbsp cornstarch
- Olive oil for searing
The Pizza
- 1 pizza dough crust of choice pre-baked if required
- 1 1/2 to 2 cups shredded mozzarella cheese divided
- 2 to 3 bay leaves optional for garnish
Instructions
- Heat a large skillet over medium heat with a drizzle of olive oil. Add the cubed chicken and diced andouille sausage. Season generously with the Creole Trinity and Herb seasoning and Cajun seasoning. Cook until everything is browned and the chicken is fully cooked through.
- Pour the Blue Runner Cajun Gumbo Base into the skillet and bring to a light boil. Stir in the softened cream cheese and cornstarch. Let everything simmer together until the cream cheese is fully melted and the sauce has thickened into a rich, creamy gumbo-style gravy.
- If your dough requires pre-baking, do that first according to package or recipe directions.
- Spread a thin, even layer of the gumbo gravy onto the crust. Don't overdo it — a thin layer prevents the crust from becoming soggy.
- Sprinkle a layer of mozzarella over the sauce. Using a slotted spoon, scoop the chicken and sausage mixture from the skillet, leaving excess liquid behind, and spread evenly over the cheese layer.
- Top with additional mozzarella and the thinly sliced andouille arranged across the surface like pepperoni.
- Bake at 400°F for 8 to 10 minutes until the cheese is melted and bubbly and the edges are golden. Garnish with bay leaves if desired.
