Cajun Chicken Sausage Gumbo (Printable)
Hearty Louisiana dish with tender chicken, smoky sausage, and spices simmered in a rich broth.
# What You'll Need:
→ Proteins
01 - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 12 oz andouille sausage, sliced
→ Vegetables
03 - 1 large yellow onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced
→ Roux
07 - 1/2 cup all-purpose flour
08 - 1/2 cup vegetable oil
→ Liquids
09 - 6 cups chicken stock
→ Seasonings & Herbs
10 - 2 tsp Cajun seasoning
11 - 1 tsp smoked paprika
12 - 1/2 tsp dried thyme
13 - 2 bay leaves
14 - 1/4 tsp cayenne pepper
15 - Salt and black pepper to taste
→ To Serve
16 - 3 cups cooked white rice
17 - 2 tbsp chopped fresh parsley
18 - 2 green onions, sliced
# Directions:
01 - Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Stir in flour and cook, stirring constantly, for 15-20 minutes until roux reaches deep chocolate brown color.
02 - Add onion, bell pepper, and celery to the roux. Sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute more until fragrant.
03 - Add sliced andouille sausage and cook for 3-4 minutes, allowing it to brown slightly and release its flavors.
04 - Stir in chicken pieces, Cajun seasoning, smoked paprika, thyme, bay leaves, cayenne, salt, and pepper. Cook for 3-4 minutes, stirring to coat meat and vegetables evenly with seasonings.
05 - Gradually pour in chicken stock while stirring constantly to prevent lumps. Bring to boil, then reduce heat to low and simmer uncovered for 45-60 minutes, stirring occasionally.
06 - Taste and adjust seasoning as needed. Remove bay leaves before serving.
07 - Ladle gumbo over cooked white rice and garnish with chopped parsley and sliced green onions.
# Expert Advice:
01 -
- This gumbo brings the whole house to life with smells that make everyone wander into the kitchen asking Whats that
- One pot feeds a crowd and somehow tastes even better the next day
02 -
- A burnt roux tastes bitter and there is no fixing it so start over if you smell anything acrid
- The gumbo will thicken as it cools so do not panic if it looks slightly thinner than you want
03 -
- Cast iron holds heat beautifully but you can see the color better in a light colored Dutch oven
- Letting the chicken and sausage brown before adding liquid creates layers of flavor