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Cajun Chicken and Sausage Gumbo is a hearty, flavorful dish that brings the taste of Louisiana right to your kitchen. This recipe combines tender chicken, spicy andouille sausage, and a rich, dark roux to create a comforting bowl of goodness. Perfect for a cozy night in or a gathering with friends, this gumbo will have everyone coming back for seconds. Let's dive into the steps to make this delicious meal.
Name of the recipe: Cajun Chicken and Sausage Gumbo Recipe
Ingredients:
- 1 lb cut into bite-sized pieces chicken thighs, boneless and skinless
- 1 lb sliced andouille sausage
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large diced onion
- 1 large diced green bell pepper
- 2 stalks diced celery
- 4 cloves minced garlic
- 6 cups chicken broth
- 1 tsp dried thyme
- 2 tsp cajun seasoning
- 2 cups sliced okra
- 4 cups for serving cooked white rice
- to taste salt and pepper
Instructions:
- Heat the oil in a large pot over medium heat. Gradually whisk in the flour to make a roux. Stir constantly until the roux is a dark brown color, about 15-20 minutes.
- Add the onion, bell pepper, and celery to the roux. Cook until the vegetables are tender, about 5 minutes. Stir in the garlic and cook for another minute.
- Gradually whisk in the chicken broth until smooth. Add the chicken, sausage, thyme, and cajun seasoning. Bring to a boil, then reduce the heat and simmer for 30 minutes.
- Stir in the okra and cook for another 10 minutes. Season with salt and pepper to taste.
- Serve the gumbo over cooked white rice.
What You Will Need to Make This Dish
Read more: Sausage and Shrimp Gumbo Recipe
What you will need to make Cajun Chicken and Sausage Gumbo
- Chicken thighs: Adds rich flavor and tender texture, perfect for absorbing the spices and broth in the gumbo.
- Andouille sausage: Provides a smoky, spicy kick that complements the chicken and deepens the overall flavor.
- Vegetable oil: Essential for creating the roux, which thickens the gumbo and adds a nutty taste.
- All-purpose flour: Combines with oil to form the roux, giving the gumbo its signature thickness and depth.
- Onion: Adds sweetness and complexity, balancing the heat from the spices.
- Green bell pepper: Contributes a fresh, slightly sweet flavor, enhancing the gumbo's vegetable base.
- Celery: Adds a subtle, earthy taste and crunch, rounding out the holy trinity of Cajun cooking.
- Garlic: Infuses the gumbo with a robust, aromatic flavor that enhances the other ingredients.
- Chicken broth: Forms the base of the gumbo, providing a savory, rich liquid that ties everything together.
- Dried thyme: Adds an earthy, slightly minty flavor, complementing the other spices.
- Cajun seasoning: Brings the heat and complexity, defining the gumbo's bold, spicy profile.
- Okra: Thickens the gumbo naturally and adds a unique, slightly grassy flavor.
- Cooked white rice: Serves as the perfect base, soaking up the gumbo's rich flavors and providing a satisfying texture.
What Tools/Instruments Will Be Needed
What tools/instruments will be needed to make Cajun Chicken and Sausage Gumbo
- Large pot: Essential for cooking the gumbo, allowing enough space for all ingredients to simmer and meld together.
- Whisk: Crucial for making a smooth roux, ensuring no lumps form while combining flour and oil.
- Cutting board: Necessary for safely chopping vegetables, chicken, and sausage into bite-sized pieces.
- Sharp knife: Important for precise and efficient cutting of ingredients, making prep work quicker and easier.
- Measuring cups: Needed for accurately measuring oil, flour, and broth to maintain the recipe's balance.
- Wooden spoon: Ideal for stirring the gumbo, helping to mix ingredients evenly without scratching the pot.
Cajun Chicken and Sausage Gumbo
A hearty and spicy Cajun dish perfect for a cozy dinner.
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Ingredients:
Main Ingredients
- 1 lb chicken thighs, boneless and skinless cut into bite-sized pieces
- 1 lb andouille sausage sliced
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion diced
- 1 large green bell pepper diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 6 cups chicken broth
- 1 tsp dried thyme
- 2 tsp Cajun seasoning
- 2 cups okra sliced
- 4 cups cooked white rice for serving
- to taste salt and pepper
Instructions:
- 1. Heat the oil in a large pot over medium heat. Gradually whisk in the flour to make a roux. Stir constantly until the roux is a dark brown color, about 15-20 minutes.
- 2. Add the onion, bell pepper, and celery to the roux. Cook until the vegetables are tender, about 5 minutes. Stir in the garlic and cook for another minute.
- 3. Gradually whisk in the chicken broth until smooth. Add the chicken, sausage, thyme, and Cajun seasoning. Bring to a boil, then reduce the heat and simmer for 30 minutes.
- 4. Stir in the okra and cook for another 10 minutes. Season with salt and pepper to taste.
- 5. Serve the gumbo over cooked white rice.
Notes:
For extra flavor, you can add a bay leaf while simmering and remove it before serving.
Read more: Cajun Power Chicken Stew Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 7gCholesterol: 80mgSodium: 1200mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 40mgCalcium: 80mgIron: 4mg
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Tried this recipe?Let us know how it was!
Make Ahead / Freezing Instructions
Make Ahead Instructions
- Cook the gumbo as directed but stop before adding the okra.
- Let it cool completely.
- Store in an airtight container in the fridge for up to 3 days.
- When ready to serve, reheat on the stove, add okra, and cook for 10 minutes.
Freezing Instructions
- Prepare the gumbo up to the point of adding okra.
- Cool it down entirely.
- Transfer to a freezer-safe container, leaving some space for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the fridge.
- Reheat on the stove, add okra, and cook for 10 minutes.
Did you know that adding okra to your gumbo not only thickens it but also gives it a unique, slightly earthy flavor?
FAQ About This Recipe
FAQ:
How long does it take to make the roux?
It usually takes about 15-20 minutes of constant stirring to get a dark brown roux.
Can I use chicken breast instead of thighs?
Yes, you can, but thighs tend to stay juicier and more flavorful in gumbo.
What if I can't find andouille sausage?
You can substitute with any smoked sausage, though the flavor might be slightly different.
Is it necessary to add okra?
Okra helps thicken the gumbo, but if you don't like it, you can skip it or use filé powder instead.
How spicy is this gumbo?
The spice level is moderate, but you can adjust the cajun seasoning to make it milder or spicier.
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