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Cajun Chicken and Sausage Gumbo Recipe

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Cajun Chicken and Sausage Gumbo Recipe

If you’re looking for a taste of the deep South, look no further than Cajun Chicken and Sausage Gumbo. This rich and flavorful stew is a classic Louisiana dish that combines tender chicken, savory sausage, and a medley of vegetables in a hearty roux-based broth. With its roots in Creole and Cajun cuisine, this gumbo is a delicious fusion of flavors that’s sure to satisfy your cravings for Southern comfort food.

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Table of Contents

  1. Introduction to Cajun Chicken and Sausage Gumbo
  2. Ingredients You’ll Need
  3. Preparing the Roux
  4. Cooking the Gumbo
  5. Serving Your Gumbo
  6. Variations and Tips
  7. Frequently Asked Questions (FAQs)
  8. Conclusion

1. Introduction to Cajun Chicken and Sausage Gumbo

Cajun Chicken and Sausage Gumbo is a dish that showcases the diverse culinary traditions of Louisiana. It’s a hearty, one-pot meal that brings together the flavors of the bayou, featuring a roux that’s lovingly cooked to perfection and a blend of spices that gives the dish its signature kick.

2. Ingredients You’ll Need

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Here’s what you’ll need to make Cajun Chicken and Sausage Gumbo:

For the Roux:

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour

For the Gumbo:

  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 pound Andouille sausage or smoked sausage, sliced
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup okra, sliced (fresh or frozen)
  • 1 cup frozen or fresh sliced okra (optional)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper to taste
  • Cooked white rice (for serving)

3. Preparing the Roux

  1. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
  2. Gradually add the all-purpose flour, stirring continuously to create a smooth roux. Continue to cook and stir the roux until it reaches a deep, chocolate-brown color. This can take around 15-20 minutes. Be careful not to burn it; lower the heat if needed.

4. Cooking the Gumbo

  1. Add the chopped onion, green bell pepper, and celery to the roux. Cook for about 5 minutes, stirring frequently, until the vegetables begin to soften.
  2. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Add the chicken pieces and sliced sausage to the pot. Cook, stirring occasionally, until the chicken is browned on all sides.
  4. Pour in the chicken broth and diced tomatoes (with their juice). Stir well to combine.
  5. Add the bay leaves, dried thyme, dried oregano, paprika, cayenne pepper, salt, and black pepper. Mix thoroughly.
  6. Reduce the heat to low, cover the pot, and let the gumbo simmer for about 30 minutes, allowing the flavors to meld together. Stir occasionally.
  7. Add the sliced okra (if using) and continue to simmer for an additional 15-20 minutes, or until the okra is tender.

5. Serving Your Gumbo

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Serve your Cajun Chicken and Sausage Gumbo hot over a bed of cooked white rice. Garnish with chopped green onions or fresh parsley for a burst of color and freshness.

6. Variations and Tips

  • Feel free to adjust the level of spiciness by adding more or less cayenne pepper.
  • You can substitute the okra with file powder for a different flavor profile.
  • Some variations of gumbo include shrimp, crab, or crawfish for added seafood richness.

7. Frequently Asked Questions (FAQs)

Q1: Can I use bone-in chicken instead of boneless chicken thighs? A1: Yes, you can use bone-in chicken pieces for added flavor, but be sure to adjust the cooking time accordingly.

Q2: Can I make gumbo ahead of time? A2: Absolutely! Gumbo actually tastes even better the next day. Just reheat it gently on the stove or in the microwave.

Q3: Is there a vegetarian version of gumbo? A3: Yes, you can make a vegetarian gumbo by omitting the meat and using vegetable broth. Add extra vegetables or tofu for protein.

8. Conclusion

Cajun Chicken and Sausage Gumbo is a delightful representation of Louisiana’s culinary heritage. With its rich roux, aromatic spices, and a medley of meats and vegetables, it’s a dish that warms the soul and satisfies the palate. Whether you’re serving it at a gathering or enjoying a cozy meal at home, this gumbo is sure to transport you to the heart of the bayou. Enjoy the flavors of the South!

Source: chilipeppermadness.com

Cajun Chicken and Sausage Gumbo Recipe

Cajun Chicken and Sausage Gumbo Recipe

Yield: 6
Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes

If you're looking for a taste of the deep South, look no further than Cajun Chicken and Sausage Gumbo. This rich and flavorful stew is a classic Louisiana dish that combines tender chicken, savory sausage, and a medley of vegetables in a hearty roux-based broth. With its roots in Creole and Cajun cuisine, this gumbo is a delicious fusion of flavors that's sure to satisfy your cravings for Southern comfort food.

Ingredients

  • 1 teaspoon olive oil
  • 1 pound chicken thighs chopped - chicken breast is good, too
  • Salt and pepper to taste (I use 1 teaspoon each)
  • 12 ounces andouille sliced into ¼ inch slices
  • ½ cup peanut oil or vegetable oil
  • ½ cup flour
  • 1 medium bell pepper chopped
  • 1 medium onion chopped
  • 1 medium celery stalk chopped
  • 3 cloves garlic chopped
  • 1 cup okra I used frozen
  • 2 tablespoons Cajun seasoning or more to taste
  • 6 cups chicken stock
  • 3 bay leaves
  • 4 tablespoons chopped parsley + more for serving
  • 1 tablespoon filé powder or to taste if desired
  • For Serving: Cooked white rice if desired

Instructions

  • Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.

  • Season chicken with salt and pepper and add to the pan along with the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.

  • Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20-30 minutes, constantly stirring, until the roux browns to the color of chocolate.

  • Add peppers, onion, celery and garlic. Stir and cook about 5 minutes.

  • Add chicken and andouille. Stir and cook for 1 minute.

  • Add okra, Cajun seasoning and chicken stock. Scrape up the brown bits from the bottom.

  • Add bay leaves and cook at medium-low heat for 1 hour to thicken. You can simmer longer if you’d like. Taste and adjust for salt.

  • Stir in parsley and cook 5 minutes.

  • Remove from heat and stir in filé powder, if using.

  • Serve into a bowl, over white rice if desired, and garnish with extra parsley.

Nutrition Information
Yield 1 Serving Size 6
Amount Per ServingCalories 4444Total Fat 309gSaturated Fat 77gTrans Fat 2gUnsaturated Fat 210gCholesterol 933mgSodium 12608mgCarbohydrates 181gFiber 12gSugar 39gProtein 239g

The information contained herein is subject to change.

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