Cajun Chicken and Sausage Gumbo Recipe
Indulge in the rich and flavorful world of Cajun cuisine with a hearty bowl of Cajun Chicken and Sausage Gumbo. This iconic dish hails from Louisiana and combines tender chicken, savory sausage, aromatic vegetables, and a medley of spices, all simmered together to create a soul-satisfying stew. In this article, we’ll walk you through the steps to create this mouthwatering Cajun classic.
Table of Contents
- Getting Started
- Gathering Ingredients
- Understanding the Cajun Flavor Profile
- Preparing the Roux
- Crafting the Base of the Gumbo
- Sautéing and Sizzling
- Building Layers of Flavor
- Simmering the Gumbo
- Infusing the Stew with Cajun Goodness
- Cooking the Rice
- Choosing the Perfect Accompaniment
- Plating and Garnishing
- Adding a Touch of Freshness
- Pairing and Enjoyment
- Matching Beverages and Savoring the Dish
- Leftovers and Storage
- Keeping the Gumbo Delicious
To embark on your Cajun culinary journey, assemble these ingredients:
- 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 pound of smoked sausage, sliced
- 1/2 cup of all-purpose flour
- 1/2 cup of vegetable oil
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- 4 cups of chicken broth
- 1 can (14 ounces) of diced tomatoes
- 1 teaspoon of Cajun seasoning
- 1/2 teaspoon of dried thyme
- Salt and pepper to taste
- Cooked white rice, for serving
- Fresh parsley, chopped, for garnish
Understanding the Cajun Flavor Profile
Cajun cuisine is known for its bold and robust flavors. Expect a harmonious blend of spices, including cayenne pepper, paprika, garlic, and onion powder, all contributing to the distinctive Cajun taste.
Preparing the Roux
Crafting the Base of the Gumbo
In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually add the flour while constantly stirring to create a roux. Continue stirring and cooking the roux until it turns a deep brown color. This step is crucial, as the roux forms the base of the gumbo’s flavor and color.
Sautéing and Sizzling
Building Layers of Flavor
Add the diced onion, bell pepper, and celery to the roux. Sauté the vegetables until they become tender and fragrant. Stir in the minced garlic and cook for another minute.
Add the chicken and sausage to the pot, allowing them to sear slightly and absorb the flavors.
Simmering the Gumbo
Infusing the Stew with Cajun Goodness
Pour in the chicken broth and diced tomatoes, stirring to combine all the ingredients. Season the gumbo with Cajun seasoning, dried thyme, salt, and pepper. Bring the mixture to a gentle simmer.
Allow the gumbo to cook and simmer for about 30 to 40 minutes, allowing the flavors to meld together.
Cooking the Rice
Choosing the Perfect Accompaniment
While the gumbo simmers, prepare white rice according to the package instructions. White rice serves as an ideal base to soak up the delicious gumbo broth.
Plating and Garnishing
Adding a Touch of Freshness
When ready to serve, ladle the Cajun Chicken and Sausage Gumbo over a scoop of cooked white rice. Garnish each serving with freshly chopped parsley, adding a vibrant touch to the dish.
Pairing and Enjoyment
Matching Beverages and Savoring the Dish
Pair your Cajun Gumbo with a cold glass of sweet tea or even a light beer. The refreshing beverages complement the rich and spicy flavors of the dish.
Leftovers and Storage
Keeping the Gumbo Delicious
Store any leftover gumbo in an airtight container in the refrigerator. Reheat gently on the stovetop over low heat, stirring occasionally to maintain the flavors and textures.
- Can I use bone-in chicken for this recipe?
While boneless chicken thighs are recommended for ease of eating, bone-in chicken can be used for added flavor.
- What type of sausage works best for Cajun gumbo?
Andouille sausage is a popular choice due to its smoky and spicy flavors that complement the dish.
- Is the roux difficult to make?
The roux requires attention and constant stirring, but with patience, it can be mastered. It’s a fundamental step in Cajun cooking.
- Can I adjust the level of spiciness?
Absolutely. You can customize the spiciness by adjusting the amount of Cajun seasoning and cayenne pepper.
- Can I add okra to the gumbo?
Yes, okra is a traditional addition to gumbo. You can add sliced okra during the simmering process for extra texture and flavor.
Cajun Chicken and Sausage Gumbo is a celebration of bold flavors and culinary heritage. This dish brings the essence of Louisiana to your table with tender chicken, smoky sausage, and a medley of vegetables, all immersed in a rich and flavorful broth. Whether you’re a fan of Cajun cuisine or simply looking to embark on a flavorful journey, this recipe is a must-try. So, gather your ingredients, embrace the warmth of the stove, and savor each spoonful of this comforting and soul-nourishing gumbo.
- 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
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.
Heat Factor: Mild, though it is HUGE on flavor with the Cajun seasonings. You can make your own spicy Cajun seasoning blends.
Nutrition InformationYield 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.