Cajun Chicken and Sausage Gumbo
Ingredients
Proteins:
- 1 pound chicken thighs or breasts (boneless and skinless, cut into pieces)
- 1 pound andouille sausage (sliced)
Vegetables:
- 1 large onion (diced)
- 1 cup celery (diced)
- 1 large green bell pepper (diced)
- 3-4 cloves garlic (minced)
- 1 cup okra (sliced, optional)
Seasonings:
- 2 tbsp Creole seasoning (store-bought or homemade)
- 2 bay leaves
- 1 tsp thyme
- ¼ tsp cayenne pepper (optional, for heat)
Thickening Agents:
- ⅓ cup all-purpose flour
- ⅓ cup vegetable oil
- 1 tbsp filé powder (optional, for thickening and flavour)
Base and Extras:
- 6 cups chicken broth
- 1 cup diced tomatoes (canned or fresh)
- Cooked white rice (for serving)
- Chopped green onions or parsley (for garnish)
Instructions
Prepare the Roux:
- Heat 1/3 cup vegetable oil in a large pot over medium heat.
- Gradually whisk in 1/3 cup flour, stirring continuously to prevent burning.
- Cook the roux until it turns a deep chocolate brown, about 15–20 minutes.
Sauté the Vegetables:
- Add the diced onion, celery, and bell pepper (the "holy trinity") to the roux.
- Sauté for 5–7 minutes until softened and aromatic.
- Stir in the minced garlic and cook for 1 additional minute.
Cook the Proteins:
- In a separate skillet, brown the chicken pieces and andouille sausage.
- Transfer the browned proteins to the pot with the sautéed vegetables.
Simmer the Gumbo:
- Pour in 6 cups chicken broth and stir to combine.
- Add diced tomatoes, bay leaves, Creole seasoning, cayenne pepper, and thyme.
- Bring the mixture to a boil, then reduce heat to a simmer.
- Cover and let simmer gently for 45 minutes, stirring occasionally.
Final Touches:
- Add sliced okra in the last 15 minutes of cooking (if using).
- Alternatively, stir in filé powder just before serving for additional thickening and earthy flavour.
- Taste and adjust seasonings as needed.
Nutrition
Calories: 400kcal
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