Cajun Gumbo
Cajun Gumbo
Ingredients
- 2 tablespoons vegetable oil, as needed
- 12 ounces andouille sausage, sliced 1/4-inch thick
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon all-purpose seasoning, or to taste
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 1 yellow onion, chopped
- 1 pouch Louisiana Cajun Gumbo Base
- 3 1/2 cups chicken stock
- 3 cups water
- 4 cups cooked white rice, for serving
- 1/4 cup green onions, chopped, for garnish
Instructions
- 1
Add 2 tablespoons of vegetable oil to a large pot or Dutch oven and heat over medium-high heat until shimmering.
⏱️ 2 min
- 2
Add the sliced andouille sausage to the hot oil and brown on all sides, about 5-7 minutes. Once browned, remove the sausage from the pot with a slotted spoon and set aside.
⏱️ 7 min
- 3
Season the cut-up chicken thighs with the all-purpose seasoning. Add the chicken to the same pot with the remaining oil and drippings. Cook the chicken until it is about 70% done and lightly browned, about 8-10 minutes. Remove the chicken from the pot and set aside with the sausage.
⏱️ 10 min
- 4
Add the chopped bell pepper, celery, and onion to the pot. Sauté the vegetables, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min
- 5
In a separate measuring cup or bowl, combine 1 pouch of Louisiana Cajun Gumbo Base with 3 1/2 cups of chicken stock. Stir well until the base is fully dissolved and combined.
⏱️ 2 min
- 6
Pour the gumbo base and stock mixture into the pot with the sautéed vegetables. Add an additional 3 cups of water to the pot.
⏱️ 1 min
- 7
Return the browned andouille sausage and the partially cooked chicken thighs to the pot.
⏱️ 1 min
- 8
Bring the mixture to a simmer over medium-high heat, stirring occasionally.
⏱️ 5 min
- 9
Once simmering, reduce the heat to low, cover the pot, and allow the gumbo to simmer for 15 minutes, allowing the flavors to meld and the chicken to finish cooking through.
⏱️ 15 min
- 10
Serve the Cajun Gumbo hot, alongside cooked white rice, and garnish with chopped green onions.
Kitchen Tools
Nutrition Facts (per serving)
Cajun Gumbo
- 2 tablespoons vegetable oil, as needed
- 12 ounces andouille sausage, sliced 1/4-inch thick
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon all-purpose seasoning, or to taste
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 1 yellow onion, chopped
- 1 pouch Louisiana Cajun Gumbo Base
- 3 1/2 cups chicken stock
- 3 cups water
- 4 cups cooked white rice, for serving
- 1/4 cup green onions, chopped, for garnish
Instructions
- 1
Add 2 tablespoons of vegetable oil to a large pot or Dutch oven and heat over medium-high heat until shimmering.
⏱️ 2 min - 2
Add the sliced andouille sausage to the hot oil and brown on all sides, about 5-7 minutes. Once browned, remove the sausage from the pot with a slotted spoon and set aside.
⏱️ 7 min - 3
Season the cut-up chicken thighs with the all-purpose seasoning. Add the chicken to the same pot with the remaining oil and drippings. Cook the chicken until it is about 70% done and lightly browned, about 8-10 minutes. Remove the chicken from the pot and set aside with the sausage.
⏱️ 10 min - 4
Add the chopped bell pepper, celery, and onion to the pot. Sauté the vegetables, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min - 5
In a separate measuring cup or bowl, combine 1 pouch of Louisiana Cajun Gumbo Base with 3 1/2 cups of chicken stock. Stir well until the base is fully dissolved and combined.
⏱️ 2 min - 6
Pour the gumbo base and stock mixture into the pot with the sautéed vegetables. Add an additional 3 cups of water to the pot.
⏱️ 1 min - 7
Return the browned andouille sausage and the partially cooked chicken thighs to the pot.
⏱️ 1 min - 8
Bring the mixture to a simmer over medium-high heat, stirring occasionally.
⏱️ 5 min - 9
Once simmering, reduce the heat to low, cover the pot, and allow the gumbo to simmer for 15 minutes, allowing the flavors to meld and the chicken to finish cooking through.
⏱️ 15 min - 10
Serve the Cajun Gumbo hot, alongside cooked white rice, and garnish with chopped green onions.