Chicken and Sausage Cajun Gumbo
Chicken and Sausage Cajun Gumbo
Ingredients
For the Roux
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
For the Gumbo Base
- 1 pound Andouille sausage, sliced into 1/2-inch rounds
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 6 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 1/2 tablespoons Cajun seasoning
- 1/2 teaspoon cayenne pepper, or as needed
- 1 teaspoon salt, or as needed
- 1/2 teaspoon black pepper, or as needed
For Serving
- 4 cups cooked white rice
- 1/4 cup fresh parsley, chopped, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
Prepare the Roux: In a large, heavy-bottomed Dutch oven or pot, heat the vegetable oil over medium heat. Gradually whisk in the all-purpose flour until smooth. Continue to cook, stirring constantly with a whisk or wooden spoon, for 30-45 minutes until the roux reaches a rich, dark chocolate color. This is the most crucial step; do not rush it and be careful not to burn the roux. If it burns, you must start over. Remove the pot from the heat briefly.
⏱️ 45 min
- 2
Cook Sausage and Chicken: While the roux is cooking, in a separate large skillet, cook the sliced Andouille sausage over medium-high heat until browned and some fat has rendered. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet. Add the chicken pieces to the same skillet and cook until browned on all sides. Remove the chicken and set aside.
⏱️ 15 min
- 3
Sauté Vegetables: Return the Dutch oven with the roux to medium heat. Add the chopped yellow onion, celery, and green bell pepper (the 'holy trinity') to the roux. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 10 min
- 4
Add Garlic and Seasonings: Stir in the minced garlic, Cajun seasoning, dried thyme, cayenne pepper, salt, and black pepper. Cook for 1 minute more until fragrant.
⏱️ 1 min
- 5
Combine and Simmer: Gradually whisk in the chicken broth to the roux mixture, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 6
Add Meats and Finish Simmering: Return the browned sausage and chicken to the Dutch oven. Add the bay leaves. Reduce the heat to low, cover the pot, and let the gumbo simmer for at least 1 hour, or up to 2 hours, stirring occasionally. This allows the flavors to meld and the gumbo to thicken to a rich consistency.
⏱️ 60 min
- 7
Adjust Seasoning and Serve: Taste the gumbo and adjust salt, pepper, or cayenne pepper as needed. Remove the bay leaves before serving. Ladle the hot gumbo into bowls, placing a mound of cooked white rice in the center of each bowl. Garnish generously with fresh chopped parsley and sliced green onions.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Sausage Cajun Gumbo
Ingredients
For the Roux
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
For the Gumbo Base
- 1 pound Andouille sausage, sliced into 1/2-inch rounds
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 6 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 1/2 tablespoons Cajun seasoning
- 1/2 teaspoon cayenne pepper, or as needed
- 1 teaspoon salt, or as needed
- 1/2 teaspoon black pepper, or as needed
For Serving
- 4 cups cooked white rice
- 1/4 cup fresh parsley, chopped, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
Prepare the Roux: In a large, heavy-bottomed Dutch oven or pot, heat the vegetable oil over medium heat. Gradually whisk in the all-purpose flour until smooth. Continue to cook, stirring constantly with a whisk or wooden spoon, for 30-45 minutes until the roux reaches a rich, dark chocolate color. This is the most crucial step; do not rush it and be careful not to burn the roux. If it burns, you must start over. Remove the pot from the heat briefly.
⏱️ 45 min - 2
Cook Sausage and Chicken: While the roux is cooking, in a separate large skillet, cook the sliced Andouille sausage over medium-high heat until browned and some fat has rendered. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet. Add the chicken pieces to the same skillet and cook until browned on all sides. Remove the chicken and set aside.
⏱️ 15 min - 3
Sauté Vegetables: Return the Dutch oven with the roux to medium heat. Add the chopped yellow onion, celery, and green bell pepper (the 'holy trinity') to the roux. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 10 min - 4
Add Garlic and Seasonings: Stir in the minced garlic, Cajun seasoning, dried thyme, cayenne pepper, salt, and black pepper. Cook for 1 minute more until fragrant.
⏱️ 1 min - 5
Combine and Simmer: Gradually whisk in the chicken broth to the roux mixture, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
⏱️ 5 min - 6
Add Meats and Finish Simmering: Return the browned sausage and chicken to the Dutch oven. Add the bay leaves. Reduce the heat to low, cover the pot, and let the gumbo simmer for at least 1 hour, or up to 2 hours, stirring occasionally. This allows the flavors to meld and the gumbo to thicken to a rich consistency.
⏱️ 60 min - 7
Adjust Seasoning and Serve: Taste the gumbo and adjust salt, pepper, or cayenne pepper as needed. Remove the bay leaves before serving. Ladle the hot gumbo into bowls, placing a mound of cooked white rice in the center of each bowl. Garnish generously with fresh chopped parsley and sliced green onions.
⏱️ 4 min