Cajun Chicken Andouille Gumbo
Cajun Chicken Andouille Gumbo
Ingredients
For the Roux
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
For the Gumbo Base
- 6 cups chicken broth
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 1 14.5-ounce can canned diced tomatoes, undrained
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Proteins and Finish
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 12 ounces andouille sausage, sliced into 1/2-inch rounds
- 1/4 cup fresh parsley, chopped, for garnish
- 2 green onions, sliced, for garnish
- 4 cups cooked white rice, for serving
Instructions
- 1
Prepare the roux: In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the all-purpose flour. Continue to whisk constantly for 20-30 minutes, until the roux reaches a rich, dark chocolate brown color. This is crucial for flavor, so do not rush this step.
⏱️ 25 min
- 2
Add the 'holy trinity': Once the roux is dark, immediately add the chopped yellow onion, celery, and green bell pepper to the pot. Cook, stirring frequently, for 8-10 minutes, until the vegetables have softened.
⏱️ 10 min
- 3
Incorporate garlic and spices: Stir in the minced garlic, diced tomatoes (undrained), dried thyme, smoked paprika, and cayenne pepper. Cook for another 2-3 minutes, stirring constantly, until fragrant.
⏱️ 3 min
- 4
Deglaze and simmer: Slowly whisk in the chicken broth, a little at a time, to prevent lumps. Bring the mixture to a simmer, then add the bay leaves, salt, and black pepper. Reduce the heat to low, cover, and let it simmer for 30 minutes, allowing the flavors to meld.
⏱️ 35 min
- 5
Cook the proteins: While the gumbo simmers, in a separate skillet, brown the sliced andouille sausage over medium-high heat until slightly crispy. Remove the sausage and set aside. In the same skillet, add the chicken pieces and cook until browned on all sides. It doesn't need to be cooked through at this stage.
⏱️ 15 min
- 6
Combine and finish: Add the browned chicken and andouille sausage to the simmering gumbo. Continue to simmer, uncovered, for another 15-20 minutes, or until the chicken is cooked through and the gumbo has thickened to your desired consistency. Remove the bay leaves before serving.
⏱️ 20 min
- 7
Serve: Ladle the hot gumbo over cooked white rice. Garnish generously with fresh chopped parsley and sliced green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cajun Chicken Andouille Gumbo
Ingredients
For the Roux
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
For the Gumbo Base
- 6 cups chicken broth
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 1 14.5-ounce can canned diced tomatoes, undrained
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Proteins and Finish
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 12 ounces andouille sausage, sliced into 1/2-inch rounds
- 1/4 cup fresh parsley, chopped, for garnish
- 2 green onions, sliced, for garnish
- 4 cups cooked white rice, for serving
Instructions
- 1
Prepare the roux: In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the all-purpose flour. Continue to whisk constantly for 20-30 minutes, until the roux reaches a rich, dark chocolate brown color. This is crucial for flavor, so do not rush this step.
⏱️ 25 min - 2
Add the 'holy trinity': Once the roux is dark, immediately add the chopped yellow onion, celery, and green bell pepper to the pot. Cook, stirring frequently, for 8-10 minutes, until the vegetables have softened.
⏱️ 10 min - 3
Incorporate garlic and spices: Stir in the minced garlic, diced tomatoes (undrained), dried thyme, smoked paprika, and cayenne pepper. Cook for another 2-3 minutes, stirring constantly, until fragrant.
⏱️ 3 min - 4
Deglaze and simmer: Slowly whisk in the chicken broth, a little at a time, to prevent lumps. Bring the mixture to a simmer, then add the bay leaves, salt, and black pepper. Reduce the heat to low, cover, and let it simmer for 30 minutes, allowing the flavors to meld.
⏱️ 35 min - 5
Cook the proteins: While the gumbo simmers, in a separate skillet, brown the sliced andouille sausage over medium-high heat until slightly crispy. Remove the sausage and set aside. In the same skillet, add the chicken pieces and cook until browned on all sides. It doesn't need to be cooked through at this stage.
⏱️ 15 min - 6
Combine and finish: Add the browned chicken and andouille sausage to the simmering gumbo. Continue to simmer, uncovered, for another 15-20 minutes, or until the chicken is cooked through and the gumbo has thickened to your desired consistency. Remove the bay leaves before serving.
⏱️ 20 min - 7
Serve: Ladle the hot gumbo over cooked white rice. Garnish generously with fresh chopped parsley and sliced green onions.
⏱️ 2 min