Description
This Cajun Chicken and Sausage Gumbo is a rich and flavorful stew that brings the taste of Louisiana to your table. Made with tender chicken, smoky sausage, and a deeply savory roux, this gumbo is the ultimate comfort food. It’s perfect for a hearty meal that warms you from the inside out.
Ingredients
Scale
- For the Roux:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- For the Gumbo:
- 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 lb smoked sausage, sliced
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 bay leaves
- 1 tbsp Cajun seasoning
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (optional for extra heat)
- Salt and pepper to taste
- 1 cup okra, sliced (optional)
- 4 green onions, sliced (for garnish)
- 2 tbsp fresh parsley, chopped (for garnish)
- Cooked white rice (for serving)
Instructions
- Make the Roux:
- In a large heavy-bottomed pot, heat the vegetable oil over medium heat.
- Gradually whisk in the flour, stirring constantly to avoid lumps.
- Cook the roux, stirring frequently, until it reaches a dark brown color, similar to chocolate, about 15-20 minutes. Be careful not to burn it.
- Cook the Vegetables and Meat:
- Add the diced onion, bell pepper, and celery to the roux. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the chicken pieces and sausage slices to the pot. Cook until the chicken is browned and the sausage is slightly crisp, about 5 minutes.
- Simmer the Gumbo:
- Pour in the chicken broth and stir well to combine with the roux.
- Add the bay leaves, Cajun seasoning, thyme, cayenne pepper (if using), salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 45 minutes, stirring occasionally.
- If using okra, add it during the last 15 minutes of cooking.
- Serve:
- Remove the bay leaves before serving.
- Ladle the gumbo over a mound of cooked white rice in each bowl.
- Garnish with sliced green onions and chopped parsley.
Notes
- Make Ahead: The gumbo can be made a day ahead and stored in the refrigerator. The flavors will deepen overnight, making it even better the next day.
- Cooking Tips: Stir the roux constantly to prevent burning, as it’s crucial for the depth of flavor in the gumbo.
- Serving Suggestion: Serve with a side of cornbread or crusty French bread to soak up the delicious broth.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 400 kcal
- Sugar: 2g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
Keywords: Cajun Chicken and Sausage Gumbo, Comfort Food, Louisiana Cuisine