Cajun Chicken Sausage Gumbo (Printable version)
Flavorful Louisiana dish with chicken, sausage, veggies, and a deep, spicy roux-based broth.
# What You'll Need:
→ Meats
01 - 1.1 lbs boneless, skinless chicken thighs, cut into bite-size pieces
02 - 10 oz andouille sausage, sliced into ½ inch rounds
→ Vegetables
03 - 1 large yellow onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced
07 - 2 medium tomatoes, diced
08 - 2 spring onions, sliced for garnish
09 - 2 tbsp fresh parsley, chopped for garnish
→ Roux
10 - ⅓ cup unsalted butter
11 - ½ cup all-purpose flour
→ Liquids and Seasonings
12 - 6 cups chicken stock
13 - 1 bay leaf
14 - 1 tbsp Worcestershire sauce
15 - 1 tsp hot sauce
16 - 1 tbsp Cajun seasoning
17 - 1 tsp smoked paprika
18 - 1 tsp dried thyme
19 - ½ tsp cayenne pepper
20 - Salt and freshly ground black pepper to taste
→ To Serve
21 - Steamed white rice
# Directions:
01 - Heat butter in a large Dutch oven over medium heat. Add flour and stir constantly for 15–20 minutes until roux reaches deep chocolate brown color, being careful not to burn it.
02 - Add onion, bell pepper, and celery to the roux. Sauté for 5 minutes until softened, then stir in garlic and cook for 1 minute.
03 - Add chicken pieces and sausage to the pot. Cook for 5–7 minutes until lightly browned.
04 - Stir in tomatoes, Cajun seasoning, paprika, thyme, cayenne pepper, bay leaf, Worcestershire sauce, and hot sauce.
05 - Gradually pour in chicken stock while stirring to blend. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally. Season with salt and pepper to taste.
06 - Remove bay leaf. Serve gumbo hot over steamed white rice, garnished with spring onions and parsley.
# Expert advice:
01 -
- The roux creates an incredible depth of flavor that store bought bouillon could never replicate
- One pot feeds a crowd and actually tastes better the next day
02 -
- The roux requires constant attention and stirring, or it will burn and ruin the entire dish
- Gumbo needs at least an hour of simmering time to develop proper flavor and thickness
03 -
- Brown your sausage in a separate pan first to render out some fat and add extra smoky flavor
- Seafood like shrimp can be added in the last 10 minutes of cooking for a delicious variation