Description
This classic Cajun chicken and sausage gumbo is a rich and flavorful Louisiana stew made with a deep, dark roux, the Cajun holy trinity of vegetables, and smoky andouille sausage. It’s perfect for a cozy, hearty meal and gets even better the next day.
Ingredients
Scale
- 1 teaspoon olive oil
- 1 pound chicken thighs, chopped
- Salt and pepper, to taste
- 12 ounces andouille sausage, sliced into ¼-inch pieces
- ½ cup peanut oil or vegetable oil
- ½ cup all-purpose flour
- 1 medium bell pepper, chopped
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 3 cloves garlic, minced
- 1 cup okra (fresh or frozen)
- 2 tablespoons Cajun seasoning
- 6 cups chicken stock
- 3 bay leaves
- 4 tablespoons chopped parsley, plus more for garnish
- 1 tablespoon filé powder (optional)
- Cooked white rice, for serving
Instructions
- Prepare the Chicken and Sausage: Heat olive oil in a large Dutch oven over medium heat. Season the chicken with salt and pepper, then brown it for about 3 minutes per side. Remove and set aside. Add the sliced andouille sausage and cook until browned, then set aside with the chicken.
- Make the Roux: Reduce heat to medium-low and add the oil to the pot. Slowly whisk in the flour, stirring constantly. Continue stirring for 20-30 minutes, or until the roux turns a deep chocolate brown. Be patient—this step is crucial for flavor.
- Sauté the Vegetables: Stir in the bell pepper, onion, celery, and garlic. Cook for about 5 minutes until the vegetables soften, stirring frequently so they don’t burn.
- Combine the Ingredients: Return the chicken and sausage to the pot. Stir in the okra, Cajun seasoning, and bay leaves, making sure everything is well-coated with the roux.
- Simmer the Gumbo: Pour in the chicken stock, scraping the bottom of the pot to release any browned bits (this adds extra flavor). Bring to a boil, then reduce heat to low and simmer for at least 1 hour, stirring occasionally. If the gumbo thickens too much, add a bit more stock.
- Final Touches and Serving: Remove bay leaves and stir in chopped parsley. Let it cook for another 5 minutes before serving. Ladle the gumbo into bowls over cooked white rice, and sprinkle with extra parsley. If desired, serve with filé powder on the side for additional thickening and authentic Cajun flavor.
Notes
- If your roux burns, start over. A burnt roux will make the gumbo taste bitter.
- For a spicier gumbo, add extra cayenne or chopped jalapeños.
- Gumbo thickens as it sits, so if reheating leftovers, add a splash of water or broth.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 677 kcal
- Sugar: 6g
- Sodium: 920mg
- Fat: 50g
- Saturated Fat: 12g
- Unsaturated Fat: 35g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 128mg