Cajun Chicken and Sausage Gumbo

🕒 Prep: 30 min
🔥 Cook: 1 hour
🍽 Serves: 8
★★★★★
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Cajun Chicken and Sausage Gumbo is a comforting classic that brings a taste of Louisiana right into your kitchen. This hearty stew is perfect for those who crave deep, robust flavors and a touch of spice. It's a dish that warms you from the inside out, making it ideal for cozy evenings.

Ingredients for Cajun Chicken and Sausage Gumbo

The secret to a good gumbo is in the roux. Made from vegetable oil and all-purpose flour, it serves as the base, providing a nutty, toasted flavor that complements the rest of the ingredients. Chicken thighs offer tender, juicy bites, while the smoked sausage adds a smoky depth. The holy trinity of onion, bell pepper, and celery introduces essential Creole flavors, and garlic enhances the savory profile. Chicken broth is your main liquid, giving body and richness. Diced tomatoes contribute acidity and sweetness, while okra thickens the gumbo naturally. Cajun seasoning, dried thyme, and cayenne pepper bring layers of spice, and bay leaves round out the flavor. Finish with fresh green onions and parsley for a burst of freshness. Serve over cooked white rice to soak up all the flavors.

Tips & Tricks

  • To avoid burning the roux, keep the heat at medium and stir constantly.
  • If you prefer a thicker gumbo, let it simmer uncovered for an additional 15 minutes.
  • Using frozen okra is a convenient option without compromising texture.
  • Taste and adjust the seasoning before serving, as the flavors develop during cooking.

Serving Suggestions

Pair this gumbo with a side of crusty French bread to soak up the flavorful broth. A simple green salad with a tangy vinaigrette can balance the richness of the gumbo. A cold beer or a glass of iced tea complements the spicy kick beautifully.

Frequently Asked Questions

Can I make this gumbo ahead of time?
Absolutely! Gumbo tastes even better the next day as the flavors continue to develop.
What if I can't find smoked sausage?
You can substitute with kielbasa or andouille sausage for a similar smoky flavor.
Is there a way to make it less spicy?
Simply reduce the amount of cayenne pepper to suit your heat preference.

Cajun Chicken and Sausage Gumbo Recipe Walkthrough

Start by heating the vegetable oil in a large pot over medium heat. As the oil warms, gradually whisk in the flour to create your roux. This step requires patience; keep stirring until it reaches a rich chocolate brown, which usually takes about 20 minutes. It's crucial to keep the mixture moving to avoid burning.

Once your roux is ready, toss in the chopped onion, bell pepper, and celery. Let these cook for about five minutes until they soften. Stir in the minced garlic and cook for another minute, allowing the aroma to bloom without burning.

Next, slowly pour in the chicken broth while stirring continuously. This helps the roux dissolve smoothly, creating a cohesive base. Add the diced tomatoes, okra, Cajun seasoning, thyme, cayenne pepper, and bay leaves. Season with salt and freshly ground black pepper to taste. Bring the mixture to a gentle simmer.

Submerge the chicken thighs and sausage slices into the pot. Cover and let the gumbo simmer for about 45 minutes, giving the ingredients time to meld and the chicken to cook through.

After 45 minutes, remove the bay leaves and use two forks to shred the chicken directly in the pot. Stir in the chopped green onions and parsley right before serving to keep their flavors bright and fresh.

Serve your gumbo hot over a bed of cooked white rice, ensuring each bowl gets plenty of the rich broth and a good mix of the meats and vegetables.

Why You'll Love This Recipe

  • Rich, layered flavors from a perfectly browned roux.
  • Full of smoky, spicy goodness that's both satisfying and exciting.
  • Great for feeding a crowd or enjoying leftovers throughout the week.
  • Easy to make with step-by-step instructions and practical tips.

Ingredients

1 lb boneless, skinless chicken thighs
12 oz smoked sausage, sliced
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
6 cups chicken broth
1 can (14.5 oz) diced tomatoes
1 cup okra, sliced
2 tsp Cajun seasoning
1 tsp dried thyme
1/2 tsp cayenne pepper
2 bay leaves
Salt to taste
Freshly ground black pepper to taste
1/4 cup green onions, chopped
1/4 cup fresh parsley, chopped
Cooked white rice, for serving

Step-by-step Instructions

1. In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a smooth roux, stirring constantly until it turns a rich chocolate brown, approximately 20 minutes.
2. Add the chopped onion, bell pepper, and celery to the roux, cooking for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
3. Slowly pour in the chicken broth, stirring continuously to combine with the roux. Add the diced tomatoes, okra, Cajun seasoning, thyme, cayenne pepper, bay leaves, salt, and black pepper. Bring to a simmer.
4. Add the chicken thighs and sausage slices to the pot. Cover and let simmer for 45 minutes, or until the chicken is tender and fully cooked.
5. Remove the bay leaves. Shred the chicken using two forks, then return to the pot. Stir in the green onions and parsley.
6. Serve hot over cooked white rice.

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