Description
Hearty Cajun chicken and sausage gumbo brings Louisiana’s soulful culinary spirit to your kitchen, blending rich roux, tender meats, and aromatic spices. Savory traditions simmer in one pot, inviting warm comfort and bold flavors you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound chicken (boneless, skinless)
- 12 ounces andouille sausage, sliced
Vegetables and Aromatics:
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup okra, sliced
- 2 cloves garlic, minced
Cooking Base and Seasonings:
- 1 tablespoon vegetable oil (for searing)
- 1 1/4 cups vegetable oil (for roux)
- 1 cup all-purpose flour (for roux)
- 6 cups chicken broth
- 1 teaspoon black pepper
- 2 teaspoons Cajun seasoning
- 1 teaspoon hot sauce (optional, to taste)
- 1 teaspoon gumbo file powder
- Salt to taste
Serving:
- Cooked white rice
Instructions
- Generously coat chicken and sausage with Cajun seasoning, ensuring complete coverage for maximum flavor intensity.
- Preheat a large pot to medium heat, adding vegetable oil to create a sizzling surface for searing proteins until deep golden brown on all sides.
- Create a rich chocolate-brown roux by whisking flour and oil continuously, maintaining constant movement to prevent burning and develop complex flavors, approximately 10-12 minutes.
- Introduce aromatic vegetables into the roux, sautéing until they become translucent and release their natural sweetness, roughly 5-7 minutes.
- Slowly incorporate chicken broth into the vegetable mixture, stirring methodically to prevent lumps and create a smooth, integrated base.
- Enhance the gumbo with okra, black pepper, hot sauce, and gumbo file powder, allowing ingredients to meld and develop depth for 5 minutes.
- Reintroduce seared proteins back into the pot, allowing them to simmer gently for one hour, which tenderizes meat and concentrates flavors.
- Serve the robust gumbo over fluffy white rice, creating a hearty and satisfying meal that celebrates Louisiana’s culinary heritage.
Notes
- Achieving the perfect dark brown color requires constant stirring and patience, preventing burnt spots that can make the gumbo bitter.
- Adjust Cajun seasoning and hot sauce to suit personal heat preferences, making the dish adaptable for mild or spicy lovers.
- Chop vegetables uniformly to ensure even cooking and a consistent mouthfeel throughout the gumbo.
- For a gluten-free version, replace wheat flour with cornstarch or alternative gluten-free thickeners, maintaining the classic gumbo consistency.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 6
- Calories: 360 kcal
- Sugar: 2 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg