Description
Cajun Chicken and Sausage Gumbo is a hearty and flavorful dish from the heart of Louisiana. Featuring tender chicken, smoky sausage, and a rich, spiced roux-based broth, this gumbo is perfect for warming up on a cold day or serving at a family gathering.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 lb smoked sausage (such as Andouille), sliced
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken broth
- 2 bay leaves
- 1 teaspoon thyme (dried or fresh)
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (adjust to heat preference)
- Salt and pepper to taste
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1 tablespoon Worcestershire sauce
- 1/4 cup chopped fresh parsley
- Cooked white rice, for serving
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and stir constantly for 10–15 minutes to create a dark roux, being careful not to burn it.
- Add the diced onion, bell pepper, and celery (the ‘holy trinity’) to the roux and sauté for 5 minutes until softened.
- Stir in the minced garlic and cook for 1–2 minutes until fragrant.
- Add the chicken pieces and sausage to the pot, browning the chicken for about 5–7 minutes.
- Stir in the diced tomatoes, chicken broth, bay leaves, thyme, paprika, cayenne pepper, oregano, and cumin. Bring the mixture to a simmer.
- Cover and cook for 30 minutes, stirring occasionally to allow the flavors to meld together.
- Remove the bay leaves, and season the gumbo with Worcestershire sauce, salt, and pepper to taste.
- Serve the gumbo over a bed of cooked white rice and garnish with chopped fresh parsley.
Notes
- For added depth, you can add a teaspoon of hot sauce or a few dashes of Tabasco to taste.
- If you prefer a thicker gumbo, you can add more roux or cook it uncovered for a longer time to reduce the broth.
- Feel free to substitute the chicken thighs with chicken breast, but thighs add a richer flavor and tenderness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Louisiana, Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg