Description
This Cajun Chicken and Sausage Gumbo is a hearty, flavorful dish that combines tender chicken, spicy sausage, and rich okra in a savory, spiced broth. The dark roux, combined with the Cajun seasoning and gumbo file powder, gives the dish its signature depth of flavor. Serve it over warm white rice for a perfect, comforting meal.
Ingredients
Scale
For the Gumbo:
- 1 pound chicken (boneless, skinless)
- 12 ounces andouille sausage, sliced
- 1 tbsp vegetable oil (for searing)
- 1 ¼ cups vegetable oil (for roux)
- 1 cup all-purpose flour (for roux)
- 6 cups chicken broth
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup okra, sliced
- 2 cloves garlic, minced
- 1 tsp black pepper
- 2 tsp Cajun seasoning
- 1 tsp hot sauce (optional, to taste)
- 1 tsp gumbo file powder
- Salt, to taste
For Serving:
- Cooked white rice
Instructions
- Season the chicken and sausage:
Sprinkle Cajun seasoning over both the chicken and sausage. Set aside to let the seasoning soak in. - Sear the chicken and sausage:
Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the chicken and sausage, cooking until browned on all sides. Once done, remove from the pot and set aside. - Make the roux:
In the same pot, add 1 ¼ cups of vegetable oil and 1 cup of flour. Stir constantly over medium heat, cooking the roux until it turns a dark brown color, about 10-12 minutes. Be careful not to burn it, as the roux is the base of your flavor. - Sauté the vegetables:
Add the chopped bell pepper, celery, onion, and garlic to the roux. Cook for about 5-7 minutes, until the vegetables soften and become aromatic. - Add the broth:
Gradually pour in the chicken broth, stirring constantly to ensure the roux incorporates into the broth. Bring the mixture to a gentle simmer. - Add okra and seasonings:
Stir in the sliced okra, black pepper, hot sauce (if using), and gumbo file powder. Let the mixture simmer for about 5 minutes. - Return chicken and sausage:
Add the seared chicken and sausage back into the pot. Stir everything to combine and allow it to simmer gently for 1 hour, stirring occasionally. The longer it simmers, the more flavorful it will become.
Notes
- Customize the Spice: Adjust the spice level by adding more or less hot sauce and Cajun seasoning, depending on your preference for heat.
- Okra Substitute: If you don’t have okra, you can use frozen okra, or substitute with another vegetable like bell peppers for texture.
- Make Ahead: This gumbo tastes even better the next day as the flavors meld together, making it an ideal dish for meal prep.
- Freezing Tip: Gumbo freezes well. Let it cool completely and store it in an airtight container for up to 3 months. Reheat on the stovetop.
- For Extra Flavor: If you like, you can add a tablespoon of Worcestershire sauce or a few dashes of hot sauce for an extra layer of flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 460
- Sugar: 3g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 8 g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 100mg