Cajun Sausage and Chicken Gumbo
A heartwarming Cajun dish that combines smoky sausage and hearty chicken in a flavorful stew, perfect for gatherings or cozy dinners.
Ingredients
For the Chicken Seasoning
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
For the Gumbo
- 1 teaspoon extra virgin olive oil (or avocado oil)
- 1 pound andouille sausage (sliced into ½-inch rounds)
- 1¼ cups all-purpose flour
- 1 cup vegetable oil (or avocado oil)
- 3 pounds bone-in chicken thighs
- 1 large yellow onion (chopped, about 2½ cups)
- 1 small green bell pepper (chopped, about 1 cup)
- 1 small red bell pepper (chopped, about 1 cup)
- 4-5 stalks celery (chopped, about 1 cup)
- 5 cloves garlic (minced)
- 6 cups chicken broth (warmed)
- 3 bay leaves
- ¼ cup fresh parsley (finely chopped, divided)
- 3-5 green onions (chopped, about 1 cup, divided)
- Salt (black pepper, and Cajun seasoning to taste)
- Cooked white rice (for serving)
Instructions
Preparation
- In a small bowl, mix together the garlic powder, onion powder, paprika, dried basil, dried oregano, dried thyme, salt, black pepper, and cayenne pepper. Set aside.
- Pat the chicken thighs dry and generously coat both sides with the seasoning blend. Press gently so it sticks to the meat.
Cooking
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the sliced andouille sausage and cook for 3-4 minutes until browned. Remove it from the pot and set aside.
- Using the same pot, add the seasoned chicken thighs skin-side down. Sear them for 4-5 minutes on each side until golden brown. Transfer the chicken to the plate with the sausage.
- Add the vegetable oil to the pot and heat it over medium heat. Whisk in the flour gradually, stirring constantly, for about 20-25 minutes until the roux turns a deep chocolate brown color.
- Once the roux is ready, add the chopped onion, green bell pepper, red bell pepper, and celery. Stir well for 3-4 minutes until the vegetables soften.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Gradually add the warmed chicken broth while stirring to avoid lumps. Add the bay leaves and bring the mixture to a boil.
- Return the browned chicken thighs to the pot. Reduce heat to medium-low and let it simmer, uncovered, for 30-35 minutes, stirring occasionally.
- Remove the chicken from the pot and, once cool, discard the bones and shred the meat into bite-sized pieces.
- Return the shredded chicken and sausage to the pot. Stir in half of the parsley and green onions. Simmer for another 10-15 minutes to let the flavors meld.
- Taste and adjust the seasoning with more salt, black pepper, or Cajun seasoning as needed. Remove the bay leaves before serving hot over cooked white rice. Garnish with the remaining parsley and green onions.
Notes
Be patient while making the roux; it’s crucial for flavor. Taste as you go to adjust seasoning to your preference. Customize the gumbo by adding shrimp or other seafood if desired. Use homemade chicken broth for an extra depth of flavor. For a vegetarian version, substitute the chicken and sausage with vegetables like mushrooms, zucchini, and beans. You can also use turkey sausage or chicken breast instead of thighs for a lighter version.