Cajun Chicken Sausage Gumbo (Print Version)
A flavorful Louisiana stew combining tender chicken, smoky sausage, and aromatic vegetables in a spicy roux.
# What You'll Need:
→ Meats
01 - 1.1 lbs boneless, skinless chicken thighs, cut into bite-size pieces
02 - 10 oz andouille sausage, sliced into ½ inch rounds
→ Vegetables
03 - 1 large yellow onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced
07 - 2 medium tomatoes, diced (or 1 cup canned diced tomatoes)
08 - 2 spring onions, sliced (for garnish)
09 - 2 tbsp fresh parsley, chopped (for garnish)
→ Roux
10 - ⅓ cup unsalted butter
11 - ½ cup all-purpose flour
→ Liquids and Seasonings
12 - 6 cups chicken stock
13 - 1 bay leaf
14 - 1 tbsp Worcestershire sauce
15 - 1 tsp hot sauce (optional, to taste)
16 - 1 tbsp Cajun seasoning
17 - 1 tsp smoked paprika
18 - 1 tsp dried thyme
19 - ½ tsp cayenne pepper (adjust to taste)
20 - Salt and freshly ground black pepper, to taste
→ To Serve
21 - Steamed white rice
# How to Make It:
01 - Heat the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the flour and stir constantly for 15–20 minutes until the roux achieves a deep chocolate brown color. Exercise patience and prevent burning.
02 - Add the onion, bell pepper, and celery to the roux. Sauté for 5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the chicken pieces and sausage to the pot. Cook for 5–7 minutes until lightly browned on all sides.
04 - Stir in the tomatoes, Cajun seasoning, paprika, thyme, cayenne pepper, bay leaf, Worcestershire sauce, and hot sauce if using. Mix thoroughly to coat everything.
05 - Gradually pour in the chicken stock while stirring continuously to blend the roux smoothly with the liquid. Bring the mixture to a boil.
06 - Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally. Adjust seasoning with salt and pepper to taste before serving.
07 - Remove and discard the bay leaf. Ladle the gumbo hot over steamed white rice. Garnish generously with sliced spring onions and chopped parsley.
# Expert Advice:
01 -
- The roux creates an incredible depth of flavor that develops into something tasting like it simmered all day
- This gumbo freezes beautifully and actually tastes better the next day as flavors continue to marry
02 -
- Once the roux burns, there is no saving it and you must start completely over
- The gumbo will continue to thicken as it cools, so adjust consistency while it is still hot
03 -
- Browning the sausage separately before adding it creates even more depth of flavor
- The color of your roux determines the final color and nuttiness of your gumbo