Description
This classic Cajun Chicken and Sausage Gumbo is a hearty, flavorful stew combining tender chicken, spicy andouille sausage, and fresh vegetables in a rich, deeply seasoned roux-based broth. Perfect for a comforting dinner, this gumbo captures the essence of Louisiana cuisine with its bold spices, smoky depth, and satisfying textures, served traditionally over white rice.
Ingredients
Proteins
- 1 pound boneless, skinless chicken
- 12 ounces andouille sausage, sliced
Roux
- 1 ¼ cups vegetable oil (for roux)
- 1 cup all-purpose flour (for roux)
- 1 tablespoon vegetable oil (for searing)
Vegetables
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup okra, sliced
- 2 cloves garlic, minced
Liquids and Broth
- 6 cups chicken broth
Seasonings
- 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
- Prepare the Roux: In a large heavy-bottomed pot, combine 1 ¼ cups vegetable oil and the flour over medium heat. Stir constantly to avoid burning, cooking until the roux turns a deep brown color, about 20-30 minutes. This deep roux provides the signature flavor and color base for the gumbo.
- Sear the Meats: Heat 1 tablespoon vegetable oil in a separate skillet over medium-high heat. Add chicken pieces and sliced andouille sausage. Sear until browned on all sides, about 5-7 minutes. This step locks in flavor and adds a smoky note to the gumbo.
- Sauté the Vegetables: To the roux pot, add chopped bell pepper, celery, onion, and garlic. Cook, stirring frequently, until vegetables are softened and fragrant, about 5 minutes.
- Add Liquids and Seasonings: Gradually stir in chicken broth, ensuring no lumps remain from the roux. Add black pepper, Cajun seasoning, hot sauce if using, and salt to taste. Bring to a simmer over medium heat.
- Combine and Simmer: Add the seared chicken and sausage into the simmering gumbo. Stir in sliced okra and gumbo file powder. Cover and simmer gently for 40-45 minutes, allowing flavors to meld and the gumbo to thicken slightly.
- Final Seasoning and Serve: Taste and adjust seasoning with additional salt, pepper, or hot sauce if desired. Serve the gumbo hot over cooked white rice for a traditional presentation and hearty meal.
Notes
- Be patient with the roux; stirring constantly prevents burning and develops deep flavor.
- Gumbo file powder adds earthiness and helps thicken the gumbo; add it at the end to preserve its flavor.
- Okra acts as a natural thickener and adds a unique texture; alternatively, you can omit it if preferred.
- Adjust spiciness by varying the amount of Cajun seasoning and hot sauce according to taste.
- Leftover gumbo tastes even better the next day as flavors continue to meld.
