Cajun Chicken and Sausage Gumbo Recipe

Cajun Chicken and Sausage Gumbo Recipe

from chilipeppermadness.com
110 min
6 servings

This Cajun chicken and sausage gumbo recipe is made with a rich and comforting roux, loads of chicken, andouille sausage, and plenty of Cajun seasoning.

Ingredients

  • 1 teaspoon olive oil
  • 1 pound chicken thighs (chopped - chicken breast is good, too)
  • Salt and pepper (to taste (I use 1 teaspoon each))
  • 12 ounces andouille ( sliced into ¼ inch slices)
  • ½ cup peanut oil (or vegetable oil)
  • ½ cup flour
  • 1 medium bell pepper (chopped)
  • 1 medium onion (chopped)
  • 1 medium celery stalk (chopped)
  • 3 cloves garlic (chopped)
  • 1 cup okra ( I used frozen)
  • 2 tablespoons Cajun seasoning (or more to taste)
  • 6 cups chicken stock
  • 3 bay leaves
  • 4 tablespoons chopped parsley (+ more for serving)
  • 1 tablespoon filé powder (or to taste if desired)
  • For Serving: Cooked white rice if desired

Directions

  1. 1

    Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.

  2. 2

    Season chicken with salt and pepper and add to the pan along with the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.

  3. 3

    Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20-30 minutes, constantly stirring, until the roux browns to the color of chocolate.

  4. 4

    Add peppers, onion, celery and garlic. Stir and cook about 5 minutes.

  5. 5

    Add chicken and andouille. Stir and cook for 1 minute.

  6. 6

    Add okra, Cajun seasoning and chicken stock. Scrape up the brown bits from the bottom.

  7. 7

    Add bay leaves and cook at medium-low heat for 1 hour to thicken. You can simmer longer if you’d like. Taste and adjust for salt.

  8. 8

    Stir in parsley and cook 5 minutes.

  9. 9

    Serve into a bowl, over white rice if desired, and garnish with extra parsley, with filé powder on the side to add to the bowl to thicken, if desired.