Chicken and Sausage Gumbo
Ingredients
- 1 lb.chicken thighs
cut into small, bite-sized pieces
- 2 tsp.cajun seasoning
- 2 tbsp.olive oil
- 1package andouille sausage
1/2 inch sliced into coins or half moons
- ½ call-purpose flour
- ½ cgrapeseed oil
- 1 ½ ccelery
chopped small
- 1jalapeño
diced
- 1 largeyellow onion
diced
- 2 largegreen bell peppers
diced
- 8 cchicken broth
- 1can fire-roasted tomatoes
- 1 tbsp.dried parsley
- 5 clovesgarlic
minced
- 1 tsp.dried basil
- 1 tsp.thyme
fresh or dried
- 1 tsp.paprika
- ¼ tsp.black pepper
- 2bay leaves
- 2 crice
cooked separately to serve on top
Directions
- 1
Preheat oven to 425°F. Cut up chicken thighs into small bite sized pieces. Place in a medium sized bowl and toss with Cajun seasoning and olive oil. Place on a sheet pan lined with foil and place in oven for 20-25 minutes.
- 2
While the chicken is cooking, dice up the celery, jalapeño, onion and bell pepper. Place them all in one bowl. It is important to cut and prepare the veggies before making roux so you have these ingredients ready to go.
- 3
In a large heavy bottomed pot (preferably a Dutch oven), over medium-low, add in grape seed oil and get the oil warm (~1-2 minutes on the stove). Then, slowly whisk in flour to combine. Switch to a wooden spoon and stir continuously for at least 20-30 minutes (without burning) or until roux becomes a dark brown color (think chocolate). DO NOT WALK AWAY FROM STOVE. Roux can easily burn.
- 4
Remove chicken from the oven and set aside. When roux reaches desired color, add in celery, jalapeño, onion, and pepper into roux. Continuously stir until vegetables are soft and tender (~7 minutes). Add in garlic and stir for 30 seconds.
- 5
Whisk in chicken broth, reduce heat to a simmer and add in tomatoes, dried parsley, basil, thyme, pepper, paprika, and bay leaves. Stir and allow mixture to come to a simmer. Add in chicken and sausage.
- 6
Simmer over low heat for 1-3 hours. This is a key step so the flavors meld and roux can develop.
- 7
Remove bay leaves. taste and adjust seasonings adding more salt or pepper as desired. Serve with cooked rice on top. Garnish with green onions or parsley. Enjoy!
Chicken and Sausage Gumbo
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About this Recipe
Craving the deep, comforting flavors of New Orleans right in your own kitchen? This Chicken and Sausage Gumbo recipe brings the beloved taste of Cajun country directly to your table, perfect for a cozy dinner or gathering. With tender chicken and savory andouille sausage, it’s a hearty main course that truly satisfies.
What makes this gumbo special is its rich foundation. Starting with a classic roux (though not explicitly detailed in instructions, the flour and grapeseed oil hint at its necessity) and building layers of flavor with aromatic vegetables like celery, onion, and bell peppers, it creates a depth that sets it apart. The addition of fire-roasted tomatoes and a thoughtful blend of Cajun spices, including paprika and thyme, ensures every spoonful is bursting with authentic taste.
Expect a robust and flavorful experience that warms you from the inside out. This gumbo boasts a luscious, savory broth with tender pieces of chicken and smoky andouille sausage, complemented by the fresh crunch of bell peppers and a subtle kick from diced jalapeño. While it requires a generous cooking time of 3 hours 30 minutes, this extended simmering allows all the flavors to fully meld, creating a truly exceptional dish that feels like it’s been simmering all day. The result is a substantial, spicy, and deeply satisfying meal that’s well worth the effort.
Want to make it your own? You can easily adjust the heat level by reducing or increasing the amount of jalapeño to suit your preference. Feel free to use either fresh or dried thyme as specified, depending on what you have on hand. For an even more intense vegetable flavor, you could increase the quantities of the existing celery, onion, and green bell peppers.
Serve this Chicken and Sausage Gumbo generously ladled over fluffy white rice, as is traditional, for a complete and utterly delicious main course. It's the perfect dish to share when you want to impress without being overly complicated.