Description
Hearty Cajun chicken and sausage gumbo brings Louisiana’s soulful culinary tradition to your kitchen, blending rich spices and slow-cooked comfort. Savory ingredients meld together, offering an authentic taste of New Orleans that will warm souls and satisfy deep hunger.
Ingredients
Scale
Proteins:
- 1.5 lbs chicken thighs
- 1 lb andouille sausage
- 0.5 lb shrimp (optional)
Vegetables and Base:
- 1 cup onion
- 1 cup green bell pepper
- 1 cup celery
- 4 cloves garlic
- 2 tbsp tomato paste
Seasonings and Liquids:
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 4 cups chicken stock
- 2 tbsp cajun seasoning
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 2 green onions (for garnish)
- Hot sauce (optional)
Instructions
- Prepare a robust roux by heating vegetable oil in a heavy-bottomed Dutch oven over medium-low heat, gradually whisking in flour until the mixture transforms into a deep mahogany-brown color, approximately 20-25 minutes, stirring constantly to prevent burning.
- Dice chicken thighs, slice andouille sausage, and chop onions, green bell peppers, celery, and garlic into uniform pieces to ensure even cooking and flavor distribution.
- Add chopped vegetables to the roux, sautéing for 5-7 minutes until they become translucent and fragrant, releasing their aromatic essence into the base.
- Incorporate tomato paste, stirring to integrate and deepen the gumbo’s rich color and complexity, cooking for an additional 2-3 minutes.
- Introduce chicken thighs and andouille sausage to the pot, coating them thoroughly with the vegetable-roux mixture, allowing the meats to slightly brown and develop intense flavor layers.
- Pour in chicken stock, then sprinkle cajun seasoning, dried thyme, bay leaves, salt, and black pepper, stirring to combine all ingredients uniformly.
- Bring the mixture to a gentle simmer, covering and cooking for 45-50 minutes, occasionally stirring to prevent sticking and ensure even heat distribution.
- If using, add shrimp during the final 3-4 minutes of cooking, allowing them to become perfectly tender without overcooking.
- Remove bay leaves and adjust seasoning to taste, ensuring a balanced and robust flavor profile.
- Garnish with freshly chopped green onions and offer hot sauce on the side for those desiring additional heat.
- Serve piping hot over steamed rice, creating a hearty and authentic Cajun culinary experience.
Notes
- Achieve a perfect roux by maintaining constant, gentle heat and stirring consistently to prevent scorching, which can render the base bitter and unpalatable.
- Consider using smoked paprika or cayenne pepper to adjust heat levels, making the gumbo adaptable for different spice tolerances without compromising traditional flavors.
- Enhance nutritional value by substituting chicken thighs with leaner proteins like turkey or adding extra vegetables such as okra for increased fiber and texture.
- Prepare gumbo in advance, as flavors intensify overnight, making it an excellent make-ahead meal that tastes even more delicious when reheated the next day.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 6
- Calories: 570
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 36 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 150 mg