Cajun

Chicken and Sausage Gumbo

Name: Chicken and Sausage Gumbo
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 8 servings
Cuisine: Cajun
Ingredients: ¾ cup vegetable oil; ¾ cup all-purpose flour; 2 medium onions, diced; 1 large green bell pepper, diced; 3 celery ribs, diced; 5 cloves garlic, minced; 1 lb andouille sausage, sliced ¼ inch thick; 2 ½ lb boneless, skinless chicken thighs; 2 tsp Cajun seasoning (low-salt); 8 cups low-sodium chicken stock; 2 bay leaves; 1 tsp dried thyme; salt, black pepper and cayenne, to taste; ½ cup sliced green onions; ¼ cup chopped parsley; cooked white rice, for serving; filé powder, for serving (optional)

Cajun-style chicken and sausage gumbo starts with a deep chocolate-colored roux and the holy trinity — onion, celery and bell pepper. No tomatoes here; that's more of a Creole move. Pour yourself something and stir.

Prep: 30 min
Cook: 2 hr 30 min
Total: 3 hr
Makes: 8 servings

My Sassy Southern Recipes

Chicken and Sausage Gumbo

Prep 30 min · Cook 2 hr 30 min · Total 3 hr · Makes 8 servings

Ingredients

8 servings

¾ cupvegetable oil
¾ cupall-purpose flour
2medium onions, diced
1large green bell pepper, diced
3celery ribs, diced
5 clovesgarlic, minced
1 lbandouille sausage, sliced ¼ inch thick
2 ½ lbboneless, skinless chicken thighs
2 tspCajun seasoning (low-salt)
8 cupslow-sodium chicken stock
2bay leaves
1 tspdried thyme
salt, black pepper and cayenne, to taste
½ cupsliced green onions
¼ cupchopped parsley
cooked white rice, for serving
filé powder, for serving (optional)

Instructions

1
Season chicken with Cajun seasoning. Brown sausage in a large Dutch oven over medium heat; remove. Brown chicken in batches; remove.
2
Add oil to the pot and whisk in flour. Cook over medium to medium-low, stirring constantly with a flat wooden spoon, 30–45 minutes until the roux is dark brown, like milk chocolate or darker. If you see black specks, it has burned — start over.
3
Immediately add onions, bell pepper and celery (this cools the roux). Cook 8–10 minutes until soft. Add garlic for 1 minute.
4
Gradually stir in stock, a cup at a time, until smooth. Add bay leaves and thyme.
5
Return sausage and chicken. Bring to a boil, reduce to a low simmer and cook uncovered 1 ½ hours, skimming fat from the surface.
6
Remove chicken, shred, and return to the pot. Season with salt, pepper and cayenne.
7
Stir in green onions and parsley. Serve over rice. If using filé, sprinkle it into individual bowls off the heat.