Description
A rich and flavorful Cajun Chicken and Sausage Gumbo that combines tender chicken thighs, spicy andouille sausage, and a deeply browned roux with the classic ‘holy trinity’ of vegetables simmered in savory chicken broth. Served over rice and garnished with fresh green onions and parsley, this hearty dish captures the essence of Southern comfort food.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken thighs, cut into chunks
- 12 oz andouille sausage, sliced
Roux
- ½ cup vegetable oil
- ½ cup all-purpose flour
Vegetables and Seasonings
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
Liquids
- 6 cups chicken broth
For Serving and Garnish
- Cooked white rice
- Green onions, chopped
- Parsley, chopped
Instructions
- Make the Roux: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Whisk in the all-purpose flour and cook constantly for 15–20 minutes until the roux reaches a dark brown color similar to chocolate. Stir continuously to prevent burning and ensure even coloring.
- Sauté the Vegetables: Add chopped onion, green bell pepper, and celery (the ‘holy trinity’) to the roux. Cook for 5 minutes until the vegetables soften. Then stir in the minced garlic and cook for another minute to release its aroma.
- Add Meat and Seasonings: Incorporate the chicken chunks, sliced andouille sausage, Cajun seasoning, paprika, dried thyme, bay leaf, salt, and black pepper into the pot. Stir well to combine all ingredients evenly.
- Add Broth and Simmer: Pour in the chicken broth and mix thoroughly. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 45–60 minutes, stirring occasionally to develop flavors and slightly thicken the gumbo.
- Finish and Serve: Remove and discard the bay leaf. Serve the gumbo hot over cooked white rice and garnish with chopped green onions and parsley for a fresh, vibrant touch.
Notes
- For an enhanced depth of flavor, brown the sausage and chicken in the pot before making the roux. Remove and set aside, then add them back after the roux and vegetables are ready.
- Adjust the heat by incorporating cayenne pepper or hot sauce according to your spice preference.
- Be patient with the roux; the slow browning develops the signature deep flavor of the gumbo.
- Use a heavy-bottomed pot or Dutch oven to prevent scorching the roux.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
