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Cajun Gumbo With Chicken and Andouille Sausage Recipe

Cajun Gumbo With Chicken and Andouille Sausage Recipe

A hearty Cajun gumbo made with chicken, andouille sausage, and a rich roux, perfect for serving 10.
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Prep Time 5 minutes
Cook Time 3 hours 45 minutes
Cooling Time 10 minutes
Total Time 4 hours
Course Main Course
Cuisine American, Cajun
Servings 10 servings
Calories 450 kcal

Equipment

  • large Dutch oven

Ingredients
  

Gumbo Base

  • 1 cup plus 1 tablespoon canola or vegetable oil divided
  • 2.25 pounds boneless, skinless chicken thighs about 6
  • Kosher salt
  • 1.5 pounds Cajun-style andouille sausage about 8 links, sliced crosswise ½ inch thick
  • 1 cup all-purpose flour
  • 2 large yellow onions cut into ¼-inch dice
  • 2 large green bell peppers cut into ¼-inch dice
  • 4 large celery ribs cut into ¼-inch dice
  • 8 medium cloves garlic minced
  • ¼ teaspoon cayenne pepper
  • Freshly ground black pepper
  • 1.5 quarts homemade or store-bought low-sodium chicken stock
  • 2 dried bay leaves
  • 2 large sprigs fresh thyme
  • 1 pound fresh okra optional; caps trimmed
  • ½ teaspoon filé powder plus more as needed for serving
  • Warm rice for serving
  • thinly sliced scallions for serving
  • hot sauce for serving

Instructions
 

Cooking Instructions

  • In a large Dutch oven, heat 1 tablespoon oil over medium-high heat until shimmering. Season chicken all over with salt. Working in batches, sear chicken until browned on both sides, about 5 minutes per side. Transfer chicken to a platter, then set aside until cool enough to handle. Once chicken has cooled, shred into bite-size pieces.
  • Add sliced andouille to pot and cook, stirring, until lightly browned, about 6 minutes. Using a slotted spoon, transfer to a platter and set aside.
  • Add remaining 1 cup oil to Dutch oven along with flour, stirring to form a paste. Lower heat to medium-low and cook, stirring and scraping frequently, until roux is a chestnut or chocolate-brown color but not scorched, about 1 hour.
  • Add onion, bell pepper, and celery and season lightly with salt. Cook over medium-high heat, stirring and scraping, until softened, about 10 minutes.
  • Stir in garlic, cayenne, and a generous amount of black pepper and cook, stirring, for 2 minutes longer.
  • Add stock, bay leaves, and thyme. Season lightly with salt. Bring to a gentle simmer, then allow to cook uncovered, stirring occasionally, for 1 hour.
  • Add okra, if using, along with sausage and shredded chicken, and gently simmer, uncovered, for 1 hour longer. Skim any fat from the surface as it accumulates.
  • Remove from heat and add filé powder, if using, stirring well to break up any small lumps. Season gumbo with salt. Discard thyme sprigs and bay leaves.
  • Serve gumbo with warm rice, sprinkling sliced scallions on top of each bowl. Pass hot sauce at the table, as well as filé powder, if desired.

Notes

Okra and filé powder are both traditionally used as thickeners in gumbo. Use one or the other, or both, but it's not really gumbo if you omit them both.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 2mg
Keyword Cajun Gumbo, Chicken and Sausage Gumbo, Gumbo Recipe, Southern Cooking
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