How To Make Louisiana Cajun Chicken And Sausage Gumbo

LAKE CHARLES, LOUISIANA: Gumbo is a rich and flavorful stew that is a staple of Louisiana cooking.

This Cajun chicken and sausage gumbo recipe is perfect for anyone who loves bold, spicy flavors. It's hearty, satisfying, and surprisingly simple to make.

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Follow these steps to create your own bowl of deliciousness.

Ingredients:

• For the Gumbo:
  
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 pound andouille sausage, sliced
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 6 cups chicken broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 cups frozen okra (optional)
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (optional, for extra spice)
  • 2 bay leaves
  • Salt and black pepper to taste
• For Serving:
  
  • Cooked white rice
  • Chopped green onions
  • Hot sauce (optional)

Instructions:

1. Make the Roux:
   
   • In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and stir constantly to make a roux. Keep stirring until the mixture turns a deep golden brown, about 15-20 minutes. Be patient—this step is key to the flavor of your gumbo!
2. Cook the Vegetables:
   
   • Once the roux is ready, add the chopped onion, bell pepper, and celery (known as the "holy trinity" of Cajun cooking). Stir and cook for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for another minute.
3. Brown the Meats:
   
   • Add the sliced andouille sausage to the pot and cook for about 5 minutes, stirring occasionally. Then, add the chicken pieces and cook until they are lightly browned on all sides.
4. Build the Gumbo:
   
   • Pour in the chicken broth and diced tomatoes. Stir well to combine. Add the okra, Cajun seasoning, thyme, cayenne pepper, and bay leaves. Season with salt and black pepper to taste.
5. Simmer:
   
   • Bring the gumbo to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour. Stir occasionally to prevent sticking. The flavors will meld together, and the chicken will become tender.
6. Adjust Seasoning:
   
   • Taste your gumbo and adjust the seasoning as needed. If you like it spicier, add a bit more cayenne or hot sauce.
7. Serve:
   
   • Spoon some white rice into bowls and ladle the gumbo over the top. Sprinkle with chopped green onions for a fresh finish. Add a dash of hot sauce if you like extra heat.

Tips:

• If you’re new to making roux, don’t rush it! Stirring constantly at medium heat ensures it doesn’t burn.
• Andouille sausage is traditional, but you can substitute smoked sausage if needed.
• Okra helps thicken the gumbo, but if you don’t like it, you can leave it out or use a gumbo file (ground sassafras leaves) instead.

Enjoy your homemade Cajun chicken and sausage gumbo—it’s a taste of Louisiana in every bite.