Description
Hearty Louisiana Cajun Chicken and Sausage Gumbo delivers authentic Southern comfort with bold spices and rich layers of flavor. Simmering roux, tender chicken, smoky andouille sausage, and holy trinity vegetables create a soul-warming one-pot meal you’ll savor to the last delicious spoonful.
Ingredients
Scale
Proteins:
- 1 pound chicken
- 0.5 pound andouille sausage
Vegetables and Aromatics:
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup okra, sliced
- 2 cloves garlic, minced
Oils, Seasonings, and Thickeners:
- 1 tablespoon vegetable oil
- 1 1/4 cups vegetable oil (for roux)
- 1 cup all-purpose flour
- 6 cups chicken broth
- 2 teaspoons Cajun seasoning
- 1 teaspoon black pepper
- 1 teaspoon hot sauce
- 1 teaspoon gumbo file powder
- Salt to taste
- Cooked white rice for serving
Instructions
- Generously coat chicken and sausage with robust Cajun spices to infuse deep flavor profiles.
- Utilize a heavy-bottomed pot to render meats, creating caramelized exterior and releasing rich, smoky undertones.
- Remove browned proteins and reserve, preserving their intense flavor for later incorporation.
- Craft a complex roux by whisking flour and oil together, maintaining constant motion to prevent burning while developing a deep mahogany color.
- Introduce aromatic trinity of bell pepper, celery, and onion into the roux, allowing vegetables to soften and release their essence.
- Mince garlic and incorporate to enhance the base’s depth and complexity.
- Gradually stream chicken broth into the vegetable mixture, stirring continuously to create a smooth, velvety consistency.
- Incorporate sliced okra, providing textural contrast and traditional gumbo characteristics.
- Enhance flavor profile with black pepper, fiery hot sauce, and earthy gumbo file powder.
- Reintroduce seared meats into the simmering liquid, allowing ingredients to meld and develop intense flavors.
- Allow gumbo to simmer gently, occasionally stirring to prevent sticking and promote flavor integration.
- Taste and adjust seasoning with salt to balance and intensify overall taste.
- Serve piping hot atop fluffy white rice, creating a comforting and authentic Louisiana-inspired meal.
Notes
- Choose dark brown roux for authentic deep, rich flavor without burning, which can make the gumbo bitter.
- Adjust spice levels by using mild or hot Cajun seasoning depending on personal heat tolerance and preference.
- Cut vegetables uniformly to ensure even cooking and consistent texture throughout the gumbo.
- Consider using gluten-free flour or cornstarch for roux to make the dish celiac-friendly and accommodate dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner, Lunch, Appetizer
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 1 g
- Sodium: 850 mg
- Fat: 32 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 75 mg