Description
This hearty Cajun Chicken and Sausage Gumbo is a classic Louisiana dish featuring a rich, deeply flavored roux-based stew with andouille sausage, tender chicken thighs, and a medley of vegetables. Slow-simmered with aromatic spices and herbs, it’s served over fluffy white rice and garnished with fresh green onions and parsley for a comforting, spicy meal perfect for gatherings or a cozy night in.
Ingredients
Scale
Roux
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
Meats
- 1 pound andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
Spices and Seasonings
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 bay leaves
- 1 teaspoon Worcestershire sauce
Liquids and Garnishes
- 6 cups chicken broth
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
- Cooked white rice (for serving)
Instructions
- Make the roux: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, for 20 to 25 minutes until the roux turns a deep chocolate brown. Keep stirring carefully to prevent burning and achieve even color and flavor.
- Cook the meats: Add the sliced andouille sausage to the roux and cook for about 5 minutes, allowing it to brown slightly. Then stir in the bite-sized chicken pieces and cook until they are lightly browned on all sides.
- Sauté the vegetables: Add the diced onion, green bell pepper, celery, and minced garlic to the pot. Sauté the mixture for 5 to 7 minutes until the vegetables soften and become fragrant.
- Add the spices: Stir in smoked paprika, dried thyme, dried oregano, cayenne pepper, black pepper, and salt to evenly coat the meat and vegetables, layering the flavors.
- Simmer the gumbo: Pour in the chicken broth, then add the bay leaves and Worcestershire sauce. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it simmer for 45 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Finalize and serve: Remove the bay leaves, taste the gumbo, and adjust seasoning if needed. Serve the gumbo hot over cooked white rice and garnish with sliced green onions and fresh chopped parsley for a bright, fresh finish.
Notes
- For extra depth of flavor, brown the sausage before adding it to the roux.
- Add shrimp during the last 5 minutes of cooking to make a Cajun surf-and-turf gumbo variation.
- This gumbo tastes even better the next day as the flavors continue to meld.
