Cajun-Style Chicken and Sausage Gumbo
by Tavolino
A rich, hearty Louisiana-style stew featuring a dark, slow-cooked roux, savory andouille sausage, tender chicken, and the classic holy trinity of vegetables.
Ingredients
- vegetable oil ¾ cup plus 1 Tbsp
- andouille sausage 13.5 oz
- chicken thighs 1 lb
- Creole or Cajun seasoning 2 Tbsp
- all-purpose flour 1 cup
- onion 1
- green pepper 1
- celery ribs 3
- garlic cloves 2
- frozen okra 12 oz
- dried thyme 1 tsp
- bay leaves 3
- salt ¼ tsp
- black pepper ¼ tsp
- chicken broth 6 cups
- hot sauce 2 Tbsp
- fresh parsley ¼ bunch
- green onions 2
- rice 2 cups
- water 4 cups
Preparation
- 1
Dice 1 onion, 1 green pepper, 3 celery ribs, and mince 2 garlic cloves.
- 2
Cut 1 lb andouille sausage into slices and 1 lb chicken thighs into bite-sized pieces.
- 3
Season the chicken with 2 tsp Creole or Cajun seasoning.
- 4
Heat ¾ cup plus 1 Tbsp vegetable oil in a heavy pot over medium heat.
- 5
Stir in 1 cup all-purpose flour. Cook, stirring constantly, for 20 minutes until a dark brown roux forms.
- 6
Add the onion, green pepper, and celery to the roux. Cook for 5 minutes until softened.
- 7
Stir in the garlic and cook for 1 minute.
- 8
Slowly whisk in 6 cups chicken broth and 4 cups water. Bring to a simmer.
- 9
Add 1 tsp dried thyme, 3 bay leaves, and the remaining Creole seasoning.
- 10
Stir in the chicken and sausage. Simmer covered for 1 hour.
- 11
Stir in 12 oz frozen okra. Simmer uncovered for 30 minutes.
- 12
Season with salt, black pepper, and 2 Tbsp hot sauce to taste.
- 13
Stir in ¼ bunch chopped fresh parsley and 2 chopped green onions.
- 14
Serve the gumbo hot over 2 cups cooked rice.