Description
A hearty and flavorful Cajun Chicken and Sausage Gumbo, perfect for a cozy night in. This recipe combines the rich flavors of a classic gumbo with the kick of Cajun spices.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/4 cup all-purpose flour
- 8 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Cooked white rice, for serving
- Chopped green onions, for garnish
Instructions
- Heat the vegetable oil in a large Dutch oven or pot over medium-high heat. Add the andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage and set aside.
- Add the chicken to the pot and cook until browned, about 5 minutes. Remove the chicken and set aside.
- Add the onion, bell peppers, and celery to the pot and cook until softened, about 5-7 minutes. Stir in the garlic, Cajun seasoning, thyme, and cayenne pepper. Cook for 1 minute more.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 2-3 minutes to create a roux.
- Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot.
- Add the diced tomatoes, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Return the sausage and chicken to the pot. Simmer for another 20-30 minutes, or until the chicken is cooked through and the flavors have melded.
- Remove the bay leaf before serving.
- Serve the gumbo over cooked white rice and garnish with chopped green onions.
Notes
- For a thicker gumbo, you can add a tablespoon or two of cornstarch mixed with a little cold water towards the end of the cooking time.
- Adjust the amount of cayenne pepper to your preferred level of spiciness.
- Feel free to add other vegetables, such as okra, to the gumbo.
- This gumbo tastes even better the next day, so it’s a great make-ahead meal.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Fat: 25g
- Carbohydrates: 25g
- Protein: 30g
