adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cajun Chicken and Sausage Gumbo
0 Likes
Prep Time:
15 minutes
Cook Time:
160 minutes
Total Time:
175 minutes
Savory Cajun chicken and andouille gumbo features a flavorful dark roux. A hearty, comforting stew served over steaming rice.
Ingredients:
  • 2 pounds boneless skinless chicken thighs
  • 2 1/2 teaspoons Cajun seasoning, divided
  • 1/2 teaspoon garlic powder
  • 1 cup vegetable oil, divided
  • 1 pound smoked andouille sausage, cut in 1 inch pieces
  • 1 1/3 cups all-purpose flour
  • 1 large white onion, finely chopped
  • 1 large green bell pepper, finely chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 stalks celery, finely chopped
  • 1 teaspoon kosher salt
  • 6 cups chicken stock
  • 2 bay leaves
  • 1 teaspoon black pepper
  • 1 Tablespoon Worcestershire sauce
  • 2 teaspoons hot sauce, or to taste
  • 2 teaspoons chopped fresh thyme (1/2 teaspoon if using dried)
  • 1 pound sliced okra
  • Cooked rice for serving
  • Sliced green onions for serving
Instructions:
  • Preheat your oven to 325°F (165°C). Arrange the chicken in a baking dish, then season it with 1 tsp Cajun seasoning and garlic powder before covering it with foil.
  • Bake in the preheated oven for 50 to 60 minutes, until the chicken is no longer pink at the center and juices run clear. Let it cool slightly, then shred the chicken into 1 to 2-inch pieces and set aside.
  • In a large Dutch oven over medium-high heat, add 2 teaspoons of oil and the sausage. Sauté, stirring occasionally, until the sausage is nicely browned, around 5 minutes. Use a slotted spoon to transfer the sausage to drain on paper towels and set aside. Keep the flavorful drippings in the pot.
  • Lower the heat to medium-low, then pour in the remaining oil and whisk in the flour. Keep stirring frequently until the roux turns a rich, dark brown color, approximately 1 hour.
  • To the roux, toss in onion, peppers, celery, garlic, and salt. Crank up the heat to medium-high, and stir vigorously until veggies soften, approximately 5 minutes. Mix in the rest of the Cajun seasoning, stock, bay leaves, black pepper, Worcestershire sauce, hot sauce, and thyme. Bring to a boil, stirring occasionally. Introduce reserved chicken and sausage, lower the heat to medium-low, and let it simmer for 20 minutes.
  • Combine the okra in the mixture and simmer for 20 minutes. Enjoy with fluffy rice and fresh green onions.

Similar Recipes