Cajun Chicken Sausage Gumbo (Print Version)
A flavorful Louisiana stew featuring tender chicken, smoky sausage, and classic Cajun vegetables in a rich roux.
# What You Need:
→ Meats
01 - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 12 oz andouille sausage or smoked sausage, sliced
→ Vegetables
03 - 1 large onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 garlic cloves, minced
07 - 2 green onions, thinly sliced
08 - 2 tbsp fresh parsley, chopped
→ Roux
09 - ⅔ cup all-purpose flour
10 - ⅓ cup vegetable oil
→ Liquids and Seasonings
11 - 6 cups chicken stock
12 - 1 bay leaf
13 - 1½ tsp Cajun seasoning
14 - 1 tsp dried thyme
15 - ½ tsp smoked paprika
16 - ¼ tsp cayenne pepper
17 - Salt and black pepper to taste
18 - 1 tsp Worcestershire sauce
→ Serving
19 - Cooked white rice
20 - Hot sauce (optional)
# How To Make:
01 - Heat vegetable oil in a large Dutch oven over medium heat. Whisk in flour gradually, stirring constantly for 15-20 minutes until mixture reaches deep chocolate-brown color. Exercise patience as roux burns easily.
02 - Add diced onion, bell pepper, and celery to the dark roux. Cook 4-5 minutes until vegetables begin to soften. Stir in minced garlic and continue cooking 1 minute until fragrant.
03 - Add chicken pieces and sliced sausage to the pot. Cook 5 minutes, stirring frequently, until chicken develops light golden-brown exterior.
04 - Sprinkle Cajun seasoning, dried thyme, smoked paprika, cayenne, salt, and black pepper over the meat-vegetable mixture. Stir thoroughly to distribute spices evenly.
05 - Pour chicken stock slowly while whisking continuously to prevent lump formation. Add bay leaf and Worcestershire sauce. Bring mixture to full boil.
06 - Reduce heat to low, cover pot, and maintain gentle simmer 45-60 minutes. Stir every 10-15 minutes to prevent sticking. Sauce should thicken considerably.
07 - Remove bay leaf and discard. Taste gumbo and adjust seasoning with additional salt, pepper, or hot sauce as desired.
08 - Ladle hot gumbo over mounds of cooked white rice. Garnish with thinly sliced green onions and fresh chopped parsley.
# Expert Tips:
01 -
- Theres something magical about how a handful of humble vegetables and meat transform into something that tastes like it simmered all day
- The roux technique might seem intimidating, but once you nail it, youll feel like you unlocked a secret cooking level
02 -
- If your roux burns even slightly the whole gumbo will taste bitter, start over rather than trying to save it
- The roux continues cooking after you add vegetables so pull it off heat when it looks slightly lighter than your target color
03 -
- Cut all your vegetables before starting the roux since you cannot step away once it begins cooking
- Use a flat-edged wooden spoon to scrape the bottom while stirring