Description
This Authentic Cajun Sausage and Chicken Gumbo recipe is a classic Southern dish packed with flavor. A rich, dark roux sets the stage for a hearty combination of andouille sausage, chicken, and aromatic vegetables, simmered to perfection in a savory broth. Serve this gumbo over white rice for a satisfying and comforting meal.
Ingredients
Scale
Main Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion (diced)
- 1 green bell pepper (diced)
- 2 celery stalks (diced)
- 4 cloves garlic (minced)
- 1 pound andouille sausage (sliced)
- 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
Seasonings and Additional Ingredients:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 2 bay leaves
- 6 cups chicken stock
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1 tablespoon hot sauce (optional)
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh parsley
- cooked white rice for serving
Instructions
- Prepare the Roux: In a large heavy-bottomed pot or Dutch oven, heat vegetable oil and gradually whisk in flour to make a dark roux.
- Cook Aromatics and Meats: Add onion, bell pepper, celery, garlic, sausage, and chicken. Season with salt, pepper, cayenne, thyme, and paprika.
- Add Liquids and Simmer: Stir in chicken stock, Worcestershire sauce, and bay leaves. Simmer for 45–60 minutes.
- Adjust Seasoning and Serve: Remove bay leaves, adjust seasoning, and stir in green onions and parsley. Serve hot over white rice.
Notes
- For a richer flavor, brown the sausage separately before adding it to the gumbo.
- This dish tastes even better when made a day ahead and reheated.
- Consider topping with filé powder for a traditional touch.
Nutrition
- Serving Size: 1 1/2 cups gumbo with 1/2 cup rice
- Calories: 510
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 32 g
- Saturated Fat: 9 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 115 mg
