Cajun Chicken Sausage Gumbo (Print version)
A flavorful Louisiana classic with chicken, sausage, and aromatic vegetables in a spicy roux broth.
# What you need:
→ Meats
01 - 1.1 lbs boneless, skinless chicken thighs, cut into bite-size pieces
02 - 10 oz andouille sausage, sliced into ½ inch rounds
→ Vegetables
03 - 1 large yellow onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced
07 - 2 medium tomatoes, diced or 1 cup canned diced tomatoes
08 - 2 spring onions, sliced for garnish
09 - 2 tbsp fresh parsley, chopped for garnish
→ Roux
10 - ⅓ cup unsalted butter
11 - ½ cup all-purpose flour
→ Liquids
12 - 6 cups chicken stock
13 - 1 bay leaf
14 - 1 tbsp Worcestershire sauce
15 - 1 tsp hot sauce
→ Spices & Seasonings
16 - 1 tbsp Cajun seasoning
17 - 1 tsp smoked paprika
18 - 1 tsp dried thyme
19 - ½ tsp cayenne pepper
20 - Salt and freshly ground black pepper to taste
→ To Serve
21 - Steamed white rice
# Directions:
01 - Heat butter in a large Dutch oven over medium heat. Add flour and stir constantly for 15-20 minutes until roux reaches deep chocolate brown color, taking care not to burn it.
02 - Add onion, bell pepper, and celery to the roux. Cook for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
03 - Add chicken pieces and sausage rounds to the pot. Cook for 5-7 minutes until lightly browned on all sides.
04 - Stir in diced tomatoes, Cajun seasoning, smoked paprika, dried thyme, cayenne pepper, bay leaf, Worcestershire sauce, and hot sauce until well combined.
05 - Gradually pour in chicken stock while stirring continuously. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
06 - Remove bay leaf and adjust seasoning with salt and pepper to taste. Serve hot over steamed white rice, garnished with sliced spring onions and fresh parsley.
# Expert advice:
01 -
- The depth of flavor that comes from patiently cooking the roux until it is the color of melted chocolate
- How the house fills with such incredible aromas that guests start hovering in the kitchen
- The way this gumbo tastes even better the next day, making it perfect for leftovers
02 -
- That transition from caramel to chocolate colored roux happens fast, so do not walk away or get distracted
- The gumbo will continue thickening as it cools, so do not worry if it seems slightly thin in the pot
- Seafood like shrimp should only be added during the last 10 minutes or they will turn rubbery
03 -
- Everything gets chopped roughly the same size so each spoonful has a bit of everything
- Make the gumbo a day ahead if possible, the flavors meld and improve overnight
- Keep a container of filé powder on hand for guests who like to thicken their bowl at the table