Description
Cajun Chicken and Sausage Gumbo is a hearty, flavorful dish filled with tender chicken, smoky andouille sausage, and a rich, spicy broth. A true taste of Louisiana comfort food, perfect for cozy meals with a kick.
Ingredients
Units
Scale
- 1 cup flour
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 green pepper, chopped
- 2 celery ribs, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups chicken broth
- 8 skinless, boneless chicken thighs
- 8 ounces andouille sausage, sliced
- 6 green onions, chopped
- 1 teaspoon white vinegar
Instructions
- In a large pot, make a roux by combining flour and vegetable oil over medium heat. Stir constantly for 10–15 minutes until the mixture turns a dark brown color.
- Add onion, green pepper, celery, and garlic to the roux. Cook for 5–7 minutes, until softened.
- Stir in thyme, paprika, cayenne pepper, bay leaves, salt, and pepper. Cook for 1 minute until fragrant.
- Pour in chicken broth, stirring to combine. Bring to a boil.
- Add chicken thighs and sausage to the pot. Reduce heat and simmer for 45 minutes, until chicken is tender and cooked through.
- Remove the chicken thighs, shred them, and return them to the pot. Discard bay leaves.
- Stir in green onions and vinegar. Adjust seasoning to taste and simmer for an additional 5 minutes.
- Serve hot, ideally over rice or with crusty bread on the side.
Notes
- For extra spice, adjust the cayenne pepper to taste or add a few dashes of hot sauce.
- Serve the gumbo over steamed white rice or cornbread for a true Southern experience.
- Make the gumbo ahead of time; it tastes even better the next day after the flavors have had time to meld.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg