Description
This hearty Cajun Gumbo is packed with smoky andouille sausage, tender chicken, and bold Creole spices, simmered to perfection in a rich, dark roux. A classic Louisiana comfort food served over rice with scallions and hot sauce for the ultimate Southern experience. #CajunGumbo #SouthernRecipes #ComfortFood #EasyDinnerRecipes #HomemadeRecipes #HealthyRecipesEasy #QuickDinnerIdeas
Ingredients
Units
Scale
- 1 medium green bell pepper, diced
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 6 cloves garlic, minced
- 1/2 bunch fresh parsley (optional), chopped
- 2 to 3 tablespoons salt-free Cajun seasoning, divided
- 2 teaspoons dried thyme
- 2 bay leaves
- 1/2 teaspoon cayenne pepper, plus more as needed
- 1 pound boneless, skinless chicken thighs or 4 cups rotisserie chicken, shredded
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1 1/2 teaspoons freshly ground black pepper
- 14 ounces andouille sausage, sliced into 1/2-inch rounds
- 1/4 cup plus 1 tablespoon neutral cooking oil (canola or vegetable), divided
- 6 cups low-sodium chicken broth
- 2 teaspoons filé powder (optional)
- 4 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1/2 bunch medium scallions, thinly sliced (for garnish)
- 3 cups cooked white rice (for serving)
- Crystal or Tabasco hot sauce (for serving)
Instructions
- Prepare vegetables: Dice the bell pepper, onion, and celery; place in a bowl. Mince garlic and chop parsley; mix with Cajun seasoning, thyme, bay leaves, and cayenne in a small bowl.
- Cut the chicken into 1-inch pieces if using raw; season with salt, pepper, and 1 tbsp Cajun seasoning. Shred if using rotisserie chicken.
- Brown sausage in a large pot over medium-high heat for about 5 minutes. Remove and set aside.
- If using raw chicken, add 1 tbsp oil to the pot, cook chicken until browned, about 10 minutes. Remove and set aside with sausage.
- Reduce heat to medium, add butter, 1/4 cup oil, and flour. Stir constantly to make a roux until it resembles melted milk chocolate, 10–20 minutes.
- Increase heat to medium-high, add diced vegetables and cook for 10 minutes. Stir in the garlic mixture and return sausage and chicken to the pot. Cook for 2–3 minutes until fragrant.
- Add chicken broth, bring to a boil, then simmer uncovered for 35–45 minutes until thickened.
- Garnish with scallions and serve over white rice with hot sauce and optional filé powder.
Notes
- Using rotisserie chicken saves time and adds flavor.
- Filé powder is optional but adds authentic herbal notes and slight thickening.
- Gumbo tastes even better the next day after flavors meld further.
- Adjust cayenne to your spice preference.
Nutrition
- Serving Size: 1.5 cups
- Calories: 390
- Sugar: 3g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg