Name: Cajun Gumbo
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Cajun
Ingredients: 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)

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)

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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