Name: Authentic Cajun Sausage and Chicken Gumbo
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Cajun
Ingredients: 2 tsp garlic powder; 2 tsp onion powder; 2 tsp paprika; 1 tsp dried basil; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp salt; 1 tsp black pepper; ½ tsp cayenne pepper; 1 tsp extra virgin olive oil; 1 lb andouille sausage (sliced into ½-inch rounds); 1¼ cups all-purpose flour; 1 cup vegetable oil; 3 lbs bone-in chicken thighs; 1 large yellow onion (chopped, about 2½ cups); 1 small green bell pepper (chopped, about 1 cup); 1 small red bell pepper (chopped, about 1 cup); 4-5 celery stalks (chopped, about 1 cup); 5 cloves garlic (minced); 6 cups chicken broth (warmed); 3 bay leaves; ¼ cup fresh parsley (finely chopped, divided); 3-5 green onions (chopped, about 1 cup, divided); Salt, black pepper, and Cajun seasoning to taste; Cooked white rice (for serving)

Description

A delightful symphony of flavors rooted deep in Louisiana tradition, this Authentic Cajun Sausage and Chicken Gumbo features tender chicken and flavorful andouille sausage in a thick, savory broth.

Ingredients

Scale

2 tsp garlic powder
2 tsp onion powder
2 tsp paprika
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1 tsp salt
1 tsp black pepper
½ tsp cayenne pepper
1 tsp extra virgin olive oil
1 lb andouille sausage (sliced into ½-inch rounds)
1¼ cups all-purpose flour
1 cup vegetable oil
3 lbs bone-in chicken thighs
1 large yellow onion (chopped, about 2½ cups)
1 small green bell pepper (chopped, about 1 cup)
1 small red bell pepper (chopped, about 1 cup)
4–5 celery stalks (chopped, about 1 cup)
5 cloves garlic (minced)
6 cups chicken broth (warmed)
3 bay leaves
¼ cup fresh parsley (finely chopped, divided)
3–5 green onions (chopped, about 1 cup, divided)
Salt, black pepper, and Cajun seasoning to taste
Cooked white rice (for serving)

Instructions

In a small bowl, mix together the garlic powder, onion powder, paprika, dried basil, dried oregano, dried thyme, salt, black pepper, and cayenne pepper. Set aside.
Pat the chicken thighs dry and generously coat both sides with your seasoning blend. Heat olive oil in a large pot and brown the sliced sausage for 3-4 minutes, then set aside.
In the same pot, sear the chicken thighs skin-side down for 4-5 minutes on each side until golden brown. Transfer to the plate with the sausage.
Add vegetable oil to the pot, gradually whisk in flour. Stir continuously over medium heat for 20-25 minutes until the roux reaches a deep chocolate brown color.
Once your roux is ready, stir in the onions, green bell pepper, red bell pepper, and celery. Cook for 3-4 minutes until softened.
Add minced garlic to the pot, cooking for about 1 minute until fragrant.
Gradually whisk in the warmed chicken broth, stirring constantly to ensure a smooth consistency. Add bay leaves and bring to a boil.
Return the seared chicken to the pot, reduce heat to medium-low, and let it simmer uncovered for 30-35 minutes, stirring occasionally.
Remove chicken from the pot, discard the bones, and shred the meat. Return shredded chicken and sausage to the pot, simmering for an additional 10-15 minutes.
Taste and adjust seasonings as needed and remove bay leaves before serving hot over rice, garnished with fresh parsley and green onions.

Notes

Serve over fluffy white rice and pair with French bread and hot sauce for added heat.

Prep Time: 15 minutes
Cook Time: 75 minutes
Category: Main Course
Method: Simmering
Cuisine: Cajun

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 25g
Cholesterol: 100mg

Keywords: gumbo, cajun, comfort food, chicken, sausage, hearty