Description
A masterclass in rich flavors and comforting warmth, this authentic Cajun gumbo is packed with chicken, sausage, and a medley of vegetables.
Ingredients
Scale
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon extra virgin olive oil
- 1 pound andouille sausage (sliced into ½-inch rounds)
- 1¼ cups all-purpose flour
- 1 cup vegetable oil
- 3 pounds bone-in chicken thighs
- 1 large yellow onion (chopped)
- 1 small green bell pepper (chopped)
- 1 small red bell pepper (chopped)
- 4–5 celery stalks (chopped)
- 5 cloves garlic (minced)
- 6 cups warmed chicken broth
- 3 bay leaves
- ¼ cup fresh parsley (finely chopped)
- 3–5 green onions (chopped)
- Salt, black pepper, and Cajun seasoning to taste
- Cooked white rice (for serving)
Instructions
- Prepare the chicken seasoning: In a small bowl, combine garlic powder, onion powder, paprika, basil, oregano, thyme, salt, black pepper, and cayenne pepper. Mix well and set aside.
- Season the chicken: Pat the chicken thighs dry and coat them generously with the seasoning blend.
- Brown the sausage: Heat olive oil in a large pot over medium-high heat. Add sausage slices and cook until browned, about 3-4 minutes. Remove and set aside.
- Sear the chicken: In the same pot, sear the chicken thighs for 4-5 minutes on each side until golden brown. Transfer to the plate with sausage.
- Make the roux: Add the vegetable oil to the pot. Gradually whisk in flour, stirring continuously for 20-25 minutes until the roux reaches a deep chocolate brown color.
- Add the holy trinity: Stir in chopped onion, green bell pepper, red bell pepper, and celery. Cook for 3-4 minutes until softened.
- Add garlic: Mix in minced garlic and cook for about a minute until fragrant.
- Build the gumbo base: Slowly whisk in warmed chicken broth, stirring to prevent lumps. Add bay leaves and bring to a boil.
- Simmer with chicken: Add seared chicken thighs back to the pot. Reduce heat and let it simmer uncovered for 30-35 minutes.
- Shred the chicken: Remove chicken from the pot, shred the meat, and return to the gumbo.
- Finish the gumbo: Stir in half of the parsley and green onions, then simmer for another 10-15 minutes. Adjust seasoning as needed.
- Serve hot: Remove bay leaves and serve over cooked rice, garnished with remaining parsley and green onions.
Notes
Gumbo tastes even better the next day. Store in the fridge overnight and reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg
Keywords: gumbo, Cajun, chicken, sausage, Southern cooking