Description
This hearty Cajun chicken and andouille gumbo is a soul-satisfying, flavorful feast loaded with tender chicken, smoky sausage, and a rich, dark roux-based broth.
Ingredients
Scale
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (or to taste)
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh parsley
- Cooked white rice for serving
Instructions
- Make the roux: In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat. Whisk in the flour and cook, stirring constantly, until the roux turns a deep brown color, about 20-25 minutes.
- Add the vegetables: Stir in the onion, bell pepper, and celery (the "holy trinity") and cook until softened, about 5 minutes. Add the garlic and cook 1 minute more.
- Cook the meats: Add the andouille sausage and chicken pieces to the pot. Cook until the chicken is no longer pink and the sausage is lightly browned, about 5-7 minutes.
- Add the broth and seasonings: Pour in the chicken broth, add bay leaves, thyme, oregano, cayenne, smoked paprika, salt, and pepper. Stir to combine.
- Simmer: Bring to a boil, then reduce heat to low and let it simmer uncovered for 45 minutes, stirring occasionally, until the gumbo thickens and flavors meld.
- Finish: Remove bay leaves. Stir in green onions and parsley. Adjust seasoning to taste.
- Serve: Ladle gumbo over cooked white rice.
Notes
For a thicker gumbo, let it simmer longer. Adjust cayenne to your spice preference. This gumbo tastes even better the next day.
Nutrition
- Calories: 485
- Sugar: 3g
- Fat: 28g
- Carbohydrates: 28g
- Protein: 30g