Description
A hearty and flavorful Cajun Chicken and Sausage Gumbo that brings together the vibrant flavors of Louisiana in a warm bowl of comfort.
Ingredients
Scale
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 pound Andouille sausage, sliced
- 1 pound boneless chicken thighs, diced
- 1 cup okra, sliced (fresh or frozen)
- 1 green bell pepper, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons Cajun seasoning (adjust to taste)
- 6 cups low-sodium chicken broth
- 2 cups cooked white rice (for serving)
- 1/4 cup green onions, chopped (for garnish)
- 1/4 cup parsley, chopped (for garnish)
Instructions
- Make the roux: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Whisk in the flour until it turns a rich brown color, about 20-30 minutes.
- Add the Holy Trinity: Toss in the chopped onion, green bell pepper, and minced garlic. Cook until tender, about 5-7 minutes.
- Brown the sausage and chicken: Add the sliced Andouille sausage and cook for 5 minutes. Add the diced chicken thighs and cook until browned, about 5 more minutes.
- Incorporate the rest: Pour in the chicken broth, add the okra and Cajun seasoning. Bring to a boil, then reduce the heat and let it simmer for at least 30 minutes.
- Serve it up: Ladle the gumbo into bowls over a scoop of white rice. Garnish with green onions and parsley.
Notes
Gumbo can be made ahead of time and often tastes even better the next day. Store it in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: gumbo, cajun, chicken, sausage, comfort food, Louisiana