Description
- Discover the ultimate Cajun Chicken and Andouille Gumbo recipe with bold flavors and a rich, savory broth. Perfect for any occasion
Ingredients
Scale
- 1 teaspoon olive oil
- 1 pound chicken thighs, chopped (or chicken breast as an alternative)
- Salt and pepper to taste (suggested: 1 teaspoon each)
- 12 ounces andouille sausage, sliced into ¼-inch rounds
- ½ cup peanut oil or vegetable oil
- ½ cup all-purpose flour
- 1 medium bell pepper, chopped
- 1 medium onion, chopped
- 1 medium celery stalk, chopped
- 3 garlic cloves, chopped
- 1 cup okra (fresh or frozen)
- 2 tablespoons Cajun seasoning (or more to taste)
- 6 cups chicken stock
- 3 bay leaves
- 4 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 tablespoon filé powder (optional, for thickening)
- Cooked white rice (optional, for serving)
Instructions
- Sear the Chicken and Andouille:
- Heat a skillet over medium heat and add 1 teaspoon of olive oil. Season the chicken with salt and pepper, then brown it in the pan along with the andouille slices, cooking for about 2 minutes per side. Remove and set aside.
- Prepare the Roux:
- In a large pot, heat ½ cup peanut or vegetable oil over medium heat. Stir in the flour, continuously stirring for 20–30 minutes until the roux achieves a rich, chocolate-brown color. Be patient; this step is crucial for flavor.
- Cook the Vegetables:
- Add the chopped bell pepper, onion, celery, and garlic to the roux. Stir well and cook for about 5 minutes until softened and aromatic.
- Combine the Proteins and Seasoning:
- Return the browned chicken and andouille to the pot. Stir and cook for another minute.
- Add Liquids and Okra:
- Stir in the okra, Cajun seasoning, and chicken stock. Scrape any browned bits from the bottom of the pot to incorporate all the flavor. Toss in the bay leaves.
- Simmer:
- Reduce the heat to medium-low and let the gumbo simmer for about 1 hour, allowing the flavors to meld and the broth to thicken. Taste and adjust seasoning as needed.
- Finish with Fresh Herbs:
- Stir in the chopped parsley and cook for an additional 5 minutes.
- Serve and Garnish:
- Ladle the gumbo into bowls, optionally served over a bed of white rice. Garnish with extra parsley and provide filé powder on the side for those who wish to add a thicker consistency to their serving.
Notes
- This gumbo pairs beautifully with warm, crusty bread or cornbread. Adjust the Cajun seasoning and filé powder to your taste preference for a personalized touch!
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 500 kcal per serving
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