Description
This Cajun Chicken and Sausage Gumbo is a hearty, flavorful stew that captures the essence of Louisiana cooking. Featuring a rich, dark roux, aromatic vegetables, tender chicken, smoked sausage, and fresh okra, this gumbo simmers to perfection with traditional Cajun spices. Served over fluffy rice, it’s an comforting meal perfect for family dinners or entertaining guests.
Ingredients
Scale
Roux
- 4 tablespoons vegetable oil
- 1/2 cup flour
Vegetables and Aromatics
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1/2 pound okra, sliced
- 1/2 cup chopped green onions
- 1/4 cup fresh parsley, chopped
Spices
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Proteins
- 1/2 pound smoked sausage, sliced
- 1 pound chicken breast or thighs, diced
Liquids and Sauces
- 6 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
Serving
- 2 cups cooked rice
Instructions
- Heat oil and make roux: Heat 4 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Whisk in 1/2 cup of flour and cook, stirring constantly, until the roux reaches a rich dark caramel color, about 15-20 minutes.
- Add vegetables: Stir in 1 medium chopped onion, 1 chopped bell pepper, and 2 chopped celery stalks into the roux. Cook for 5-7 minutes until softened.
- Add garlic: Add 4 minced garlic cloves and cook for 1-2 minutes, stirring continuously until fragrant.
- Incorporate spices: Mix in 1 teaspoon thyme, 1 teaspoon oregano, 1 bay leaf, 1 teaspoon paprika, 1 teaspoon cayenne pepper, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook spices with vegetables for about 1 minute to release their aromas.
- Cook sausage: Add 1/2 pound sliced smoked sausage and cook for 5 minutes allowing the sausage to brown slightly.
- Brown chicken: Add 1 pound diced chicken breast or thighs and cook for 5-7 minutes until browned on all sides.
- Add chicken broth: Pour in 6 cups chicken broth and stir to combine.
- Simmer gumbo: Bring the mixture to a simmer, then reduce heat to low and let simmer uncovered for 30-40 minutes, melding flavors.
- Add okra and continue simmering: Stir in 1/2 pound sliced okra and simmer for another 10-15 minutes, stirring occasionally.
- Finish with fresh herbs and sauces: Stir in 1/2 cup chopped green onions, 1/4 cup fresh parsley, 1 tablespoon Worcestershire sauce, and 1 tablespoon hot sauce. Simmer for an additional 5 minutes.
- Adjust seasoning and serve: Taste and adjust salt or seasoning if needed. Serve gumbo hot over 2 cups cooked rice, ladling plenty of broth and ingredients onto each serving.
Notes
- For a thicker gumbo, cook the roux a bit longer until it reaches a darker shade but be careful not to burn it.
- Use chicken thighs for more flavor; breast meat will yield a leaner gumbo.
- Okra acts as a natural thickener; if unavailable, substitute with filé powder added at the end.
- Adjust cayenne and hot sauce amounts according to your preferred spice level.
- This gumbo reheats well and often tastes better the next day.
