Classic Cajun Chicken & Sausage Gumbo (Print Version)
# Ingredients:
→ For the Gumbo
01 -
1 lb boneless, skinless chicken thighs, shredded
02 -
12 oz andouille sausage, sliced
03 -
1/2 cup vegetable oil
04 -
1/2 cup all-purpose flour
05 -
1 medium onion, diced
06 -
1 bell pepper, diced
07 -
2 celery stalks, chopped
08 -
3 cloves garlic, minced
09 -
6 cups chicken broth
10 -
1 can (14 oz) diced tomatoes (optional)
11 -
1 tbsp Worcestershire sauce
12 -
2 tsp Cajun seasoning
13 -
1 tsp smoked paprika
14 -
1/2 tsp thyme
15 -
2 bay leaves
16 -
Salt & black pepper to taste
17 -
1/2 cup green onions, chopped
18 -
1/4 cup fresh parsley, chopped
→ For the Rice
19 -
2 cups white rice
20 -
4 cups water
21 -
1/2 tsp salt
# Instructions:
01 -
In a pot, bring water to a boil, add salt and rice, cover, and simmer for 15 minutes or until tender. Fluff with a fork.
02 -
In a large pot, heat oil over medium heat, add flour, and stir constantly for 10-15 minutes until it turns a dark brown color.
03 -
Add onion, bell pepper, celery, and garlic to the roux. Cook for 3-4 minutes until softened.
04 -
Stir in sausage and chicken. Pour in chicken broth, Worcestershire sauce, tomatoes (if using), and seasonings. Bring to a boil, then reduce heat and simmer for 45 minutes.
05 -
Remove bay leaves. Stir in green onions and parsley. Serve hot with white rice.
# Notes:
01 -
The darker your roux, the more flavor your gumbo will have.
02 -
Gumbo tastes even better the next day after flavors have melded.
03 -
Traditional gumbo often includes okra, which you can add if desired.