Cajun Chicken and Sausage Gumbo
Ingredients:
1 cup plus 1 tablespoon (250ml) canola or vegetable oil, divided
6 boneless, skinless chicken thighs (about 2 1/4 pounds; 1kg total)
Kosher salt, to taste
1 1/2 pounds Cajun-style andouille sausage (680g; about 8 links), sliced 1/2 inch thick
1 cup all-purpose flour (4 1/2 ounces; 130g)
2 large yellow onions (about 12 ounces each; 340g), diced 1/4 inch
2 green bell peppers (about 7 ounces each; 200g), diced 1/4 inch
4 large celery ribs (9 ounces total; 260g), diced 1/4 inch
8 medium cloves garlic, minced
1/4 teaspoon cayenne pepper
Freshly ground black pepper, to taste
1 1/2 quarts (1.4L) homemade or store-bought low-sodium chicken stock
2 dried bay leaves
2 large sprigs fresh thyme
1 pound (450g) fresh okra, caps trimmed, pods sliced 1/2 inch thick (optional)
1/2 teaspoon filé powder, plus more for serving (optional)
Warm rice, thinly sliced scallions, and hot sauce, for serving
Directions:
Sear the Chicken:
Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat until shimmering. Season chicken thighs with salt.
Working in batches, sear the chicken until browned on both sides, about 5 minutes per side. Transfer to a platter to cool. Once cooled, shred into bite-sized pieces.
Brown the Sausage:
Add sliced andouille sausage to the Dutch oven and cook, stirring occasionally, until lightly browned, about 6 minutes. Transfer to a platter and set aside.
Make the Roux:
Add the remaining 1 cup of oil to the Dutch oven and stir in the flour to form a paste. Reduce heat to medium-low and cook, stirring frequently, until the roux reaches a chestnut or chocolate-brown color, about 1 hour. Alternatively, bake the roux by combining the flour and oil in an ovenproof dish and cooking at 350°F (180°C) for about 4 hours, stirring occasionally.
Cook the Aromatics:
Add the diced onions, bell peppers, and celery to the roux. Season lightly with salt and cook over medium-high heat, stirring and scraping the bottom, until softened, about 10 minutes. Reduce heat if necessary to prevent scorching.
Stir in the minced garlic, cayenne pepper, and black pepper. Cook, stirring, for 2 more minutes.
Simmer the Gumbo:
Pour in the chicken stock, add the bay leaves and thyme, and season lightly with salt. Bring to a gentle simmer and cook uncovered for 1 hour, stirring occasionally.
Add the okra (if using), browned sausage, and shredded chicken. Continue to simmer uncovered for another hour, skimming any fat from the surface as it accumulates.
Finish and Serve:
Remove the gumbo from heat and stir in the filé powder (if using), ensuring it dissolves and thickens the gumbo slightly. Adjust seasoning with salt as needed. Discard the thyme sprigs and bay leaves.
Serve the gumbo over warm rice, garnished with sliced scallions. Pass hot sauce and additional filé powder at the table for those who like an extra kick.
Enjoy a comforting bowl of Cajun Chicken and Sausage Gumbo, packed with flavor and perfect for any occasion!
Nutritional Information:
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 4-6
Calories: Approx. 350 kcal per serving
Tags:
#CajunChickenGumbo #SausageGumbo #ComfortFood #HeartyStew #CajunCuisine #SouthernRecipes #HomemadeGumbo #ChickenAndSausage #FlavorfulSoup #RiceAndGumbo