Cajun Chicken and Sausage Gumbo

Name: Cajun Chicken and Sausage Gumbo
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 10 to 10 servings
Ingredients: 1 cup vegetable oil or mild olive oil; 1 cup all-purpose flour; 1 cup chopped onion; 1 cup finely chopped celery; 1 cup finely chopped green bell pepper; 2 tablespoons finely chopped garlic; 2 teaspoons dried thyme; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1 teaspoon sweet or hot paprika; 1 teaspoon cayenne pepper; 2 quarts homemade chicken stock or canned chicken broth; 3 1/2 pounds skin-on, bone-in chicken legs and thighs; 1 pound Cajun-style andouille sausage, smoked kielbasa, or other smoked sausage; 1 cup thinly sliced scallions; 1/2 cup finely chopped flat-leaf parsley leaves; cooked white rice

User Reviews

4.8

33 reviews

Excellent

Prep Time
45 mins
Cook Time
2 hrs
Total Time
2 hrs 45 mins
Servings
10 to 10 servings
Calories
671 kcal
Course
Main Course
Cuisine
American

Cajun Chicken and Sausage Gumbo

Iris Warren

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This Cajun chicken and sausage gumbo is easy and authentic as can be and not nearly as complicated as you may think to make at home. Only slightly spicy and even a little healthy. Laissez les bons temps rouler!

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Ingredients

Servings

1 cup vegetable oil or mild olive oil
1 cup all-purpose flour
1 cup chopped onion
1 cup finely chopped celery
1 cup finely chopped green bell pepper
2 tablespoons finely chopped garlic
2 teaspoons dried thyme or 2 tablespoons finely chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon sweet or hot paprika
1 teaspoon cayenne pepper
2 quarts homemade chicken stock or canned chicken broth
3 1/2 pounds skin-on, bone-in chicken legs and thighs
1 pound Cajun-style andouille sausage, smoked kielbasa, or other smoked sausage
1 cup thinly sliced scallions plus more for garnish
1/2 cup finely chopped flat-leaf parsley leaves
cooked white rice for serving

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Instructions

In a large, heavy-bottomed Dutch oven, preferably cast-iron or enamel cast-iron, heat the oil over medium-high heat until shimmering. When a pinch of flour sprinkled on the oil immediately blooms on the surface of the oil, scatter in the rest of the flour and quickly stir, thoroughly combining the oil and flour into a thick, smooth roux.
Continue cooking the roux, stirring often, as it turns from pale yellow to a rich, deep brown, adjusting the heat as needed to keep the roux slowly darkening without bubbling or burning. This can take anywhere from 20 to 60 minutes, depending on your pot and your stove. The finished roux should be darker than peanut butter and about the color of coffee with a little cream.
Add the onion, celery, and bell pepper to the roux and stir well to coat them. Let them cook, stirring often, until the vegetables are fragrant, softened, shiny, and evenly coated with the roux, 2 to 3 minutes. Add the garlic, thyme, salt, pepper, paprika, and cayenne, and stir well and cook for 2 minutes more.
Add the stock, stir well, and bring it to a lively boil, stirring often to dissolve the roux into the stock. When everything is boiling nicely, add the chicken. When the stock returns to a rolling boil, adjust the heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked through and very tender, 45 minutes to 1 hour.
Meanwhile, chop the andouille into bite-size pieces, first halving each andouille link lengthwise and then cutting it crosswise into half-moon slices about 1/4 inch thick.
Using tongs or a slotted spoon, move the chicken from the pot to a platter and let it cool. When you can handle it, pull the meat from the bones, discarding the bones and skin. Coarsely tear or chop the chicken and then return it to the pot along with the andouille.
Cook the gumbo, stirring now and then, until the sausage has softened and everything has come together into a rich, flavorful, slightly thickened stew, about 30 minutes more.
Remove the pot from the heat. (You can cool, cover, and refrigerate the gumbo for up to 2 days to allow the flavors to meld. Skim any fat from the surface of the gumbo and discard. Warm the gumbo over low heat prior to continuing.)
Stir in the scallions and parsley. Serve the gumbo in bowls over rice or with rice on the side, garnished with more scallions.

Notes

For shreddable chicken--Cook the chicken for an additional 15 minutes if you prefer it to be falling off the bone.
Storage and freezing--Store cooked gumbo in a sealed container in the fridge for up to 3 days or freeze for up to 6 months. Thaw in the refrigerator overnight before reheating.
Dietary--This recipe is suitable for dairy-free diets.

Nutrition Information

Show Details

Serving 1portion Calories 671kcal (34%) Carbohydrates 21g (7%) Protein 31g (62%) Fat 51g (78%) Saturated Fat 12g (60%) Monounsaturated Fat 29g Trans Fat 1g Cholesterol 128mg (43%) Sodium 999mg (42%) Fiber 2g (8%) Sugar 5g (10%)

Nutrition Facts

Serving: 10to 10 servings

Amount Per Serving

Calories 671 kcal

% Daily Value*

Serving	1portion
Calories	671kcal	34%
Carbohydrates	21g	7%
Protein	31g	62%
Fat	51g	78%
Saturated Fat	12g	60%
Monounsaturated Fat	29g	145%
Trans Fat	1g	50%
Cholesterol	128mg	43%
Sodium	999mg	42%
Fiber	2g	8%
Sugar	5g	10%