Chicken and Sausage Gumbo
A hearty and flavorful dish combining tender chicken, spicy andouille sausage, and a rich roux, embodying the essence of Cajun cooking.
Equipment
- Heavy-Bottomed Pot or Dutch Oven
- Sheet Pan
Ingredients
- 1 lb. chicken thighs (cut into small, bite-sized pieces)
- 2 tsp. Cajun seasoning
- 2 Tbsp. olive oil
- 1 (16 oz.) package andouille sausage (sliced into coins or half moons)
- ½ cup all-purpose flour
- ½ cup grapeseed oil
- 1 ½ cups celery (chopped small)
- 1 jalapeño (diced)
- 1 large yellow onion (diced)
- 2 large green bell peppers (diced)
- 8 cups chicken broth
- 1 (14 oz.) can fire-roasted tomatoes
- 1 Tbsp. dried parsley
- 5 cloves garlic (minced)
- 1 tsp. dried basil
- 1 tsp. thyme (fresh or dried)
- 1 tsp. paprika
- ¼ tsp. black pepper
- 2 cups rice (cooked separately)
Instructions
- Preheat your oven to 425°F. Toss chicken pieces with Cajun seasoning and olive oil, then place on a foil-lined sheet pan. Roast for 20–25 minutes until cooked and lightly browned.
- While the chicken roasts, prep the vegetables: dice celery, jalapeño, onion, and bell peppers.
- In a heavy-bottomed pot or Dutch oven over medium-low heat, warm grapeseed oil for 1–2 minutes. Gradually whisk in flour and stir continuously for 20–30 minutes until the roux reaches a dark brown color.
- Once the roux is ready, add chopped vegetables and stir until tender, about 7 minutes. Add minced garlic and cook for another 30 seconds.
- Gradually whisk in chicken broth, followed by fire-roasted tomatoes and all herbs and spices. Stir in roasted chicken and sausage, then add bay leaves.
- Reduce heat to low and let gumbo simmer for 1–3 hours, stirring occasionally and adjusting seasoning as needed. Remove bay leaves before serving.
- Serve gumbo over cooked rice, garnished with fresh parsley or green onions.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Gumbo also freezes well for up to 3 months.