Description
This Spicy Cajun Chicken and Andouille Sausage Gumbo combines smoky andouille sausage, tender chicken, and a flavorful roux-based broth with the classic gumbo veggies and okra. Perfectly seasoned with Cajun spices and simmered to perfection, this hearty gumbo will warm you up and satisfy your cravings for bold, savory comfort food.
Ingredients
- 1 lb boneless, skinless chicken (cut into chunks)
- 12 oz andouille sausage, sliced
- 1 tbsp vegetable oil (for searing)
- 1 ¼ cups vegetable oil (for roux)
- 1 cup all-purpose flour (for roux)
- 6 cups chicken broth
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup okra, sliced
- 2 cloves garlic, minced
- 1 tsp black pepper
- 2 tsp Cajun seasoning
- 1 tsp hot sauce (optional, to taste)
- 1 tsp gumbo file powder
- Salt, to taste
For Serving:
- Cooked white rice
Instructions
- Season the Chicken & Sausage: Sprinkle Cajun seasoning over the chicken and sausage. Set aside.
- Sear Chicken & Sausage: Heat 1 tbsp vegetable oil in a large pot. Sear the chicken and sausage until browned, about 5-7 minutes. Set aside.
- Make the Roux: In the same pot, combine 1 ¼ cups vegetable oil and 1 cup flour. Stir constantly over medium heat for 10-12 minutes, until the roux turns dark brown (be careful not to burn).
- Sauté Vegetables: Add the bell pepper, celery, onion, and garlic to the roux. Sauté for 5-7 minutes, until softened.
- Add Broth: Gradually add chicken broth to the pot, stirring continuously. Bring to a simmer and cook for 10-15 minutes.
- Add Okra and Spices: Stir in the sliced okra, black pepper, hot sauce (optional), and gumbo file powder. Simmer for another 5 minutes.
- Return Chicken & Sausage: Add the seared chicken and sausage back into the pot. Stir well, and let the gumbo simmer on low heat for 1 hour.
- Season & Serve: Taste and adjust seasoning with salt and more hot sauce if desired. Serve hot over cooked white rice.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop, adding extra broth if necessary.
- Make Ahead: You can prepare the gumbo ahead of time and store it in the fridge for up to 3 days or freeze it for up to 3 months.
- Adjusting Spice Level: Increase the amount of hot sauce or cayenne pepper for more heat.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for the roux.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun, Southern
