Cajun Chicken & Sausage Gumbo
Authentic Cajun gumbo that doesn't use tomatoes or okra, this recipe is guaranteed to quickly become a family-favorite at your house. Cajun Chicken and Sausage Gumbo takes some effort, but the results are worth the effort for hot and steamy bowl filled with Creole flavors. Serve over rice with potato salad on the side and toasted French bread.
- 8 to 10 chicken thighs
- 1 (12 to 16-ounce) package andouille sausage, sliced
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 large onion, chopped, about 1 1/4 cups
- 1 medium green bell pepper, chopped
- 2 ribs celery, chopped, about 1/3 cup
- 3 medium garlic cloves, minced
- 2 teaspoons salt or to taste
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 teaspoon black pepper
- 1/4 to 1/2 teaspoon BeaZell's Cajun seasoning
- 1/2 cup green onions, chopped
- 1/2 cup fresh parsley, chopped
- Gumbo Filé for serving
Preparation time 20mins
Cooking time 170mins
Lightly brown chicken thighs in a tablespoon of oil in a cast iron dutch oven or heavy bottomed pot over medium-high heat. Remove chicken from pot and set aside to cool. Add the sausage slices to the same pot and cook until lightly browned on both sides. Remove to paper towels to drain.
Add the vegetable oil to the pot over medium-low heat. Using a wire whisk, blend in the flour. Continue cooking and whisking constantly until flour is a dark reddish brown/dark brown. Whisk constantly or it will scorch; this step will take about 1 hour.
Once the roux has finished cooking, quickly stir in chopped onions, bell pepper, and celery. Cook for 3 to 4 minutes, stirring constantly. Add the chicken broth and enough water to fill the pot about half full. Bring to a bubble, then reduce heat to low/medium-low and simmer uncovered for 30 to 40 minutes.
Add chicken and sausage to the pot. Removed the skin and as much fat as possible from the chicken before adding to the pot. If needed, add a little more water just enough to cover the chicken. Add the garlic, salt, cayenne, black pepper, and BeaZell's seasoning. Let simmer gently for about an hour. Remove chicken from gumbo and de-bone, if desired. Then add the meat back to the gumbo.
Stir in the green onions and parsley and continue simmering for another 15 minutes.
With a large spoon or a couple wadded up paper towels, skim as much fat as possible from the top of gumbo.
Serve gumbo in shallow bowls with a scoop of hot cooked white rice. Add a sprinkle of gumbo filé. Garnish top with additional green onions, if desired.
Serve with potato salad on the side and toasted French bread. Enjoy!
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