For an even deeper flavor, consider making your roux a day in advance and storing it in the refrigerator. If you don't have andouille sausage, you can substitute another smoked sausage, but the andouille adds a distinct Cajun flavor. Adjust the amount of Creole seasoning to your liking. Some blends can be quite spicy. Gumbo tastes even better the next day, as the flavors have more time to meld. Store leftovers in the refrigerator for up to 3 days.
Cajun Chicken and Sausage Gumbo
-
PREP TIME45 mins
-
COOK TIME2 hrs 30 mins
-
TOTAL TIME3 hrs 15 mins
-
SERVING10 People
-
VIEWS2.0K
A soulful journey to the heart of Louisiana, this chicken and sausage gumbo is a celebration of rich flavors and comforting warmth. Each spoonful tells a story of seasoned roux, smoky andouille, and tender chicken, simmered to perfection. Serve over fluffy rice or alongside a dollop of potato salad for an unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate15 g
-
Cholesterol56 mg
-
Fiber1 g
-
Protein16 g
-
Saturated Fat9 g
-
Sodium1183 mg
-
Sugar2 g
-
Fat40 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Gather all ingredients.
02 Step
Recipe View In a heavy-bottomed stockpot over medium heat, heat the oil. Gradually whisk in the flour until smooth. Cook, stirring constantly, until the roux turns a rich, chocolate milk color (8-10 minutes). Watch carefully to prevent burning, as a burnt roux will ruin the gumbo.
03 Step
Recipe View Add the sliced sausage, chopped celery, bell pepper, and onion to the roux. Cook, stirring frequently, for 5 minutes, until the vegetables begin to soften. Add the minced garlic and cook for another 5 minutes, until fragrant.
04 Step
Recipe View Season generously with salt, pepper, and Creole seasoning, stirring well to combine. Slowly pour in the chicken broth, stirring constantly to avoid lumps. Add the bay leaf.
05 Step
Recipe View Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, for 1 hour, stirring occasionally to prevent sticking. Skim off any foam that rises to the surface.
06 Step
Recipe View Stir in the shredded chicken and continue to simmer for another hour, allowing the flavors to meld together beautifully. Again, skim off any foam as needed.
07 Step
Recipe View Remove the bay leaf before serving. Ladle the gumbo hot over cooked rice or with a side of potato salad. Enjoy!
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Tom Hegmannmann
Apr 20, 2025The tip about making it ahead of time is a lifesaver. It tasted even better the next day!
Kaley Reinger
Jun 18, 2024I was a little intimidated by the roux at first, but the directions were so clear and easy to follow. It turned out perfectly!
Taylor Steuberschuppe
May 21, 2024This gumbo recipe is amazing! The roux was perfect, and the flavor was incredible. My family loved it!
Sheila Parisianharvey
Mar 12, 2024Best gumbo I've ever made! So flavorful and authentic tasting.
Cullen Armstrong
Dec 4, 2021I added some okra and it was a great addition! Thanks for the delicious recipe.