Cajun Chicken & Sausage Gumbo

A deep, dark roux is the heart of this gumbo. Give it your full attention for fifteen minutes and the rest of the recipe is easy. A heavy cast iron Dutch oven^#ad holds the heat steady and keeps the roux from scorching.

Cajun Chicken & Sausage Gumbo

A rich, dark-roux gumbo with chicken and andouille sausage, served over rice.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Servings: 6 servings

Course: Main Course

Cuisine: Cajun

Ingredients Method

Ingredients

  

• 0.5 cup vegetable oil
• 0.5 cup all-purpose flour
• 1 yellow onion diced
• 2 ribs celery diced
• 1 green bell pepper diced
• 3 cloves garlic minced
• 1.5 lb chicken thighs boneless, cut into chunks
• 12 oz andouille sausage sliced
• 6 cups chicken stock
• 2 tsp Cajun seasoning
• 2 bay leaves
• cooked white rice for serving

Method

 

1. Heat the oil in a Dutch oven over medium heat. Whisk in the flour and stir constantly until the roux turns the color of milk chocolate, 12–15 minutes.
2. Add the onion, celery and bell pepper; cook 5 minutes until softened. Stir in the garlic.
3. Add the chicken and sausage; cook 5 minutes, stirring.
4. Slowly whisk in the stock. Add Cajun seasoning and bay leaves.
5. Simmer uncovered 45 minutes, skimming fat occasionally, until thickened.
6. Discard bay leaves. Serve over rice.