Cajun Chicken and Sausage Gumbo

⏱ 150 mins 🍽 6 serving(s) 🏷 Chicken

This traditional gumbo starts with a rich, dark roux baked in the oven. Andouille sausage and chicken breast are browned before being combined with a holy trinity of vegetables, garlic, and spices in a chicken stock base. The dish is finished with file powder for authentic flavour and texture. It's a hearty, flavourful stew ideal for serving over rice.

Cajun Chicken and Sausage Gumbo

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 -1 1/2 lb chicken breast
  • 1/2-1 lb andouille sausage
  • 1 cup diced onions or 1 medium onion
  • 1/2 cup diced celery or 2 stalks celery
  • 1/2 cup diced bell peppers or 1/2 bell pepper
  • 2 tablespoons minced garlic
  • 2 quarts chicken stock
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh thyme, chopped
  • 1/4 teaspoon cayenne
  • 2 bay leaves
  • 1 tablespoon file powder

Method

  1. Set your oven to 350 degrees F.
  2. Combine the vegetable oil and all-purpose flour in a 5 to 6-quart cast iron Dutch oven, whisking them together.
  3. Bake the mixture, uncovered, on the oven's middle shelf for 1 1/2 hours, remembering to whisk it 2 to 3 times during cooking.
  4. As the roux bakes, slice and brown the sausage. Brown then cube the chicken breast. Dice the onions, celery, and bell peppers.
  5. When the roux is ready, take it from the oven with care and place it over medium-high heat.
  6. Introduce the diced onions, celery, bell peppers and minced garlic, cooking and stirring for 7 to 8 minutes until the onions start to become translucent.
  7. Stir in the kosher salt, black pepper, chopped thyme, cayenne, and the drippings from the skillet, then add the bay leaves.
  8. Pour in the chicken stock gradually, whisking continuously as you do so.
  9. Reduce the heat to low, cover the pot, and let it cook for 35 minutes.
  10. Switch off the heat, then add the cubed chicken and browned sausage, stirring to incorporate.
  11. Stir in the file powder, ensuring you stir constantly.
  12. Cover the gumbo and let it stand for 10 minutes before you serve it.
  13. Serve the finished gumbo over cooked rice.

Nutrition (per serving)

Sodium2133400 mg

Recipe details

CategoryChicken
AuthorMattLamey