Chicken and Sausage Gumbo
This Chicken and Sausage Gumbo recipe combines tender chicken, smoky andouille sausage, and a homemade dark roux for a flavorful Cajun-inspired dinner served over rice.
Servings: 6
Calories: 500kcal
Cost: $10
Equipment
Ingredients
- 1 lb Andouille sausage cut into ¼-inch slices
- 1 lb bone-in chicken breasts
- ½ cup vegetable oil
- ¾ cup all-purpose flour
- 1 onion diced
- 1 green bell pepper diced
- 2 qt hot water
- 5 garlic cloves minced
- 1 tablespoon Worcestershire sauce
- 4 teaspoon Slap Ya Mama Cajun Seasoning
- ½ teaspoon dried thyme
- Cooked white rice for serving
- Hot Sauce for serving, optional
Instructions
- Heat a large Dutch oven over medium heat. Add the sliced andouille sausage and cook for about 5 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate and set aside.
- Add the chicken to the same Dutch oven and cook for about 5 minutes, turning as needed, until browned on the outside. Transfer to a plate and set aside.
- Add the vegetable oil and flour to the Dutch oven. Cook over low-medium heat, stirring continuously to combine.
- Continue cooking the roux for about 20 minutes, stirring constantly, until it reaches a deep chocolate-brown color. Keep a close eye on it so it doesn’t burn.
- Stir in the onion and green bell pepper. Cook for 6-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Slowly pour in the hot water, stirring to combine. Increase the heat and bring the mixture to a boil.
- Add the chicken, garlic, Worcestershire sauce, Cajun seasoning, and thyme. Reduce the heat to low and simmer for about 1 hour.
- Remove the chicken and allow it to cool slightly. Remove and discard the bones, then shred the chicken into bite-sized pieces.
- Return the shredded chicken and cooked sausage to the Dutch oven. Stir and simmer on low for another 30 minutes.
- Spoon the gumbo over cooked rice and serve warm with hot sauce, if desired.
Notes
- Keep the roux moving as it cooks. If it burns or develops black specks, start over to avoid giving the gumbo a burnt taste.
- Andouille sausage adds smoky Cajun flavor, but another smoked sausage can be used if needed.
- Cajun seasoning and andouille sausage can both be salty, so taste before adding any additional salt.
- For a thinner consistency, stir in a little hot water as needed.
- Store leftover gumbo separately from the rice in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Serving: 1cup | Calories: 500kcal | Carbohydrates: 19g | Protein: 39g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 972mg | Potassium: 731mg | Fiber: 2g | Sugar: 2g | Vitamin A: 865IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 3mg
