Serves 10
300 min
Cajun Gumbo with Chicken and Andouille Sausage
Recipe GLPR3e457c76afd9fb
A rich, deeply flavored Cajun gumbo built on a dark roux and loaded with tender chicken thighs, spicy andouille sausage, and the holy trinity of vegetables. This traditional Louisiana dish simmers low and slow to develop layers of smoky, savory taste.
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Ingredients
1.06 cup Canola or vegetable oil, divided
6 Boneless, skinless chicken thighs
Kosher salt, to taste
1½ pounds Cajun-style andouille sausage, sliced 1/2 inch thick
1 cup All-purpose flour
2 large Yellow onions, cut into 1/4-inch dice
2 large Green bell peppers, cut into 1/4-inch dice
4 large Celery ribs, cut into 1/4-inch dice
8 medium clove Garlic cloves, minced
¼ teaspoon Cayenne pepper
Freshly ground black pepper, to taste
1½ quart Chicken stock (low-sodium)
2 Dried bay leaves
2 large sprig Fresh thyme sprigs
1 pound Fresh okra, caps trimmed and sliced 1/2 inch thick
½ teaspoon Filé powder
Directions
Pat the chicken thighs dry with paper towels and season generously on both sides with kosher salt and black pepper. Heat 1 tablespoon of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the chicken on both sides until golden, about 4-5 minutes per side. Transfer to a plate and set aside.
In the same pot, brown the sliced andouille sausage over medium-high heat until the edges are caramelized, about 3-4 minutes. Transfer to the plate with the chicken.
Reduce heat to medium and add the remaining 1 cup of oil to the pot. Once hot, whisk in the flour a little at a time, stirring constantly to create a smooth paste. Continue cooking and stirring constantly for 20-25 minutes, until the roux darkens to a deep chocolate brown color. Be patient and stir frequently to prevent burning.
Add the diced onions, bell peppers, and celery to the roux. Stir well to coat with the roux and cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and release their moisture. The vegetables will help deglaze the pot.
Stir in the minced garlic and cayenne pepper, cooking for 1-2 minutes until fragrant.
Gradually pour in the chicken stock while stirring to prevent lumps from forming. Add the bay leaves and thyme sprigs. Return the browned chicken and sausage to the pot, along with any accumulated juices.
Bring the gumbo to a simmer over medium heat. Reduce heat to low and simmer gently, uncovered, for 2 to 2.5 hours, stirring occasionally. The chicken should be very tender and the flavors well developed. Check that the chicken has reached an internal temperature of 165°F.
If using okra, add it during the last 20-30 minutes of cooking, stirring occasionally. The okra will help thicken the gumbo as it cooks.
Remove and discard the bay leaves and thyme sprigs. Taste the gumbo and adjust seasoning with additional salt and black pepper as needed. Stir in the filé powder if desired, or allow guests to add it to taste at the table.
Serve the gumbo in bowls over warm rice, garnished with sliced scallions and accompanied by hot sauce on the side.
