90 min
Cajun Gumbo With Chicken and Andouille Sausage
Recipe GLPRaae09bbf094ee3
A rich, deeply flavored Cajun gumbo featuring tender chicken thighs and smoked andouille sausage built on a dark, caramelized roux base. The classic holy trinity of onions, bell peppers, and celery creates an aromatic foundation, while okra and filé powder add traditional thickening power. This soul-warming stew develops complex flavors over time and pairs beautifully with warm rice.
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Ingredients
1.06 cup Canola or vegetable oil, divided
6 pieces Boneless, skinless chicken thighs
Kosher salt
1½ pounds Cajun-style andouille sausage, sliced crosswise 1/2 inch thick
1 cup All-purpose flour
2 pieces Large yellow onions, cut into 1/4-inch dice
2 pieces Green bell peppers, cut into 1/4-inch dice
4 pieces Celery ribs, cut into 1/4-inch dice
8 cloves Garlic cloves, minced
¼ teaspoon Cayenne pepper
Freshly ground black pepper
1½ quarts Chicken stock or low-sodium chicken broth
2 pieces Dried bay leaves
2 pieces Fresh thyme sprigs
1 pound Fresh okra, caps trimmed and pods cut crosswise 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 freshly ground 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 thighs on both sides until golden, about 4–5 minutes per side. Transfer the browned chicken to a plate and set aside.
In the same pot, add the sliced andouille sausage and cook over medium-high heat, stirring occasionally, until browned and any fat is rendered, about 5–7 minutes. Transfer the sausage to the plate with the chicken.
Reduce heat to medium. Add the remaining 1 cup of oil to the pot and stir in the flour gradually, stirring constantly to combine. Continue stirring and cooking the roux, scraping the bottom and sides of the pot frequently, until it reaches a deep chocolate brown color, about 30–40 minutes. Be patient and stir constantly to prevent scorching—the darker the roux, the deeper the flavor.
Once the roux has reached a rich chocolate brown, add the diced yellow onions, green bell peppers, and celery (the holy trinity) to the pot. Stir well and cook, stirring frequently, until the vegetables soften and begin to release their juices, about 8–10 minutes.
Add the minced garlic to the pot and cook, stirring constantly, for about 1 minute until fragrant. Sprinkle in the cayenne pepper and stir to combine, cooking for another 30 seconds to bloom the spice.
Slowly pour in the chicken stock or broth, stirring constantly and scraping up any browned bits from the bottom of the pot. Add the bay leaves and thyme sprigs. Bring the mixture to a gentle boil.
Return the browned chicken thighs and andouille sausage to the pot, nestling them into the liquid. Reduce heat to low, cover partially with a lid, and simmer gently for about 1 hour, until the chicken is very tender and cooked through (internal temperature of 165°F).
Add the trimmed and sliced okra to the pot and stir gently to combine. Continue simmering, uncovered, for another 20–30 minutes, stirring occasionally, until the okra is tender and the gumbo has thickened. Remove the bay leaves and thyme sprigs.
Taste the gumbo and adjust seasoning with additional salt and black pepper as needed. If desired, stir in the filé powder and remove from heat. Allow to rest for 5 minutes.
Ladle the hot gumbo into serving bowls, placing a scoop of warm rice in the center or on the side of each bowl. Garnish generously with thinly sliced scallions and serve with hot sauce on the side for individual preference.
