Description
This hearty Cajun Gumbo is a rich, flavorful dish packed with savory chicken, smoky andouille sausage, and traditional aromatic vegetables. It’s perfect for comforting dinners, simple high-protein meals, or family gatherings.
Ingredients
Scale
- 1 medium green bell pepper, diced (1 1/2 cups)
- 1 medium yellow onion, diced (1 3/4 cups)
- 3 stalks celery, diced (1 1/2 cups)
- 6 cloves garlic, minced
- 1/2 bunch fresh parsley, chopped (optional, 1/2 cup)
- 2 to 3 tablespoons salt-free Cajun seasoning, divided
- 2 teaspoons dried thyme
- 2 bay leaves
- 1/2 teaspoon cayenne pepper, plus more as needed
- 1 pound boneless, skinless chicken thighs (or 4 cups rotisserie chicken, shredded)
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1 1/2 teaspoons freshly ground black pepper
- 14 ounces andouille sausage, sliced into 1/2-inch rounds
- 1/4 cup + 1 tablespoon neutral oil (canola or vegetable), divided
- 6 cups low-sodium chicken broth
- 2 teaspoons filé powder (optional)
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup all-purpose flour
- For serving:
- 1/2 bunch scallions, thinly sliced
- 3 cups cooked white rice
- Crystal or Tabasco hot sauce
Instructions
- Dice bell pepper, onion, and celery. Place in a medium bowl. Mince garlic and chop parsley (if using). Combine garlic, parsley, 2 tbsp Cajun seasoning, thyme, bay leaves, and cayenne in a small bowl.
- Dice chicken thighs (if using raw) and season with salt, pepper, and remaining Cajun seasoning. If using rotisserie chicken, shred and set aside.
- In a large pot or Dutch oven, brown sausage over medium-high heat for about 5 minutes. Transfer to a plate.
- Add 1 tbsp oil to the pot. Cook the seasoned raw chicken until browned, about 10 minutes. Remove and set aside with sausage. Skip if using rotisserie chicken.
- Lower heat to medium. Add butter, remaining oil, and flour to the pot. Stir constantly for 10–20 minutes until the roux is smooth and dark brown. Be careful not to burn it.
- Add vegetable mixture and stir to coat with roux. Cook until vegetables are translucent, about 10 minutes.
- Add garlic-spice mix, chicken, and sausage. Stir and cook for another 2–3 minutes.
- Pour in chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 35–45 minutes, stirring occasionally.
- Taste and adjust seasoning. Serve gumbo over white rice, garnished with scallions, hot sauce, and filé powder if using.
Notes
- Use rotisserie chicken for a quicker preparation time.
- Filé powder adds authentic flavor and texture but is optional.
- Control heat by adjusting the cayenne pepper to your preference.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 4g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 95mg