Cajun Chicken And Sausage Gumbo Recipe
When I first made Cajun Chicken and Sausage Gumbo, I was blown away by how much comfort a single bowl could bring. The aroma alone fills the house with warmth and almost transforms your space into a cozy Louisiana kitchen.
Ingredients
- Boneless skinless chicken thighs
- Smoked sausage
- All-purpose flour
- Vegetable oil
- Onion
- Green bell pepper
- Celery
- Garlic
- Chicken broth
- Diced tomatoes
- Cajun seasoning
- Dried thyme
- Salt and pepper
- Cooked white rice
- Fresh parsley
Instructions
- Start by heating vegetable oil in a pot over medium heat. Gradually whisk in the flour to create a roux. Stir continuously and cook until the roux transforms into a rich chocolate-brown color. Be patient here. This step sets the tone for your entire gumbo.
- Once the roux is ready, introduce your diced onions, celery, and green bell peppers. These veggies will soften beautifully, soaking up the nutty flavors of the roux. Toss in minced garlic and stir for an extra minute, letting the aroma fill your kitchen.
- Add your bite-sized chicken pieces and sliced sausage, stirring occasionally. Sear them lightly. This locks in flavor and allows the sausage oils to infuse the roux and veggies.
- Pour in chicken broth and follow up with diced tomatoes. Stir in the Cajun seasoning, thyme, and a pinch of salt and pepper. Mix everything thoroughly. 🍲
- Turn the heat to medium-low and cover your pot. Allow this beautiful creation to simmer for about 30-40 minutes, giving the flavors time to blend and intensify.
- Finally, ladle the gumbo over a bowl of freshly cooked white rice. Top it off with a sprinkle of fresh parsley to brighten up the dish. Then sit back and enjoy!
Notes
- Master the roux by stirring constantly and never rushing. It needs to reach that perfect golden-brown color without burning.
- If you find your gumbo too thin, simmer it longer to thicken naturally. Avoid adding extra flour at the end.
- Add more spice if you like it hot. A dash of cayenne or extra Cajun seasoning can take it over the edge of deliciousness.
- Avoid overloading with salt initially. Taste-test towards the end, as the sausage and broth already introduce a salty element.