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Ew Orleans Cajun Chicken and Sausage Gumbo Recipe

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4.1 from 42 reviews

  • Author: Diane
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings

Description

This authentic New Orleans Cajun Chicken and Sausage Gumbo combines tender seared chicken and flavorful sausage simmered in a rich dark roux-based broth infused with the Holy Trinity of bell pepper, celery, and onions, enhanced by okra and a blend of Cajun spices. Perfectly hearty and deeply comforting, it captures the essence of classic Louisiana Creole cooking.

Ingredients

Proteins

  • 1 pound chicken
  • 12 ounces sausage

Roux

  • 1 1/4 cups vegetable oil
  • 1 cup all-purpose flour

Seasonings

  • 3 teaspoons Cajun seasoning (for seasoning meat)
  • 1 teaspoon black pepper
  • 2 teaspoons Cajun seasoning (for gumbo)
  • 3 teaspoons gumbo file powder
  • 2 teaspoons hot sauce
  • 1/4 teaspoon salt

Vegetables

  • 1/2 cup bell pepper, diced
  • 1/2 cup celery, diced
  • 1/2 cup onions, diced
  • 1 cup okra, sliced

Liquids

  • 64 oz chicken broth
  • 1 tablespoon oil (for searing)

Instructions

  1. Season the Chicken and Sausage: Generously coat the chicken and sausage pieces with 3 teaspoons of Cajun seasoning, ensuring each piece is well covered to infuse flavor throughout the meat.
  2. Sear the Meat: Heat 1 tablespoon of oil in a large pot over medium heat. Add the seasoned chicken and sausage, searing them until they develop a golden-brown crust, which should take approximately 10 minutes. Once browned, remove the chicken from the pot and set aside.
  3. Prepare the Roux: In the same pot, combine 1 1/4 cups vegetable oil and 1 cup all-purpose flour. Stir continuously over medium heat, patiently cooking until the mixture transforms into a deep, rich dark brown color, which typically takes around 45 minutes. This roux forms the flavor base of the gumbo.
  4. Add the Holy Trinity Vegetables: Dice the bell pepper, celery, and onions finely. Add these to the roux and cook for about 5 minutes, allowing the vegetables to soften and release their aromatic flavors into the mixture.
  5. Incorporate Chicken Broth and Simmer: Slowly pour in the 64 ounces of chicken broth, stirring well to combine all ingredients. Increase the heat to medium-high and bring the gumbo to a simmer, letting it cook gently for 7 to 10 minutes to meld flavors.
  6. Season the Gumbo: Add 1 teaspoon black pepper, 2 teaspoons Cajun seasoning, 3 teaspoons gumbo file powder, and 2 teaspoons hot sauce to the pot. Stir to incorporate these spices evenly, building layers of flavor.
  7. Add Okra: Stir in 1 cup sliced okra, which will help thicken the gumbo and add its characteristic taste.
  8. Return Meat to Pot and Simmer: Place the seared chicken and sausage back into the pot. Reduce heat to low and let the gumbo simmer gently for an additional 15 minutes, allowing the flavors to meld and the meat to tenderize.
  9. Serve: Ladle the gumbo over cooked white rice and enjoy the rich, spicy, and hearty flavors of this classic New Orleans dish.

Notes

  • Constantly stir the roux while it cooks to prevent burning and achieve the perfect dark brown color.
  • Gumbo file powder is essential for authentic flavor and thickening; it should be added toward the end of cooking.
  • The Holy Trinity vegetables (bell pepper, celery, onions) are essential for the signature gumbo aroma and taste.
  • Adjust the amount of hot sauce according to your preferred spice level.
  • Serve gumbo over steamed white rice for a traditional presentation.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Cajun

Find it online: https://eatwithdiane.com/ew-orleans-cajun-chicken-and-sausage-gumbo-recipe/