Get ready to transport your taste buds to the heart of Louisiana with this mouthwatering Chicken and Sausage Gumbo that's so authentic, it'll make you feel like you're sitting on a bayou porch! This isn't just a recipe; it's a culinary journey through the rich, spicy traditions of Cajun cooking that will have your family and friends begging for seconds. With a perfect blend of tender chicken, smoky sausage, and a deep, dark roux that's the secret to true gumbo magic, this dish is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Louisiana
Serves: 6 servings
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 1 lb smoked sausage, sliced
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 cups okra, sliced
- 2 tablespoons Cajun seasoning
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- In a large heavy-bottomed pot or Dutch oven, heat vegetable oil over medium-high heat. Pat chicken thighs dry with paper towels and season with salt, pepper, and 1 tablespoon of Cajun seasoning.
- Brown the chicken thighs in the hot oil for about 3-4 minutes per side until golden. Remove chicken and set aside on a plate.
- In the same pot, add sliced smoked sausage and cook until lightly browned, about 3-4 minutes. Remove sausage and set aside with the chicken.
- To make the roux, reduce heat to medium-low and gradually whisk in flour into the remaining oil. Continuously stir the mixture for 15-20 minutes until it turns a deep chocolate-brown color, being careful not to burn.
- Add chopped onion, bell pepper, and celery (holy trinity) to the roux. Sauté for 5-6 minutes until vegetables are soft and fragrant.
- Stir in minced garlic and cook for an additional 1 minute until aromatic.
- Slowly pour in chicken broth, whisking constantly to prevent lumps. Add remaining Cajun seasoning.
- Return chicken and sausage to the pot. Add sliced okra and bring the mixture to a gentle simmer.
- Cover and cook for 1 hour, stirring occasionally, until chicken is tender and falling apart.
- Remove chicken, shred with two forks, and return to the pot. Taste and adjust seasoning with salt and pepper.
- Serve hot over cooked rice, garnishing with chopped green onions if desired.
Tips
- Roux is the Soul: The key to an incredible gumbo is patience with your roux. Take your time and stir constantly - a perfect chocolate-brown roux takes about 15-20 minutes and is worth every second of effort.
- Don't Rush the Flavor: Let your gumbo simmer slowly. This allows all the ingredients to meld together and develop those deep, complex flavors that make Louisiana cooking legendary.
- Seasoning is Everything: Don't be shy with the Cajun seasoning, but taste as you go. You can always add more, but you can't take it away.
- The Holy Trinity Matters: Those chopped onions, bell peppers, and celery are the flavor foundation of your gumbo. Chop them finely and sauté them thoroughly.
- Make it Your Own: While this recipe is traditional, feel free to add your personal touch. Some cooks like to add file powder at the end, or throw in some extra hot sauce for more kick.Pro Tip: This gumbo tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop and become even more incredible overnight!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 22g
Protein: 35g
Fat: 25g
Saturated Fat: 7g
Cholesterol: 120mg
