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Cajun Chicken and Sausage Gumbo

Cozy Cajun Chicken and Sausage Gumbo for Heartwarming Nights

This Cajun Chicken and Sausage Gumbo is a rich, heartwarming stew filled with vibrant flavors and tradition.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gumbo
  • 1 pound Boneless, Skinless Chicken Thighs chicken breast is a suitable substitute
  • 1 pound Smoked Sausage (Andouille/Kielbasa) any smoked sausage will work if andouille is unavailable
  • 1 cup Chopped Onion
  • 1 cup Chopped Green Bell Pepper
  • 1 cup Chopped Celery
  • 4 cloves Minced Garlic or use garlic powder (1/4 teaspoon for each clove)
  • 4 cups Chicken Broth use vegetable broth for a vegetarian twist
  • 1 can (14.5 oz) Diced Tomatoes can be omitted for a clearer gumbo
  • 1 cup Okra fresh or frozen; substitute with corn or other veggies if unavailable
  • 1 tablespoon Worcestershire Sauce
  • 2 tablespoons Cajun Seasoning adjust to your spice preference
  • 1 teaspoon Dried Thyme oregano can be used in a pinch
  • 1 teaspoon Cayenne Pepper adjust based on your heat preference
  • 2 tablespoons Vegetable Oil can replace with any neutral oil
  • to taste Salt and Pepper essential for seasoning
  • 1/4 cup Fresh Parsley for garnish; green onions can be used instead
  • 3 cups Cooked White Rice traditional base for gumbo

Equipment

  • large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat. Add sliced andouille sausage and cook for about 5 minutes until browned, then set aside.
  2. In the same pot, add chopped onion, bell pepper, and celery. Sauté for 5-7 minutes until softened and onion is translucent.
  3. Incorporate boneless, skinless chicken thighs and cook for about 5 minutes until golden-brown on all sides.
  4. Return browned sausage to the pot along with chicken broth, diced tomatoes, Worcestershire sauce, and Cajun seasoning. Stir well and bring to a gentle simmer.
  5. Cover and let simmer on low for about 45 minutes, stirring occasionally.
  6. Stir in the sliced okra after 45 minutes and continue cooking for an additional 15-20 minutes until the gumbo thickens.
  7. Remove chicken thighs, shred them, and mix back into the pot. Season with salt and pepper to taste.
  8. Ladle gumbo over cooked white rice in bowls and garnish with parsley or green onions.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 35mgCalcium: 50mgIron: 3mg

Notes

Consider making a roux for richer flavor and use homemade chicken broth for a better-tasting gumbo.

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