Spicy Cajun Chicken and Sausage Gumbo Recipe

Spicy Cajun Chicken and Sausage Gumbo Recipe

A true Cajun comfort food, gumbo is a rich stew packed with savory flavors. This recipe features a classic roux, the base of many Cajun dishes, made with browned flour and oil. We then add chicken, sausage, and colorful vegetables, all simmered in a flavorful chicken broth. A touch of filé powder, a sassafras powder used in Cajun cuisine, adds a unique depth of flavor at the end. This gumbo is sure to warm you up from the inside out and is a delicious way to experience the taste of Cajun cooking.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 12 ounces andouille sausage, sliced into 1/4-inch rounds
• ½ cup peanut oil or vegetable oil
• ½ cup all-purpose flour
• 1 medium onion, chopped
• 1 medium bell pepper, chopped
• 1 medium celery stalk, chopped
• 3 cloves garlic, minced
• 1 cup chopped okra (fresh or frozen)
• 2 tablespoons Cajun seasoning
• 6 cups chicken broth
• 3 bay leaves
• 4 tablespoons chopped fresh parsley
• 1 tablespoon filé powder (optional)
• Cooked white rice, for serving

Directions

1. Heat the olive oil in a large skillet over medium heat. Season the chicken with salt and pepper and add it to the pan along with the sliced sausage. Cook for a few minutes per side, or until browned. Remove from the pan and set aside.
2. In the same pot, heat the peanut oil over medium heat. Add the flour and whisk constantly to cook for about 5 minutes, or until the roux reaches a chocolate brown color. Be careful not to burn the roux, as it will impart a bitter flavor.
3. Add the chopped onion, bell pepper, and celery to the roux and cook for about 5 minutes, or until softened. Stir in the garlic and cook for an additional minute.
4. Pour in the chicken broth and add the bay leaves. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
5. Add the cooked chicken and sausage back to the pot along with the chopped okra and Cajun seasoning. Simmer for an additional 30 minutes, or until the okra is tender and the flavors have melded.
6. Remove the bay leaves. If desired, stir in the filé powder and cook for an additional minute. Taste and adjust seasonings as needed.
7. Serve the gumbo hot over cooked white rice. Garnish with chopped fresh parsley and enjoy!