Description
A hearty and flavorful gumbo incorporating andouille sausage and tender chicken, perfect for gatherings or cozy nights in.
Ingredients
Scale
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon extra virgin olive oil (or avocado oil)
- 1 pound andouille sausage (sliced into ½-inch rounds)
- 1¼ cups all-purpose flour
- 1 cup vegetable oil (or avocado oil)
- 3 pounds bone-in chicken thighs
- 1 large yellow onion (chopped, about 2½ cups)
- 1 small green bell pepper (chopped, about 1 cup)
- 1 small red bell pepper (chopped, about 1 cup)
- 4–5 celery stalks (chopped, about 1 cup)
- 5 cloves garlic (minced)
- 6 cups chicken broth (warmed)
- 3 bay leaves
- ¼ cup fresh parsley (finely chopped, divided)
- 3–5 green onions (chopped, about 1 cup, divided)
- Salt, black pepper, and Cajun seasoning to taste
- Cooked white rice (for serving)
Instructions
- Prepare the Chicken Seasoning: In a small bowl, mix garlic powder, onion powder, paprika, basil, oregano, thyme, salt, black pepper, and cayenne. Set aside.
- Season the Chicken: Pat chicken thighs dry and coat with seasoning blend.
- Brown the Sausage: Heat oil in a large pot over medium-high heat. Cook sausage until browned and crispy, then set aside.
- Sear the Chicken: In the same pot, sear seasoned chicken thighs skin-side down until golden. Remove and set aside.
- Make the Roux: Add vegetable oil to the pot, then whisk in flour over medium heat. Stir continuously for 20-25 minutes until deep chocolate brown.
- Add the Holy Trinity: Immediately add onion, green bell pepper, red bell pepper, and celery to the roux. Stir for 3-4 minutes until softened.
- Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant.
- Build the Gumbo Base: Slowly whisk in chicken broth, add bay leaves, and bring to a boil.
- Simmer with Chicken: Nestle chicken in the pot, reduce heat, and simmer uncovered for 30-35 minutes.
- Shred the Chicken: Remove and discard bones, shred meat into bite-sized pieces.
- Finish the Gumbo: Return chicken and sausage to the pot, stir in half of the parsley and green onions, and let simmer for another 10-15 minutes.
- Season and Serve: Adjust seasoning, remove bay leaves, and serve hot over rice, garnishing with remaining parsley and green onions.
Notes
Gumbo pairs well with crusty French bread or a simple side salad. Adjust cayenne pepper based on heat preference.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: gumbo, Cajun, chicken, sausage, Southern, comfort food