Chicken & Sausage Gumbo Recipe
cup or bowl, served with rice
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Ingredients
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Cajun Classics
Method
Cajun Classics
- 1
Prepare the Roux
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring continuously.
- 2
Cook the Roux
Continue to stir the roux for about 20-30 minutes, or until it reaches a dark caramel color. Be careful not to burn it.
- 3
- 4
Add the Chicken and Sausage
Stir in the sliced Andouille sausage and chicken thighs. Cook for an additional 5 minutes, allowing the meat to brown slightly.
- 5
Add Liquids and Seasonings
Pour in the chicken broth and add the diced tomatoes, bay leaves, thyme, Cajun seasoning, salt, and black pepper. Stir well to combine.
- 6
Simmer the Gumbo
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes, stirring occasionally.
- 7
Final Adjustments
Taste the gumbo and adjust the seasoning with more salt, pepper, or Cajun seasoning if needed. Remove bay leaves before serving.
- 8
Serve
Ladle the gumbo into bowls over a scoop of cooked rice. Garnish with chopped green onions.