Chicken and Andouille Sausage Gumbo
A hearty and flavorful gumbo featuring chicken, andouille sausage, okra, and the holy trinity of Cajun cuisine. This version avoids shellfish, focusing on rich, smoky flavors.
Ingredients
- about 910 g Chicken thighs
- about 450 g Andouille sausage (chicken or pork)
- 1/2 cup All-purpose flour
- 1/2 cup Vegetable oil
- 1 large Onion
- 1 large Green bell pepper
- 2 stalks Celery
- 4 cloves Garlic
- 8 cups Chicken broth
- 1 cup Okra
- 2 tbsp Cajun seasoning
- 2 Bay leaves
- 1 tsp Hot sauce
- Cooked rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Season chicken thighs with salt, pepper, and 1 tbsp Cajun seasoning.
- 2In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the chicken on all sides; remove and set aside.
- 3Add the andouille sausage to the pot and cook until browned; remove and set aside.
- 4Add flour to the pot and cook, stirring constantly, until a dark roux forms (about 20-30 minutes). Be careful not to burn.
- 5Add onion, bell pepper, and celery to the roux and cook until softened, about 5-7 minutes.
- 6Add garlic and cook for 1 minute more.
- 7Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot.
- 8Return chicken and sausage to the pot. Add okra, remaining Cajun seasoning, bay leaves, and hot sauce.
- 9Bring to a boil, then reduce heat and simmer for at least 1 hour, or up to 2 hours, stirring occasionally.
- 10Remove bay leaves before serving. Serve gumbo over cooked rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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