Description
A rich, hearty Cajun classic combining tender chicken, smoky andouille sausage, and vegetables in a dark roux-based sauce. This soul-warming gumbo delivers authentic New Orleans flavor right to your kitchen.
Ingredients
Scale
- 1 pound chicken thighs, boneless
- 1 pound andouille sausage, sliced
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 2 onions, diced
- 2 bell peppers, diced
- 4 celery stalks, chopped
- 6 garlic cloves, minced
- 8 cups chicken broth
- 2 cups okra, sliced
- 2 bay leaves
- Cajun seasoning to taste
- Cooked rice for serving
Instructions
- Make a dark roux by whisking flour and oil over medium heat until chocolate brown (15-20 minutes).
- Add trinity (onions, peppers, celery) and garlic; cook until softened.
- Stir in chicken broth gradually, add chicken and sausage.
- Add seasonings and okra, simmer for 1.5 hours.
- Serve hot over rice.
Notes
- Roux must be stirred constantly to prevent burning
- Can be made ahead and reheated
- Freezes well for up to 3 months
- Traditional filé powder can be added at serving
- Prep Time: 30 minutes
- Cook Time: 2 hours
Nutrition
- Calories: 480
- Sodium: 890mg
- Fat: 35g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg