Cajun Chicken and Sausage Gumbo: A Hearty Southern Classic

Experience the rich and robust flavors of Louisiana with this traditional Cajun gumbo, featuring tender chicken, smoky andouille sausage, and the “holy trinity” of vegetables, all simmered to perfection in a dark roux.

Ingredients:

For the Roux:

½ cup vegetable oil
½ cup all-purpose flour
For the Gumbo:

1 pound andouille sausage, sliced
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
4 cloves garlic, minced
6 cups chicken broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (adjust to taste)
Salt and freshly ground black pepper, to taste
2 cups sliced okra (optional)
2 teaspoons filé powder (optional)
Cooked white rice, for serving
Chopped green onions and fresh parsley, for garnish

Directions:

Prepare the Roux:

In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
Gradually whisk in the flour to form a smooth mixture.
Cook the roux, stirring constantly, until it reaches a dark brown color, similar to chocolate, about 20 to 30 minutes. Be patient and attentive to avoid burning.
Sauté the Sausage and Chicken:

Once the roux is ready, add the sliced andouille sausage and cook for about 5 minutes until browned.
Add the chicken pieces and cook until lightly browned, about 5 minutes more.
Add Vegetables:

Stir in the chopped onion, bell pepper, celery, and minced garlic.
Sauté until the vegetables are softened, approximately 5 to 7 minutes.
Add Broth and Seasonings:

Pour in the chicken broth, stirring well to combine.
Add the bay leaves, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 45 minutes, stirring occasionally.
Add Okra (Optional):

If using okra, add it to the pot and continue to simmer for an additional 15 minutes.
Finish with Filé Powder (Optional):

If desired, stir in the filé powder to thicken the gumbo further and add a unique flavor.
Serve:

Remove the bay leaves and adjust seasoning as needed.
Serve the gumbo hot over cooked white rice.
Garnish with chopped green onions and fresh parsley.