Prep Time: 10 mins | Cook Time: 1 hr 39 mins | Total Time: 1 hr 49 mins | Servings: 6
It’s love at first bite! This Gumbo dish is my ultimate favourite and the best Cajun Chicken and Sausage Gumbo in the world! Rich and comforting, this fantastic Gumbo is a winner!
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 tsp olive oil
1 lb chicken thighs chopped (or chicken breast)
Salt and pepper to taste
12 oz andouille sliced into ¼” slices
½ c peanut oil or vegetable oil
½ c flour
1 medium bell pepper chopped
1 medium onion chopped
1 medium celery stalk chopped
3 cloves garlic chopped
1 c okra I used frozen
2 tbsp Cajun seasoning or more to taste
6 c chicken stock
3 bay leaves
4 tbsp chopped parsley + more for serving
1 tbsp filé powder or to taste if desired
For Serving: Cooked white rice if desired
How to make Cajun Chicken and Sausage Gumbo
Step 1: Heat a tsp olive oil in a pan over medium heat.
Step 2: Season the chicken with salt and pepper. Once the oil is hot, add to the pan with the sliced andouille. Cook for several minutes on both sides until brown. When done, remove from the pan and set aside.
Step 3: Into a large pot, add half a cup of peanut oil and heat over medium heat. Stir in the flour and cook for about 20 to 30 minutes until the roux browns like chocolate.
Step 4: Add the peppers, onion, celery, and garlic into the pan. Cook for another 5 minutes.
Step 5: Stir in the chicken and andouille and cook for another minute.
Step 6: Add the okra to the pan along with the Cajun seasoning and chicken stock. Deglaze the pan, scrape the brown bits from the bottom.
Step 7: Add in the bay leaves. Cook for an hour at medium-low heat until thick. Or simmer a bit longer if desired.
Step 8: Stir in the parsley and remain cooking for 5 minutes more.
Step 9: Once done, remove from the heat. If using, stir in the file powder.
Step 10: Serve into bowls or if desired over white rice. And garnish with more parsley. Enjoy!
Notes:
Mild heat but still huge in flavour thanks to the Cajun seasonings.
Feel free to add cayenne powder or hotter chilli powder or spicy chilli flakes if you’d like a spicier version. Or along with the bell peppers, add in spicier chilli peppers for extra that zest factor.
Nutrition Facts:
Calories: 677kcal | Carbohydrates: 22g | Protein: 31g | Fat: 50g | Saturated Fat: 12g | Cholesterol: 128mg | Sodium: 920mg | Potassium: 794mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2225IU | Vitamin C: 35.6mg | Calcium: 53mg | Iron: 3.2mg
Ingredients
- 1 tsp olive oil
- 1 lb chicken thighs chopped (or chicken breast)
- Salt and pepper to taste
- 12 oz andouille sliced into ¼" slices
- ½ c peanut oil or vegetable oil
- ½ c flour
- 1 medium bell pepper chopped
- 1 medium onion chopped
- 1 medium celery stalk chopped
- 3 cloves garlic chopped
- 1 c okra I used frozen
- 2 tbsp Cajun seasoning or more to taste
- 6 c chicken stock
- 3 bay leaves
- 4 tbsp chopped parsley + more for serving
- 1 tbsp filé powder or to taste if desired
- For Serving: Cooked white rice if desired
Instructions
Step 1: Heat a tsp olive oil in a pan over medium heat.
Step 2: Season the chicken with salt and pepper. Once the oil is hot, add to the pan with the sliced andouille. Cook for several minutes on both sides until brown. When done, remove from the pan and set aside.
Step 3: Into a large pot, add half a cup of peanut oil and heat over medium heat. Stir in the flour and cook for about 20 to 30 minutes until the roux browns like chocolate.
Step 4: Add the peppers, onion, celery, and garlic into the pan. Cook for another 5 minutes.
Step 5: Stir in the chicken and andouille and cook for another minute.
Step 6: Add the okra to the pan along with the Cajun seasoning and chicken stock. Deglaze the pan, scrape the brown bits from the bottom.
Step 7: Add in the bay leaves. Cook for an hour at medium-low heat until thick. Or simmer a bit longer if desired.
Step 8: Stir in the parsley and remain cooking for 5 minutes more.
Step 9: Once done, remove from the heat. If using, stir in the file powder.
Step 10: Serve into bowls or if desired over white rice. And garnish with more parsley. Enjoy!
Notes
Mild heat but still huge in flavour thanks to the Cajun seasonings. Feel free to add cayenne powder or hotter chilli powder or spicy chilli flakes if you’d like a spicier version. Or along with the bell peppers, add in spicier chilli peppers for extra that zest factor.
