Looking for a soup that packs a punch? This Cajun Chicken and Sausage Gumbo is bursting with bold flavors and a rich history. It’s more than just a dish; it’s a celebration of Southern cuisine that brings warmth and hearty satisfaction to any table. Perfect for chilly nights or gatherings, this gumbo will have everyone asking for seconds.
Imagine a steaming bowl filled with tender chicken, smoky sausage, and a colorful medley of vegetables swimming in a savory broth. This recipe is your ticket to creating an authentic taste of Louisiana right in your kitchen. And the best part? With a few simple steps, you can bring the essence of Mardi Gras to your home.
Authentic Cajun Chicken and Sausage Gumbo
This Cajun Chicken and Sausage Gumbo is a comforting soup that combines a variety of ingredients to create a symphony of flavors. The combination of spicy sausage, juicy chicken, and aromatic vegetables results in a deeply satisfying dish that’s both filling and refreshing.
Ingredients
- 1 lb andouille sausage, sliced
- 1 lb chicken thighs, boneless and skinless, cut into chunks
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons Cajun seasoning
- 2 bay leaves
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, adjust to taste
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- Cooked white rice for serving
- Chopped green onions and parsley for garnish
Instructions
- Make the Roux: In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring continuously until the mixture turns a deep brown color, about 15-20 minutes.
- Sauté the Vegetables: Add the diced onion, bell pepper, celery, and garlic to the roux. Cook until the vegetables are softened, about 5-7 minutes.
- Cook the Meats: Stir in the sliced sausage and chicken chunks, cooking until the chicken is browned on all sides.
- Add Broth and Seasonings: Pour in the chicken broth and diced tomatoes. Add the Cajun seasoning, bay leaves, salt, black pepper, and cayenne pepper. Bring the mixture to a boil, then reduce the heat and simmer for about 30-40 minutes.
- Serve: Remove the bay leaves, then ladle the gumbo over cooked white rice. Garnish with chopped green onions and parsley.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
Nutrition Information
- Servings: 6 bowls
- Calories: 350kcal
- Fat: 20g
- Protein: 25g
- Carbohydrates: 15g
