Authentic Cajun Chicken and Andouille Gumbo

Authentic Cajun Chicken And Andouille Gumbo

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Preparation time:30 Mins

Cooking time:02 Hrs 30 Mins

Servings:8 servings

Ingredients:

• 1 cup (125g) all-purpose flour
• ¾ cup (170g) vegetable oil
• 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 lb (450g) Andouille sausage, sliced
• 1 large yellow onion, chopped (approximately 1 cup)
• 2 stalks celery, chopped (approximately ½ cup)
• 1 green bell pepper, chopped (approximately 1 cup)
• 4 cloves garlic, minced
• 6 cups (1.4L) chicken broth, low sodium preferred
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper (or more to taste)
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper (or to taste)
• Hot sauce, to taste (e.g., Tabasco, Crystal)
• Cooked white rice, for serving
• Chopped fresh parsley, for garnish (optional)
• Sliced green onions, for garnish (optional)

Instructions:

• Season chicken with salt, pepper, and cayenne pepper. Set aside. Slice the Andouille sausage.
• In the large pot or Dutch oven, heat the oil over medium heat. Gradually whisk in the flour, stirring constantly. Reduce heat to medium-low and continue cooking, stirring constantly, until the roux is a rich, dark chocolate brown color (about 30-45 minutes). This is crucial for the gumbo's flavor! (Important: roux can burn, so be patient and keep stirring).
• Add the onion, celery, and bell pepper to the roux. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
• Gradually pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the diced tomatoes, bay leaves, thyme, and oregano.
• Bring the mixture to a simmer. Add the seasoned chicken and Andouille sausage. Reduce heat to low, cover, and simmer for at least 1.5 hours, or up to 2 hours, stirring occasionally, until the chicken is tender and the flavors have melded.
• Remove the bay leaves. Taste and adjust seasoning with salt, pepper, and hot sauce as needed.
• Serve hot over cooked white rice. Garnish with fresh parsley and green onions, if desired.

Nutrition Facts

Calories	450-550
Fat	25-35g
Fiber	20-30g

Recipe Info

Category	Main Course
Cuisine	Cajun

Recipe Introduction

Ever feel like you need a dish that’s like a warm hug? Well, let me tell you about my cajun gumbo recipe ! Seriously, this is the kind of comfort food that makes everything better.

A Taste of Louisiana

This authentic gumbo recipe is my take on a Louisiana classic. Gumbo has been around for ages, a real melting pot of flavors and cultures.

It is a one-pot wonder. The whole family loves it. This recipe is medium difficulty and takes about 3 hours from start to finish.

This will get you about 8 servings.

Why You'll Love This Gumbo

This chicken and andouille gumbo isn’t just delicious; it's also packed with protein and veggies. Honestly, it's perfect for a chilly Sunday dinner or a potluck.

What makes my homemade gumbo special? The gumbo recipe with roux , of course! I have tweaked it over time.

This is my personal secret weapon for that deep, nutty flavor.

The Magic Starts Here

We will jump right in. You’re probably wondering what makes this the best gumbo recipe ever, right?

Ingredients for Our Cajun Masterpiece

Let's gather our ingredients, it is important.

Ingredients & Equipment

Alright, let's dive into what you'll need for this authentic gumbo recipe ! Making homemade gumbo isn’t hard with the right gear.

No fancy stuff needed –promise! This recipe for chicken and andouille gumbo will be the best gumbo recipe you've ever tasted.

Main Ingredients

Here’s a breakdown of what you'll need.

• For the Roux:
  • 1 cup (125g) all-purpose flour
  • ¾ cup (170g) vegetable oil
• For the Gumbo:
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 lb (450g) Andouille sausage
  • 1 large yellow onion, chopped (approx. 1 cup)
  • 2 stalks celery, chopped (approx. ½ cup)
  • 1 green bell pepper, chopped (approx. 1 cup)
  • 4 cloves garlic, minced
  • 6 cups (1.4L) chicken broth
  • 1 (14.5 ounce) can diced tomatoes
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Hot sauce, to taste
  • Cooked white rice, for serving
  • Chopped fresh parsley, for garnish
  • Sliced green onions, for garnish

For the chicken, look for thighs that are plump and have good color. The Andouille sausage should be firm and have a good snap when you bend it.

Seasoning Notes

Spices are key! Thyme, oregano, and cayenne are non-negotiable. They create that Louisiana gumbo recipe vibe.

Don't be shy with hot sauce, either. It’s really how to make gumbo sing!

If you don't have cayenne, a pinch of red pepper flakes will do the trick.

Essential Equipment

You'll need a big, heavy-bottomed pot or Dutch oven. A wooden spoon is crucial for stirring that roux. No easy gumbo recipe can be made without a large pot!

A cutting board and chef's knife for chopping are also essential.

If you don't have a Dutch oven, a large stockpot will work just fine.

Cooking Method: The Soul of Gumbo – Making the Roux

Let’s talk about the heart of any good cajun gumbo recipe : the roux! Honestly, if you mess up the roux, you've messed up the whole dish.

I learned that the hard way. One time, I was trying to rush it. Burnt it to a crisp. Never again.

Prep Steps for the Best Gumbo Recipe

First, get your mise en place sorted. Chop your onion, celery, and bell pepper. This holy trinity of Cajun cooking needs to be ready to go.

Measure out your flour and oil. It helps to have everything prepped and ready. This saves time later. It also makes cooking more enjoyable.

Just trust me on this. Safety first! Especially when dealing with hot oil. Keep a fire extinguisher handy, just in case.

Step-by-Step: From Pale to Perfect Gumbo Recipe With Roux

1. Heat ¾ cup of vegetable oil in a heavy-bottomed pot over medium heat.
2. Gradually whisk in 1 cup of flour. Stir constantly to avoid lumps.
3. Reduce heat to medium-low. Here's the key: stir constantly for about 30- 45 minutes .
4. Watch it carefully. It will go from pale to peanut butter. Then, to a rich, dark chocolate color. This is crucial!
5. Add your chopped onion, celery, and bell pepper. Cook until softened, about 5- 7 minutes .
6. Stir in your garlic. Cook for another minute until fragrant.
7. Your roux is now ready to build the rest of your Louisiana gumbo recipe on!

Pro Tips for Epic Gumbo Every Time

Don't rush the roux! Seriously, I mean it. It takes time and patience. This is not the time to multitask.

Avoid burning the roux. Burnt roux is bitter. If it happens, start over. Pro tip: Use a whisk at the beginning to avoid lumps.

Then, switch to a wooden spoon for even cooking. Another tip: You can make the roux ahead of time. Store it in the fridge for up to 3 days.

This is a real time-saver when you want an easy gumbo recipe . Trust me. Make a double batch of your roux.

Looking for the best gumbo recipe ? A great roux is the first step. You can even use this method for a seafood gumbo recipe .

Or even a vegetarian gumbo recipe ! Just adjust the other ingredients. No matter the type, now you know how to make gumbo the right way.

An authentic gumbo recipe all starts with the roux.

Okay, so you've got the lowdown on my authentic cajun chicken and andouille gumbo ! But before you dive in, let's chat about a few extra bits that'll really make your gumbo sing.

I am so excited! These are the things I've learned along the way, you know? Stuff that takes a good gumbo recipe with roux to a best gumbo recipe !

Recipe Notes: Nailing That Perfect Gumbo

Serving It Up Right

Presentation matters, right? Ladle that gorgeous homemade gumbo into bowls. A sprinkle of fresh parsley or sliced green onions adds a pop of color.

For a true Louisiana vibe, serve with a side of cornbread. Trust me, it's a game-changer. As for drinks? A crisp lager or even a sweet iced tea does the trick.

You could even think outside the box. Maybe a cucumber salad? It works!

Storage Savvy

Got leftovers? Lucky you! This easy gumbo recipe gets even better the next day. Cool it completely, then stash it in an airtight container in the fridge.

It'll keep for about 3-4 days. If you want to freeze it, portion it out first. Thaw overnight in the fridge.

Reheat gently on the stove, stirring often, until heated through. Honestly, it tastes just as good, maybe even better, the second time around!

Remixing the Classics

Want to mix things up? You can easily adapt this Louisiana gumbo recipe . For a seafood gumbo recipe , toss in some shrimp, crab, or oysters during the last 30 minutes.

Got vegetarians coming over? No worries! Ditch the chicken and sausage and load up on veggies like okra, sweet potatoes, or butternut squash.

Swap the chicken broth for veggie broth, and boom—a delicious vegetarian gumbo recipe .

Nutrition Nuggets

Okay, so this chicken and andouille gumbo is packed with flavor. But what about the good stuff? You are getting a good dose of protein from the chicken and sausage.

Also, there are vitamins from all those veggies. Just be mindful of the sodium content, especially if you're using store-bought broth.

But hey, life is too short to worry too much about calories. Just enjoy!

So, that's all folks! Now you know how to make gumbo . Give this cajun gumbo recipe a go. Don't be afraid to put your own spin on it.

Honestly, cooking should be fun, not stressful. Embrace the process, and laissez les bons temps rouler ! Remember, the gumbo recipe with roux takes patience, but you will master it!