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Cajun Chicken and Sausage Gumbo

Cajun Chicken and Sausage Gumbo

Cost $25, save $20

Source: Recommended by CookPal

  • 160 Min
  • 8 Servings
  • $25

INGREDIENTS

  • Protein

    • 🍗 2 pounds skinless, boneless chicken thighs
    • 1 pound andouille sausage

  • Seasonings and Spices

    • 2 1/2 teaspoons Cajun seasoning
    • 1/2 teaspoon garlic powder
    • 🧂 1 teaspoon kosher salt
    • ⚫ 1 teaspoon black pepper
    • 1 tablespoon Worcestershire sauce
    • 2 teaspoons hot sauce
    • 2 teaspoons fresh thyme, or 1/2 teaspoon dried thyme

  • Vegetables

    • 🧅 1 large white onion, finely chopped
    • 1 large green bell pepper, finely chopped
    • 1 jalapeno pepper, seeded and chopped
    • 2 stalks celery, finely chopped
    • 🧄 3 cloves garlic
    • 1 pound okra

  • Liquids

    • 6 cups chicken stock

  • Others

    • 1 cup vegetable oil, divided
    • 1 1/3 cups all-purpose flour

STEPS

1

Preheat the oven to 325 degrees F (165 degrees C). Place chicken in a baking dish and sprinkle with 1 teaspoon Cajun seasoning and garlic powder. Cover with foil.

2

Bake in the preheated oven until chicken is no longer pink at the center and juices run clear, 50 to 60 minutes. Allow to cool slightly and shred chicken into 1 to 2-inch pieces. Set aside.

3

Add 2 teaspoons oil and sausage to a large Dutch oven over medium-high heat. Cook, stirring occasionally, until sausage is browned, about 5 minutes. Remove sausage using a slotted spoon to drain on paper towels; set aside. Reserve drippings in the pot.

4

Reduce heat to medium-low. Add remaining oil to the pot and whisk in flour. Cook, stirring often, until roux is dark brown, about 1 hour.

5

Add onion, peppers, celery, garlic, and salt to the roux. Increase heat to medium-high and cook, stirring constantly, until vegetables are tender, about 5 minutes.

6

Stir in remaining Cajun seasoning, stock, bay leaves, black pepper, Worcestershire sauce, hot sauce, and thyme, and bring to a boil, stirring occasionally. Add reserved chicken and sausage, reduce heat to medium-low, and simmer for 20 minutes.

7

Stir in okra and cook for 20 minutes. Serve with hot cooked rice and green onions.

NUTRIENTS

Per 1 serving

🔥

879

Calories

  • 45
    Protein
  • 53
    Carbs
  • 55
    Fats

💡 Use a cast-iron pot for cooking the roux to help distribute heat evenly.Keep stirring the roux continuously to avoid burning.For extra flavor, use homemade chicken stock.