Cajun Chicken & Andouille Sausage Gumbo

🧂 Ingredients

For the chicken and sausage

• 1 lb (450 g) chicken (thighs or breast, boneless and skinless)
• 12 oz (340 g) andouille sausage or smoked sausage, sliced into ½-inch rounds
• 1 tbsp vegetable or canola oil
• 3 tsp Cajun seasoning

For the roux

• 1¼ cups vegetable oil
• 1 cup all-purpose flour
• 64 oz (1.9 L) warm chicken broth

For the gumbo

• ½ cup bell pepper, finely diced
• ½ cup celery, finely diced
• ½ cup onion, finely diced
• 1 tsp black pepper
• 2 tsp Cajun seasoning
• 3 tsp gumbo file (ground sassafras leaves) — optional but traditional
• 2 tsp hot sauce (or to taste)
• ¼ tsp salt (adjust to taste)
• Optional: 1 cup sliced okra (fresh or frozen, for extra thickness and flavor)

[Instructions:]

1. Prep the meats and season
   • Pat the chicken dry and cut into bite-sized pieces if desired. Sprinkle the chicken and the sliced sausage evenly with the 3 teaspoons of Cajun seasoning, rubbing it into the meat so it’s well coated.
2. Sear chicken and sausage
   • Heat 1 tablespoon oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
   • When the oil is hot, add the seasoned chicken and the sausage slices in a single layer (do not crowd the pan). Sear for about 5–7 minutes, turning occasionally, until the chicken and sausage are golden brown on all sides and the sausage releases flavorful oil.
   • Use a slotted spoon to transfer the browned chicken and sausage to a plate and set aside. Leave any browned bits and rendered sausage oil in the pot — they’ll add flavor.
3. Make the roux (the foundation of the gumbo)
   • Reduce heat to medium. Add 1¼ cups vegetable oil to the same pot, then slowly whisk in 1 cup flour.
   • Stir constantly with a wooden spoon or heatproof spatula. Keep the roux moving — do not step away. The roux will first be pale, then tan, then progressively darker. This process takes about 35–45 minutes to reach a deep chocolate brown.
   • Watch closely: if it smokes heavily or smells bitter, it’s burned and you should start over. The correct roux will be smooth, glossy, and smell nutty/toasty.
4. Add the “holy trinity” (vegetables)
   • Once the roux reaches the deep brown you want, immediately add the finely diced onion, celery, and bell pepper to the pot.
   • Stir continuously for about 4–6 minutes until the vegetables soften and their natural sweetness starts to balance the roux. You’re aiming for softened veggies, not caramelization.

1. Incorporate the broth and seasonings
   • Slowly pour the warm chicken broth into the pot while whisking or stirring vigorously to break up the roux and create a smooth, thickened base. Add the broth in a steady stream and whisk so no lumps form.
   • Stir in 1 teaspoon black pepper, 2 teaspoons Cajun seasoning, 2 teaspoons hot sauce (adjust later to taste), and ¼ teaspoon salt. If using okra, add it now — it will help thicken the gumbo naturally.
   • Bring the mixture to a gentle boil, then reduce heat to maintain a simmer for 10–15 minutes, stirring occasionally so nothing sticks to the bottom.
2. Return meats to the pot and simmer
   • Add the seared chicken and sausage (and any juices on the plate) back into the gumbo. Stir to combine thoroughly so the meats are submerged and coated in the sauce.
   • Reduce heat to low and simmer uncovered for 20–30 minutes. During this time the flavors will meld, the sauce will deepen in color, and the chicken will become tender. Stir occasionally and skim any excess fat from the surface if you prefer a lighter broth.
3. Finish with file and final adjustments
   • With the heat off or very low, sprinkle in up to 3 teaspoons gumbo file (ground sassafras) and stir — this will thicken slightly and add an earthy, traditional flavor. (File is optional; add gradually and taste.)
   • Taste and adjust seasoning: add more salt, Cajun seasoning, black pepper, or hot sauce to reach your preferred spice level and balance.
4. Serve
   • Serve the gumbo piping hot over steamed white rice. Garnish with chopped fresh parsley or sliced green onions for color and brightness.
   • Traditional accompaniments: crusty French bread or warm cornbread to soak up the sauce. Optionally add a few cooked shrimp in the final simmer for a seafood twist.

🍽️ Serving Suggestions & Notes

• This gumbo is hearty on its own—pair it with buttered cornbread, collard greens, or a simple side of sautéed okra.
• If you add shrimp, cook them separately and stir them in during the last 5 minutes of simmering so they don’t overcook.
• If your roux darkens too quickly or starts to burn, lower the heat — patience is key for a great roux.

⏱️ Cooking Info

• Prep Time: 10 minutes
• Cooking Time: 1 hour 10 minutes
• Total Time: 1 hour 20 minutes
• Servings: 4 generous portions
• Calories (approx.): 2085 kcal (for the whole batch)

Enjoy — this gumbo is all about slow-cooked flavor and soulful comfort. 🥄🍛