cajun gumbo

Hearty and absolutely bursting with Cajun flavor, this Easy Gumbo Recipe is a family favorite comfort food! It starts with an authentic dark roux and is loaded with andouille sausage, chicken, and shrimp, as well as plenty of vegetables. Take your tastebuds on a trip to the Bayou with this easy Louisiana recipe!

Chicken &amp; Sausage Gumbo

all-purpose flour

vegetable oil

onion

celery (diced)

green bell pepper (diced)

cloves garlic (minced)

okra (sliced)

Cajun seasoning

chicken broth

parsley leaves (finely chopped)

sausages

rotisserie chicken (shredded)

shrimp

onions

white rice (for serving)

Make the roux by combining the flour and oil in a large dutch oven or other large heavy-bottomed pot. Cook and stir over medium-low heat for 30-45 minutes, stirring almost constantly, until dark brown, almost chocolate colored, and about cookie dough consistency.

Add the onions, celery, bell pepper, and garlic. Continue to cook for 7-10 minutes until softened.

Meanwhile, brown the sausages in a large skillet over medium-high heat. Place them in an even layer and cook for 2-3 minutes per side, working in batches if needed. Use a fork to flip them. Transfer to a plate when done.

Deglaze the pan with 1/2 cup of the chicken broth, then pour this into the pot with the vegetables and roux.

Add remaining broth, cajun seasoning, okra (if using), and parsley, and stir well. Bring to a boil over medium heat and cook for about 10-15 minutes until the okra is tender.

Add the sausages, cooked chicken, and shrimp. Continue to cook just until shrimp are pink. Adjust salt and pepper as needed. Serve warm over white rice with chopped green onions sprinkled on top.

I have just one suggestion. In New Orleans we add the trinity to the roux after it is the desired color, and cook it until the vegetables are tender. Add the garlic to the pot and cook until fragrant. Then add the chicken stock and deglaze the pot.

Wow! This recipe was perfect! So delicious! Thank you for sharing it!

This classic Cajun goose gumbo is thick and flavorful, made with a dark roux and wild game. It is then topped with a scoop of white rice and a side of potato salad to make a complete meal.

Wild Goose Gumbo: A Cajun, Field To Table Recipe

wild speckle

salt

garlic

cayenne pepper

vegetable, olive oil, or canola oil

1.5 large onions, chopped (about 2.5 cups)

medium bell pepper, chopped (about .75 cups)

parsley, chopped

garlic, pressed

water

smoked sausage, sliced into .25-inch pieces.

Season

the geese with 2.5 teaspoons salt, 0.5 teaspoon granulated garlic, and 0.25% teaspoon cayenne pepper; set aside.

Heat

oil in a large, heavy soup or gumbo pot (about 10-12 quart) on medium to medium-low heat.

flour and stir until the flour and oil mixture turns into a dark roux, the color of dark chocolate fudge.

chopped onion, celery, and bell pepper to the roux and cook until they are softened, about 10 minutes; adjust heat if necessary.

Stir

Pour

water into the roux mixture and stir until combined, then simmer for 30 minutes.

geese and bring gumbo to a boil, then cook for 1.5 to 2 hours on low to medium-low heat, a low boil simmer, or until meat is tender.

Place

a medium pot filled halfway with water to boil on the stove. Then add sliced smoked sausage and cook for a few minutes. Drain the sausage in a strainer and add it to the gumbo. 

Simmer

another 30 minutes and serve; adjust seasoning if necessary.

A pot of gumbo is Louisiana comfort food at its finest. This hearty, one-pot gumbo brings together tender chicken, smoky andouille sausage, chicken gizzards, okra, and tomatoes in a rich, dark roux-based broth seasoned with Creole spices. Served over a bed of fluffy white rice with fresh green onions, parsley, hot sauce, and saltine crackers on the side, this is the kind of meal that brings everybody to the table. Every family has their own way of making gumbo, and this version brings together some of the ingredients that make a Louisiana gumbo special. For more on the inspiration behind this recipe and its Louisiana roots, read Tyra’s blog post here.

Chicken and Sausage Gumbo Recipe by Tasty

lb boneless, skinless chicken thighs

lb chicken gizzards,

lb andouille sausage, sliced

cajun seasoning, divided

smoked paprika

garlic powder

neutral cooking oil

yellow onion, finely diced

green bell pepper, finely diced

celery stalks, finely diced

tomato

chicken bouillon paste

gumbo filé powder

bay leaves

hot sauce,

cajun seasoning,

white rice

chopped green onion

fresh parsley, chopped

saltine cracker

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Season the chicken thighs with 2 tablespoons of Cajun seasoning and the smoked paprika. Season the chicken gizzards with 2 tablespoons of Cajun seasoning and the garlic powder. Set aside

Place the sliced andouille sausage in a cold, dry Dutch oven. Turn the heat to medium and let the sausage gradually render its fat. Cook for about 10 minutes, stirring occasionally, until browned. Remove the sausage and set aside.

Add the seasoned chicken thighs to the same pot. Brown for 4 to 6 minutes per side, allowing the chicken to develop a golden, caramelized crust. The chicken does not need to cook through at this stage. It should release from the pot naturally when it's ready to turn. Remove and set aside.

Add the seasoned chicken gizzards to the pot and brown for about 6 to 8 minutes, stirring as needed. Remove and set aside with the other meats.

Before turning off the heat, check the bottom of the pot for any stuck-on browned bits or seasoning (fond). If needed, add 2 tablespoons of water and scrape with a wooden spoon to release them. Let most of the water evaporate before proceeding with the roux. Do not wash the pot; the fond adds flavor to the gumbo.

Turn off the heat. Add the oil and flour to the pot and stir with a wooden spoon until thoroughly incorporated into a smooth paste.

Turn the heat to medium-low and cook the roux, stirring continuously and scraping the bottom and corners of the pot, until it reaches a rich milk-chocolate to dark-chocolate color, about 45 minutes. The color matters more than the clock — the darker the roux, the deeper and toastier the flavor. You may notice small dark flecks from the meat seasoning early on; this is normal. However, if the roux itself develops black specks or a burnt smell, it has burned and should be discarded — a burned roux will make the gumbo bitter. Do not leave the pot unattended.

Once the roux reaches the desired chocolate color, turn off the heat and immediately stir in the diced onion, bell pepper, and celery. The vegetables will cool the roux and slow the cooking process. Turn the heat back to medium-low and cook for 5 to 8 minutes, stirring until the vegetables soften and become fragrant.

Add the minced garlic and cook for another 2 minutes, stirring frequently, until fragrant.

In a separate container, mix the 2 quarts of water with the chicken bouillon paste until dissolved. Gradually add the liquid to the roux mixture, about 2 cups at a time, stirring thoroughly after each addition to incorporate the roux smoothly before adding more.

Return the browned chicken thighs, chicken gizzards, and andouille sausage to the pot. Add the tomatoes, bay leaves, gumbo filé powder, hot sauce, and Cajun seasoning. Stir to combine.

Bring the gumbo to a gentle simmer, then reduce the heat to low. Cover partially and cook for 1 hour, stirring occasionally to prevent anything from sticking to the bottom.

Add the sliced okra and continue simmering for 30 minutes to 1 hour, stirring occasionally, until the chicken and gizzards are tender and the gumbo has thickened enough to thinly coat the back of a spoon. Skim excess oil from the surface as needed.

Taste the gumbo and add more Cajun seasoning a little at a time until the flavor is where you want it. Adjust the hot sauce to taste and remove the bay leaves.

Spoon cooked white rice into bowls and ladle the gumbo over the top. Garnish with chopped green onions and fresh parsley. Serve with saltine crackers and additional hot sauce on the side.

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