The Best Cajun Chicken and Sausage Gumbo.
It’s such a comforting dish with its spicy roux, tender chicken and sausage, and flavorful vegetables. However, it can be tricky to make gumbo correctly.
I love gumbo. The best way to know if you’ve made an authentic Cajun gumbo is if it contains okra or filé powder, both are key ingredients in this unique dish. If you’re looking for a delicious meal that will warm you up on a cold winter night, then this recipe is perfect!
CAJUN CHICKEN AND SAUSAGE GUMBO
Cajun chicken and sausage gumbo is a classic Louisiana dish that can be served as a hearty meal. It’s best made with chicken, but you can also use beef or pork. This recipe calls for rice and okra, which help thicken the sauce and give it a rich flavor. This dish is best served on its own, but it tastes great with some garlic bread or cornbread. You can also serve it over rice if you want to make a heartier meal.
The gumbo is topped off with a filé powder, which adds another layer of flavor. If you don’t have the time to make your own roux, there are several brands that sell premade ones in stores. This dish is often served with filé powder, which gives it an extra kick. It’s also topped with chopped green onions and parsley for added flavor.
The best way to make gumbo is in a cast iron pot, but you can also use a slow cooker or Dutch oven. Ingredients: If you’re looking for a delicious and hearty meal, this gumbo is perfect. It’s full of Cajun flavors that will warm you up on a cold winter night.
Note: If you don’t have time to make your own roux (the base of many gumbo recipes), canned tomato products work well in this recipe.
- 4 boneless, skinless chicken breasts
- 2 pounds Andouille sausage cut into 1-inch pieces
- 1 green bell pepper, chopped
- 1 red pepper, chopped
- 3 stalks celery, chopped (about 3/4 cup)
- 2 cloves garlic, minced (about 2 teaspoons)
- 1/2 cup green onion branches, white and light green parts only
Cut up the chicken and sausage. Cut up the bacon. Cut up the onion and bell pepper, celery, garlic, and green onion. Heat the butter in a large skillet over medium-high heat. Add the chicken, sausage, bell pepper and celery. Cook for about 10 minutes or until sausage is browned, stirring often. Stir in garlic and green onion leaves. Cook for another minute or two, until fragrant. Sprinkle flour over mixture; stir to evenly distribute throughout ingredients.
In a large Dutch oven or heavy bottomed pot, brown the bacon over medium heat. Remove from pan and set aside. Add chicken and sausage to hot pan and cook until browned on all sides. Remove from pan and set aside with bacon.
Mix all of the vegetables and chicken together in a large bowl. Mix flour, salt, pepper, paprika, cayenne pepper, thyme, oregano and sage together in a small bowl. Sprinkle over meat mixture and stir well to coat evenly. Place half of the sausage in bottom of slow cooker or crockpot. Layer with half of the chicken/vegetable mix on top. Cover with another layer of sausage then remaining chicken/vegetable mix on top.
This is a great recipe for Cajun gumbo.
This is a great recipe for Cajun gumbo. Gumbo is a stew traditionally made with okra and filé powder (ground sassafras leaves), and it’s common in Louisiana cuisine. You can make your gumbo with chicken, shrimp, or crawfish; today we’re using chicken. You can make this recipe without the sausage if you prefer, but I think it adds something special to the dish. If you want to use sausage other than Andouille (andouille is smoked pork sausage), just brown it separately before adding it to your pot with all the other ingredients—the flavor will still be delicious!
Gumbo usually comes served over rice on a hot day like this one has been so far this summer. Cajun gumbo is a delicious dish that can be served as an entrée or side dish. The recipe makes about four servings, so it’s perfect for family dinners or entertaining guests. You can increase or decrease the amount of chicken and sausage used depending on how much you have available in your kitchen at any given time. If you only want one serving at home, just cut everything in half!
Gumbo usually comes served over rice on a hot day like this one has been so far this summer. I love eating mine right out of the pot while sitting on my sofa, but don’t forget your napkin!
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