Description
This authentic Cajun Gumbo recipe features tender chicken thighs, smoky andouille sausage, and a rich, deeply flavored roux base. Enhanced with the holy trinity of Cajun cooking—bell pepper, onion, and celery—plus okra, garlic, and a blend of Cajun spices, this hearty stew is perfect served over white rice and thickened with filé powder. Perfect for a comforting meal that captures the essence of Louisiana cuisine.
Ingredients
Scale
Meat and Poultry
- 1 pound chicken thighs, chopped (chicken breast can be used)
- 12 ounces andouille sausage, sliced into ¼ inch slices
Oils and Flour
- 1 teaspoon olive oil
- ½ cup peanut oil (or vegetable oil)
- ½ cup all-purpose flour
Vegetables and Aromatics
- 1 medium bell pepper, chopped
- 1 medium onion, chopped
- 1 medium celery stalk, chopped
- 3 cloves garlic, chopped
- 1 cup okra (frozen or fresh)
Seasonings and Broth
- Salt and pepper, to taste (approximately 1 teaspoon each)
- 2 tablespoons Cajun seasoning (or more to taste)
- 6 cups chicken stock
- 3 bay leaves
- 4 tablespoons chopped parsley (+ more for garnish)
- 1 tablespoon filé powder (optional, to thicken and for flavor)
For Serving
- Cooked white rice (optional)
Instructions
- Heat Oil: Preheat a pan over medium heat and add 1 teaspoon of olive oil, warming it until it shimmers.
- Cook Chicken and Andouille: Season the chopped chicken thighs with salt and pepper. Add the chicken and andouille slices to the pan, cooking them for a couple of minutes on each side until browned. Remove from heat and set aside.
- Prepare Roux: In a large pot, heat ½ cup of peanut oil over medium heat. Gradually whisk in the ½ cup of flour. Stir constantly for 20 to 30 minutes, until the roux reaches a deep chocolate brown color. This is the flavor base of your gumbo.
- Sauté Vegetables: Add the chopped bell pepper, onion, celery, and garlic to the roux. Stir well and cook for about 5 minutes until softened and fragrant.
- Add Meats: Stir in the browned chicken and andouille sausage. Cook together for 1 minute to meld the flavors.
- Season and Add Liquids: Incorporate the okra, Cajun seasoning, and chicken stock into the pot. Scrape the bottom of the pot to loosen any flavorful browned bits.
- Simmer Gumbo: Add the bay leaves. Reduce heat to medium-low and let the gumbo simmer for 1 hour, allowing it to thicken and develop flavor. Taste and adjust salt as needed. You can simmer longer for a thicker texture.
- Finish with Parsley: Stir in chopped parsley and cook for an additional 5 minutes to brighten the gumbo.
- Serve: Ladle the gumbo over cooked white rice if desired. Garnish with more parsley and serve filé powder on the side to add to individual bowls to thicken the gumbo further.
Notes
- Roux requires constant attention while cooking to avoid burning; stir continuously.
- Andouille sausage imparts a signature smoky flavor but can be substituted with smoked sausage if unavailable.
- Filé powder is an optional thickener made from sassafras leaves and adds an authentic Cajun flavor.
- Okra helps thicken gumbo naturally and adds texture; fresh or frozen okra both work.
- Gumbo tastes better the next day as flavors meld, making it ideal for cooking ahead.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Simmering, Sauteing
- Cuisine: Cajun, Louisiana Creole
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
Keywords: Cajun gumbo, chicken and andouille gumbo, Louisiana stew, roux gumbo, okra gumbo, Cajun recipes, spicy gumbo
