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Orleans Cajun Chicken Andouille Sausage Gumbo

Soul-Warming Orleans Cajun Chicken Andouille Sausage Gumbo

This Orleans Cajun Chicken Andouille Sausage Gumbo is rich, hearty, and comforting, perfect for weeknight cravings or festive gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Cajun, Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gumbo
  • 1 pound Chicken Main protein; substitute with turkey or omit for vegetarian.
  • 1 pound Andouille Sausage Adds spice and smokiness; can substitute with smoked sausage or kielbasa.
  • 3 tablespoons Cajun Seasoning Adjust to taste.
  • 1 tablespoon Vegetable Oil Essential for making the roux.
  • 1/2 cup All-purpose Flour Key ingredient for the roux; use gluten-free flour for gluten-sensitive diets.
  • 4 cups Chicken Broth Vegetable broth works for vegetarian option.
  • 1 cup Bell Pepper Part of the Holy Trinity.
  • 1 cup Celery Part of the Holy Trinity.
  • 1 cup Onions Part of the Holy Trinity.
  • 1 cup Okra Can substitute with filé powder or omit if desired.
  • 1 teaspoon Black Pepper Adjust according to preference.
  • 1 teaspoon Gumbo File Omit if unavailable, or use okra.
  • 5 dashes Hot Sauce Adjust based on spice preference.
  • 1 teaspoon Salt Taste and adjust as needed.

Equipment

  • Large heavy-bottomed pot or Dutch oven

Method
 

Cooking Steps
  1. Begin by seasoning your chicken and Andouille sausage liberally with Cajun seasoning. Heat a large pot over medium-high heat with vegetable oil. Add the seasoned chicken and sausage, searing until golden-brown, about 10 minutes. Remove and set aside.
  2. In the same pot, reduce heat to medium and whisk together vegetable oil and all-purpose flour to create the roux. Stir constantly until it cooks down to a deep, chocolate brown color, about 30 to 45 minutes.
  3. Once the roux is ready, add the diced bell pepper, celery, and onions. Sauté for about 5 minutes until tender and fragrant.
  4. Gradually pour in the chicken broth, stirring to combine. Bring to a gentle simmer and add okra, black pepper, additional Cajun seasoning, gumbo file, and hot sauce.
  5. Return the seared chicken and Andouille sausage to the pot. Stir and let it simmer on low heat for an additional 15 minutes.
  6. Taste and adjust seasoning if necessary. Serve hot over rice or with crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 850mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 600IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Allow the gumbo to rest before serving to help the flavors meld together. Perfect for cozy nights or gatherings.

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