Cajun Chicken and Sausage Gumbo
Cajun gumbo is the tomato-free version of this legendary Louisiana stew that's fully customizable. This recipe uses a classic combo of chicken and andouille sausage, but feel free to switch it up with other proteins.
- 3 1/2 pounds skinned and bone-in chicken thighs and thighs
- 1 cup finely chopped celery
- 1 cup chopped onion
- 1 teaspoon of salt
- 1 cup finely chopped green bell pepper
- 1 teaspoon of freshly ground black pepper
- 1 teaspoon of sweet or hot paprika
- 2 tablespoons finely chopped garlic
- 1 teaspoon of cayenne pepper
- 2 liters of homemade chicken broth or canned chicken broth
- 1 cup all-purpose flour
- 1/2 cup finely chopped flat-leaf parsley
- 1 pound Cajun andouille sausage, smoked kielbasa or other smoked sausage
- 1 cup of vegetable oil or mild olive oil
- 2 teaspoons of dried thyme or 2 tablespoons of finely chopped fresh thyme
- 1 cup thinly sliced green onions, plus more for garnish
- Cooked white rice, for serving
First, in a large heavy-bottomed casserole dish, preferably cast iron or enameled cast iron, heat oil over medium-high heat until heated through. When a pinch of flour sprinkled on top of the oil immediately blooms on the surface of the oil, disperse it into the rest of the flour and stir quickly and carefully, evenly mixing the oil and flour into a thick and reddish brown color. smooth.
Then, continue to cook the roux, stirring often, as it turns from pale yellow to a rich, deep brown, adjusting the heat as needed so that the roux darkens slowly without bubbling or burning. It can take 20 to 60 minutes, depending on your pot and stove. The finished roux should be darker than peanut butter and the color of coffee with a little cream.
Add the onion, celery and red pepper and mix well to coat. Cook, stirring often, until the vegetables are fragrant, soft, shiny and evenly coated with roux, 2 to 3 minutes. Add the garlic, thyme, salt, pepper, paprika and cayenne pepper, mix well and cook for another 2 minutes.
Add the broth, mix well and bring to a lively boil, stirring often to dissolve the roux in the broth. When everything is bubbling well, add the chicken. When the broth comes to a boil, adjust the heat to maintain a lively simmer and cook, stirring occasionally, until the chicken is cooked through and very tender, 45 minutes to 1 hour.
Meanwhile, chop the andouille into bite-sized pieces, first cut each andouille link in half lengthwise, then cut into a half-moon of about 1/4 inch thick.
Using tongs or a slotted spoon, transfer the chicken from the pot to a dish and let cool. When you can handle it, remove the meat from the bones, discard the bones and skin. Tear or chop the chicken very coarsely then return the chicken to the pan with the andouille.
Cook okra, stirring occasionally, until sausage is softened and combined into a rich, flavorful and slightly thickened stew, about 30 minutes more.
Remove the pot from the heat. (You can cool, cover, and refrigerate the okra for up to 2 days to allow the flavors to melt. Skim any fat from the surface of the okra and discard. Reheat the okra over low heat before continuing.)
Stir in the green onions and parsley. Serve okra in bowls over rice or with rice on the side, topped with more green onions. Happy Cooking Time.