Name: Authentic Cajun Sausage and Chicken Gumbo
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Cajun
Ingredients: For the Chicken Seasoning:; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons paprika; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon salt; 1 teaspoon black pepper; ½ teaspoon cayenne pepper; For the Gumbo:; 1 teaspoon extra virgin olive oil (or avocado oil); 1 pound andouille sausage (sliced into ½-inch rounds); 1¼ cups all-purpose flour; 1 cup vegetable oil (or avocado oil); 3 pounds bone-in chicken thighs; 1 large yellow onion (chopped, about 2½ cups); 1 small green bell pepper (chopped, about 1 cup); 1 small red bell pepper (chopped, about 1 cup); 4-5 celery stalks (chopped, about 1 cup); 5 cloves garlic (minced); 6 cups chicken broth (warmed); 3 bay leaves; ¼ cup fresh parsley (finely chopped, divided); 3-5 green onions (chopped, about 1 cup, divided); Salt, black pepper, and Cajun seasoning to taste; Cooked white rice (for serving)

Description

A comforting and hearty Louisiana gumbo, easily made in one pot.

Ingredients

For the Chicken Seasoning:

2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper

For the Gumbo:

1 teaspoon extra virgin olive oil (or avocado oil)
1 pound andouille sausage (sliced into ½-inch rounds)
1¼ cups all-purpose flour
1 cup vegetable oil (or avocado oil)
3 pounds bone-in chicken thighs
1 large yellow onion (chopped, about 2½ cups)
1 small green bell pepper (chopped, about 1 cup)
1 small red bell pepper (chopped, about 1 cup)
4-5 celery stalks (chopped, about 1 cup)
5 cloves garlic (minced)
6 cups chicken broth (warmed)
3 bay leaves
¼ cup fresh parsley (finely chopped, divided)
3-5 green onions (chopped, about 1 cup, divided)
Salt, black pepper, and Cajun seasoning to taste
Cooked white rice (for serving)

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Instructions

In a small bowl, combine all chicken seasoning ingredients and mix well.
Pat chicken thighs dry and coat both sides generously with the seasoning.
Heat olive oil in a large pot over medium-high heat and brown the andouille sausage for 3-4 minutes. Remove and set aside.
In the same pot, sear the seasoned chicken thighs, skin-side down, for 4-5 minutes each side until golden brown.
Add vegetable oil and whisk in flour, stirring for 20-25 minutes until it turns a deep chocolate brown.
Add chopped onions, bell peppers, and celery; cook for 3-4 minutes until softened.
Add minced garlic and cook for an additional minute.
Gradually whisk in warmed chicken broth, add bay leaves, and bring to a boil.
Simmer with the browned chicken thighs uncovered for 30-35 minutes, stirring occasionally.
Remove chicken thighs, let cool, shred the meat, and return it to the pot with the sausage.
Stir in half the parsley and green onions and simmer for another 10-15 minutes.
Adjust seasoning, remove bay leaves, and serve hot over cooked rice topped with remaining parsley and green onions.

Notes

For a lighter version, substitute turkey sausage. Shrimp can be added during the last few minutes simmering for a seafood twist.