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Cajun Chicken and Sausage Gumbo

Cajun Chicken and Sausage Gumbo

Emmy
This Cajun chicken and sausage gumbo begins with a dark roux and is a rich, deeply flavored chicken and andouille stew. Served over hot rice, it is the ultimate Cajun comfort food.
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Prep Time 15 minutes
Cook Time 2 hours 40 minutes
Total Time 2 hours 55 minutes
Course Main Dishes, Soup
Servings 10
Calories 879 kcal

Ingredients
  

  • 2 pounds skinless boneless chicken thighs
  • 2 1/2 teaspoons Cajun seasoning
  • 1/2 teaspoon garlic powder
  • 1 cup vegetable oil divided
  • 1 pound andouille sausage cut into 1-inch pieces
  • 1 1/3 cups all-purpose flour
  • 1 large white onion finely chopped
  • 1 large green bell pepper finely chopped
  • 1 pepper jalapeno pepper seeded and chopped
  • 2 stalks celery finely chopped
  • 3 cloves garlic. minced
  • 1 teaspoon kosher salt
  • 6 cups chicken stock
  • 2 bay leaves
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot sauce or to taste
  • 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
  • 1 pound sliced okra
  • 4 cups cooked rice or as needed, for serving
  • sliced green onions for serving

Instructions
 

  • Preheat the oven to 325 degrees F (165 degrees C). Place chicken in a baking dish and sprinkle with 1 teaspoon Cajun seasoning and garlic powder. Cover with foil.
  • Bake in the preheated oven until chicken is no longer pink at the center and juices run clear, 50 to 60 minutes. Allow to cool slightly and shred chicken into 1 to 2-inch pieces. Set aside.
  • Meanwhile, add 2 teaspoons oil and sausage to a large Dutch oven over medium-high heat. Cook, stirring occasionally, until sausage is browned, about 5 minutes. Remove sausage using a slotted spoon to drain on paper towels; set aside. Reserve drippings in the pot.
  • Reduce heat to medium-low. Add remaining oil to the pot and whisk in flour. Cook, stirring often, until roux is dark brown, about 1 hour.
  • Add onion, peppers, celery, garlic, and salt to the roux. Increase heat to medium-high and cook, stirring constantly, until vegetables are tender, about 5 minutes. Stir in remaining Cajun seasoning, stock, bay leaves, black pepper, Worcestershire sauce, hot sauce, and thyme, and bring to a boil, stirring occasionally. Add reserved chicken and sausage, reduce heat to medium-low, and simmer for 20 minutes.
  • Stir in okra and cook for 20 minutes. Serve with hot cooked rice and green onions.