Cajun Chicken and Sausage Gumbo

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Recipe Collection: Dinner

Cajun Chicken and Sausage Gumbo Delight warms up your kitchen with a hearty dish that captures the essence of Louisiana cuisine. This non-vegetarian recipe is gluten-free and features a rich, flavorful roux combined with tender chicken and spicy andouille sausage. Perfectly seasoned, this gumbo is ideal for serving over rice or alongside potato salad, making it a versatile choice for any meal.

Easily find this recipe on the easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and a smart shopping list for the best prices. Organize your ingredients and follow step-by-step guides to create this comforting dish today!

Overview

This Cajun Chicken and Sausage Gumbo is a rich and flavorful dish inspired by the bayous of south Louisiana. With a perfectly seasoned roux, this gumbo is a comforting meal best served hot over rice or with a side of potato salad.

Diet Type

Non-Vegetarian

Allergies

Gluten

Cuisine

Cajun

Serving Size: 10

Cooking Time: 195 minutes

Ingredients

  • 1 Cup (cup) vegetable oil
  • 1 Cup (cup) all-purpose flour
  • 1 Pound (lb) andouille sausage, sliced
  • 2 Celery stalks, minced
  • 1 Large green bell pepper, minced
  • 1 Large onion, minced
  • 4 Cloves garlic, minced
  • 1 Pinch salt, to taste
  • 1 Pinch pepper, to taste
  • 1 Pinch Creole seasoning, to taste
  • 6 Cups (cups) chicken broth
  • 1 Bay leaf
  • 1 Rotisserie chicken, shredded

Steps

  1. Gather all ingredients.
  2. Heat the vegetable oil in a stockpot over medium heat. Whisk in the flour to create a roux, cooking until it reaches the color of chocolate milk, about 8 to 10 minutes. Be careful not to burn the roux; if black specks appear, start over.
  3. Add the sliced sausage, minced celery, bell pepper, and onion to the roux. Cook and stir for 5 minutes. Add the minced garlic and continue to cook and stir for another 5 minutes.
  4. Season the mixture with salt, pepper, and Creole seasoning. Stir well to blend. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce the heat to medium-low and simmer uncovered for 1 hour, stirring occasionally.
  5. Stir in the shredded chicken and simmer for an additional hour. Skim off any foam that rises to the top during this time.
  6. Serve the gumbo hot, and enjoy!

Notes

Timer

Enjoy your homemade Cajun Chicken and Sausage Gumbo Delight!

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