Cajun Hen and Sausage Gumbo

Aromatic and hearty rooster and sausage gumbo packs a lot taste into a fast, one-pot meal! This Cajun-style gumbo combines juicy andouille sausage with rooster, okra, and loads of veggies, thickened with a roux.

When you love Southern cooking like a traditional seafood boil and Louisiana purple beans and rice, this gumbo recipe belongs in your kitchen!

Overhead view of a pot of chicken and sausage gumbo.

It’s Mardi Gras week, and for those who can’t be in New Orleans, do what I do, and produce New Orleans to your kitchen with an enormous, steamy, spicy pot of do-it-yourself gumbo! I make this rooster and sausage gumbo yearly and serve it up over rice. It goes nice with a glass of sorrel punch (although that’s Jamaican), and I can virtually hear the brass bands within the distance. The flavors on this stew are daring and a bit spicy, and for those who’re new to Cajun cooking, a traditional gumbo is the most effective place to begin!

Why I Love This Gumbo Recipe

There’s a great deal of daring Cajun taste. I really like hearty stews with unique flavors like Indian Mulligatawny stew and Caribbean-style Sancocho Dominicano, and this rooster and sausage gumbo is one other favourite. Smoky, spicy Cajun seasonings and a handful of Southern-style components pack each bowl stuffed with taste.
It’s hearty. Nobody does consolation meals fairly just like the South, and this rooster and sausage gumbo recipe has consolation in spades! Juicy sausage, tender rooster, veggies, and a wealthy tomato broth make it a meal in a single when you serve it over rice.
It’s fast. Conventional gumbo is slow-cooked for hours, however I take advantage of just a few simple shortcuts to construct loads of taste in a bit over half-hour.
I make it in a single pot. Every thing sautés, sears, and simmers in a single pot, so clean-up is a breeze afterward.

Gumbo vs. Jambalaya

Gumbo is a well-known Cajun-Creole dish that falls someplace between a soup and a stew. It’s made with components like meat and/or shellfish, sausage, and veggies simmered in a boldly seasoned inventory that’s thickened with a roux. This makes gumbo completely different from jambalaya, a Louisiana rice dish the place all the pieces is cooked collectively like paella.

Enjoyable truth: The title “gumbo” comes from “ki ngombo”, the West African phrase for okra, which is the plant they used to thicken the stew.

Chicken and sausage gumbo ingredients with text labels overlaying each ingredient.

Components You’ll Want

Gumbo makes use of the “holy trinity” of Cajun and Creole cooking: onions, bell peppers, and celery. It’s much like Italian soffritto, or a mirepoix in French recipes (onion, carrot, and celery).

This trio creates an fragrant taste base for the stew, upon which we’ll add our different components. Take a look at some fast notes right here, and scroll right down to the recipe card for a printable record and recipe particulars.

Andouille Sausage – Andouille is a smoked pork sausage that originated in France, and it’s the standard selection in Cajun recipes, like gumbo. I additionally use it in my jambalaya stuffed peppers and sheet pan shrimp boil.
Butter, Oil, and Flour – Gumbo recipes are thickened with a “roux”, a paste constructed from butter and all-purpose flour. I embrace a bit vegetable oil in mine.
Hen – I take advantage of boneless, skinless rooster breasts, however thighs work, too. Chop the rooster into 1 ½” chunks.
Veggies – Right here we’ve got our “holy trinity” of diced yellow onion, bell pepper, and celery. I like so as to add minced garlic, too. When you don’t have a sure ingredient, you may skip it, or swap it for diced carrots.
Cajun Seasoning – It is a smoky mixture of spices like paprika, cayenne, garlic powder, thyme, and different components. You may acknowledge it from recipes like my Cajun fries and roasted Cajun rooster (you may discuss with these recipes for a do-it-yourself model!). You’ll discover Cajun spice in most grocery shops, too.
Hen Broth – I prefer to prepare dinner with low-sodium rooster broth.
Tomatoes – Diced tomatoes aren’t sometimes utilized in Cajun gumbo (they’re historically a Creole addition), however I just like the tangy sweetness. They are often contemporary or canned.
Okra – Okra is an edible inexperienced pod, kind of like a inexperienced bean, with a gentle and grassy taste. It’s common in Southern recipes and also you’ll discover it in grocery shops year-round, relying on the place you reside. When you can’t get okra the place you might be, you may substitute it with inexperienced beans or eggplant as a substitute.
Rice – For serving. I take advantage of brown rice however be at liberty to make use of white rice or any form you’d like.

The best way to Make Hen and Sausage Gumbo

I make my rooster and sausage gumbo in a Dutch oven, however any giant, heavy pot will do. It’s surprisingly simple to make from scratch! Collect your components and comply with the steps under. You’ll want to scroll to the recipe card for the printable directions.

Andouille sausage slices in a large pot. — 1. Sear the sausage.

A whisk resting in a large pot with a roux of flour and butter. — 1. Sear the sausage.

Prepare dinner the sausage. Begin by browning the andouille sausage over medium warmth. As soon as it’s cooked on each side, take away it from the pot.
Make a roux. Soften butter with a bit oil, after which whisk within the flour to make a paste. Let that prepare dinner off for a few minutes.
Sauté the rooster. Add the rooster to the pot, and let it sear for about 5 minutes till it’s cooked via.
Mix. Now, you’ll stir in your onions, bell pepper, and celery together with the seasonings. When the veggies are tender, add the rooster broth and tomatoes and produce the entire thing to a boil.
End and serve. Add the cooked sausage again into the stew together with your sliced okra. Go away the gumbo to simmer for just a few extra minutes so that may prepare dinner via, and also you’re able to serve.

A pot of gumbo surrounded by small bowls of ingredients.

My Secrets and techniques for the Finest Gumbo

Don’t skip the roux. All nice gumbo begins with a roux. The mixture of fats from the butter and browning of the flour deepens the flavour, creating the proper base that thickens the broth together with the okra.
Don’t burn the roux! Second to not skipping it’s to do your finest to not over-brown the roux. Stir the flour and butter continuously whereas it cooks for 2-3 minutes. It needs to be deep golden and odor aromatic, not burnt. If it scorches, begin over with contemporary butter, oil, and flour.
When you can’t discover andouille sausage, good substitutes are kielbasa or chorizo sausage.
Add shrimp. To bulk up your gumbo much more, rapidly sauté some shrimp after which add them again to the stew on the very finish. This fashion, they received’t overcook.
Add some warmth. You may go for a spicier Cajun seasoning for those who like your gumbo with further warmth. In any other case, stir in scorching sauce (like Tabasco) or purple chili flakes to present the stew extra kick.

Chicken and sausage gumbo served in a bowl, with a spoon resting inside the bowl.

Serving Strategies

If I’m going all out with a New Orleans-style feast, I’ll serve this rooster and sausage gumbo over brown rice alongside collard greens. I additionally prefer to have some fluffy rolls or French bread slices useful to sop up the broth. Gumbo additionally pairs rather well with seafood, so if I actually need to spherical out the meal I’ll throw some lobster tails within the oven, or get my gradual cooker shrimp and grits began within the morning. And since we’re celebrating Mardi Gras, have a slice of bananas foster the wrong way up cake or turtle pie for dessert!

Overhead view of a bowl of chicken and sausage gumbo with a spoon.

Storing and Reheating Leftovers

Refrigerate. Retailer leftover rooster and sausage gumbo hermetic within the fridge for 3-4 days.
Reheat. Heat the gumbo in a saucepan, stirring from time to time, till it’s heated via. You too can use the microwave. The broth typically thickens up over time, so stir in a bit water or further rooster inventory if wanted.
Freeze. You may freeze gumbo for as much as 3 months. Thaw it within the fridge in a single day earlier than reheating.

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Tags: Cajun, Chicken, Gumbo, Sausage

Why I Love This Gumbo Recipe

Gumbo vs. Jambalaya

Components You’ll Want

The best way to Make Hen and Sausage Gumbo

My Secrets and techniques for the Finest Gumbo

Serving Strategies

Storing and Reheating Leftovers

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Why I Love This Gumbo Recipe

Gumbo vs. Jambalaya

Components You’ll Want

The best way to Make Hen and Sausage Gumbo

My Secrets and techniques for the Finest Gumbo

Serving Strategies

Storing and Reheating Leftovers

Extra Cajun-Impressed Recipes

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Leave a Reply Cancel reply

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