🔥 Cajun Chicken & Andouille Gumbo
FlavorBlvd.com Recipe Card
Hearty, spicy, and rooted in Louisiana tradition.
Ingredients
Roux
- ¾ cup all-purpose flour
- ¾ cup vegetable oil
Gumbo Base
- 1 lb andouille sausage, sliced
- 1½ lb chicken thighs, cut into chunks
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups chicken stock
- 1 (14 oz) can diced tomatoes (optional)
- 2 bay leaves
- 1 tbsp FlavorBlvd Cajun seasoning
- 1 tsp dried thyme
- ½ tsp paprika
- ½ tsp black pepper
- Salt, to taste
- 1 tsp hot sauce (optional)
Finish
- ½ cup green onions, chopped
- ¼ cup fresh parsley, chopped
- Steamed white rice, for serving
Instructions
1. Make the Roux
In a heavy pot, cook oil and flour over medium heat, stirring constantly for 20–30 minutes until the roux is a deep chocolate brown.
2. Brown the Meats
Sauté sausage slices until browned; remove. Brown chicken in same pan. Set aside.
3. Build the Base
Add onion, bell pepper, celery, and garlic to the roux. Sauté 5–7 min.
4. Combine and Simmer
Add sausage, chicken, stock, tomatoes (if using), and all spices. Bring to a boil, then simmer uncovered for 1 hour.
5. Finish
Stir in green onions and parsley. Adjust seasoning with salt and hot sauce.
6. Serve
Ladle gumbo over hot white rice. Enjoy with crusty bread or cornbread.
Flavor Notes
- Rouxfactor: Take your time—richness comes from deeply browned roux.
- Cajun vs. Creole: This is Cajun-style (little-to-no tomato).
- Add shrimp in last 10 min if you want a seafood boost.
Prep Time: 20 min
Cook Time: 90 min
Serves: 6–8
Spice Level: 🌶️🌶️ (Adjust with hot sauce)
