Authentic Cajun Gumbo (Chicken and Sausage Acadiana Style)
Today I am sharing a simple recipe for a savory and spicy Chicken and Sausage Gumbo. This recipe has been around in our Louisiana family for five generations! This gumbo is my favorite representation of the popular Louisiana dish. It's key features come from the thick (stew-like) broth with a perfectly toasted roux. While every true Louisiana family has their own Gumbo recipe - this one resembles a gumbo most often found in the Acadiana region of Louisiana.
Equipment
- 1 8 quart stock pot
- 1 10 inch sauce pan
Ingredients
Roux
- 1 cup unbleached all purpose flour
- 3/4 cup softened unsalted butter
Protein
- 1.5 lb chicken breast deboned
- 1.5 lb chicken thighs bone-in or deboned
- 1 lb Andouille sausage
Broth
- 2 quarts Chicken stock or bone broth
Seasonings
- 1/2 tbsp black pepper
- 1 tbsp Cajun seasoning (preferably Zatarain's)
- 3 tbsp garlic minced
- 1 whole medium sweet onion diced, sauté optional
- 1/2 whole medium green bell pepper finely diced, sauté optional
- 1 tsp smoked paprika
- 1 tsp red pepper flakes
- 1 tsp cayenne pepper
- 1 pinch rubbed sage
- 2 chicken bullion cubes
- salt to taste
- 1 tbsp unsalted butter for optional sauté
Instructions
Prepare Vegetables (5-10 Minutes)
- After you have gathered all ingredients begin by finely dicing your whole sweet onion and half green bell pepper1 whole medium sweet onion, 1/2 whole medium green bell pepper
Sauté Vegetables (5-10 minutes) - Optional
- Add the vegetables to the stockpot with 1 tablespoon of unsalted butter. Heat on the stove on medium heat (5) and mix occasionally with a wooden spatula. Depending on the level of heat you use, this step will take between 5-10 minutes. Sauté vegetables at the same time as you prepare the roux to cut down on prep time.1 tbsp unsalted butter
Prepare the Broth (5 minutes prep, 20 minutes simmer)
- After you have sautéed your vegetables (or if you prefer not to) and they have been added to the stockpot, continue by preparing the broth. Add the chicken stock (or bone broth) to the stockpot.2 quarts Chicken stock
- Add the minced garlic, black pepper, Cajun seasoning, smoked paprika, red pepper flakes, cayenne pepper, rubbed sage, and bullion cubes to the stockpot. Gently stir seasonings, vegetables, and stock. Cover and allow to simmer on low heat (2-3) for 20 minutes.1/2 tbsp black pepper, 1 tbsp Cajun seasoning, 3 tbsp garlic, 1 tsp smoked paprika, 1 tsp red pepper flakes, 1 tsp cayenne pepper, 1 pinch rubbed sage, 2 chicken bullion cubes
Cook the Roux (15-20 minutes)
- Use your sauce pan melt the butter over medium-low heat (3-5). While butter is melting stir gently with a silicone spatula or metal whisk. When butter is fully melted add the flour in 1/4 cup increments, stirring continuously.1 cup unbleached all purpose flour, 3/4 cup softened unsalted butter
- When flour and butter are fully incorporated into a roux increase heat to medium (5) and stir occasionally. After 5-10 minutes the roux will darken to a golden brown. Decrease heat to low (2-3) and stir continuously.
- After 2-5 minutes roux should appear light to medium brown. Turn the burner off and add roux to the pot of broth using your whisk or spatula to gently pour the roux from the saucepan to the stockpot.
Prepare Meat (10 minutes prep, 10 minutes simmer)
- Cut sausage into thin 1/4 inch slices. Set to the side.1 lb Andouille sausage
- Cut chicken into bite sized chunks (roughly 3/4 inch squares).1.5 lb chicken breast, 1.5 lb chicken thighs
- Add both the cut sausage and cut chicken to the Gumbo. Bring the Gumbo to a gentle boil, then allow to simmer covered for 10 minutes.
Add Additional Seasonings and Serve
- Taste the Gumbo and decide if additional salt or spices are needed according to your taste.salt
- Serve hot in a bowl with 1/2 cup steamed rice and sliced French bread.
Notes
- You may opt to use a vegetable chopper or food processor to dice onions and bell peppers depending on your texture preference.
- For a more balanced and flavorful broth I recommend you sauté the diced onion and bell pepper - however this step is optional.
- I will often set aside 1 cup of broth to use after the Gumbo is prepared. We eat together as a family and my toddler will often complain about spicy food. I will mix the unseasoned broth with the prepared Gumbo to for a less spicy option.
- The roux may appear lumpy and hard to stir when first adding the flour. Use your whisk or silicone spatula to break the flour clumps up and incorporate the flour into the butter.
- Pay attention to the smell of the Roux. If the roux is too hot it will start to develop a scorched or smoky smell. We are trying to avoid burning the roux and want a soft toasted flavor.
- The roux is very hot and WILL splatter when it meets the broth. When you are adding the roux to the broth I recommend you do so in 3-4 batches to limit the amount that splatters. After all the roux has been transferred to the stockpot, you can scoop some broth from the stockpot and add to the saucepan to pick up any remaining amounts of roux then return the mixture back to the stockpot.
- You can use any type of sausage in this Gumbo. The type my family prefers is Andouille or Cajun/hickory smoked sausage. If you use sausage with any type of additional spices it will make the broth more spicy and you may want to decrease the amount of cayenne pepper or Cajun seasoning you add.
- I typically prefer to use a whole chicken and use all the meat excluding wings and legs. This comes out to roughly 1.5 lbs of chicken breast and 1.5 lbs of chicken thighs. However, it took me many years to learn how to properly (and efficiently) cut a whole chicken! If you prefer you can use a pre-packaged chicken breasts and thighs. I also recommend including 1-2 thigh bones in the broth. This helps the broth develop a proper consistency with lots of additional nutrients.