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Cajun Gumbo

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A rich and hearty dish combining the smokiness of Andouille sausage and tender chicken, this Cajun Gumbo is sure to warm you up and transport you to New Orleans.

Ingredients

Scale
  • 1 lb Andouille sausage, sliced
  • 1 lb chicken thighs, boneless and skinless, cut into pieces
  • 1 cup okra, sliced
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 2 cups canned diced tomatoes
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Cooked rice, for serving
  • Chopped green onions and parsley, for garnish

Instructions

  1. Sauté the Andouille sausage: In a large pot, heat olive oil over medium heat. Add the sliced sausage and cook until browned. Remove from the pot and set aside.
  2. Brown the chicken: In the same pot, add the chicken pieces and cook until browned on all sides. Remove and set aside.
  3. Sauté the vegetables: Add the onion, bell pepper, celery, and garlic to the pot. Cook for about 5 minutes until softened.
  4. Add the Cajun seasoning: Stir in the Cajun seasoning and cook for an additional minute, allowing the spices to bloom.
  5. Combine ingredients: Add the chicken broth, diced tomatoes, okra, cooked sausage, and browned chicken back to the pot.
  6. Bring to a boil: Bring the mixture to a boil, then reduce heat and let simmer for about 30-45 minutes, allowing the flavors to meld.
  7. Season to taste: Season with salt and pepper to taste, adjusting according to your preference.
  8. Serve hot: Serve over cooked rice and garnish with chopped green onions and parsley for a burst of freshness.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 3 months. Flavors deepen over time.

Nutrition

Find it online: https://www.nailzspa.com/cajun-gumbo/

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