Description
A heartwarming Cajun dish featuring tender chicken, smoky sausage, and a perfect blend of spices, perfect for any gathering.
Ingredients
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon extra virgin olive oil
- 1 pound andouille sausage, sliced into ½-inch rounds
- 1¼ cups all-purpose flour
- 1 cup vegetable oil
- 3 pounds bone-in chicken thighs
- 1 large yellow onion, chopped (about 2½ cups)
- 1 small green bell pepper, chopped (about 1 cup)
- 1 small red bell pepper, chopped (about 1 cup)
- 4-5 celery stalks, chopped (about 1 cup)
- 5 cloves garlic, minced
- 6 cups chicken broth, warmed
- 3 bay leaves
- ¼ cup fresh parsley, finely chopped (divided)
- 3-5 green onions, chopped (about 1 cup, divided)
- Salt, black pepper, and Cajun seasoning to taste
- Cooked white rice, for serving
Instructions
- In a small bowl, combine the garlic powder, onion powder, paprika, dried basil, oregano, thyme, salt, black pepper, and cayenne pepper. Mix well and set aside.
- Pat dry the chicken thighs and coat both sides with the seasoning blend.
- In a large pot, heat olive oil over medium-high heat. Add the sausage and cook until browned, then remove and set aside.
- In the same pot, sear the seasoned chicken thighs skin-side down until golden brown on both sides, then transfer to the plate with the sausage.
- Add vegetable oil to the pot and heat, then gradually whisk in flour to make the roux, stirring constantly for about 20-25 minutes until dark brown.
- Add the chopped onion, bell peppers, and celery to the roux and cook for 3-4 minutes until softened.
- Add minced garlic and cook for about 1 more minute.
- Slowly stir in the warmed chicken broth, add bay leaves, and bring to a boil.
- Return the chicken thighs to the pot and simmer uncovered for 30-35 minutes until chicken is cooked through.
- Remove chicken, shred the meat, and return to the pot along with sausage, parsley, and green onions. Simmer for 10-15 minutes.
- Season to taste and serve hot over white rice, garnished with remaining parsley and green onions.
Notes
Let the gumbo sit for a bit after cooking to allow flavors to deepen. Leftovers taste even better the next day!
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun