Cajun Chicken and Sausage Gumbo Recipe

This savory dish combines tender chicken, spicy sausage, and a flavorful mix of vegetables in a rich, spicy stew thats perfect when served over rice.

Ingredients

• 2 pounds skinless, boneless chicken thighs
• 2 1/2 teaspoons Cajun seasoning
• 1/2 teaspoon garlic powder
• 1 cup vegetable oil, divided
• 1 pound andouille sausage, cut into 1-inch pieces
• 1 1/3 cups all-purpose flour
• 1 large white onion, finely chopped
• 1 large green bell pepper, finely chopped
• 1 jalapeno pepper, seeded and chopped
• 2 stalks celery, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• 6 cups chicken stock
• 2 bay leaves
• 1 teaspoon freshly ground black pepper
• 1 tablespoon Worcestershire sauce
• 2 teaspoons hot sauce, or to taste
• 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
• 1 pound sliced okra
• 4 cups cooked rice, or as needed, for serving
• Sliced green onions for serving

Directions

1. Preheat the oven to 325F (165C). Place the chicken in a baking dish, and season it with 1 teaspoon of Cajun seasoning and garlic powder. Cover the dish with foil.
2. Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 50 to 60 minutes. Let the chicken cool slightly, then shred it into 1 to 2-inch pieces. Set aside.
3. Meanwhile, heat 2 teaspoons of vegetable oil in a large Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Remove the sausage with a slotted spoon and place it on paper towels to drain. Set the sausage aside, leaving the drippings in the pot.
4. Reduce the heat to medium-low. Add the remaining oil to the pot and whisk in the flour. Cook, stirring frequently, until the roux turns a dark brown color, about 1 hour.
5. Add the chopped onion, green bell pepper, jalapeno, celery, minced garlic, and salt to the roux. Increase the heat to medium-high and cook, stirring constantly, until the vegetables are tender, about 5 minutes.
6. Stir in the remaining Cajun seasoning, chicken stock, bay leaves, black pepper, Worcestershire sauce, hot sauce, and thyme. Bring the mixture to a boil, stirring occasionally.
7. Add the reserved shredded chicken and browned sausage to the pot. Reduce the heat to medium-low and simmer for 20 minutes.
8. Stir in the sliced okra and cook for another 20 minutes.
9. Serve the stew hot, over cooked rice, and garnish with sliced green onions.

Nutrition Facts (Per Serving)

• Calories: 879
• Total Fat: 55g (70% Daily Value)
• Saturated Fat: 11g (54% Daily Value)
• Cholesterol: 178mg (59% Daily Value)
• Sodium: 1459mg (63% Daily Value)
• Total Carbohydrates: 53g (19% Daily Value)
• Dietary Fiber: 3g (12% Daily Value)
• Total Sugars: 7g
• Protein: 45g (90% Daily Value)
• Vitamin C: 25mg (28% Daily Value)
• Calcium: 99mg (8% Daily Value)
• Iron: 4mg (24% Daily Value)
• Potassium: 1028mg (22% Daily Value)