Hearty Cajun Gumbo for Dinner (Print Version)
# Ingredients:
→ Meats
01 -
1 lb boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
02 -
1 lb smoked sausage (Andouille is traditional), sliced into rounds
→ Roux and Base
03 -
1/2 cup vegetable oil or bacon fat
04 -
1/2 cup all-purpose flour
05 -
1 large onion, diced
06 -
1 green bell pepper, diced
07 -
2 celery stalks, diced
08 -
4 garlic cloves, minced
→ Liquids and Seasonings
09 -
4 cups chicken broth
10 -
1 can (14.5 oz) diced tomatoes
11 -
1 cup okra, sliced (optional)
12 -
2 bay leaves
13 -
1 tsp dried thyme
14 -
1 tsp smoked paprika
15 -
1/2 tsp cayenne pepper (adjust to taste)
16 -
Salt and black pepper to taste
→ Garnish and Serving
17 -
2 green onions, chopped
18 -
Cooked white rice (for serving)
# Instructions:
01 -
Heat vegetable oil or bacon fat in a large heavy-bottomed pot over medium heat. Gradually whisk in flour, stirring constantly to avoid lumps. Cook the roux for 20-30 minutes, stirring frequently, until it reaches a deep chocolate brown color. Be careful not to burn it!
02 -
Add diced onion, bell pepper, and celery to the roux. Cook for 5-7 minutes until the vegetables soften. Stir in minced garlic and cook for another minute.
03 -
Toss in chicken pieces and sausage slices, stirring to coat them in the roux mixture. Pour in chicken broth and diced tomatoes, stirring to combine. Add bay leaves, thyme, smoked paprika, cayenne pepper, salt, and black pepper.
04 -
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 45 minutes to 1 hour, stirring occasionally. If using okra, add it during the last 15 minutes of cooking.
05 -
Remove bay leaves and adjust seasoning if needed. Serve the gumbo over cooked white rice, garnished with chopped green onions.
# Notes:
01 -
Authentic Cajun-style gumbo with a rich, deep flavor
02 -
The key is patience when making the roux - low and slow is the way to go
03 -
Can be made ahead and tastes even better the next day