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Orleans Cajun Chicken Andouille Sausage Gumbo

Delicious Orleans Cajun Chicken Andouille Sausage Gumbo at Home

A heartwarming Orleans Cajun Chicken Andouille Sausage Gumbo filled with rich flavors and spices, perfect for any dinner occasion.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Cajun, Creole, Southern
Calories: 490
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gumbo
  • 1 pound Chicken Substitute with turkey or any firm poultry.
  • 12 ounces Andouille Sausage Substitute with any smoked sausage or kielbasa.
  • 1 tablespoon Oil For searing; use vegetable, canola, or peanut oil.
  • 1.25 cups Oil For roux; use vegetable, canola, or peanut oil.
  • 3 teaspoons Cajun Seasoning Use a homemade mix or store-bought.
  • 1 cup All-Purpose Flour Gluten-free flour can be used as a substitute.
  • 64 ounces Chicken Broth Can substitute with vegetable broth.
  • 0.5 cups Diced Bell Pepper Part of the Holy Trinity; no direct substitutes.
  • 0.5 cups Diced Celery Part of the Holy Trinity; no direct substitutes.
  • 0.5 cups Diced Onion Part of the Holy Trinity; no direct substitutes.
  • 1 cup Okra Can replace with filé powder if preferred.
  • 1 teaspoon Black Pepper
  • 3 teaspoons Gumbo File Can be omitted if absent.
  • 2 teaspoons Hot Sauce Adjust per taste.
  • 0.25 teaspoon Salt

Equipment

  • large pot
  • whisk

Method
 

Step-by-Step Instructions
  1. Sear Chicken and Sausage: Heat 1 tablespoon of oil in a large pot over medium-high heat. Season chicken and sausage with salt and pepper, sear for 10 minutes until golden-brown, then set aside.
  2. Make Roux: In the same pot, reduce heat to medium and add 1 ¼ cups of oil. Whisk in 1 cup of flour, stir continuously and cook for about 45 minutes until deeply browned.
  3. Add Vegetables: Introduce diced bell pepper, celery, and onion into the pot. Sauté for about 5 minutes until softened and fragrant.
  4. Combine Broth and Seasonings: Pour in chicken broth while stirring to avoid lumps, then add spices. Increase heat to a boil, then simmer for 7-10 minutes.
  5. Final Ingredients: Stir in okra and return seared chicken and sausage to the pot. Simmer gently on low heat for an additional 15 minutes, stirring occasionally.
  6. Serve: Ladle the gumbo into bowls, serve with white rice and add extra hot sauce if desired.

Nutrition

Serving: 1bowlCalories: 490kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 1800IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

Keep a close eye on the roux to prevent burning. Fresh ingredients significantly enhance the flavor.

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