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This classic Cajun gumbo is a hearty, aromatic stew that defines Southern comfort food. Featuring a deep, dark roux as its base, the dish combines savory chunks of fried chicken and spicy andouille sausage with the “holy trinity” of onions, celery, and bell peppers. Simmered until tender, the thick, flavorful broth is best served over a bed of fluffy white rice. It&# 226;ÂÂs an ideal meal for cold evenings or gathering with family, offering a robust balance of heat, smoke, and savory depth that warms the soul.
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Chicken & Andouille Smoked Sausage Gumbo
Description
This classic Cajun gumbo is a hearty, aromatic stew that defines Southern comfort food. Featuring a deep, dark roux as its base, the dish combines savory chunks of fried chicken and spicy andouille sausage with the "holy trinity" of onions, celery, and bell peppers. Simmered until tender, the thick, flavorful broth is best served over a bed of fluffy white rice. It&# 226;ÂÂs an ideal meal for cold evenings or gathering with family, offering a robust balance of heat, smoke, and savory depth that warms the soul.Ingredients
Directions
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In a large bowl, combine all-purpose flour, salt, garlic powder, and cayenne pepper. Pat chicken pieces dry, then dredge them in the flour mixture until thoroughly coated.
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Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Fry the coated chicken pieces until golden brown on all sides, about 8-10 minutes per side. Remove chicken and set aside on a plate.
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Pour off all but 1 cup of the oil from the pot. Reduce heat to medium. Slowly whisk in additional flour to create a roux, cooking and stirring constantly until it reaches a deep chocolate brown color, similar to peanut butter. This can take 15-20 minutes; be careful not to burn it.
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Gradually whisk in the chicken stock, stirring constantly to prevent lumps. Add the chopped onions, green bell peppers, and celery to the pot.
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Add the minced garlic and the cubed andouille sausage to the pot. Stir well to combine with the roux and vegetables.
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Return the fried chicken pieces to the pot, submerging them in the liquid. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 to 1.5 hours, or until the chicken is tender and falls off the bone.
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Taste and adjust seasoning with additional salt, pepper, or cayenne if needed. Let the gumbo rest for 10 minutes to allow the flavors to meld.
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Serve hot over bowls of steamed white rice. Garnish with fresh green onions or parsley if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 3255.2kcal
- % Daily Value *
- Total Fat 163.4g252%
- Saturated Fat 44.9g225%
- Cholesterol 1212.2mg405%
- Sodium 1116.8mg47%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 367.7g736%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
gumbo, cajun, chicken, andouille, sausage, roux, stew, comfort food, spicy, smoked, holy trinity, louisiana, dinner, hearty, rice, traditional, slow cooker, meal prep, winter, family style
