Classic Chicken and Sausage Gumbo (No Okra)
A classic Cajun-style Gumbo with Chicken and Sausage containing the holy trinity and a dark roux but no okra.
Equipment
- 1 large heavy pot or dutch oven
Ingredients
- 1/3 cup vegetable oil
- 1 pound andouille or Cajun-style sausage, sliced
- 2 pounds chicken thighs
- 1/3 cup all-purpose flour
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 - 3 stalks celery, diced
- 2 - 3 cloves garlic, minced
- 6 cups chicken broth
- 1 - 2 bay leaves
- 2 tsp Cajun seasoning, (see notes)
- 2 tsp Worcestershire sauce
- salt to taste
Instructions
- Have vegetables diced and ready to go
- Brown sliced sausage in a heavy dutch oven and remove.
- Brown chicken thighs in a heavy dutch oven and remove. Add a little extra oil if needed.
- Turn heat to medium-low. Add vegetable oil and flour to the pot and stir constantly until the roux becomes dark brown.
- Add diced vegetables to the roux.
- Stir the vegetables in the roux until they are soft, 6 - 8 minutes.
- Add the garlic and stir for 30 seconds.
- Add the room temperature broth and bring the mixture back to a simmer.
- Add the chicken and bay leaf and cook for 30 minutes.
- Remove and shred cooked chicken.
- Add back shredded chicken and sausage, cajun seasoning, and Worcestershire sauce.
- Simmer for 15 - 20 more minutes
- Remove bay leaf and serve over white rice
Notes
- The roux should be a little darker than milk chocolate
- Cajun seasoning can be salty so consider using an unsalted seasoning and then add salt to taste after cooking.
- The amount of Cajun seasoning required can depend on the spice level of your sausage. Taste before seasoning.