Acadiana Style Cajun Chicken and Sausage Gumbo
Dive into the heart of Cajun culture with this hearty Acadiana Style Cajun Chicken and Sausage Gumbo. Distinct from Creole cuisine, this gumbo is all about deep, rich flavors and a spicy kick. This dish captures the essence of authentic Cajun cooking, utilizing succulent chicken thighs and zesty smoked sausage to create an unforgettable meal. Everything is brought together with a dark, nutty roux, which is the bedrock of gumbo. Perfectly seasoned with a blend of aromatic vegetables, garlic, and spices, each bite is a delightful experience. Traditionally, it’s served over fluffy rice, accompanied by creamy potato salad and crusty garlic French bread for sopping up every last drop. Whether you’re feeding a crowd or want to prepare some for later, this recipe is a celebration of culinary tradition that you’ll want to keep on hand all year round.
8-10
Servings
N/A
Calories
12
Ingredients
Ingredients
Chicken thighs
8 (Bone-in and skin-on, use dark meat for better flavor.)
Smoked sausage
1.5 lbs (Sliced (Richard's smoked sausage or your choice).)
Vegetable oil
1 cup (For making the roux.)
All-purpose flour
1 cup (For making the roux.)
Large onion
1 (Chopped.)
Bell pepper
1 (Chopped.)
Celery stalks
2 (Chopped.)
Garlic cloves
6 (Minced.)
Salt
to taste (For seasoning.)
Cayenne pepper
to taste (For heat.)
Green onions
to taste (Chopped, for garnish.)
Parsley
to taste (Chopped, for garnish.)
Instructions
1
In a large cast iron Dutch oven or heavy pot, heat over medium-high heat. Brown the chicken thighs on both sides until they develop a nice golden crust, then remove them from the pot and set aside to cool.
2
In the same pot, add the sliced smoked sausage and sauté until browned. Remove and set aside with the chicken.
3
Pour the vegetable oil into the pot. Gradually whisk in the flour to form a roux. Stir constantly over medium to medium-high heat for about 20-30 minutes or until the roux reaches a deep brown color, similar to chocolate syrup. Be vigilant to avoid burning the roux, as it cannot be salvaged if burnt.
4
Once the roux is the right color, quickly add the chopped onion, bell pepper, and celery (the 'holy trinity' of Cajun cooking). Sauté until the vegetables are softened and the onion is translucent, about 5-7 minutes.
5
Pour in enough chicken broth or water to fill the pot about halfway, stirring to combine and then bring to a gentle simmer.
6
While the mixture simmers, debone the cooled chicken thighs and shred the meat into bite-sized pieces.
7
Once the broth is at a simmer, add the sausage and minced garlic. Season with salt and cayenne pepper to your taste.
8
Let everything simmer for about an hour, periodically checking the consistency. If needed, add more broth or water to keep it from becoming too thick.
9
In the last 20 minutes, add the shredded chicken back into the pot. Stir to combine and let simmer.
10
Use a large spoon to skim off as much excess fat from the surface as possible.
11
Serve the gumbo in bowls over hot cooked rice. Garnish each serving with chopped green onions, parsley, and a sprinkle of file powder, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Acadiana Style Cajun Chicken and Sausage Gumbo?
It is a hearty Cajun dish from the Acadiana region, featuring chicken, smoked sausage, and a dark, nutty roux, distinct from Creole versions.
How is Cajun gumbo different from Creole gumbo?
Cajun gumbo focuses on deep, rich flavors, a dark roux, and a spicy kick, typically without the tomatoes often found in Creole cuisine.
What type of chicken is best for this recipe?
The recipe recommends using bone-in, skin-on chicken thighs because dark meat provides better flavor and stays succulent.
What is the base of this gumbo?
The bedrock of this gumbo is a dark, nutty roux made from equal parts vegetable oil and all-purpose flour.
What is the Holy Trinity in Cajun cooking?
The 'holy trinity' consists of chopped onion, bell pepper, and celery, which provide the aromatic foundation for the dish.
What kind of sausage should I use for authentic flavor?
A zesty smoked sausage is preferred, such as Richard's smoked sausage or a similar quality smoked variety.
How long does it take to make the roux?
It takes approximately 20-30 minutes of constant whisking over medium heat to achieve the desired deep brown color.
What color should the gumbo roux be?
The roux should reach a deep brown color, similar to the appearance of chocolate syrup, before adding the vegetables.
Can a burnt roux be salvaged?
No, if the roux burns it cannot be salvaged and must be discarded as it will ruin the taste of the entire gumbo.
When do you add the vegetables to the pot?
Quickly add the chopped onion, bell pepper, and celery once the roux has reached its target chocolate-brown color.
How long do you sauté the vegetables?
Sauté the vegetables in the roux for about 5-7 minutes until they are softened and the onion becomes translucent.
What liquid is added after the vegetables are sautéed?
You should pour in enough chicken broth or water to fill the pot about halfway.
Why is the chicken browned first?
Browning the chicken thighs creates a golden crust that adds depth and savory notes to the gumbo broth.
What should be done with the chicken after browning?
After browning, set the chicken aside to cool, then debone it and shred the meat into bite-sized pieces.
When is the garlic added?
Minced garlic is added to the pot once the broth has reached a gentle simmer, along with the browned sausage.
How is the gumbo seasoned for heat?
The recipe uses cayenne pepper to provide a spicy kick, adjusted to your personal taste.
How long should the gumbo simmer in total?
The mixture simmers for about an hour, followed by another 20 minutes after the shredded chicken is reintroduced.
What should I do if the gumbo gets too thick while simmering?
If the consistency becomes too thick, simply add more chicken broth or water to reach your desired texture.
When is the shredded chicken returned to the pot?
The shredded chicken is added back into the pot during the final 20 minutes of the simmering process.
How do you handle the excess fat on top?
Use a large spoon to skim off as much excess fat from the surface as possible before serving to ensure a cleaner broth.
How is the gumbo traditionally served?
It is traditionally served in bowls over hot cooked rice, often with potato salad and garlic French bread on the side.
What garnishes are recommended for gumbo?
Chopped green onions, fresh parsley, and a sprinkle of file powder are the recommended garnishes.
What is file powder?
File powder is an optional seasoning made from dried and ground sassafras leaves used for flavor and thickening.
How many servings does this recipe make?
This recipe is designed to feed a crowd, making approximately 8 to 10 servings.
What pot is best for cooking gumbo?
A large cast iron Dutch oven or a heavy-bottomed pot is ideal for maintaining the consistent heat needed for the roux.
Is this recipe spicy?
Yes, it features a spicy kick from the cayenne pepper and the seasoned smoked sausage.
Can I use water instead of chicken broth?
Yes, water can be used, though chicken broth will provide a richer flavor profile to the final dish.
How many garlic cloves are used?
The recipe calls for 6 minced garlic cloves to provide a robust aromatic flavor.
How much oil and flour is needed for the roux?
The recipe uses exactly 1 cup of vegetable oil and 1 cup of all-purpose flour to create the roux base.
Why is potato salad served with gumbo?
Creamy potato salad is a traditional Acadiana accompaniment that provides a cool contrast to the spicy, hot gumbo.