Authentic Cajun Chicken and Andouille Sausage Gumbo
Immerse yourself in the rich flavors of New Orleans with this Authentic Cajun Chicken and Andouille Sausage Gumbo. This soul-warming dish is a family favorite, cherished for its deep, savory taste and comforting aroma. With tender chunks of chicken, spicy andouille sausage, and a medley of veggies enveloped in a dark, luscious roux, each bowl serves up a taste of Southern heritage. Ideal for gatherings or cozy dinners at home, this recipe embodies the spirit of Louisiana’s vibrant culinary culture. As you simmer it on the stove, the tantalizing scents will transport you to the lively streets of the Big Easy!
6
Servings
N/A
Calories
18
Ingredients
Ingredients
all-purpose flour
1/4 cup (for seasoning chicken)
salt
1 teaspoon (as part of seasoning mixture)
black pepper
1/2 teaspoon (as part of seasoning mixture)
cayenne pepper
1/4 teaspoon (as part of seasoning mixture)
paprika
1 teaspoon (as part of seasoning mixture)
onion powder
1/2 teaspoon (as part of seasoning mixture)
garlic powder
1/2 teaspoon (as part of seasoning mixture)
chicken breasts
6 (skinned and cubed)
vegetable oil
1/4 cup (for sautéing chicken)
all-purpose flour
1 cup (for roux)
lard
1 cup (or Crisco, for roux)
onions
2 cups (chopped)
green bell peppers
1 1/2 cups (chopped)
celery
1 1/2 cups (chopped)
chicken stock
2 quarts (or vegetable stock/water)
andouille sausage
3/4 lb (cubed (or hot Italian sausage))
garlic cloves
2 (minced)
cooked rice
3 cups (for serving)
Instructions
1
In a mixing bowl, combine 1/4 cup flour with salt, black pepper, cayenne, paprika, onion powder, and garlic powder. Toss the chicken cubes in this mixture until they are evenly coated.
2
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Sauté the chicken in batches, allowing them to brown nicely on all sides. Drain the cooked chicken on paper towels and set aside. If excess flour burns in the pan, reduce the heat or start with fresh oil as needed.
3
Next, prepare the roux: In the same skillet, add the 1 cup of flour and lard. Stir constantly over medium-high heat until the mixture turns a deep, dark brown, resembling burnt peanut butter. This step requires patience, as the darker the roux, the richer the flavor, but be careful not to scorch it.
4
Once the roux reaches the desired color, remove it from heat and stir in the chopped onions, bell peppers, and celery. This will cool the roux slightly. Once combined, return the skillet to medium-high heat.
5
Gradually add the chicken stock, stirring continuously until fully blended. Bring the mixture to a rolling boil.
6
After boiling, lower the heat and return the sautéed chicken and andouille sausage to the pot, along with the minced garlic. Allow it to simmer uncovered for about one hour, stirring occasionally to prevent sticking.
7
After an hour, taste the gumbo and adjust seasoning with additional salt and cayenne if desired. Remember, the heat is personal, so tweak it to your preference.
8
Serve the hearty gumbo over warm cooked rice, garnishing with fresh herbs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Cajun Chicken and Andouille Sausage Gumbo?
It is a traditional Southern dish featuring chicken, spicy andouille sausage, and a dark roux, capturing the flavors of New Orleans.
How many people does this recipe serve?
This gumbo recipe makes approximately 6 servings.
What are the primary proteins used in this gumbo?
The main proteins are skinned and cubed chicken breasts and andouille sausage.
What can I use if I cannot find andouille sausage?
You can substitute andouille sausage with hot Italian sausage if necessary.
What is the secret to a flavorful gumbo roux?
The secret is to stir the flour and lard constantly over medium-high heat until it reaches a deep, dark brown color resembling burnt peanut butter.
What vegetables make up the Cajun holy trinity used in this recipe?
The holy trinity consists of chopped onions, green bell peppers, and celery.
How do I prepare the chicken before cooking?
Toss the cubed chicken in a mixture of flour, salt, black pepper, cayenne, paprika, onion powder, and garlic powder.
What type of fat is used to make the roux?
The recipe calls for 1 cup of lard or Crisco.
How long should the gumbo simmer?
The gumbo should simmer uncovered for about one hour.
What should I serve with the gumbo?
It is traditionally served over warm cooked rice.
How much cooked rice is recommended for serving?
The recipe suggests preparing 3 cups of cooked rice.
Is this gumbo recipe spicy?
Yes, it contains spicy andouille sausage and cayenne pepper, though you can adjust the heat to your preference.
Can I use vegetable stock instead of chicken stock?
Yes, you can use chicken stock, vegetable stock, or even water as the liquid base.
What should I do if the flour burns while sautéing the chicken?
Reduce the heat or start with fresh oil to ensure the burnt flavor does not ruin the dish.
How much chicken stock is needed?
You will need 2 quarts of chicken stock.
What spices are used in the seasoning mixture?
The mixture includes salt, black pepper, cayenne pepper, paprika, onion powder, and garlic powder.
Should the gumbo be covered while it simmers?
No, it should be simmered uncovered.
When do I add the garlic?
Minced garlic is added to the pot along with the chicken and sausage before the hour-long simmer.
What color should the roux be?
The roux should be a deep, dark brown, which provides the rich flavor characteristic of Cajun gumbo.
How many garlic cloves are required?
The recipe requires 2 minced garlic cloves.
Can I add garnish to the gumbo?
Yes, you can garnish the finished dish with fresh herbs if desired.
What is the first step in the instructions?
The first step is combining flour with seasonings and coating the chicken cubes.
What is the purpose of the roux?
The roux thickens the gumbo and provides a deep, savory, nutty flavor base.
How much flour is used for the roux?
You need 1 cup of all-purpose flour for the roux.
How do I prevent the gumbo from sticking to the pot?
Stir the mixture occasionally while it is simmering.
How much andouille sausage is needed?
The recipe calls for 3/4 pound of cubed andouille sausage.
What temperature should the chicken be sautéed at?
The chicken should be sautéed over medium-high heat.
Can I adjust the seasoning after the gumbo has cooked?
Yes, after simmering for an hour, you should taste it and add more salt or cayenne if needed.
How do I cool the roux slightly before adding stock?
Stirring in the chopped onions, bell peppers, and celery once the roux is dark will help cool it down.
What is the texture of the chicken in the final dish?
The chicken should be tender and nicely browned.