Savory Cajun Chicken and Andouille Sausage Gumbo
Dive into the rich, flavorful world of Cajun cuisine with this hearty Chicken and Andouille Sausage Gumbo. This dish, while drawing inspiration from traditional Cajun recipes, stands out with its unique blend of spices and perfectly cooked ingredients. The slow-simmered broth, combined with tender chicken and smoky sausage, creates a comforting meal that's perfect for family gatherings or chilly evenings. The optional addition of black beans introduces a delightful twist, making every bite a satisfying experience. Whether enjoyed with a touch of heat from jalapenos and cayenne or simply as is, this gumbo promises to warm your heart and soul. Don’t rush the cooking process; take your time to develop the flavors to perfection, and serve this soul food masterpiece over fluffy rice for a true melt-in-your-mouth experience.
N/A
Servings
N/A
Calories
22
Ingredients
Ingredients
Dry smoked sausage
1 1/4 lbs (Coarsely chopped)
Water
16 cups (Cold)
Chicken broth
8 cups (Low sodium preferred)
Meaty chicken pieces
4 lbs (Skin removed)
Bay leaves
3 (Whole)
Garlic cloves
8 (Whole)
Onions
2 (Finely chopped)
Fresh minced garlic
3 tablespoons (Minced)
Celery
1 large (Diced)
Green bell pepper
1 large (Seeded and chopped)
Jalapeno peppers
2 (Seeded and chopped)
OXO instant bouillon granules
2 tablespoons (Beef or chicken flavor)
Vegetable oil
1 1/4 cups (For roux)
Flour
1 1/2 cups (All-purpose)
Creole seasoning
3 tablespoons (Homemade or store-bought)
Black beans
1 (16 oz) can (Drained)
Green onions
8 (Chopped)
Fresh parsley
1/3 cup (Chopped)
File powder
1/2 teaspoon (For seasoning)
Salt
To taste
Black pepper
To taste
Cooked rice
As needed
Instructions
1
In a large heavy pot or Dutch oven, combine the skinned chicken pieces with water, chicken broth, bay leaves, and whole garlic cloves. Bring to a rapid boil, then reduce the heat to medium-low. Cover with a lid and let it simmer for about 40 minutes, or until the chicken is tender but not overcooked.
2
Carefully remove the chicken from the pot, reserving the broth mixture. Use a wire mesh strainer to drain the broth and return it to the pot.
3
Chop the cooked chicken into large bite-sized pieces and set aside for later.
4
In the same pot with the reserved broth, add the browned sausage, chopped onions, green bell pepper, jalapeno peppers, diced celery, and OXO beef powder. Let it simmer for approximately 45 minutes, stirring occasionally to enhance the flavors.
5
In a separate large skillet, heat the vegetable oil over medium heat. Gradually add the flour, whisking constantly until the mixture reaches a dark caramel color, which should take 15-20 minutes. This roux is crucial for depth of flavor.
6
Carefully pour the roux into the sausage and broth mixture, followed by the Creole seasoning. Stir well and allow to simmer for an additional 40 minutes, stirring occasionally to ensure even cooking.
7
After 40 minutes, stir in the chopped chicken and black beans (if using). Allow the gumbo to simmer uncovered over medium-low heat, stirring occasionally, for another 40-50 minutes.
8
Once cooked, skim off any fat that has accumulated on the surface of the gumbo.
9
Add the chopped green onions and fresh parsley, simmering on low heat for 10 more minutes to meld the flavors.
10
Finally, remove the pot from heat and gently stir in the file powder. Season with salt and black pepper to taste.
11
Serve the gumbo hot over freshly cooked rice and enjoy a taste of Cajun comfort food!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Cajun Chicken and Andouille Sausage Gumbo?
It is a hearty, slow-simmered Cajun dish featuring tender chicken, smoky Andouille sausage, a dark caramel roux, and a unique twist of black beans.
What are the main proteins used in this recipe?
The main proteins are meaty chicken pieces (4 lbs) and dry smoked sausage (1 1/4 lbs).
How long does the initial chicken cooking process take?
The chicken is simmered for about 40 minutes in a mixture of water, chicken broth, bay leaves, and garlic until tender.
Should the chicken skin be removed?
Yes, the recipe specifies that the skin should be removed from the chicken pieces before cooking.
What color should the gumbo roux be?
The roux should be whisked until it reaches a dark caramel color to provide a deep flavor.
How long does it take to make the roux?
It takes approximately 15 to 20 minutes of constant whisking over medium heat to achieve the desired dark caramel color.
What is the 'twist' mentioned in this gumbo recipe?
The unique twist in this recipe is the optional addition of one 16 oz can of black beans.
When should the file powder be added to the gumbo?
The file powder should be stirred in gently only after the pot has been removed from the heat.
How long does the sausage and vegetable mixture simmer before adding the roux?
The sausage, onions, peppers, and celery should simmer in the broth for approximately 45 minutes.
What vegetables make up the base of this gumbo?
The vegetable base includes onions, celery, green bell peppers, and jalapenos.
What kind of broth is used for the base?
The recipe uses a combination of 16 cups of cold water and 8 cups of low-sodium chicken broth.
What seasoning provides the authentic Cajun taste?
Creole seasoning (either homemade or store-bought) is the primary spice blend used for the authentic flavor.
What should I do with the broth after boiling the chicken?
You should drain the broth through a wire mesh strainer and return it to the pot to remove the solids from the first stage.
How long is the final simmer after adding the chicken and beans?
The gumbo should simmer uncovered for another 40 to 50 minutes after the chicken and beans are added.
How is the gumbo served?
It is traditionally served hot over a bed of freshly cooked rice.
What is the purpose of the OXO instant bouillon granules?
They are added to the broth to enhance the savory depth and flavor profile of the liquid base.
Are the garlic cloves in the first step whole or minced?
The recipe calls for 8 whole garlic cloves during the initial chicken simmering stage.
What fresh herbs are added at the end of the cooking process?
Chopped green onions and 1/3 cup of fresh parsley are added for the final 10 minutes of simmering.
Can I adjust the spiciness of this gumbo?
Yes, the heat can be adjusted by the amount of jalapenos and Creole seasoning used.
What type of oil is used for the roux?
The recipe calls for 1 1/4 cups of vegetable oil.
Is the sausage pre-cooked?
The recipe refers to 'browned sausage' in the instructions, implying it should be browned before being added to the broth.
What is the role of bay leaves in this recipe?
Three whole bay leaves are used to infuse the initial broth with herbal depth during the chicken simmer.
Should the gumbo be covered or uncovered during the final simmer?
The gumbo should be simmered uncovered during the final 40-50 minute stage.
How many servings does this recipe make?
While not explicitly stated in numerical servings, the large quantities (24 cups of liquid and 4 lbs of chicken) suggest it feeds a large family or gathering.
What should I do with the fat that rises to the top?
Once the gumbo is cooked, you should skim off any fat that has accumulated on the surface.
What type of flour is recommended for the roux?
The recipe specifies using 1 1/2 cups of all-purpose flour.
How is the cooked chicken prepared before returning it to the pot?
The cooked chicken is chopped into large bite-sized pieces.
What is the preparation for the jalapeno peppers?
The jalapenos should be seeded and chopped before being added to the mixture.
How long do the green onions and parsley simmer?
They simmer on low heat for 10 minutes to meld the flavors just before adding the file powder.
Can I use chicken bouillon instead of beef flavor?
Yes, the recipe allows for either beef or chicken flavor OXO bouillon granules.