Cajun Style Chicken And Smoked Sausage Gumbo Recipe

Name: Cajun Style Chicken And Smoked Sausage Gumbo
Prep time: 60 min
Cook time: 150 min
Total time: 210 min
Yield: Serves 1 or more
Ingredients: Smoked Sausage; 8 cups water; 4 cups chicken broth; Chicken Pieces; 2 bay leaves; Garlic Cloves; 1 large onion, chopped; Garlic; 2 stalks celery, chopped; 1 green bell pepper, chopped; Jalapeno Peppers; Instant Bouillon Granules; Vegetable Oil; 1/2 cup all-purpose flour; 2 tbsp creole seasoning; 1 (15-ounce) can black beans, drained and rinsed (optional); 1/4 cup chopped green onions; Fresh Parsley; 1-2 tbsp file powder; Salt And Black Pepper; Cooked Rice

Dive into a flavor explosion with this incredible Cajun-style Chicken and Smoked Sausage Gumbo! While not strictly traditional, this recipe delivers an authentically delicious gumbo experience. Perfect for a weekend cooking project (approx. 3 hours), this recipe is worth the time. The secret? Browning the sausage first for unparalleled flavor! We use andouille, but any high-quality smoked sausage will do. Black beans are optional but highly recommended. Adjust the cayenne pepper to your spice preference. Don't be intimidated by the oil – it rises to the top and is easily skimmed off. Serve over fluffy rice for a truly unforgettable meal.

Prep Time 60 mins

Cook Time 150 mins

Calories 1446.5 kcal

Protein 142g

Rating 3.3 (4 Reviews)

Cajun Style Chicken And Smoked Sausage Gumbo

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cajun Style Chicken And Smoked Sausage Gumbo

Smoked Sausage
8 cups water
4 cups chicken broth
Chicken Pieces
2 bay leaves
Garlic Cloves
1 large onion, chopped
Garlic
2 stalks celery, chopped
1 green bell pepper, chopped
Jalapeno Peppers
Instant Bouillon Granules
Vegetable Oil
1/2 cup all-purpose flour
2 tbsp creole seasoning
1 (15-ounce) can black beans, drained and rinsed (optional)
1/4 cup chopped green onions
Fresh Parsley
1-2 tbsp file powder
Salt And Black Pepper
Cooked Rice

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How to Make Cajun Style Chicken And Smoked Sausage Gumbo

Place 2 lbs skinned chicken pieces in a large heavy pot. Add 8 cups water, 4 cups chicken broth, 2 bay leaves, and 4 whole garlic cloves.
Bring to a boil, reduce heat to medium-low, cover, and simmer for 40 minutes, or until chicken is tender.
Remove chicken from broth; reserve 16 cups of broth mixture.
Strain the 16 cups of broth through a fine-mesh sieve back into the pot.
Chop the cooked chicken into 1-inch pieces and set aside.
Brown 1 lb andouille sausage (or smoked sausage) in a large skillet over medium heat, breaking it up with a spoon. Remove sausage and set aside.
Add 1 large onion (chopped), 1 green bell pepper (chopped), 1 jalapeño pepper (minced), and 2 stalks celery (chopped) to the pot with the reserved broth. Add 1 tbsp Oxo beef powder. Simmer, stirring occasionally, for 45 minutes.
Heat 1/2 cup vegetable oil in a large skillet over medium heat.
Whisk in 1/2 cup all-purpose flour until a dark brown caramel color is achieved (roux).
Gradually whisk the browned roux into the sausage and broth mixture. Stir in 2 tbsp creole seasoning. Simmer, stirring occasionally, for 40 minutes.
Add the chopped chicken and 1 (15-ounce) can black beans (drained and rinsed, optional). Simmer uncovered over medium-low heat, stirring occasionally, for 40-50 minutes.
Skim off any excess fat from the top.
Stir in 1/4 cup chopped green onions and 1/4 cup chopped fresh parsley.
Simmer on low heat for 10 minutes.
Remove from heat. Stir in 1-2 tbsp file powder (to taste) and season with salt and pepper to taste.
Stir to combine.
Serve hot over cooked rice.