Ingredients for Real Cajun Chicken And Sausage Gumbo
- All Purpose Flour
- Salt to taste
- 1 teaspoon black pepper
- Cayenne
- Paprika
- Onion Powder
- Garlic Powder
- Chicken Breasts
- Vegetable Oil
- Lard
- Onions
- Green Bell Peppers
- 2 celery stalks, chopped
- Chicken Stock
- Andouille Sausage
- Garlic Cloves
- Cooked Rice
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How to Make Real Cajun Chicken And Sausage Gumbo
- In a large pot or Dutch oven, brown the chicken and sausage over medium-high heat. Remove from pot and set aside.
- In the same pot, whisk together the flour and 2 tablespoons of oil until smooth. Cook for 1-2 minutes, stirring constantly, until lightly browned (this is your roux).
- Add the onion, celery, and green bell pepper to the roux and cook until softened, about 5-7 minutes.
- Stir in the minced garlic, cayenne pepper, black pepper, and thyme. Cook for 1 minute more.
- Gradually whisk in the chicken stock, ensuring no lumps form.
- Add the diced tomatoes (undrained), bay leaves, and the browned chicken and sausage. Bring to a simmer.
- Reduce heat to low, cover, and simmer for at least 45 minutes, or until the chicken is cooked through and the flavors have melded.
- Remove bay leaves. Stir in the file powder (if using) and season with salt to taste. Simmer for another 5 minutes.
- Serve hot over cooked rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
37g
Fat
125g
Carbs
23g
