Cajun Rooster and Sausage Gumbo

Aromatic and hearty hen and sausage gumbo packs a lot taste into a fast, one-pot meal! This Cajun-style gumbo combines juicy andouille sausage with hen, okra, and loads of veggies, thickened with a roux.

Should you love Southern cooking like a basic seafood boil and Louisiana purple beans and rice, this gumbo recipe belongs in your kitchen!

 

It’s Mardi Gras week, and for those who can’t be in New Orleans, do what I do, and convey New Orleans to your kitchen with a giant, steamy, spicy pot of home made gumbo! I make this hen and sausage gumbo yearly and serve it up over rice. It goes nice with a glass of sorrel punch (though that’s Jamaican), and I can virtually hear the brass bands within the distance. The flavors on this stew are daring and a bit of spicy, and for those who’re new to Cajun cooking, a basic gumbo is the perfect place to begin!

Why I Love This Gumbo Recipe

• There’s a great deal of daring Cajun taste. I like hearty stews with unique flavors like Indian Mulligatawny stew and Caribbean-style Sancocho Dominicano, and this hen and sausage gumbo is one other favourite. Smoky, spicy Cajun seasonings and a handful of Southern-style substances pack each bowl stuffed with taste.
• It’s hearty. Nobody does consolation meals fairly just like the South, and this hen and sausage gumbo recipe has consolation in spades! Juicy sausage, tender hen, veggies, and a wealthy tomato broth make it a meal in a single when you serve it over rice.
• It’s fast. Conventional gumbo is slow-cooked for hours, however I take advantage of just a few simple shortcuts to construct loads of taste in a bit of over half-hour.
• I make it in a single pot. Every thing sautés, sears, and simmers in a single pot, so clean-up is a breeze afterward.

Elements You’ll Want

Gumbo makes use of the “holy trinity” of Cajun and Creole cooking: onions, bell peppers, and celery. It’s just like Italian soffritto, or a mirepoix in French recipes (onion, carrot, and celery). 

This trio creates an fragrant taste base for the stew, upon which we’ll add our different substances. Try some fast notes right here, and scroll right down to the recipe card for a printable record and recipe particulars.

• Andouille Sausage – Andouille is a smoked pork sausage that originated in France, and it’s the standard selection in Cajun recipes, like gumbo. I additionally use it in my jambalaya stuffed peppers and sheet pan shrimp boil.  
• Butter, Oil, and Flour – Gumbo recipes are thickened with a “roux”, a paste made out of butter and all-purpose flour. I embody a bit of vegetable oil in mine.
• Rooster – I take advantage of boneless, skinless hen breasts, however thighs work, too. Chop the hen into 1 ½” chunks.
• Veggies – Right here we now have our “holy trinity” of diced yellow onion, bell pepper, and celery. I like so as to add minced garlic, too. Should you don’t have a sure ingredient, you may skip it, or swap it for diced carrots.
• Cajun Seasoning – It is a smoky mixture of spices like paprika, cayenne, garlic powder, thyme, and different substances. You would possibly acknowledge it from recipes like my Cajun fries and roasted Cajun hen (you may check with these recipes for a home made model!). You’ll discover Cajun spice in most grocery shops, too.
• Rooster Broth – I wish to cook dinner with low-sodium hen broth.
• Tomatoes – Diced tomatoes aren’t sometimes utilized in Cajun gumbo (they’re historically a Creole addition), however I just like the tangy sweetness. They are often contemporary or canned.
• Okra – Okra is an edible inexperienced pod, kind of like a inexperienced bean, with a light and grassy taste. It’s fashionable in Southern recipes and also you’ll discover it in grocery shops year-round, relying on the place you reside. Should you can’t get okra the place you might be, you may substitute it with inexperienced beans or eggplant as an alternative.
• Rice – For serving. I take advantage of brown rice however be happy to make use of white rice or any form you’d like.

Tips on how to Make Rooster and Sausage Gumbo

I make my hen and sausage gumbo in a Dutch oven, however any massive, heavy pot will do. It’s surprisingly simple to make from scratch! Collect your substances and observe the steps under. Be sure you scroll to the recipe card for the printable directions.

• Cook dinner the sausage. Begin by browning the andouille sausage over medium warmth. As soon as it’s cooked on each side, take away it from the pot.
• Make a roux. Soften butter with a bit of oil, after which whisk within the flour to make a paste. Let that cook dinner off for a few minutes.
• Sauté the hen. Add the hen to the pot, and let it sear for about 5 minutes till it’s cooked by way of.
• Mix. Now, you’ll stir in your onions, bell pepper, and celery together with the seasonings. When the veggies are tender, add the hen broth and tomatoes and convey the entire thing to a boil.
• End and serve. Add the cooked sausage again into the stew along with your sliced okra. Depart the gumbo to simmer for just a few extra minutes so that may cook dinner by way of, and also you’re able to serve.

Serving Ideas

If I’m going all out with a New Orleans-style feast, I’ll serve this hen and sausage gumbo over brown rice alongside collard greens. I additionally wish to have some fluffy rolls or French bread slices useful to sop up the broth. Gumbo additionally pairs very well with seafood, so if I actually need to spherical out the meal I’ll throw some lobster tails within the oven, or get my gradual cooker shrimp and grits began within the morning. And since we’re celebrating Mardi Gras, have a slice of bananas foster the wrong way up cake or turtle pie for dessert!

Storing and Reheating Leftovers

• Refrigerate. Retailer leftover hen and sausage gumbo hermetic within the fridge for 3-4 days.
• Reheat. Heat the gumbo in a saucepan, stirring on occasion, till it’s heated by way of. You can even use the microwave. The broth typically thickens up over time, so stir in a bit of water or additional hen inventory if wanted.
• Freeze. You’ll be able to freeze gumbo for as much as 3 months. Thaw it within the fridge in a single day earlier than reheating.

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