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.
Gumbo vs. Jambalaya
Gumbo is a well-known Cajun-Creole dish that falls someplace between a soup and a stew. It’s made with substances like meat and/or shellfish, sausage, and veggies simmered in a boldly seasoned inventory that’s thickened with a roux. This makes gumbo completely different from jambalaya, a Louisiana rice dish the place every little thing is cooked collectively like paella.
Enjoyable truth: The identify “gumbo” comes from “ki ngombo”, the West African phrase for okra, which is the plant they used to thicken the stew.
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.
My Secrets and techniques for the Finest Gumbo
- Don’t skip the roux. All nice gumbo begins with a roux. The mixture of fats from the butter and browning of the flour deepens the flavour, creating the right base that thickens the broth together with the okra.
- Don’t burn the roux! Second to not skipping it’s to do your greatest to not over-brown the roux. Stir the flour and butter continually whereas it cooks for 2-3 minutes. It needs to be deep golden and odor aromatic, not burnt. If it scorches, begin over with contemporary butter, oil, and flour.
- Should you can’t discover andouille sausage, good substitutes are kielbasa or chorizo sausage.
- Add shrimp. To bulk up your gumbo much more, rapidly sauté some shrimp after which add them again to the stew on the very finish. This fashion, they gained’t overcook.
- Add some warmth. You’ll be able to go for a spicier Cajun seasoning for those who like your gumbo with additional warmth. In any other case, stir in scorching sauce (like Tabasco) or purple chili flakes to present the stew extra kick.
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.
Extra Cajun-Impressed Recipes
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- 8 to 12 ounces andouille sausage, sliced into 1/4-inch rounds
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- ¼ cup all-purpose flour
- 2 boneless, skinless hen breasts, minimize in about 1½-inch chunks
- 2 medium yellow onions, diced
- 1 inexperienced bell pepper, diced
- 3 celery ribs, thinly sliced
- 6 garlic cloves, minced
- 1 tablespoon Cajun seasoning
- salt and freshly floor black pepper, to style
- 3 cups low-sodium hen broth
- 2 cups diced contemporary tomatoes, or 1 can (14.5 oz) diced tomatoes
- 1 cup sliced okra
- 3 to 4 cups cooked rice
- chopped contemporary parsley, for garnish
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Cook dinner the sausage. Set a Dutch oven over medium warmth and add sausage slices. Cook dinner for about 4 minutes, or till browned on all sides. Take away the sausage from the pot and put aside.
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Make a roux. Add the butter and vegetable oil to the Dutch oven; soften and swirl to coat. Whisk within the flour and cook dinner for about 2 minutes, whisking continually till the flour combination begins to brown.
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Sauté the hen. Add hen and proceed to cook dinner for five minutes, stirring incessantly.
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Add veggies. Stir within the onions, chopped bell pepper, celery, garlic, cajun spice, salt, and pepper. Proceed to cook dinner till the veggies are tender, about 5 minutes, stirring incessantly. Add extra cooking oil if wanted.
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Make it soupy. Pour within the hen broth and add tomatoes. Deliver the combination to a boil.
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Put all of it collectively. Add the beforehand ready sausage and sliced okra to the pot. Scale back warmth and simmer for five minutes. Take away from warmth. Serve over ready rice and garnish with parsley.
Impressed by Meals Community
Energy: 663kcal | Carbohydrates: 87g | Protein: 27g | Fats: 23g | Saturated Fats: 7g | Polyunsaturated Fats: 6g | Monounsaturated Fats: 8g | Trans Fats: 0.3g | Ldl cholesterol: 67mg | Sodium: 446mg | Potassium: 930mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1415IU | Vitamin C: 31mg | Calcium: 78mg | Iron: 3mg
Dietary information is an estimate and offered as courtesy. Values might differ based on the substances and instruments used. Please use your most popular dietary calculator for extra detailed information.