Cajun Hen and Sausage Gumbo

Aromatic and hearty rooster and sausage gumbo packs such a lot taste into a handy guide a rough, one-pot meal! This Cajun-style gumbo combines juicy andouille sausage with rooster, okra, and a lot of veggies, thickened with a roux.

When you love Southern cooking like a vintage seafood boil and Louisiana purple beans and rice, this gumbo recipe belongs to your kitchen!

It’s Mardi Gras week, and if you’ll be able to’t be in New Orleans, do what I do, and convey New Orleans on your kitchen with a large, steamy, highly spiced pot of selfmade gumbo! I make this rooster and sausage gumbo yearly and serve it up over rice. It is going nice with a pitcher of sorrel punch (even supposing that’s Jamaican), and I will be able to nearly listen the brass bands within the distance. The flavors on this stew are daring and somewhat highly spiced, and should you’re new to Cajun cooking, a vintage gumbo is the most efficient position to start out!

Why I Love This Gumbo Recipe

• There’s a number of daring Cajun taste. I really like hearty stews with unique flavors like Indian Mulligatawny stew and Caribbean-style Sancocho Dominicano, and this rooster and sausage gumbo is some other favourite. Smoky, highly spiced Cajun seasonings and a handful of Southern-style elements pack each bowl stuffed with taste.
• It’s hearty. No person does convenience meals reasonably just like the South, and this rooster and sausage gumbo recipe has convenience in spades! Juicy sausage, delicate rooster, veggies, and a wealthy tomato broth make it a meal in a single if you serve it over rice.
• It’s fast. Conventional gumbo is slow-cooked for hours, however I exploit a couple of simple shortcuts to construct a lot of taste in somewhat over half-hour.
• I make it in a single pot. The entirety sautés, sears, and simmers in a single pot, so clean-up is a breeze later on.

Elements You’ll Want

Gumbo uses the “holy trinity” of Cajun and Creole cooking: onions, bell peppers, and celery. It’s very similar to 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 upload our different elements. Take a look at some fast notes right here, and scroll right down to the recipe card for a printable checklist and recipe main points.

• Andouille Sausage – Andouille is a smoked beef sausage that originated in France, and it’s the standard selection in Cajun recipes, like gumbo. I additionally use it in my jambalaya crammed peppers and sheet pan shrimp boil.  
• Butter, Oil, and Flour – Gumbo recipes are thickened with a “roux”, a paste constructed from butter and all-purpose flour. I come with somewhat vegetable oil in mine.
• Hen – I exploit boneless, skinless rooster breasts, however thighs paintings, too. Chop the rooster into 1 ½” chunks.
• Veggies – Right here we’ve got our “holy trinity” of diced yellow onion, bell pepper, and celery. I really like so as to add minced garlic, too. When you don’t have a undeniable component, you’ll be able to skip it, or switch it for diced carrots.
• Cajun Seasoning – This can be a smoky mixture of spices like paprika, cayenne, garlic powder, thyme, and different elements. Chances are you’ll acknowledge it from recipes like my Cajun fries and roasted Cajun rooster (you’ll be able to refer to these recipes for a selfmade model!). You’ll in finding Cajun spice in maximum grocery retail outlets, too.
• Hen Broth – I love to prepare dinner with low-sodium rooster broth.
• Tomatoes – Diced tomatoes aren’t normally utilized in Cajun gumbo (they’re historically a Creole addition), however I just like the tangy sweetness. They are able to be recent or canned.
• Okra – Okra is an safe to eat inexperienced pod, kind of like a inexperienced bean, with a light and grassy taste. It’s in style in Southern recipes and also you’ll in finding it in grocery retail outlets year-round, relying on the place you reside. If you’ll be able to’t get okra the place you might be, you’ll be able to substitute it with inexperienced beans or eggplant as a substitute.
• Rice – For serving. I exploit brown rice however be happy to make use of white rice or any sort you’d like.

Easy methods to Make Hen and Sausage Gumbo

I make my rooster and sausage gumbo in a Dutch oven, however any huge, heavy pot will do. It’s unusually simple to make from scratch! Acquire your elements and observe the stairs beneath. Make sure you scroll to the recipe card for the printable directions.

• Prepare dinner the sausage. Get started through browning the andouille sausage over medium warmth. As soon as it’s cooked on all sides, take away it from the pot.
• Make a roux. Soften butter with somewhat oil, after which whisk within the flour to make a paste. Let that prepare dinner off for a few mins.
• Sauté the rooster. Upload the rooster to the pot, and let it sear for approximately 5 mins till it’s cooked thru.
• Mix. Now, you’ll stir to your onions, bell pepper, and celery at the side of the seasonings. When the veggies are delicate, upload the rooster broth and tomatoes and convey the entire thing to a boil.
• End and serve. Upload the cooked sausage again into the stew along with your sliced okra. Go away the gumbo to simmer for a couple of extra mins in order that can prepare dinner thru, and also you’re able to serve.

Serving Ideas

If I’m going all out with a New Orleans-style banquet, I’ll serve this rooster and sausage gumbo over brown rice along collard vegetables. I additionally love to have some fluffy rolls or French bread slices at hand to sop up the broth. Gumbo additionally pairs in reality neatly with seafood, so if I in reality wish to around 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 because 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 rooster and sausage gumbo hermetic within the refrigerator for 3-4 days.
• Reheat. Heat the gumbo in a saucepan, stirring each so regularly, till it’s heated thru. You’ll additionally use the microwave. The broth from time to time thickens up over the years, so stir in somewhat water or additional rooster inventory if wanted.
• Freeze. You’ll freeze gumbo for as much as 3 months. Thaw it within the refrigerator in a single day ahead of reheating.

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