Best 3 Cajun Chicken And Sausage Gumbo Recipes

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Indulge in the vibrant flavors of Louisiana with our curated collection of authentic Cajun chicken and sausage gumbo recipes. These hearty and soulful stews, brimming with bold spices, tender chicken, succulent sausage, and the holy trinity of vegetables, will transport you to the heart of Cajun country. From classic gumbo to variations featuring seafood, vegetarian options, and even a slow cooker version, our diverse selection caters to every palate and cooking style. Get ready to tantalize your taste buds with this iconic dish that embodies the rich culinary heritage of the Bayou State.

Check out the recipes below so you can choose the best recipe for yourself!

CAJUN CHICKEN AND SAUSAGE GUMBO



Cajun Chicken and Sausage Gumbo image

This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.

Provided by Jodi Hanlon

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h15m

Yield 10

Number Of Ingredients 12

1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 bay leaf
1 rotisserie chicken, boned and shredded

Steps:

  • Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
  • Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 14.5 g, Cholesterol 56.3 mg, Fat 39.5 g, Fiber 1.1 g, Protein 16.1 g, SaturatedFat 9 g, Sodium 1182.6 mg, Sugar 2.1 g

CAJUN-STYLE CHICKEN AND SMOKED SAUSAGE GUMBO



Cajun-Style Chicken and Smoked Sausage Gumbo image

This might not be true Cajun but it is quite good! The best gumbo needs time to cook, so make this recipe when you have some time, it will take just over 3 hours to make, that is including boiling the chicken. Although it is pretty hard to improve on this gumbo, please don't omit the browning your sausage step firstly, it will bring out more flavor to the gumbo! if possible use andouille sausage for this if not any good-quality dry smoked sausage will do fine! The black beans are optional, I most always add them in! If you like extreme heat then add in cayenne or red pepper to taste. Don't let the amount of oil scare you, it will rise to the top when the gumbo is cooking and will be skimmed it off the top. Serve the gumbo over hot cooked rice.

Provided by Kittencalrecipezazz

Categories     Gumbo

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 21

1 1/4 lbs dry smoked sausage (coarsely chopped)
16 cups water
8 cups chicken broth
4 lbs meaty chicken pieces (skin removed)
3 large bay leaves
8 whole garlic cloves
2 onions, finely chopped
3 tablespoons fresh minced garlic
1 large celery, diced
1 large green bell pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped (can use only one)
2 tablespoons oxo instant bouillon granules
1 1/4 cups vegetable oil
1 1/2 cups flour
3 tablespoons creole seasoning (see The Best Creole/Cajun Seasoning Mix, or use 1 tablespoon seasoned salt)
1 (16 ounce) can black beans (drained)
8 green onions, chopped
1/3 cup chopped fresh parsley
1/2 teaspoon file powder
salt and black pepper
hot cooked rice

Steps:

  • Place the skinned chicken pieces in a large heavy pot (or Dutch oven) add in water chicken broth, bay leaves and whole garlic cloves; bring to a boil, reduce heat to medium-low, cover with a tight-fitting lid and simmer for about 40 minutes or until the chicken is just tender (do not overcook the chicken or it will become tough and stringy!).
  • Remove the chicken from the broth (RESERVE 16 cups (1 gallon) water/broth mixture; drain the 16 cups broth through a wire mesh strainer, then place back into the pot.
  • Chop the chicken into large pieces; set aside (you will add in the chicken later).
  • To the 16 cups broth/water mixture, add in browned sausage meat, onions, green bell pepper, jalapeno pepper/s, celery and OXO beef powder, simmer stirring about 45 minutes.
  • Heat oil in a large skillet; add in flour and cook whisking constantly until the flour is a dark brown caramel colour (about 15-20 minutes).
  • Add in the sausage/broth mixture with Creole seasoning and simmer stirring occasionally for about 40 minutes.
  • After 40 minutes cooking add in chicken and black beans (if using) simmer uncovered over medium-low heat, stirring occasionally for another 40-50 minutes.
  • Skim off the fat that has accumulated on the top.
  • Add in green onions and parsley; simmer on low heat for 10 minutes.
  • Remove from heat and add in file powder and season with salt and pepper; stir to combine.
  • Serve gumbo over hot cook rice.

Nutrition Facts : Calories 1446.5, Fat 105.8, SaturatedFat 25.2, Cholesterol 202.5, Sodium 2598.9, Carbohydrate 50, Fiber 7.7, Sugar 4.2, Protein 71.5

REAL CAJUN CHICKEN AND SAUSAGE GUMBO



Real Cajun Chicken and Sausage Gumbo image

This is the most requested dinner for one of my family members, who spent some time working in the Big Easy. He swears it's the most authentic this side of the Mississippi.

Provided by chef 493847

Categories     Gumbo

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 18

1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
6 chicken breasts, skinned and cubed
1/4 cup vegetable oil
1 cup all-purpose flour
1 cup lard (Crisco, or vegetable oil)
2 cups chopped onions
1 1/2 cups chopped green bell peppers
1 1/2 cups chopped celery
2 quarts chicken stock (vegetable stock, or water)
3/4 lb andouille sausage, cubed (or hot Italian sausage if you can't find the real deal)
2 garlic cloves, minced
3 cups cooked rice

Steps:

  • Mix 1/4 cup of flour with the seasonings and toss the chicken in the mixture until well coated.
  • Heat the oil in a large skillet and sauté the chicken over medium-high until browned. I usually do this in batches draining the cooked chicken on paper towels. If the flour in the pan starts to really burn and smoke, turn down the heat or, discard and start with fresh oil. However, I usually can get it all done with one batch.
  • Once the chicken is done, combine 1 cup of flour and lard over medium-high heat to make a dark, dark, roux. Stir constantly while it cooks. It should look like burnt peanut butter, this is tricky because the darker the better. But if you go too far and scorch it, it's over.
  • When the roux has reached the right color remove from heat and add the chopped vegetables. Stir to remove some heat from the roux.
  • Return the roux to the stove over medium-high heat and add the stock, stirring until well blended.
  • Bring this mixture to a boil, and add the chicken, sausage, and garlic. Reduce heat and simmer for 1 hour.
  • Taste and adjust salt, and cayenne pepper (although it's usually plenty hot, it's a personal preference).
  • Serve over hot cooked rice.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured out. This will help you stay organized and avoid scrambling while you're cooking.
  • Use a heavy-bottomed pot: A heavy-bottomed pot will help to evenly distribute the heat and prevent the gumbo from burning.
  • Brown the chicken and sausage: Browning the chicken and sausage before adding them to the gumbo will help to develop their flavor.
  • Use a flavorful stock: The stock you use will make a big difference in the flavor of your gumbo. Use a stock that is packed with flavor, such as chicken stock, beef stock, or vegetable stock.
  • Add the vegetables in stages: Adding the vegetables in stages will help to prevent them from becoming overcooked.
  • Simmer the gumbo for at least 30 minutes: Simmering the gumbo for at least 30 minutes will help to develop the flavors and thicken the sauce.
  • Serve the gumbo with your favorite toppings: Gumbo is typically served with rice, but you can also serve it with other toppings, such as okra, cornbread, or potato salad.

Conclusion:

Gumbo is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken and sausage, and it is also a perfect meal for a cold winter day. With a little planning and effort, you can easily make a delicious pot of gumbo at home.

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