Best 4 Cajun Style Chicken And Smoked Sausage Gumbo Recipes

**Indulge in the Exquisite Flavors of Cajun-Style Chicken and Smoked Sausage Gumbo: A Culinary Journey to Louisiana's Heart**

Embark on a tantalizing culinary adventure with our authentic Cajun-style chicken and smoked sausage gumbo recipe, a flavorsome symphony that captures the essence of Louisiana's vibrant culinary heritage. This hearty and comforting dish is a delightful blend of tender chicken, succulent smoked sausage, and the "holy trinity" of Cajun cooking - onions, bell peppers, and celery - all simmered in a rich, savory broth infused with an array of aromatic spices. Along with this classic gumbo, we also present a collection of equally delectable recipes that showcase the diverse culinary traditions of the American South. From the zesty and tangy Louisiana seafood gumbo to the rich and smoky Texas beef chili, our culinary journey will transport you to the heart of Southern cooking.

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

CAJUN GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE RECIPE

Cajun Gumbo With Chicken and Andouille Sausage Recipe image

Cajun gumbo is the tomato-free version of this legendary and completely customizable Louisiana stew. This recipe uses a classic combo of chicken and andouille sausage, but feel free to change it up with other proteins.

Provided by Daniel Gritzer

Categories Mains Sausage Soups and Stews

Time 4h

Yield 10

Number Of Ingredients 17

Ingredients

1 cup plus 1 tablespoon (250ml) canola or vegetable oil, divided
6 boneless, skinless chicken thighs (about 2 1/4 pounds; 1kg total)
Kosher salt
1 1/2 pounds Cajun-style andouille sausage (680g; about 8 links), sliced crosswise 1/2 inch thick
1 cup all-purpose flour (4 1/2 ounces; 130g)
2 large yellow onions (about 12 ounces; 340g each), cut into 1/4-inch dice
2 green bell peppers (about 7 ounces; 200g each), cut into 1/4-inch dice
4 large celery ribs (9 ounces; 260g total), cut into 1/4-inch dice
8 medium cloves garlic, minced
1/4 teaspoon cayenne pepper
Freshly ground black pepper
1 1/2 quarts (1.4L) homemade brown or white chicken stock or store-bought low-sodium chicken stock
2 dried bay leaves
2 large sprigs fresh thyme
1 pound (450g) fresh okra, caps trimmed, pods cut crosswise 1/2 inch thick (optional; see note)
1/2 teaspoon filé powder, plus more as needed for serving (optional; see note)
Warm rice, thinly sliced scallions, and hot sauce, for serving

Steps:

In a large Dutch oven, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Season chicken all over with salt. Working in batches, sear chicken until browned on both sides, about 5 minutes per side. Transfer chicken to a platter, then set aside until cool enough to handle. Once chicken has cooled, shred into bite-size pieces.
Stir in garlic, cayenne, and a generous amount of black pepper and cook, stirring, for 2 minutes longer.

Nutrition Facts : Calories 812 kcal, Carbohydrate 50 g, Cholesterol 166 mg, Fiber 4 g, Protein 41 g, SaturatedFat 11 g, Sodium 1295 mg, Sugar 5 g, Fat 51 g, ServingSize Serves about 10, UnsaturatedFat 0 g

CHICKEN THIGH AND SMOKED SAUSAGE GUMBO

Chicken Thigh and Smoked Sausage Gumbo image

Provided by Food Network

Categories main-dish

Time 2h20m

Yield 10 to 12 servings

Number Of Ingredients 19

Ingredients

8 bone-in skin-on chicken thighs
3 tablespoons Cajun seasoning
1 cup corn oil
1 cup all-purpose flour
2 cups chopped yellow onion
1 cup chopped celery
1 cup chopped green bell pepper
2 cups chopped okra
1/4 cup chopped garlic
1 pound smoked pork sausage, sliced
2 tablespoons Worcestershire sauce
1 tablespoon kosher salt
1 tablespoon ground black pepper
3 bay leaves
10 cups chicken stock
2 cups beef stock
1 cup chopped green onions
1 teaspoon cayenne pepper
2 tablespoons file powder, plus more for garnish

Steps:

Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
Sprinkle chicken liberally with Cajun seasoning on prepared sheet pan. Roast chicken for 15 minutes.
Combine oil and flour in a large cast-iron or enameled Dutch oven over medium heat. Cook, whisking frequently, until it reaches a milk chocolate brown, about 30 minutes.
Continue to cook the roux until it reaches a dark chocolate brown color, then add the onions, celery, bell peppers and half of the okra. Cook, stirring occasionally, until tender, then add garlic and cook, stirring occasionally, for another 5 minutes.
Add the sausage, Worcestershire sauce, salt, pepper and bay leaves and stir to combine. Add chicken stock and beef stock and bring to a roaring boil. Add the chicken, green onions, cayenne and remaining okra.
Simmer for 1 hour, then remove the chicken thighs. Take the meat from the bones and discard the skin. Stir the chicken back into the pot along with the file powder. Skim off any excess grease that has accumulated at the top before serving. Sprinkle with more file powder as garnish.

CHICKEN AND SMOKED SAUSAGE GUMBO

Chicken and Smoked Sausage Gumbo image

Provided by Emeril Lagasse

Categories main-dish

Time 3h50m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups chicken broth
1 pound boneless chicken meat, cut into 1-inch chunks
1 teaspoon Rustic Rub, recipe follows
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onions
1 tablespoon file powder
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Steps:

Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
Combine all ingredients and store in an air-tight container.

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

Ingredients

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

Tips:

To save time, use pre-cooked chicken and smoked sausage. You can also use rotisserie chicken.
If you don't have Creole or Cajun seasoning, you can make your own by combining paprika, garlic powder, onion powder, cayenne pepper, black pepper, and thyme.
To make the gumbo thicker, add a cornstarch slurry (equal parts cornstarch and water) to the pot and stir until thickened.
Garnish the gumbo with chopped green onions, parsley, and hot sauce before serving.

Conclusion:

This Cajun-style chicken and smoked sausage gumbo is a hearty and flavorful dish that is sure to please everyone at your table. It is perfect for a cold winter day or a special occasion. With a few simple ingredients and steps, you can easily make this delicious gumbo at home. So next time you are looking for a new and exciting recipe to try, give this Cajun-style chicken and smoked sausage gumbo a try. You won't be disappointed!

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