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Monday, October 14, 2024

Cajun Rooster and Sausage Gumbo


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

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

Overhead view of a pot of chicken and sausage gumbo.

 

It’s Mardi Gras week, and should you can’t be in New Orleans, do what I do, and convey New Orleans to your kitchen with an enormous, steamy, spicy pot of selfmade gumbo! I make this rooster and sausage gumbo yearly and serve it up over rice. It goes nice with a glass of sorrel punch (although that’s Jamaican), and I can virtually hear the brass bands within the distance. The flavors on this stew are daring and a little bit spicy, and should you’re new to Cajun cooking, a basic gumbo is one of the best place to start out!

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 rooster and sausage gumbo is one other favourite. Smoky, spicy Cajun seasonings and a handful of Southern-style components pack each bowl stuffed with taste.
  • It’s hearty. Nobody does consolation meals fairly just like the South, and this rooster and sausage gumbo recipe has consolation in spades! Juicy sausage, tender rooster, 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 little bit 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.
A ladle resting in a pot of gumbo.A ladle resting in a pot of gumbo.

Gumbo vs. Jambalaya

Gumbo is a well-known Cajun-Creole dish that falls someplace between a soup and a stew. It’s made with components 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 the whole lot 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.

Chicken and sausage gumbo ingredients with text labels overlaying each ingredient.Chicken and sausage gumbo ingredients with text labels overlaying each ingredient.

Elements You’ll Want

Gumbo makes use of the “holy trinity” of Cajun and Creole cooking: onions, bell peppers, and celery. It’s much 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 components. Try some fast notes right here, and scroll all the way down to the recipe card for a printable listing 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 produced from butter and all-purpose flour. I embody a little bit vegetable oil in mine.
  • Rooster – I take advantage of boneless, skinless rooster breasts, however thighs work, too. Chop the rooster into 1 ½” chunks.
  • Veggies – Right here we’ve our “holy trinity” of diced yellow onion, bell pepper, and celery. I like so as to add minced garlic, too. For those who don’t have a sure ingredient, you may skip it, or swap it for diced carrots.
  • Cajun Seasoning – This can be a smoky mixture of spices like paprika, cayenne, garlic powder, thyme, and different components. You may acknowledge it from recipes like my Cajun fries and roasted Cajun rooster (you may discuss with these recipes for a selfmade model!). You’ll discover Cajun spice in most grocery shops, too.
  • Rooster Broth – I prefer to prepare dinner with low-sodium rooster 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 gentle and grassy taste. It’s standard in Southern recipes and also you’ll discover it in grocery shops year-round, relying on the place you reside. For those who can’t get okra the place you’re, you may exchange it with inexperienced beans or eggplant as a substitute.
  • Rice – For serving. I take advantage of brown rice however be happy to make use of white rice or any sort you’d like.

How you can Make Rooster and Sausage Gumbo

I make my rooster and sausage gumbo in a Dutch oven, however any massive, heavy pot will do. It’s surprisingly simple to make from scratch! Collect your components and observe the steps beneath. Remember to scroll to the recipe card for the printable directions.

  • Prepare 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 little bit oil, after which whisk within the flour to make a paste. Let that prepare dinner off for a few minutes.
  • Sauté the rooster. Add the rooster 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 rooster 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. Go away the gumbo to simmer for just a few extra minutes so that may prepare dinner by way of, and also you’re able to serve.
A pot of gumbo surrounded by small bowls of ingredients.A pot of gumbo surrounded by small bowls of ingredients.

My Secrets and techniques for the Finest Gumbo

  • Don’t skip the roux. All nice gumbo begins with a roux. The mix 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 consistently 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.
  • For those who 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 manner, they received’t overcook.
  • Add some warmth. You’ll be able to go for a spicier Cajun seasoning should you like your gumbo with additional warmth. In any other case, stir in sizzling sauce (like Tabasco) or purple chili flakes to present the stew extra kick. 
Chicken and sausage gumbo served in a bowl, with a spoon resting inside the bowl.Chicken and sausage gumbo served in a bowl, with a spoon resting inside the bowl.

Serving Recommendations

If I’m going all out with a New Orleans-style feast, I’ll serve this rooster and sausage gumbo over brown rice alongside collard greens. I additionally prefer to have some fluffy rolls or French bread slices useful to sop up the broth. Gumbo additionally pairs rather well with seafood, so if I actually wish to spherical out the meal I’ll throw some lobster tails within the oven, or get my sluggish 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!

Overhead view of a bowl of chicken and sausage gumbo with a spoon.Overhead view of a bowl of chicken and sausage gumbo with a spoon.

Storing and Reheating Leftovers

  • Refrigerate. Retailer leftover rooster and sausage gumbo hermetic within the fridge for 3-4 days.
  • Reheat. Heat the gumbo in a saucepan, stirring occasionally, till it’s heated by way of. You too can use the microwave. The broth generally thickens up over time, so stir in a little bit water or additional rooster 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 rooster 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 rooster 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


  • Prepare dinner the sausage. Set a Dutch oven over medium warmth and add sausage slices. Prepare dinner for about 4 minutes, or till browned on all sides. Take away the sausage from the pot and put aside.

  • Make a roux. Add the butter and vegetable oil to the Dutch oven; soften and swirl to coat. Whisk within the flour and prepare dinner for about 2 minutes, whisking consistently till the flour combination begins to brown.

  • Sauté the rooster. Add rooster and proceed to prepare dinner for five minutes, stirring regularly.

  • Add veggies. Stir within the onions, chopped bell pepper, celery, garlic, cajun spice, salt, and pepper. Proceed to prepare dinner till the veggies are tender, about 5 minutes, stirring regularly. Add extra cooking oil if wanted.

  • Make it soupy. Pour within the rooster broth and add tomatoes. Carry the combination to a boil.

  • Put all of it collectively. Add the beforehand ready sausage and sliced okra to the pot. Cut back warmth and simmer for five minutes. Take away from warmth. Serve over ready rice and garnish with parsley.

Freezes properly.
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 data is an estimate and offered as courtesy. Values could differ in accordance with the components and instruments used. Please use your most popular dietary calculator for extra detailed data.

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