Cajun Rooster and Sausage Gumbo

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.

When you love Southern cooking like a traditional 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 (regardless that that’s Jamaican), and I can virtually hear the brass bands within the distance. The flavors on this stew are daring and somewhat spicy, and for those who’re new to Cajun cooking, a traditional gumbo is the very best place to begin!

Why I Love This Gumbo Recipe

• There’s a great deal of daring Cajun taste. I really 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 elements pack each bowl filled 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 a couple of straightforward shortcuts to construct loads of taste in somewhat 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.

Components 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 elements. Take a look at 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 normal alternative 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 somewhat 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’ve got our “holy trinity” of diced yellow onion, bell pepper, and celery. I like so as to add minced garlic, too. When you don’t have a sure ingredient, you possibly can 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 elements. You would possibly acknowledge it from recipes like my Cajun fries and roasted Cajun hen (you possibly can consult with these recipes for a home made model!). You’ll discover Cajun spice in most grocery shops, too.
• Rooster Broth – I prefer to prepare dinner with low-sodium hen broth.
• Tomatoes – Diced tomatoes aren’t usually utilized in Cajun gumbo (they’re historically a Creole addition), however I just like the tangy sweetness. They are often recent or canned.
• Okra – Okra is an edible inexperienced pod, type of like a inexperienced bean, with a gentle and grassy taste. It’s well-liked in Southern recipes and also you’ll discover it in grocery shops year-round, relying on the place you reside. When you can’t get okra the place you’re, you possibly can substitute 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 type 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 giant, heavy pot will do. It’s surprisingly straightforward to make from scratch! Collect your elements and comply with the steps beneath. You’ll want 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 either side, 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 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 together with your sliced okra. Go away the gumbo to simmer for a couple of extra minutes so that may prepare dinner by way of, and also you’re able to serve.

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 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 need 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 other 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 occasionally, till it’s heated by way of. You may as well use the microwave. The broth generally thickens up over time, so stir in somewhat water or additional hen inventory if wanted.
• Freeze. You may freeze gumbo for as much as 3 months. Thaw it within the fridge in a single day earlier than reheating.

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