An authentic Louisiana-style stew packed with tender chicken, smoky sausage, rich roux, and bold Cajun spices—served over fluffy white rice.
Yields: 6–8 servings
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: ~1 hour 35 minutes
Ingredients
For the Gumbo:
- 1 lb (450g) boneless, skinless chicken thighs (or breasts), diced
- 12 oz (340g) andouille or smoked sausage, sliced
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 2 tsp Cajun seasoning (adjust to taste)
- ½ tsp smoked paprika
- 1 bay leaf
- 6 cups chicken broth
- 1 tsp hot sauce (optional)
- Salt & black pepper, to taste
- Chopped parsley or green onions (for garnish)
For the Rice:
- 2 cups cooked white rice (jasmine or long-grain work well)