Chicken and Sausage Gumbo

Ingredients

• 3 lb boneless chicken thighs (Season with Cajun seasoning and Kinder’s The Blend before searing.)
• 13 oz smoked Cajun andouille sausage (Two 13 oz packs; slice before browning.)
• 1 cup vegetable oil
• 1.333 cup flour
• 2 yellow onions (Diced.)
• 1 green bell pepper (Diced.)
• 3 celery stalks (Diced.)
• 5 garlic cloves (Minced.)
• 8 cup chicken stock
• 3 tbsp Better Than Bouillon
• 2 tsp no-salt Cajun seasoning
• 2 tsp garlic powder (The recipe specifies 2 tsp each for garlic powder and onion powder.)
• 2 tsp onion powder (The recipe specifies 2 tsp each for garlic powder and onion powder.)
• 1 tsp smoked paprika (The recipe specifies 1 tsp each for smoked paprika and dried thyme.)
• 1 tsp dried thyme (The recipe specifies 1 tsp each for smoked paprika and dried thyme.)
• 0.5 tsp black pepper
• 4 small bay leaves
• 1 tbsp Worcestershire sauce
• Cajun seasoning (For seasoning the chicken; amount not specified.)
• Kinder’s The Blend (For seasoning the chicken; amount not specified.)
• salt (To taste.)
• white rice (For serving; amount not specified.)
• green onions (For serving; amount not specified.)
• Louisiana hot sauce (Optional, for serving; amount not specified.)

Steps

1. 1

   Slice the andouille sausage. Brown it in a large pot, then remove it and set it aside.

2. 2

   Season the chicken thighs with Cajun seasoning and Kinder’s The Blend. Sear the chicken in the pot, then remove and set aside with the sausage.

3. 3

   Add the vegetable oil and flour to the pot. Stir constantly over low to medium-low heat for about 40 minutes, until the roux is chocolate brown.

4. 4

   Add the diced onions, green bell pepper, and celery to the roux. Cook for 5–7 minutes.

5. 5

   Add the garlic and cook for 1 minute.

6. 6

   Gradually stir in the chicken stock. Add the no-salt Cajun seasoning, garlic powder, onion powder, smoked paprika, dried thyme, black pepper, bay leaves, Worcestershire sauce, and Better Than Bouillon.

7. 7

   Return the browned chicken and sausage to the pot. Partially cover and simmer for 60–90 minutes, until the chicken is tender and cooked through.

8. 8

   If needed, simmer uncovered to thicken the gumbo. Adjust the seasonings at the end, accounting for flavors that concentrate as it cooks.

9. 9

   Remove the bay leaves. Finish with optional Louisiana hot sauce and serve over white rice with green onions.

Notes

The source does not specify amounts for the chicken’s Cajun seasoning or Kinder’s The Blend, salt, rice, green onions, or optional hot sauce. It also does not state the rice cooking method or a separate preparation time for the rice.

Nutrition per serving

• main
• Cajun
• Louisiana
• comfort food
• stovetop
• simmered
• gluten-containing
• dinner