Food Town Cajun Chicken & Sausage Gumbo

Prep Time:  10 Min

Cook Time: approx.. 1 ½ hrs or more

Servings: about 6 regular people, or 4-5 Cajuns

• 1 teaspoon olive oil
• 1 pound chicken thighs chopped or chicken breast or combination of both
• Salt and pepper to taste
• 12 ounces andouille or smoked sausage, sliced into ¼ inch slices
• ½ cup vegetable oil
• ½ cup flour
• 1 medium bell pepper chopped
• 1 medium onion chopped
• 1 medium celery stalk chopped
• 3 cloves garlic chopped
• 2 tablespoons Cajun seasoning or more to taste
• 6 cups chicken stock
• 3 bay leaves

Optional:

• 1/2 teaspoon cayenne pepper (for spice) or hot sauce
• 1/4 cup chopped green onion (about 2 or 3 stalks)
• 4 tablespoons chopped parsley + more for serving
• 1 tablespoon filé powder or to taste

For Serving: Cooked white rice

1. Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
2. Season chicken with salt and pepper and add to the pan along with the sliced andouille/sausage. Cook a couple minutes per side until browned. Set aside until ready to use.
3. Make roux: Add ½ cup oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20-30 minutes, constantly stirring, until the roux browns to the color of chocolate.
4. Add peppers, onion, celery and garlic to roux. Stir and cook about 5 minutes.
5. Add chicken and sausage/andouille. Stir and cook for 1 minute.
6. Add Cajun seasoning (and cayenne) and chicken stock. Scrape up the brown bits from the bottom.
7. Add bay leaves and cook at medium-low heat for 1 hour or longer to thicken.
8. Stir in chopped green onion and parsley and cook 5 minutes.
9. Remove from heat and stir in filé powder. (This can also be added to individual bowls if desired).

Serve into a bowl, over white rice, and garnish with extra chopped green onion or extra parsley. (Potato salad or french bread usually accompanies gumbo.)

Normal Operating Hours:
Monday – Sunday | 6 a.m. – 10 p.m.