Cajun Chicken & Andouille 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 – chicken breast can also be used
- Salt and pepper to taste
- 12 ounces andouille 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
- 1/2 teaspoon cayenne pepper (for spice)
- 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
- Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
- Season chicken with salt and pepper and add to the pan along with the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.
- 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.
- Add peppers, onion, celery and garlic to roux. Stir and cook about 5 minutes.
- Add chicken and andouille. Stir and cook for 1 minute.
- Add Cajun seasoning (and cayenne) and chicken stock. Scrape up the brown bits from the bottom.
- Add bay leaves and cook at medium-low heat for 1 hour or longer to thicken.
- Stir in chopped green onion and parsley and cook 5 minutes.
- 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.