- 2 tablespoons Cajun seasoning, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 3 pounds bone-in chicken thighs, skin removed
- 1/2 cup plus 2 tablespoons canola oil, divided
- 1/2 cup all-purpose flour
- 1 large onion, finely chopped
- 3/4 cup finely chopped green pepper
- 3/4 cup finely chopped sweet red pepper
- 2 celery ribs, finely chopped
- 4 garlic cloves, minced
- 4 cups water
- 2 cups chicken stock
- 1-1/2 pounds Johnsonville® Fully Cooked Andouille Sausage Rope, sliced
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- Hot cooked rice
- 3 green onions, chopped
- In a small bowl, mix 1 tablespoon Cajun seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub over chicken. In a Dutch oven, brown chicken in 2 tablespoons oil in batches; remove chicken from pan.
- Add remaining oil to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add onion, peppers and celery; cook and stir for 2-3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
- Gradually add water and stock. Stir in the sausage, Worcestershire sauce, bay leaves, chicken and the remaining Cajun seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender.
Remove chicken from pan; cool slightly. Skim fat from gumbo and discard bay leaves. Shred chicken and return to gumbo; heat through. Discard bones. Serve gumbo over rice; top with green onions.
Freeze option: Place individual portions of cooled gumbo freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Yield: 9 servings (3-1/4 quarts).
Reviews forChicken and Andouille Gumbo
"Use only 1 lb sausage. 1-1/2 lb is too much. You can cut the salt down to 1/2 tsp., too. Threw in an extra Tbsp of Emeril’s essence because we like the heat. Just returned from our trip to NOLA, and my husband says this could stand against any gumbo we had there. Love it."
"Really good! I'm Cajun from southeast Texas and this is very similar to what I remember my mammaw (grandmother) making. As a busy working mom, I adapted it for the slow cooker. Turned out fantastic!"
"We've had a similar recipe in the family for several generations. However, we use a deep smoked Andouille sausage. We also make our Cajun seasoning, using ghost pepper salt as well. We add a bit of Chiquilin smoked paprika, smoked serranos and a dash of cayenne pepper. We love our gumbos super spicy and hot! We make several versions , the shrimp, crab and crawdaddy/ we do smoked shredded pork with pepper bacon/ we do smoked elk and venison. All in all, this is a good recipe, a low country comfort food for sure."
"My first time making a gumbo!!! Very ,very good....it's a keepers for sure!"
"Hands down one of the best we have had! Being thrifty and a little lazy I used skinless, boneless thighs, half the amount of sausage (14oz pkg) and a bag of frozen seasoning veggies (onion, peppers & celery) instead of fresh. Still very yummy. If you don't like a lot of spice, smoked sausage might be a good substitute."
"Great recipe, sausage a little to spicy I will change next time."
"The picture looks like there is shrimp in this, but no shrimp in the recipe. The amount of sodium in this recipe is enough for a whole day!!!!"
"Sounds like a recipe I ran across before and there is a roux in this. My gumbo is a true Cajun gumbo and I use file in mine."
"Oil and flour browned together is a roux for those of you who don't know this. chicken and sausage gumbo recipes do not have okra or file in them, only seafood gumbos. Coming from New Orleans, I can tell you this with some certainty. For those of you who added shrimp, you seem to have figured out how to have the best of both."