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Are you a fan of hearty, flavorful dishes that warm your soul? Look no further than the irresistible Cajun Chicken and Sausage Gumbo recipe. Whether you’re a seasoned chef or a kitchen novice, this classic Southern dish is sure to satisfy even those taste buds. Get ready to dive into a bowl of rich, savory goodness that will transport you straight to the heart of Louisiana. Discover the secrets to creating the perfect chicken and sausage gumbo that will have your family and friends begging for seconds. Get your apron on and let’s get cooking!
Preheat oven to 425 degrees.
Take 1 cup of all-purpose flour, put it in an oven-safe pan, and smooth it out to about ¾ inch thick. Bake it in the oven for 45 to 55 minutes, or until the flour is a dark chocolate brown color or the dark color you like. Then remove it from the oven and pour it into a bowl to cool (Do not leave it in the hot pan). You will use this to make your Roux.
In a dutch oven pot on medium heat, add 2 tbsp. vegetable oil. When the vegetable oil is hot, add the sweet onion, celery, and green bell pepper and cook for about 5 minutes, or until the vegetables are soft. Then add minced garlic, sweet paprika, thyme, ½ tsp. salt, ½ tsp. black pepper, cayenne pepper, and cajun seasoning. Stir together and cook for 1 minute.
Then add 2 cups of chicken broth, parsley, bay leaves and a few chopped green onions (reserve some green onions for garnish) and bring it to a simmer.
In a small bowl, mix together ½ tsp. salt, ½ tsp. black pepper, garlic powder and onion power. Cut the chicken thighs in half and sprinkle the seasoning mixture on them.
In a skillet on medium heat, add 3 tbsp. Vegetable oil. When the vegetable oil is hot, lightly sear both sides and place the chicken thighs in the skillet. Then, remove the chicken thighs and add them into the Dutch oven pot. Cover and simmer for 15 minutes, then take the chicken thighs out of the Dutch oven pot and place them on a plate to cool enough to shred or cube. Also, remove the bay leaves at this point.
Start making the roux. In the bowl with the dark browned flour you baked earlier, slowly whisk in 2 cups of chicken broth. Continue whisking until the flour is completely dissolved and the mixture is smooth. Then pour and stir it into the dutch oven pot.
Cut the Cajun Style Andouille Sausage into thin slices and add them into the dutch oven pot. Simmer for about 5 minutes.
Shred or cut into bite size cubes the chicken thighs and add them into the dutch oven pot. Then add 1 tsp. white vinegar and salt to taste.
Serve over a bed of white rice and a scoop of potato salad on top and sprinkle with some chopped green onions.
“Drop the spoon fantastic! – Steve Hall
Grab your apron, roll up your sleeves, and dive into the world of chicken and sausage gumbo perfection.
The popular YouTube Channel, “Cooking with Shotgun Red”, was created by television personality, entertainer, musician, comedian, and creator of the world- famous Shotgun Red character, Steve Hall. He loved to make people laugh, entertain, and he loved to cook. He started filming the cooking show in 2014 aboard the Miss Sheila Houseboat in Nashville, Tennessee.
