Cajun Hen and Sausage Gumbo

Aromatic and hearty hen and sausage gumbo packs a lot taste into a fast, one-pot meal! This Cajun-style gumbo combines juicy andouille sausage with hen, okra, and loads of veggies, thickened with a roux.

For those who love Southern cooking like a basic seafood boil and Louisiana purple beans and rice, this gumbo recipe belongs in your kitchen!

It’s Mardi Gras week, and if you happen to can’t be in New Orleans, do what I do, and convey New Orleans to your kitchen with a giant, steamy, spicy pot of home made gumbo! I make this hen and sausage gumbo yearly and serve it up over rice. It goes nice with a glass of sorrel punch (despite the fact that that’s Jamaican), and I can virtually hear the brass bands within the distance. The flavors on this stew are daring and just a little spicy, and if you happen to’re new to Cajun cooking, a basic gumbo is the very best place to begin!

Why I Love This Gumbo Recipe

• There’s a great deal of daring Cajun taste. I like hearty stews with unique flavors like Indian Mulligatawny stew and Caribbean-style Sancocho Dominicano, and this hen and sausage gumbo is one other favourite. Smoky, spicy Cajun seasonings and a handful of Southern-style components pack each bowl stuffed with taste.
• It’s hearty. Nobody does consolation meals fairly just like the South, and this hen and sausage gumbo recipe has consolation in spades! Juicy sausage, tender hen, veggies, and a wealthy tomato broth make it a meal in a single when you serve it over rice.
• It’s fast. Conventional gumbo is slow-cooked for hours, however I exploit a couple of straightforward shortcuts to construct loads of taste in just a little over half-hour.
• I make it in a single pot. Every thing sautés, sears, and simmers in a single pot, so clean-up is a breeze afterward.

Components You’ll Want

Gumbo makes use of the “holy trinity” of Cajun and Creole cooking: onions, bell peppers, and celery. It’s just like Italian soffritto, or a mirepoix in French recipes (onion, carrot, and celery). 

This trio creates an fragrant taste base for the stew, upon which we’ll add our different components. Take a look at some fast notes right here, and scroll all the way down to the recipe card for a printable checklist and recipe particulars.

• Andouille Sausage – Andouille is a smoked pork sausage that originated in France, and it’s the normal selection in Cajun recipes, like gumbo. I additionally use it in my jambalaya stuffed peppers and sheet pan shrimp boil.  
• Butter, Oil, and Flour – Gumbo recipes are thickened with a “roux”, a paste produced from butter and all-purpose flour. I embrace just a little vegetable oil in mine.
• Hen – I exploit boneless, skinless hen breasts, however thighs work, too. Chop the hen into 1 ½” chunks.
• Veggies – Right here we now have our “holy trinity” of diced yellow onion, bell pepper, and celery. I like so as to add minced garlic, too. For those who don’t have a sure ingredient, you possibly can skip it, or swap it for diced carrots.
• Cajun Seasoning – This can be a smoky mixture of spices like paprika, cayenne, garlic powder, thyme, and different components. You may acknowledge it from recipes like my Cajun fries and roasted Cajun hen (you possibly can confer with these recipes for a home made model!). You’ll discover Cajun spice in most grocery shops, too.
• Hen Broth – I wish to cook dinner with low-sodium hen broth.
• Tomatoes – Diced tomatoes aren’t sometimes utilized in Cajun gumbo (they’re historically a Creole addition), however I just like the tangy sweetness. They are often contemporary or canned.
• Okra – Okra is an edible inexperienced pod, kind of like a inexperienced bean, with a light and grassy taste. It’s common in Southern recipes and also you’ll discover it in grocery shops year-round, relying on the place you reside. For those who can’t get okra the place you might be, you possibly can exchange it with inexperienced beans or eggplant as a substitute.
• Rice – For serving. I exploit brown rice however be at liberty to make use of white rice or any variety you’d like.

Find out how to Make Hen and Sausage Gumbo

I make my hen and sausage gumbo in a Dutch oven, however any massive, heavy pot will do. It’s surprisingly straightforward to make from scratch! Collect your components and comply with the steps beneath. You should definitely scroll to the recipe card for the printable directions.

• Prepare dinner the sausage. Begin by browning the andouille sausage over medium warmth. As soon as it’s cooked on each side, take away it from the pot.
• Make a roux. Soften butter with just a little oil, after which whisk within the flour to make a paste. Let that cook dinner off for a few minutes.
• Sauté the hen. Add the hen to the pot, and let it sear for about 5 minutes till it’s cooked by way of.
• Mix. Now, you’ll stir in your onions, bell pepper, and celery together with the seasonings. When the veggies are tender, add the hen broth and tomatoes and convey the entire thing to a boil.
• End and serve. Add the cooked sausage again into the stew together with your sliced okra. Depart the gumbo to simmer for a couple of extra minutes so that may cook dinner by way of, and also you’re able to serve.

Serving Solutions

If I’m going all out with a New Orleans-style feast, I’ll serve this hen and sausage gumbo over brown rice alongside collard greens. I additionally wish to have some fluffy rolls or French bread slices useful to sop up the broth. Gumbo additionally pairs very well with seafood, so if I actually wish to spherical out the meal I’ll throw some lobster tails within the oven, or get my gradual cooker shrimp and grits began within the morning. And since we’re celebrating Mardi Gras, have a slice of bananas foster the other way up cake or turtle pie for dessert!

Storing and Reheating Leftovers

• Refrigerate. Retailer leftover hen and sausage gumbo hermetic within the fridge for 3-4 days.
• Reheat. Heat the gumbo in a saucepan, stirring once in a while, till it’s heated by way of. You can even use the microwave. The broth generally thickens up over time, so stir in just a little water or further hen inventory if wanted.
• Freeze. You’ll be able to freeze gumbo for as much as 3 months. Thaw it within the fridge in a single day earlier than reheating.

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