Real Cajun gumbo is an investment of time and a labor love, but it is SO worth it! This recipe has it all: andouille sausage, tender chicken thighs, and plump shrimp all in a perfectly seasoned, dark brown roux. Try it the next time you’re looking to spend the afternoon in the kitchen.
- 1 tablespoon plus 1/2 cup vegetable oil
- 1 pound andouille or kielbasa sausage, cubed
- 3 pounds bone-in chicken thighs, skin removed
- 2 Tbsp Urban Accents Cajun Street Seasoning Blend
- 1 cup all purpose flour
- 2 cups onion, chopped
- 1 cup celery, chopped
- 1 cup bell pepper, chopped
- 3 cloves garlic, minced or grated
- 1 jalapeno, diced
- 1 tsp salt
- 3 bay leaves
- 9 cups chicken stock or canned low-sodium chicken broth
- 1 pound shrimp, peeled and deveined
- 1/2 cup green onion, chopped
- 2 Tbsp parsley, diced
- white rice, cooked
- hot sauce
- In a large Dutch oven or large pot, heat 1 tablespoon oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.
- Season the chicken with 1 Tbsp Cajun Street Seasoning Blend and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.
- Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
- Add the onions, celery, bell peppers, garlic, jalapeno and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, remaining Cajun Street Seasoning Blend and bay leaves. Stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
- Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.
- Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove the bay leaves and discard. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo with the shrimp. Simmer until shrimp are plump and opaque. Stir in the green onions, and parsley.
- Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.