A rich and flavorful gumbo with tender chicken, smoky sausage, and a dark Cajun roux, served over white rice.
Ingredients:
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 lb boneless, skinless chicken thighs, cut into chunks
12 oz andouille sausage, sliced
1 small onion, diced
1 bell pepper, diced
2 celery stalks, chopped
3 cloves garlic, minced
1 tbsp Cajun seasoning
4 cups chicken broth
1 (14.5 oz) can diced tomatoes
1 bay leaf
2 green onions, sliced (for garnish)
Cooked white rice (for serving)
Instructions:
In a large pot, heat oil over medium heat. Whisk in flour and cook, stirring constantly, until deep brown (about 10–15 minutes) to make a roux.
Add onion, bell pepper, celery, and garlic. Cook until softened.
Stir in chicken and sausage. Season with Cajun seasoning.
Pour in chicken broth, diced tomatoes, and bay leaf. Bring to a simmer.
Cover and let cook for 30 minutes, stirring occasionally.
Serve over cooked white rice, garnished with sliced green onions.
