Ooh, you’re speaking my language now! A good Cajun Chicken & Sausage Gumbo with Rice is soul-warming, rich, and absolutely full of flavor. Want a recipe? Here’s a classic take:
🍲 Cajun Chicken & Sausage Gumbo with Rice
🔥 Ingredients:
For the Gumbo:
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1 lb andouille sausage, sliced into rounds
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1 lb chicken thighs, boneless skinless, cut into bite-sized pieces
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1 cup vegetable oil
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1 cup all-purpose flour (for the roux)
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1 large onion, chopped
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1 green bell pepper, chopped
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2 ribs celery, chopped
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4 cloves garlic, minced
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6 cups chicken stock
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2 bay leaves
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1 tsp smoked paprika
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1 tsp cayenne pepper (adjust for spice)
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1 tsp dried thyme
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1 tsp oregano
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Salt and black pepper to taste
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2 green onions, sliced (for garnish)
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Fresh parsley, chopped (for garnish)
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File powder (optional but authentic – add at the end)
For the Rice:
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2 cups long-grain white rice
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4 cups water or chicken broth
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Salt to taste
👩🍳 Instructions:
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Make the Roux:
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In a large Dutch oven or heavy pot, combine the oil and flour over medium-low heat.
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Stir constantly for 25–35 minutes until it becomes a deep chocolate brown. Don’t stop stirring or it can burn!
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Cook the Veggies:
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Add onion, bell pepper, and celery (the “holy trinity”). Cook until softened, about 5–7 minutes.
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Stir in garlic and cook another minute.
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Add Meat & Seasoning:
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Add chicken, sausage, and all seasonings (except salt – wait until later).
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Stir well, then pour in chicken stock and add bay leaves.
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Bring to a simmer, lower heat, and let it bubble gently for 45 minutes to an hour. Skim any fat off the top.
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Cook the Rice:
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While gumbo simmers, cook rice in a separate pot. Combine rice, water (or broth), and a bit of salt. Bring to a boil, then simmer covered for about 15 minutes, or until fluffy.
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Final Touches:
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Taste and adjust salt, pepper, and spice.
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Stir in file powder if using. Turn off heat and let sit a few minutes.
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Serve:
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Spoon rice into bowls and ladle gumbo over the top.
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Garnish with green onions and parsley.
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