Spicy Cajun Chicken and Andouille Sausage Gumbo
Ingredients
- 1 tablespoonolive oil
- ½ cuponion (chopped)
- ½ cupgreen bell pepper (chopped)
- ½ cupcelery (chopped)
- 3 clovesgarlic (minced)
- 1 poundchicken thighs (skinless and boneless, cut into bite-sized pieces)
- 8 ouncessmoked sausage (preferably chicken sausage, sliced)
- 4 cupschicken broth
- 1can (14.5 ounces diced tomatoes, undrained)
- 2 cupsokra (sliced (fresh or frozen))
- 2 teaspoonsCajun seasoning
- 1 teaspoondried thyme
- ½ teaspooncayenne pepper (adjust to taste)
- 2bay leaves
- —Salt and pepper to taste
- —Cooked rice (for serving)
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Once heated, add ½ cup of chopped onion, ½ cup of chopped green bell pepper, and ½ cup of chopped celery. Sauté for about 5-7 minutes until the vegetables are tender and fragrant.
- 2
Add 3 cloves of minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- 3
Next, add 1 pound of bite-sized chicken thighs to the pot. Cook for about 5-6 minutes, stirring occasionally, until the chicken is browned on all sides.
- 4
Meanwhile, in a separate skillet, brown 8 ounces of sliced smoked sausage over medium heat until fully cooked. Once done, add the sausage to the chicken and vegetable mixture.
- 5
Pour in 4 cups of chicken broth and 1 can of undrained diced tomatoes. Stir well to combine all the ingredients.
- 6
Add 2 cups of sliced okra, 2 teaspoons of Cajun seasoning, 1 teaspoon of dried thyme, ½ teaspoon of cayenne pepper, and 2 bay leaves to the pot. Season with salt and pepper to taste.
- 7
Bring the mixture to a boil, then reduce the heat to low. Cover and let the gumbo simmer for at least 30 minutes, stirring occasionally.
- 8
After simmering, taste and adjust the seasoning if needed. Remove the bay leaves before serving.
- 9
Serve your chicken gumbo over hot, cooked rice for a hearty and satisfying meal.