Cajun Rooster and Sausage Gumbo

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

Should you love Southern cooking like a traditional seafood boil and Louisiana pink beans and rice, this gumbo recipe belongs in your kitchen!

It’s Mardi Gras week, and in case you can’t be in New Orleans, do what I do, and convey New Orleans to your kitchen with an enormous, steamy, spicy pot of home made gumbo! I make this rooster and sausage gumbo yearly and serve it up over rice. It goes nice with a glass of sorrel punch (although that’s Jamaican), and I can virtually hear the brass bands within the distance. The flavors on this stew are daring and slightly spicy, and in case you’re new to Cajun cooking, a traditional gumbo is the very best place to start out!

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 rooster and sausage gumbo is one other favourite. Smoky, spicy Cajun seasonings and a handful of Southern-style components pack each bowl filled with taste.
• It’s hearty. Nobody does consolation meals fairly just like the South, and this rooster and sausage gumbo recipe has consolation in spades! Juicy sausage, tender rooster, 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 take advantage of a number of straightforward shortcuts to construct loads of taste in slightly 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.

Substances 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. Try some fast notes right here, and scroll right down to the recipe card for a printable listing and recipe particulars.

• Andouille Sausage – Andouille is a smoked pork sausage that originated in France, and it’s the normal alternative 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 comprised of butter and all-purpose flour. I embody slightly vegetable oil in mine.
• Rooster – I take advantage of boneless, skinless rooster breasts, however thighs work, too. Chop the rooster into 1 ½” chunks.
• Veggies – Right here now we have our “holy trinity” of diced yellow onion, bell pepper, and celery. I like so as to add minced garlic, too. Should you 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 would possibly acknowledge it from recipes like my Cajun fries and roasted Cajun rooster (you possibly can seek advice from these recipes for a home made model!). You’ll discover Cajun spice in most grocery shops, too.
• Rooster Broth – I prefer to cook dinner with low-sodium rooster broth.
• Tomatoes – Diced tomatoes aren’t usually utilized in Cajun gumbo (they’re historically a Creole addition), however I just like the tangy sweetness. They are often recent or canned.
• Okra – Okra is an edible inexperienced pod, form of like a inexperienced bean, with a light and grassy taste. It’s widespread in Southern recipes and also you’ll discover it in grocery shops year-round, relying on the place you reside. Should you can’t get okra the place you might be, you possibly can change it with inexperienced beans or eggplant as a substitute.
• Rice – For serving. I take advantage of brown rice however be happy to make use of white rice or any variety you’d like.

The best way to Make Rooster and Sausage Gumbo

I make my rooster 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 observe 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 slightly oil, after which whisk within the flour to make a paste. Let that cook dinner off for a few minutes.
• Sauté the rooster. Add the rooster 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 rooster broth and tomatoes and convey the entire thing to a boil.
• End and serve. Add the cooked sausage again into the stew along with your sliced okra. Go away the gumbo to simmer for a number of extra minutes so that may cook dinner by way of, and also you’re able to serve.

Serving Ideas

If I’m going all out with a New Orleans-style feast, I’ll serve this rooster and sausage gumbo over brown rice alongside collard greens. I additionally prefer to have some fluffy rolls or French bread slices helpful 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 wrong way up cake or turtle pie for dessert!

Storing and Reheating Leftovers

• Refrigerate. Retailer leftover rooster and sausage gumbo hermetic within the fridge for 3-4 days.
• Reheat. Heat the gumbo in a saucepan, stirring every now and then, till it’s heated by way of. You can too use the microwave. The broth generally thickens up over time, so stir in slightly water or additional rooster 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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