Dutch Oven Chicken and Sausage Gumbo
Chicken and Sausage Gumbo is a classic Cajun dish that's perfect for celebrating Mardi Gras or any time you crave a hearty and flavorful meal. This one-pot wonder combines the rich flavors of chicken, sausage, and a savory roux with a blend of vegetables and spices. The thick and comforting broth is sure to warm you up on a chilly day.
Servings: 6 - 8
Calories: 457kcal
Equipment
- 6 qt Enameled Dutch Oven
Ingredients
For the Roux
- ½ cup oil
- ½ cup flour
- 8 cups chicken broth
For the Holy Trinity
- 1 bell pepper diced
- 1 large onion diced
- 3 stalks celery diced
Cook the Meats
- 12 oz smoked sausage Andouille, sliced into coins
- 4 medium chicken breasts cut into 1 inch chunks
- 1 bunch parsley chopped
- 3 tablespoon Cajun seasoning or favorite Cajun seasoning
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- ¼ teaspoon black pepper
- salt to taste
Instructions
Prepare the Roux
- Using a large dutch oven or stock pot, add the oil and heat. Then add flour slowly and whisk constantly until thick and light brown, about 5 minutes.½ cup oil, ½ cup flour
- Add in a cup of the chicken stock, stirring into the roux. Lower the heat and slowly add the remaining stock, mixing well. Bring to a boil, then lower heat to a low simmer while preparing the vegetables and meat below.8 cups chicken broth
Prepare The Holy Trinity
- Next chop up bell pepper, onion, and celery. Add them to the skillet that the sausage was cooked in. Add a little butter or oil if needed. Let the onion, celery, and bell pepper cook down until it is translucent.1 bell pepper, 1 large onion, 3 stalks celery
- Transfer the cooked bell pepper, onion, and celery from the skillet to the Dutch oven of simmering gumbo base.
Brown The Meats
- Slice up the Andouille sausage into coins. Saute them in a large skillet until slightly caramelized and dark around edges. Not burnt but close. Transfer to the Dutch oven of Gumbo base. Do not clean the skillet!12 oz smoked sausage
- Cut up chicken into small 1 inch pieces and add into the same skillet. Cook down and add the chopped parsley, Cajun seasoning, smoked paprika, garlic powder, and black pepper. Transfer to the Dutch oven of Gumbo base.4 medium chicken breasts, 1 bunch parsley, 3 tablespoon Cajun seasoning, 1 tablespoon garlic powder, ¼ teaspoon black pepper, 1 tablespoon smoked paprika
- Taste the Gumbo and season with salt to taste. Adjust any seasoning as well. Raise the Dutch oven heat to medium and simmer, cooking for 1 hour so all the flavors can come together.salt
- Serve on buttered rice, or with buttered cornbread or french bread on the side.
Notes
- Use a good quality Creole seasoning for the best flavor.
- Let the gumbo simmer for at least 30 minutes to allow the flavors to meld.
Nutrition
Calories: 457kcal | Carbohydrates: 15g | Protein: 33g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 1385mg | Potassium: 783mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2466IU | Vitamin C: 32mg | Calcium: 49mg | Iron: 3mg
