Best Cajun Chicken Gumbo Recipes

CAJUN CHICKEN GUMBO

Steps:

• Heat 1 tbsp of the oil in a wide casserole or big frying pan and fry the chicken for a few mins to brown. Tip out onto a plate. Add the onion to the pan with 1 tbsp more oil and fry for 5 mins until almost softened. Add the celery and fry for another 2 mins, then tip out to join the chicken. Add the remaining oil, bay leaves and flour to the pan and cook into a paste. Carry on cooking, stirring constantly (with a splash of water if you need), until golden brown, then stir in the spices for 2 mins.
• Gradually stir in the stock until smooth and saucy. Return the chicken and veg to the pan, along with the peppers, cover and simmer gently for 15 mins. Stir in the ham, cover and simmer gently for 10 mins more. Check for seasoning, then serve, sprinkled with the spring onions mixed with the chopped parsley.

CAJUN CHICKEN GUMBO SOUP

Steps:

• Heat a heavy skillet or Dutch oven over medium high heat. Drizzle with 1 - 2 tablespoons olive oil. Add onions, celery, and bell pepper; sauté until the onions are transparent. Add the carrot, celery sea salt, black pepper, sage, and thyme; sauté 3 minutes. Remove the vegetable from the pan and set aside. Reheat the skillet over medium high heat. Drizzle with 1 - 2 tablespoons olive oil. Add the cut up chicken and season to taste with salt & pepper. Sauté until the chicken is just golden in color. Remove from heat and add cooked vegetables to the pan and season with chicken seasoning and Cajun seasoning; toss to blend. Meanwhile, in a 2 quart pot, bring the chicken stock to a boil. Add the orzo. If the chicken stock is bland, add 1/2 to 1 teaspoon sea salt to taste. Bring back to a boil and cook, uncovered for 8 - 10 minutes or until just tender. Turn down the heat to low and add the cooked chicken/vegetable mixture to the cooked orzo. Add the Okra and heat gently. Adjust seasonings, if necessary and serve. Cook's Notes Avoid slimy okra by never allowing it to boil! Thaw okra in warm water. Drain well before adding to soup. I like to make this a savory dish, rather that a hot and spicy one. Because the orzo will continue to absorb liquid, this soup is best served at once. To prepare in advance, simply cook the chicken and vegetables as directed, cool, and store in refrigerator. About 25 minutes before serving, prepare the orzo in the stock as directed, turn down the heat to low, add the chicken/vegetable mixture and thoroughly heat through. Add the thawed and drained okra and heat a few more minutes. If leftovers are too thick, simply stir in a little chicken stock. Adjust seasonings as necessary. For a thicker soup, simply allow the orzo to absorb more liquid.

CAJUN CHICKEN AND SAUSAGE GUMBO

Steps:

• Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
• Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.

CHICKEN & SAUSAGE CAJUN GUMBO

Steps:

• 1. To Make Roux: In a microwave proof bowl combine cooking oil and flour to make a paste. Microwave for 5 minutes and stir. Do this 3 or 4 times until mixture is the color of dark chocolate (do not burn or it will be bitter) Set aside while you are making the gumbo
• 2. In a large stock pot add onions, bell pepper, celery, garlic and parsley. Stir in 1 gallon of water and bring to a boil.
• 3. Stir in roux mixture until it is dissolved. Add tomato sauce, salt, black pepper and red pepper. Drop in okra (optional), sausage and chicken and bring to a boil. Simmer on medium until chicken is thoroughly cooked, about 40 minutes. When gumbo is cooked, turn off the burner and add Gumbo File', this will add flavor and thicken the gumbo.
• 4. Serve over cooked white rice.

CAJUN-STYLE CHICKEN AND SMOKED SAUSAGE GUMBO

Steps:

• Place the skinned chicken pieces in a large heavy pot (or Dutch oven) add in water chicken broth, bay leaves and whole garlic cloves; bring to a boil, reduce heat to medium-low, cover with a tight-fitting lid and simmer for about 40 minutes or until the chicken is just tender (do not overcook the chicken or it will become tough and stringy!).
• Remove the chicken from the broth (RESERVE 16 cups (1 gallon) water/broth mixture; drain the 16 cups broth through a wire mesh strainer, then place back into the pot.
• Chop the chicken into large pieces; set aside (you will add in the chicken later).
• To the 16 cups broth/water mixture, add in browned sausage meat, onions, green bell pepper, jalapeno pepper/s, celery and OXO beef powder, simmer stirring about 45 minutes.
• Heat oil in a large skillet; add in flour and cook whisking constantly until the flour is a dark brown caramel colour (about 15-20 minutes).
• Add in the sausage/broth mixture with Creole seasoning and simmer stirring occasionally for about 40 minutes.
• After 40 minutes cooking add in chicken and black beans (if using) simmer uncovered over medium-low heat, stirring occasionally for another 40-50 minutes.
• Skim off the fat that has accumulated on the top.
• Add in green onions and parsley; simmer on low heat for 10 minutes.
• Remove from heat and add in file powder and season with salt and pepper; stir to combine.
• Serve gumbo over hot cook rice.

CAJUN CHICKEN SAUSAGE SHRIMP & CRAB GUMBO

Steps:

• 1. 1: Warm up a large gumbo pot over medium heat, then reduce to low heat. 2: In a cast iron skillet, saute' smoked sausage in half of the cooking oil over medium high heat until sausage begins to brown (about 4 to 5 minutes). 3: Transfer sausage to the gumbo pot. 4: Saute' andouille in the skillet over medium high heat until slightly browned. 5: Transfer andouille to gumbo pot. 6: Saute' chopped onions, celery, and bell pepper in butter in the skillet for 8 to 10 minutes. 7: Add all seasonings and bouillon granules to skillet and cook for 3 minutes, stirring constantly. 8: Transfer vegetable and seasoning mixture to gumbo pot. 9: Saute' chicken, half a batch at a time, in remaining cooking oil until slightly browned. 10: Transfer chicken to gumbo pot. 11: Add hot pepper sauce, chicken broth, and water to gumbo pot and bring to a boil over medium high heat. 12: Crumble in dark roux. 13: Bring to a boil again, then reduce heat, and cook gumbo on a low boil for 60 minutes. 14: Reduce heat to a low simmer for 10 minutes. 15: Add shrimp and crabs or lump crab meat and simmer an additional 10 minutes 16: Garnish with green onions and serve with potato salad.

REAL CAJUN CHICKEN AND SAUSAGE GUMBO

Steps:

• Mix 1/4 cup of flour with the seasonings and toss the chicken in the mixture until well coated.
• Heat the oil in a large skillet and sauté the chicken over medium-high until browned. I usually do this in batches draining the cooked chicken on paper towels. If the flour in the pan starts to really burn and smoke, turn down the heat or, discard and start with fresh oil. However, I usually can get it all done with one batch.
• Once the chicken is done, combine 1 cup of flour and lard over medium-high heat to make a dark, dark, roux. Stir constantly while it cooks. It should look like burnt peanut butter, this is tricky because the darker the better. But if you go too far and scorch it, it's over.
• When the roux has reached the right color remove from heat and add the chopped vegetables. Stir to remove some heat from the roux.
• Return the roux to the stove over medium-high heat and add the stock, stirring until well blended.
• Bring this mixture to a boil, and add the chicken, sausage, and garlic. Reduce heat and simmer for 1 hour.
• Taste and adjust salt, and cayenne pepper (although it's usually plenty hot, it's a personal preference).
• Serve over hot cooked rice.

CAJUN-STYLE CHICKEN GUMBO

Steps:

• Cut chicken into 1 inch pieces; place in medium bowl.
• Sprinkle with seasoning and thyme; toss well.
• Set aside.
• Heat oil in large sauce pan over medium-high heat.
• Add onion, bell pepper, carrots, celery and garlic to saucepan; cover and cook 10 minutes or until vegetable are crisp-tender, stirring once.
• Add chicken; cook 3 minutes, stirring occasionally. Sprinkle mixture with flour, cook 1 minute, stirring frequently.
• Add chicken broth, tomatoes and pepper sauce; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 10 minutes or until chicken is no longer pink in center, vegetables are tender and sauces is slightly thickened.
• Ladle gumbo into 4 shallow bowls, top each with a scoop of rice sprinkle with parsley and serve with additional pepper sauce, if desired.

CAJUN CHICKEN & SAUSAGE GUMBO

Steps:

• 1. To a 10-12 quart pot, add water and chicken broth. Bring to a boil. In the meantime, prepare the vegetables, meat, and cook the roux. (It is much easier to achieve this faster if working with a partner. Huey gets the water going and chops the veggies, while I cook the roux!!)
• 2. Prepare the vegetables. Remove the outer skins of 2 yellow onions, rinse, core and remove seeds of 1 bell pepper, rinse 4 stalks of celery, slice into chunks and place in food processor and chop very fine. Set aside.
• 3. If the hen is already cut into pieces, simple rinse to remove bone fragments and debris. (For this recipe, I used half of a 12 lb hen.) Be sure to use all of the bones to ensure getting maximum flavor!!!)
• 4. I like to cut the breast meat into cubes prior to cooking, so that as soon as the gumbo is cooked, I can enjoy it immediately ... free of bones. Set hen pieces aside.
• 5. We prefer using fresh pork sausage for this gumbo to achieve just the perfect balance of flavors. You should be able to taste the sausage and the chicken, without one flavor over-powering the other!!! If you have a very keen palate, you can probably taste the other ingredients, as well.
• 6. Often, I remove the casings by making a slice down the sausage and it comes off easily, or just remove after it's sliced .... and sometimes, I just leave it on!!!
• 7. Slice frozen sausage into 1/2 inch pieces. (It is much easier to slice the sausage if at least partially frozen.) Set aside.
• 8. ROUX DIRECTIONS: In a large skillet (black iron, preferred), add 2 cups each of all purpose flour and vegetable oil. (If you are experienced in making roux, you can reduce the oil to 1 1/2 cups to 1 3/4 cups, however, it is a little harder to get the roux dark enough without burning. The additional oil makes the mixture thinner, and therefore, easier to manage.)
• 9. Cook on HIGH fire, STIRRING CONSTANTLY (with a long handled metal or wooden spoon, one that is blunt on the end works best), until it reaches a medium brown (peanut butter) color.
• 10. Reduce the heat to MEDIUM and continue cooking and STIRRING until it reaches a dark brown.
• 11. Reduce the heat to MEDIUM LOW, or LOW, and continue STIRRING CONSTANTLY until it reaches an almost black color, but not burned. At this point, the oil will begin to separate and will create a glossy appearance. Turn fire off.
• 12. Immediately, add roux to boiling water, one spoonful at a time, stirring and scraping bottom of pot to prevent sticking and burning, after each addition. Use ALL of the roux!!! Reduce fire, as this can QUICKLY boil over!!!
• 13. Add bay leaves and garlic. Cover with lid, leaving a slight opening. Bring to a boil. Keep a CLOSE eye on it, because, once it starts to boil, the liquid climbs quickly, and the pot will boil over!!!! If this happens, turn fire off, and remove the lid, briefly, then return heat to medium-low or low to maintain a low boil.
• 14. Add chopped celery, bell pepper, and onions. Bring back to a rolling boil. DO NOT TAKE YOUR EYE OFF THE POT FOR MORE THAN 15 SECONDS!!!!!! Once boiling, reduce heat to a low boil. When the FOAMING STOPS, stir in Tony's Seasoning and Accent. Bring back to a low boil. (Accent blends and enhances the flavors and makes today's gumbo taste like tomorrow's gumbo .... rich and full of flavor!!!
• 15. Add hen pieces and sliced sausage. Return mixture to a boil, lower heat to medium or low (very low boil), and cook mixture 1 1/2 hours, covered.
• 16. Remove oil from the surface of the gumbo and discard. (You may have to do this 2 or three times). Taste test, and add additional seasonings, if needed, or if it has cooked down too much and the mixture begins to thicken, add additional HOT water.)
• 17. Prior to serving, add 1 bundle of finely sliced green onion tops and dried parsley flakes. Simmer for 15 minutes.
• 18. You can actually serve after 1 1/2 hours. If you are not in a hurry to eat, remove the bone-in chicken pieces, allow to cool slightly, de-bone, slice into bite-size pieces, and return to the pot. The gumbo can be simmered up to 3 hours, but you may need to add additional HOT water to thin the mixture. Remove bay leaves prior to serving.
• 19. Serve with short-grain rice, as it absorbs the liquid better than long grain rice, (I use Mahatma) and Garlic Parsley Croutons, and a plain mustard potato salad. (Since the gumbo is soo flavorful, the plain potato salad compliments the flavors without competing!!) These foods can be prepared while the gumbo is cooking. I will be posting these recipes, also. Bon Apetite!!!!!!

CAJUN CHICKEN AND SAUSAGE GUMBO

Steps:

• Preheat the oven to 350 degrees F.
• Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine.
• Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
• While roux is baking: Slice then brown the sausage; Brown then cube the chicken (I brown the chicken in the sausage drippings); and Dice the vegetables.
• Once the roux is done, carefully remove it from the oven and set over medium-high heat.
• Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent.
• Add salt, black pepper, thyme, cayenne pepper, dripping from the skillet and stir to combine then add the bay leaves.
• Gradually add the broth while whisking continually.
• Decrease the heat to low, cover and cook for 35 minutes.
• Turn off the heat, add the chicken and sausage and stir to combine.
• Add the file powder while stirring constantly.
• Cover and allow to sit for 10 minutes prior to serving.
• Serve over rice.

CAJUN CHICKEN AND SAUSAGE GUMBO

Steps:

• Brown chicken thighs and sausage in a cast iron dutch oven. If you don't have a cast iron dutch oven, just be sure to use a heavy pot, such as a Magnalite or something similar. Remove from pot and let cool.
• Add oil to the pot. With wire whisk, blend in flour. Continue stirring constantly over medium to medium-high heat until flour is the color of chocolate syrup. IT IS VERY IMPORTANT TO CONSTANTLY STIR THIS! If the roux burns, there's no fixing it. You'll have to start over, completely. This step will take a while to achieve the chocolate color and is the most time-consuming part of the recipe. Once the flour has browned to this point, quickly add onions, bell pepper, and celery. Cook until onions are transparent. Add enough water or chicken broth to fill the pot about half way. Simmer.
• Meanwhile, debone chicken. Add sausage to the pot.
• Add minced garlic, salt, and cayenne.
• Let simmer for about an hour. In the last 20 minutes, add deboned chicken. If needed, add enough water or broth to cover the chicken.
• With a large spoon, skim as much fat as possible from the top.
• Serve in a soup plate, over hot cooked rice.
• Sprinkle green onions, parsley, and file in the bowls.
• MMMMMMMMMM -- good stuff!

BLUE-EYED CAJUN GIRL'S CHICKEN AND SAUSAGE GUMBO

Steps:

• Generously season the chicken with salt, pepper and Emeril's Rustic Rub, and brown a few pieces at a time, on medium high heat, in 1TBS of oil in a large fry pan, then transfer to a plate and set aside. Next, brown the sausage in batches on medium high heat, in 1TBS of oil in the same fry pan, transfer to a plate and set aside. In a heavy stock pot, heat the oil and cook the flour in the oil over medium- high heat stirring constantly (if the oil starts to smoke, take the pot off the heat, keep stirring until the smoking stops, then put the pot back on the heat and keep stirring) until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun style roux (or if you like a lighter tasting roux, it's done when it is the color of peanut butter). Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 to 6 minutes, till the vegetables are tender. Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about 2 ½ hours on medium heat, skimming fat off the top as needed. Take chicken out and debone it, discard bones and skin, shred chicken into medium sized chunks. Discard bay leaves. Serve over rice and sprinkle scallions and parsley on top. Serve with lots of hot, GOOD quality French bread.

CAJUN CHICKEN & SAUSAGE GUMBO RECIPE - (4.1/5)

Steps:

• Lightly brown chicken thighs in a tablespoon of oil in a cast iron dutch oven or heavy bottomed pot over medium-high heat. Remove chicken from pot and set aside to cool. Add the sausage slices to the same pot and cook until lightly browned on both sides. Remove to paper towels to drain. Add the vegetable oil to the pot over medium-low heat. Using a wire whisk, blend in the flour. Continue cooking and whisking constantly until flour is a dark reddish brown/dark brown. Whisk constantly or it will scorch; this step will take about 1 hour. Once the roux has finished cooking, quickly stir in chopped onions, bell pepper, and celery. Cook for 3 to 4 minutes, stirring constantly. Add the chicken broth and enough water to fill the pot about half full. Bring to a bubble, then reduce heat to low/medium-low and simmer uncovered for 30 to 40 minutes. Add chicken and sausage to the pot. Removed the skin and as much fat as possible from the chicken before adding to the pot. If needed, add a little more water just enough to cover the chicken. Add the garlic, salt, cayenne, black pepper, and BeaZell's seasoning. Let simmer gently for about an hour. Remove chicken from gumbo and de-bone, if desired. Then add the meat back to the gumbo. Stir in the green onions and parsley and continue simmering for another 15 minutes. With a large spoon or a couple wadded up paper towels, skim as much fat as possible from the top of gumbo. Serve gumbo in shallow bowls with a scoop of hot cooked white rice. Add a sprinkle of gumbo filé. Garnish top with additional green onions, if desired. Serve with potato salad on the side and toasted French bread. Enjoy!

CAJUN CHICKEN GUMBO

Steps:

• Season the chicken with spice mix. Melt butter in a large pan, add the chicken and cook for 15 minutes. Remove and keep warm/
• Stir flour into the pan drippings and whisk over high heat for about 5 minutes to made roux (dark brown but not burnt) Add Cajun vegetables to the roux and cook for about 1-2 minutes.
• Return the chicken to pan, add stock powder, bay leaves, chilli flakes, clove, allspice, thyme and water. Cover and simmer for about 30 minutes. Add the sausage and cook for a further 30 minutes.
• Add spring onions and parsley. Simmer for 2 minutes and service with plenty of steamed white rice.
• NOTE: Cajun vegetables consist of equal quantities of onion, green pepper and celery.