It’s not joke that I love spicy food, so naturally I enjoy cajun spiced foods including this chicken gumbo recipe. If you’re not like me regarding your affinity for setting your mouth on fire, you can completely tailor this recipe by using a milder spice blend.
This recipe is so warm and comforting, which apparently I’ve been craving warm and comforting foods as evidenced by this Chicken and Tamale Dumpling Soup and Italian Wedding Soup. It makes plenty, which is awesome for leftovers for lunch or to warm up on a busy night.
This week has been so busy at my office – it’s one of those weeks where eating lunch at my desk is basically required. I’m a fan of taking a full break even just for 15 minutes to eat my lunch and focus on other things, but this that just hasn’t happened because sometimes that’s life.
But, at the very least, if I have to eat at my desk while working at my computer, it’s just so nice to have something warm, comforting, and flavorful like chicken gumbo. It’s the little things in life, am I right?
The recipe uses andouille sausage, which is a smoked sausage usually made from pork. My local Costco sells chicken andouille sausage, and it’s so flavorful. I usually will buy a large pack, use what I need for this recipe, and freeze the rest for a future gumbo.
I’ve also added in skinless, boneless chicken. I used both breast and thigh, because thighs add a lot of flavor and I also just like the texture of chicken breast. But, if you want to use only breast or only thigh, go for it! It will still work.
Chicken Gumbo
Ingredients
- ½ cup light tasting olive oil do NOT use extra-virgin
- ½ cup all-purpose flour
- 1 large onion chopped
- 3 medium bell peppers chopped
- 3 stalks celery chopped
- ½ lb. andouille sausage sliced
- 3 cloves garlic minced
- 3 tbsp. cajun seasoning
- 1 lb. chicken breast and/or thighs cooked and shredded
- 6 cups chicken broth
- 1 bay leaf
- 6 servings Cooked rice to serve gumbo with
Instructions
- Heat light tasting olive oil over medium heat. Once heated, add flour and whisk constantly for about 8 minutes or until about the color of light chocolate milk. Be careful not to burn, adjust the temperature as needed.
- Add in onion, peppers, and celery to roux and saute for about 3-4 minutes. Add in andouille sausage, garlic and cajun seasoning and saute for additional 3-4 minutes.
- Add in chicken breast/thighs, broth, and bay leaf. Simmer for about 1 hour, skimming the top of any foam as needed. Remove chicken breast/thighs, shred with two forks, and return to gumbo. Serve over cooked rice.
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