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.

For those who love Southern cooking like a basic seafood boil and Louisiana purple beans and rice, this gumbo recipe belongs in your kitchen!

It’s Mardi Gras week, and should 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 selfmade 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 a little bit spicy, and should you’re new to Cajun cooking, a basic gumbo is one of the 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 stuffed 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 just a few simple shortcuts to construct loads of taste in a little bit 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.

Elements You’ll Want

Gumbo makes use of the “holy trinity” of Cajun and Creole cooking: onions, bell peppers, and celery. It’s much 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 all the way 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 standard selection 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 produced from butter and all-purpose flour. I embody a little bit 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 we’ve our “holy trinity” of diced yellow onion, bell pepper, and celery. I like so as to add minced garlic, too. For those who don’t have a sure ingredient, you may 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 may acknowledge it from recipes like my Cajun fries and roasted Cajun rooster (you may discuss with these recipes for a selfmade model!). You’ll discover Cajun spice in most grocery shops, too.
• Rooster Broth – I prefer to prepare dinner with low-sodium rooster broth.
• Tomatoes – Diced tomatoes aren’t sometimes utilized in Cajun gumbo (they’re historically a Creole addition), however I just like the tangy sweetness. They are often contemporary or canned.
• Okra – Okra is an edible inexperienced pod, kind of like a inexperienced bean, with a gentle and grassy taste. It’s standard in Southern recipes and also you’ll discover it in grocery shops year-round, relying on the place you reside. For those who can’t get okra the place you’re, you may exchange 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 sort you’d like.

How you can 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 simple to make from scratch! Collect your components and observe the steps beneath. Remember to 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 a little bit oil, after which whisk within the flour to make a paste. Let that prepare 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 just a few extra minutes so that may prepare dinner by way of, and also you’re able to serve.

Serving Recommendations

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 useful to sop up the broth. Gumbo additionally pairs rather 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 sluggish 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 occasionally, till it’s heated by way of. You too can use the microwave. The broth generally thickens up over time, so stir in a little bit 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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