Cajun Gumbo
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Cajun Gumbo

#cajun#gumbo#chicken#andouille#roux

A rich, hearty Cajun gumbo featuring a deeply flavored dark roux, tender chicken thighs, and smoky andouille sausage. Vegetables are toasted in the roux before simmering in a fortified chicken stock for maximum depth. Ready in about 2 hours for 6 servings of comforting, spicy stew.

30
Prep (min)
90
Cook (min)
120
Total (min)
6
servingss
$19.11
Total Cost
$3.19
Per servings

Cookware

  • •
    Non-Stick Skillet
  • •
    Dutch Oven (1.6 qt)

Tools

  • •
    Whisk

Measuring

  • •
    Measuring Cups
  • •
    Measuring Spoons

Prep

  • •
    Cutting Board

Other

  • •
    Chef's Knife

Equipment Size Calculator

Using different sized equipment? Calculate how to adjust the recipe.

  • 900 g (6 cups 7 tbsp) Chicken Thigh, boneless, skinless
  • 380 g (2 cups 11 tbsp 1¼ tsp) Sliced Andouille Sausage, sliced and quartered
  • 218 g (1 cup) Neutral Oil, peanut, avocado, or canola oil
  • 234 g (1 cup 14 tbsp) All-Purpose Flour
  • 480 g (3 cups) Chopped Diced Minced Sliced Onion, medium diced (~400 g)
  • 228 g (1¾ cups) Chopped Diced Minced Celery, medium diced (~250 g)
  • 193 g (1¾ peppers) Diced Poblano Pepper, medium diced (~250 g)
  • 175 g (1¾ cups) Sliced Okra, sliced ¼–½ inch thick (~200 g)
  • 0 g (0.1) Minced Garlic Cloves, minced (~25 g)
  • 1.5 kg (6¼ cups) Chicken Stock, (~1500 g)
  • 42 g (2 tbsp) Better Than Bouillon Chicken Base
  • 84 g (¾ gelatin) Gelatin, packets
  • 10 g (2 tsp) Hot Sauce, Louisiana brand or Crystal
  • 11 g (1 tbsp 1½ tsp) Smoked Paprika
  • 2 g (1 tsp) Cayenne Pepper
  1. 1
    Season chicken thighs on each side with salt and set aside.
    • 900 g (6 cups 7 tbsp) Chicken Thigh, boneless, skinless
  2. 2
    In a non-stick pan, sear andouille sausage over medium-high heat until browned. Remove sausage, then add chicken and cook until golden brown on the first side, . Flip and cook 5 more minutes. Remove and set aside to cool.
    • 380 g (2 cups 11 tbsp 1¼ tsp) Andouille Sausage, sliced and quartered
    • 900 g (6 cups 7 tbsp) Chicken Thigh, boneless, skinless
  3. 3
    While cooking, dice onion, celery, poblano, and okra. Prepare fortified chicken stock by combining chicken stock with Better than Bouillon chicken base and gelatin, or use homemade stock.
    • 480 g (3 cups) Onion, medium diced (~400 g)
    • 228 g (1¾ cups) Celery, medium diced (~250 g)
    • 193 g (1¾ peppers) Poblano Pepper, medium diced (~250 g)
    • 175 g (1¾ cups) Okra, sliced ¼–½ inch thick (~200 g)
    • 1.5 kg (6¼ cups) Chicken Stock, (~1500 g)
    • 1.5 kg (6¼ cups) Chicken Stock, (~1500 g)
    • 42 g (2 tbsp) Better Than Bouillon Chicken Base
    • 84 g (¾ gelatin) Gelatin, packets
  4. 4
    Add a splash of water to the pan to deglaze, scraping up browned bits. Add deglazing liquid to the stock mixture.
  5. 5
    In a large Dutch oven over medium heat, whisk oil and flour to make a roux; cook, whisking frequently, for until it resembles milk chocolate.
    • 218 g (1 cup) Neutral Oil, peanut, avocado, or canola oil
    • 234 g (1 cup 14 tbsp) All-Purpose Flour
  6. 6
    When the roux is ready, add diced onion, celery, poblano, okra, and a big pinch of salt. Increase heat to medium and toast vegetables for . Add minced garlic and sweat for .
    • 480 g (3 cups) Onion, medium diced (~400 g)
    • 228 g (1¾ cups) Celery, medium diced (~250 g)
    • 193 g (1¾ peppers) Poblano Pepper, medium diced (~250 g)
    • 175 g (1¾ cups) Okra, sliced ¼–½ inch thick (~200 g)
    • 0 g (0.1) Garlic Cloves, minced (~25 g)
  7. 7
    When flour begins to stick to the bottom of the pot, gradually whisk in the stock mixture and bring to a simmer.
  8. 8
    Dice reserved chicken into bite-size cubes and add to the gumbo pot with any drippings.
    • 900 g (6 cups 7 tbsp) Chicken Thigh, boneless, skinless
  9. 9
    Add sliced andouille and okra, bring to a simmer over medium–medium-low heat, and cook for , stirring every .
    • 380 g (2 cups 11 tbsp 1¼ tsp) Andouille Sausage, sliced and quartered
    • 175 g (1¾ cups) Okra, sliced ¼–½ inch thick (~200 g)
  10. 10
    Turn off heat; stir in hot sauce, cayenne, paprika, and black pepper. Taste and season with salt as needed.
    • 10 g (2 tsp) Hot Sauce, Louisiana brand or Crystal
    • 2 g (1 tsp) Cayenne Pepper
    • 11 g (1 tbsp 1½ tsp) Smoked Paprika
$19.11
Total Cost
$3.19
Per servings

Prices listed are approximate. Actual costs may vary based on store, location, and availability.

Ingredient Costs

  • Chicken Thigh(Kirkland Signature)
    $6.92
  • Neutral Oil(Meijer)
    $0.61
  • All-Purpose Flour(King Arthur)
    $0.62
  • Chicken Stock(Meijer)
    $3.62
  • Better Than Bouillon Chicken Base(Better Than Bouillon)
    $1.11
  • Gelatin(Knox)
    $4.07
  • Hot Sauce(Frank's RedHot)
    $0.08
  • Smoked Paprika(McCormick)
    $1.98
  • Cayenne Pepper(Meijer)
    $0.11
Missing pricing data for:
  • • sliced-andouille-sausage
  • • diced-chopped-sliced-minced-onion
  • • diced-chopped-minced-celery
  • • diced-poblano-pepper
  • • sliced-okra
  • • minced-garlic-cloves
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