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Chicken & Sausage Gumbo

A convenient twist on a Cajun staple! This Chicken and Sausage Gumbo features U.S.-grown brown long grain rice and is realistic enough for you to make for a weeknight dinner or for meal prep.

Featuring U.S. Rice

Recipe developed by Kroll’s Korner in partnership with USA Rice

Ingredients

400 g	U.S.-grown long grain brown rice
454 g	chicken thighs, cut into bite-sized pieces
2 tsp	Cajun seasoning (recipe below)
1 package (454 g)	andouille sausage, cut in coin-sized slices
62 g	all-purpose flour
218 g	grapeseed oil
150 g	celery, chopped
1	jalapeno, diced
1	large yellow onion, diced
2	green bell peppers, diced
2 L	chicken broth
1 can (400g)	fire-roasted tomatoes
1 tbsp	dried parsley
5 cloves	garlic, minced
1 tsp	dried basil
1 tsp	thyme
1 tbsp	pepper
1 tsp	paprika
2	bay leaves
	Cajun Spice Recipe
2 tbsp	garlic powder
2 tbsp	Italian Seasoning
2 tbsp	paprika
2 tbsp	salt
1 tbsp	black pepper
1 tbsp	cayenne pepper
1 tbsp	dried thyme
1 tbsp	onion powder

Step 1
Preheat oven to 215°C. Cut up chicken thighs into small bite sized pieces. Place in a small bowl and toss with Cajun seasoning and olive oil. Place on a sheet pan lined with foil and place in oven for 20-25 minutes.
Step 2
While the chicken is cooking, dice up the celery, jalapeño and bell pepper. Place them all in one bowl. It is important to cut and prepare the veggies before making roux so you have these ingredients ready to go.
Step 3
In a large heavy bottomed pot (preferably a Dutch oven), over medium-low, add in grapeseed oil and get the oil warm (1-2 minutes on the stove). Then, slowly whisk in flour to combine. Switch to a wooden spoon and stir continuously for 15-20 minutes (without burning) until roux becomes a dark brown color (think chocolate). DO NOT WALK AWAY FROM STOVE. Roux can easily burn.
Step 4
Remove chicken from the oven and set aside. When roux reaches desired color, add in celery, jalapeño, onion, and pepper into roux. Continuously stir until vegetables are soft and tender (7-10 minutes). Add in garlic.
Step 5
Whisk in chicken broth, reduce heat to a simmer and add in tomatoes, dried parsley, basil, thyme, pepper, paprika, and bay leaves. Stir and allow mixture to come to a simmer. Add in chicken and sausage.
Step 6
Simmer over low heat for 1-3 hours. This is a key step so the flavors meld and roux can develop. Serve with cooked brown rice on top and garnish with green onions or parsley.

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Dinner, Lunch, Main Courses, Seafood

Chicken & Sausage Gumbo

Ingredients

Cajun Spice Recipe

Step 1

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Step 3

Step 4

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Step 6

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