In a large Dutch oven or heavy pot, heat the vegetable oil over medium heat. Add the chicken pieces and andouille sausage, cooking until the chicken is cooked through and both meats are lightly browned. Using a slotted spoon, remove the meat from the pot and transfer it to a bowl. Cover the bowl and set it aside. Discard any excess fat from the pot.
In the same pot, melt the butter over medium-low heat. Gradually whisk in the flour until you have a smooth mixture. Continue cooking and whisking almost constantly until the roux turns a deep brown color. This process can take up to 30 minutes and requires constant stirring to prevent burning.
Once the roux has reached the desired color, add the chopped onion, celery, and bell peppers. Cook for 3 minutes, stirring constantly. Add the minced garlic and cook for an additional 2 minutes.
Stir in the chicken broth, okra, Cajun seasoning, thyme, black pepper, and bay leaves. Bring the mixture to a low boil, then reduce the heat to a simmer. Let it simmer for 30 minutes.
After 30 minutes, return the cooked chicken and sausage to the pot. Continue simmering the gumbo for another 30 minutes, allowing the flavors to meld together.
Just before serving, remove the gumbo from the heat and stir in the fresh parsley and filé powder.
Serve the Cajun Gumbo over cooked rice, and enjoy!
Prep Time: 15 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 1 hour 45 minutes
Kcal: 400 kcal per serving | Servings: 6 servings
ADVERTISEMENT
