3 tbsp olive oil, divided
12 oz Andouille sausage, cut into pieces
6 bone-in chicken thighs
1.5 tbsp Dirrty Swamp or other cajun seasoning
6 cups chicken stock
1 onion, diced
3 stalks celery, diced
1 green bell pepper, diced
2 garlic cloves, minced
2 bay leaves
1 tsp cayenne powder
1 x portion of roux (see note 1)
2 tbsp hot sauce
cooked white rice to serve
- Heat 1 tbsp oil in a heavy based pot, and brown the sausage on both sides. Once browned, remove from pot and set aside. Add another 1 tbsp of oil to the pot and season the chicken with half of the Cajun seasoning on both sides. Brown the chicken pieces on both sides, then set aside.
- Place the chicken stock in a separate saucepan and bring to a gentle simmer.
- Add the final tablespoon of oil to the large pot, then the “trinity” – onion, celery and bell pepper, plus the garlic. Cook for 5-7 minutes to soften the vegetables, stirring and picking up all the browned bits from the bottom of the pan. Add remaining Cajun seasoning, bay leaves and cayenne.
- Add in the roux, and stir well to combine everything. Add one ladle of warm stock to the roux mixture, stirring as you pour it in. Continue one ladle at a time until all the stock is incorporated, then bring the mix to the boil and add in the chicken and sausage. Discard any excess fat that has accumulated from the sausage and do not pour it back into the pot – it will pool on the surface.
- Reduce heat to a simmer, replace the lid then cook for 30-45 minutes until the chicken is tender. Remove chicken pieces from the pot, discard the rubbery skin and the bone, and shred the meat, then return to the pot.
- Increase heat to a vigorous simmer, and add in hot sauce. Cook a further 5 minutes to re-warm the chicken pieces, then serve in individual bowls ladled over while rice.
Note 1: Find instructions on how to make a roux here. One portion of roux is 1.25 c flour to 1 c oil.
- Cuisine: cajun
Keywords: cajun, gumbo