A rich, hearty Louisiana stew with a dark, nutty roux, tender chicken, and spicy andouille sausage. This classic Cajun comfort food is slow-simmered with the holy trinity of vegetables and served over fluffy rice.
Prep25 min
Cook145 min
Servings6
Serving size: 1 serving(Gumbo only, rice is served separately.)
978cal
45gprotein
76gcarbs
56g
Ingredients
0.75 cup vegetable oil (A neutral oil with a high smoke point is best)
0.75 cup all-purpose flour
1.5 lb boneless skinless chicken thighs (Cut into 1-inch pieces)
Crispy fried shrimp piled high on a crusty French baguette with a zesty remoulade sauce, shredded lettuce, and juicy tomatoes. A classic New Orleans sandwich that brings the taste of the Big Easy to your kitchen.
About Chicken and Sausage Gumbo with Shrimp Po'boy
Aromatic gumbo paired with a shrimp po'boy – comfort food that gives you that much-needed energy boost!
This cajun_creole dish is perfect for lunch. With 2034.31 calories and 87.03999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 cup okra (Sliced, fresh or frozen)
2 tbsp cajun seasoning (Use a salt-free blend if possible to control sodium)
1 tsp dried thyme
2 pcs bay leaves
0.5 tsp cayenne pepper (Adjust to your preferred spice level)
1.5 tsp salt (Adjust to taste)
1 tsp black pepper (Freshly ground)
4 pcs green onions (Thinly sliced, for garnish)
0.25 cup fresh parsley (Chopped, for garnish)
6 cups cooked white rice (For serving)
Instructions
1
Brown the Meats (15 minutes)
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the sliced andouille sausage and cook until well-browned and the fat has rendered, about 5-7 minutes. Remove with a slotted spoon and set aside.
Season the chicken pieces with a pinch of salt and pepper. In the same pot, sear the chicken in a single layer until golden brown on all sides, about 6-8 minutes. Work in batches if necessary to avoid overcrowding. Remove and set aside with the sausage.
2
Make the Dark Roux (30-40 minutes)
Reduce the heat to medium-low. Pour the vegetable oil into the pot and whisk in the flour until a smooth paste forms.
Cook, stirring constantly and scraping the bottom of the pot with a flat-edged wooden spoon or heatproof spatula. This step requires patience and constant attention.
Continue stirring until the roux darkens to the color of milk chocolate, then dark chocolate, about 30-40 minutes. It should have a nutty aroma. Be vigilant; if you see black specks, it's burnt and you must start over.
3
Sauté the Holy Trinity (10 minutes)
Once the roux is the desired color, immediately add the chopped onion, bell pepper, and celery (the 'holy trinity'). This will stop the roux from cooking further and cool it down.
Stir continuously until the vegetables are well-coated. Cook until they soften and the onions become translucent, about 8-10 minutes.
4
Build the Gumbo Base (5 minutes)
Add the minced garlic and cook for 1 minute more until fragrant.
Gradually pour in the chicken broth, about one cup at a time, whisking constantly after each addition to ensure the roux dissolves smoothly into the liquid without lumps.
Once all the broth is incorporated, bring the mixture to a gentle simmer.
5
Simmer the Gumbo (90 minutes)
Return the browned chicken and sausage to the pot. Add the Cajun seasoning, dried thyme, bay leaves, cayenne pepper, salt, and black pepper. Stir to combine.
Reduce the heat to low, cover the pot, and let it simmer for at least 90 minutes. The longer it simmers, the more the flavors will meld. Stir occasionally.
During the last 30 minutes of simmering, add the sliced okra to the pot. This will allow it to cook through and act as a natural thickener.
Skim any excess fat that rises to the surface during simmering.
6
Finish and Serve (5 minutes)
After simmering, remove and discard the bay leaves. Taste the gumbo and adjust seasonings as needed. Add more salt, pepper, or cayenne to your liking.
Stir in half of the sliced green onions and chopped parsley.
Ladle the gumbo into bowls over a generous scoop of hot cooked rice. Garnish with the remaining green onions and parsley before serving.
1057cal
42gprotein
71gcarbs
67gfat
Ingredients
1 lb large shrimp (peeled and deveined)
1 piece French baguette (about 24 inches long)
1 cup all-purpose flour
0.5 cup fine cornmeal
2 tbsp Cajun seasoning
1 piece large egg
0.5 cup buttermilk
3 cup vegetable oil (for frying)
1 cup mayonnaise
2 tbsp Creole mustard
1 tbsp ketchup
1 tbsp lemon juice (freshly squeezed)
1 tsp Crystal hot sauce
1 tsp Worcestershire sauce
2 piece garlic cloves (minced)
1 piece celery stalk (finely chopped)
2 piece green onions (finely chopped)
0.5 tsp paprika
1 tsp salt (divided)
0.5 tsp black pepper (freshly ground, divided)
2 cup iceberg lettuce (shredded)
2 piece medium tomatoes (sliced)
1 cup dill pickles (sliced)
Instructions
1
Prepare the Remoulade Sauce
In a medium bowl, combine the mayonnaise, Creole mustard, ketchup, lemon juice, hot sauce, Worcestershire sauce, minced garlic, celery, green onion, and paprika.
Season with 1/4 tsp of the salt and 1/4 tsp of the black pepper. Mix until well combined.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This can be made a day ahead for even better flavor.
2
Set Up the Breading Station
In a wide, shallow dish, whisk together the all-purpose flour, cornmeal, Cajun seasoning, the remaining 3/4 tsp salt, and the remaining 1/4 tsp black pepper.
In a second shallow dish, whisk the egg and buttermilk together until smooth.
Thoroughly pat the peeled and deveined shrimp dry with paper towels. This is crucial for a crispy coating.
3
Fry the Shrimp
In a large, heavy-bottomed skillet or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat to 350°F (175°C). Use a thermometer for accuracy.
Working in small batches to avoid overcrowding the pan, dip each shrimp into the buttermilk mixture, allowing any excess to drip off.