This chicken gumbo pairs meaty chicken drumsticks and bone-in breasts with smoked sausage in a savory broth. It’s the real deal from a certified Cajun!
Preparation Time
45 mins
Cooking Time
3 hr 15 mins
Total Time
4 hr
Calories
825 Calories
Recipe Instructions
Step 1
Serve gumbo over hot, cooked rice with a generous sprinkling of chopped green onions over each serving.
Step 2
Peel back chicken drumstick and breast skin without removing it all the way; make several deep cuts in the meat. Sprinkle 3 teaspoons Cajun seasoning into the cuts and onto the meat, then replace the skin. Whisk 1/2 cup olive oil and white wine together in a large bowl. Add chicken, spoon marinade over top, then cover and refrigerate for 1 hour.
Step 3
Remove chicken from marinade and shake off excess; discard remaining marinade. Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering. Add chicken, working in batches if necessary, and cook until browned, about 5 minutes per side. Transfer chicken to a large soup pot and pour broth over top. Bring to a boil, then reduce the heat and simmer until chicken is tender, about 20 minutes.
Step 4
While the chicken is simmering, cook onion, bell pepper, and celery in a skillet with 3 tablespoons of olive oil, stirring occasionally, until onion is transparent and pepper has softened, about 8 minutes. Remove from the heat and set aside.
Step 5
Mix flour and canola oil together in a nonstick pan to make a roux; stir until smooth and lump-free. Heat over medium-high heat, stirring constantly with a wooden spoon and scraping the bottom of the pan to prevent burning. After about 5 minutes of stirring, the roux will begin to turn a pale golden color and gently bubble and foam. Stir roux until it turns the color of milk chocolate and gives off a nutty fragrance, 30 to 40 more minutes. Watch carefully so it doesn't burn. Remove from the heat and stir until roux cools and stops cooking, about 5 more minutes.
Step 6
Stir onion mixture and 1 cup boiling water into roux; be careful to avoid spattering. Heat over medium heat until mixture comes to a simmer. Whisk until roux and water combine and become thick, about 10 minutes. Add thickened roux to the chicken, stir together, and add remaining 9 cups boiling water. Season with remaining 2 teaspoons Cajun seasoning and bring to a rolling boil. Reduce the heat and simmer for 1 hour.
Step 7
Sprinkle garlic powder and cayenne pepper over smoked sausage. Brown sausage in a skillet with 2 tablespoons of olive oil. Transfer sausage to the soup and simmer for 30 more minutes. Remove chicken from the pot and take meat off bones; discard skin and bones. Return meat to the soup and simmer for 15 more minutes. Skim off the layer of oil that forms on the top.
Step 8
While the gumbo is simmering, bring rice and 3 cups water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Ingredients
1 cup all-purpose flour
3 cups water
3 tablespoons olive oil
1 bunch green onions, chopped
4 cups chicken broth
6 bone-in chicken breast halves, with skin
1 teaspoon cayenne pepper, or to taste
1 cup canola oil
1 large green bell pepper, chopped
1 large yellow onion, chopped
2 cups uncooked jasmine rice
1 teaspoon garlic powder, or to taste
7 chicken drumsticks, with skin
1 large celery stalk, chopped
10 cups boiling water, divided
0.5 cup dry white wine
0.5 cup olive oil
1.5 pounds smoked sausage, cut into 1/2-inch slices
1 tablespoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
