Welcome back to Bear’s Recipes! Today, we’re bringing a taste of Louisiana to your kitchen with our Classic Cajun Gumbo with Andouille Sausage. This hearty, flavorful dish is perfect for any occasion. Let’s get started!

Ingredients:

Gumbo Base:
1/2 cup grapeseed oil
1/2 cup all-purpose flour
1 large onion, finely chopped
1 bell pepper, finely chopped
2 celery stalk, finely chopped
6 cloves garlic, minced
1 teaspoon cayenne pepper
1 tablespoon dried thyme
1 teaspoon dried oregano
3 bay leaves
4-6 cups chicken stock (depending on how thick you want it)
1 pound andouille sausage, sliced
1 pound chicken thighs, boneless and skinless
1/2 cup chopped green onions (Optional)
1/4 cup chopped fresh parsley (Optional)
Salt and pepper to taste

For Serving:
Cooked white rice

Directions:
Make the Roux:
In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly to prevent burning. Cook until the roux turns a deep brown color, about 15-20 minutes.

Add the Vegetables:
Add the chopped onion, bell pepper, and celery to the roux.
Cook, stirring frequently, until the vegetables are softened, about 5 minutes.
Add the minced garlic, paprika, cayenne pepper, thyme, oregano, and bay leaves.
Stir to combine.

Add the Stock and Meat:
Gradually whisk in the chicken stock, making sure there are no lumps. Add the andouille sausage and chicken thighs.
Bring the mixture to a boil, then reduce the heat and simmer for about 3 hours, stirring occasionally.

Serve:
Serve the gumbo hot over cooked white rice.
Garnish with additional chopped green onions and parsley if desired.

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