Chicken and Andouille Sausage Gumbo made with Journey Spice Co.'s Organic Cajun Seasoning

Chicken and Andouille Sausage Gumbo

This traditional Chicken and Andouille Sausage Gumbo is a Louisiana favorite. This recipe calls for chicken and sausage, but feel free to replace either meat with your favorite seafood like shrimp, or even plant-based “meats.” Our Organic Cajun Seasoning adds a depth of flavor to take this dish to the next level!

Prep Time: About 25 minutes

Cook Time: About 1 hour and 20 minutes

Ingredients:

4 Tbsp. Journey Spice Co. Organic Cajun Seasoning (more or less if preferred)

1 ½ lb. andouille sausage, cut crosswise into ½ inch rounds

1 lb. chicken, diced into 1-inch pieces

10 oz. white uncooked rice

4 cups chicken or vegetable broth (use low sodium if trying to reduce sodium)

½ cup all-purpose flour

¼ cup extra virgin olive oil

3 celery stalks, diced

2 bell peppers, diced (traditional Cajun recipes use green bell peppers, but red bell peppers are often used too)

1 yellow onion, diced

6 garlic cloves, minced

4 Tbsp unsalted butter

Optional: Gumbo filé powder, 1 cup sliced okra

Optional: Customize added salt to taste if desired

Make it Leaner: Omit the andouille sausage and use more chicken instead, or use lean seafood options in place of the andouille sausage. Omit the roux mixture of butter, flour, and retained fat from the meat. Omit the rice to reduce carbs.

Make it Plant-Based/Vegan: Use plant-based versions of the chicken, sausage, and butter.

Directions:

  1. In a medium bowl, combine the diced bell peppers, diced yellow onion, diced celery, minced garlic, and 3 Tbsp. Journey Spice Co. Cajun Seasoning, and stir to combine.
  2. Cook the andouille sausage in a large non-stick pan over medium heat for about 5 minutes. Set it aside on a plate.
  3. Season the diced chicken with 1 Tbsp. Journey Spice Co. Cajun Seasoning. Add 1 Tbsp extra virgin olive oil and the chicken to the pan and cook over medium heat for 10 minutes, stirring often to ensure even cooking. Set it aside on the plate with the sausage.
  4. It’s time to make the Roux. Add the butter, remaining extra virgin olive oil, and flour to the pan over low-medium heat, and stir constantly with a wooden spoon, scraping the bottom of the pan to incorporate any browned bits from the previously cooked meat. Keep stirring for about 10 minutes until the mixture resembles light brown chocolate sauce.
  5. Increase the heat to medium and add the bell pepper mixture. Add the okra, if using. Stir to coat it in the roux. Continue cooking, stirring frequently, for about 15 minutes.
  6. Add the sausage and chicken to the pan. Add the chicken or vegetable broth and increase the heat to high until it boils. Reduce the heat to low-medium and simmer uncovered for 40 minutes, stirring occasionally.
  7. Cook the rice as directed on the package.
  8. Serve the gumbo with rice and filé powder if desired.

Nutrition Per Serving (Nutrition facts will vary depending on the exact ingredients used):

528 Calories

32g Fat

31g Carbs

1g Sugar

25g Protein

750mg Sodium

3g Fiber

Makes 10 Servings