Name: Cajun Chicken & Sausage Gumbo
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 500g Chicken boneless, skinless thighs, cut into bite-sized pieces; 250g Andouille Sausage Andouille or smoked sausage, sliced; 3 tbsp Vegetable Oil; 3 tbsp Plain Flour; 1 large Onion diced; 2 stalks Celery diced; 1 Green Bell Pepper diced; 4 cloves Garlic minced; 2 tbsp Cajun seasoning; 1 Bay leaf; 750ml chicken stock hot; 400g tin Chopped Tomatoes; 1 tsp salt or to taste; 1/2 tsp Black pepper; 300g long-grain rice cooked separately, to serve; 2 tbsp Parsley chopped, to garnish

Method

20 mins prep40 mins cook60 mins total

Heat the oil in a heavy casserole over medium heat. Add the flour and cook, stirring constantly, until the roux is the colour of peanut butter.
Add the onion, celery and green pepper. Cook for 6–8 minutes until softened, then stir in the garlic, Cajun seasoning and bay leaf.
Add the chicken and sausage and cook for 4–5 minutes, stirring, until the chicken is lightly coloured.
Gradually pour in the hot stock, stirring to loosen the roux. Add the chopped tomatoes, salt and black pepper.
Bring to a gentle simmer, cover and cook for 30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
Taste and adjust the seasoning. Spoon the gumbo over cooked rice and finish with parsley.