New Orleans Cajun Chicken


1 lb chicken breast, diced

1 lb andouille sausage, sliced

1 cup all-purpose flour

3/4 cup vegetable oil

1 large onion, chopped

1 green bell pepper, chopped

3 celery stalks, chopped

4 garlic cloves, minced

6 cups chicken broth

1 can (14.5 oz) diced tomatoes

2 teaspoons Cajun seasoning

1 teaspoon dried thyme

2 bay leaves

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup okra, sliced (optional)

Cooked white rice, for serving

Chopped green onions and parsley, for garnish


In a large pot, heat the vegetable oil over medium heat. Add the flour to make a roux, stirring constantly, until it reaches a deep brown color, about 20-25 minutes.

Add the onion, bell pepper, celery, and garlic to the roux, and cook until the vegetables are soft, about 5 minutes.

Stir in the chicken and sausage, and cook until the chicken is no longer pink.

Pour in the chicken broth, diced tomatoes, Cajun seasoning, thyme, bay leaves, and smoked paprika. Season with salt and pepper.

Bring to a boil, then reduce the heat and simmer for 45 minutes. If using, add the okra during the last 15 minutes of cooking.

Serve the gumbo over cooked white rice and garnish with chopped green onions and parsley.

Prep Time: 30 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 45 minutes

Kcal: 350 kcal | Servings: 8 servings

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