Chicken Tasso and Andouille Gumbo
Dive into the heart of Cajun cuisine with this rich and flavorful Chicken Tasso and Andouille Gumbo. Packed with tender chicken thighs, smoky andouille sausage, and savory tasso ham, this classic gumbo is elevated by a deeply caramelized roux that forms the base of its velvety texture. A colorful trinity of onion, bell pepper, and celery adds depth, while bold Cajun seasoning, garlic, and herbs bring the signature spice of Louisiana to life. Simmered low and slow, this gumbo boasts layers of complex flavors in every bite. Served over fluffy white rice and topped with fresh parsley and green onions, it’s a hearty, soul-warming dish perfect for family dinners or special occasions. Whether you’re a gumbo aficionado or new to Cajun cooking, this recipe is a mouthwatering tribute to Southern comfort food.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 12 ounces Andouille sausage, sliced
- 6 ounces Tasso ham, diced
- 0.5 cup Vegetable oil
- 0.5 cup All-purpose flour
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 2 stalks Celery stalks, diced
- 4 cloves Garlic cloves, minced
- 6 cups Chicken stock
- 1 tablespoon Cajun seasoning
- 1 teaspoon Dried thyme
- 2 leaves Bay leaves
- 2 tablespoons Fresh parsley, chopped
- 3 stalks Green onions, thinly sliced
- 4 cups Cooked white rice (for serving)
- to taste Salt
- to taste Black pepper
Instructions
Season the chicken thighs with salt, pepper, and a pinch of Cajun seasoning. Set aside.
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add a tablespoon of vegetable oil and sear the chicken thighs on both sides until golden brown. Remove and set aside.
In the same pot, reduce the heat to medium and add the remaining vegetable oil. Whisk in the all-purpose flour to make a roux. Stir continuously for 20-25 minutes until the roux turns a dark chocolate brown color. Be careful not to burn it.
Once the roux is ready, add the diced onion, bell pepper, and celery. Sauté for 5 minutes until softened. Add the minced garlic and cook for 1 additional minute.
Gradually stir in the chicken stock, ensuring there are no lumps. Bring to a simmer.
Return the seared chicken thighs to the pot along with the sliced andouille sausage and diced tasso ham. Add the Cajun seasoning, dried thyme, and bay leaves.
Cover partially and simmer on low heat for 1 hour, stirring occasionally, until the chicken is tender and the flavors meld together.
Remove the chicken thighs from the gumbo, shred them using two forks, and return the shredded chicken to the pot.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Stir in chopped parsley and green onions just before serving.
Serve the gumbo over cooked white rice in bowls. Enjoy!
Nutrition Facts
Calories |
5869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.0 g | 414% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 1320 mg | 440% | |
| Sodium | 10544 mg | 458% | |
| Total Carbohydrate | 363.6 g | 132% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 20.8 g | ||
| Protein | 374.0 g | 748% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 582 mg | 45% | |
| Iron | 38.1 mg | 212% | |
| Potassium | 4117 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
