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Cajun Chicken and Sausage Gumbo

Cajun Chicken and Sausage Gumbo

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eces and let them brown slightly for extra flavor.

4. Add Broth and Simmer

Pour in the chicken broth and bring to a simmer. Add bay leaves and herbs, then let the gumbo simmer gently for 45 minutes to an hour, until the chicken is fully cooked and tender.

5. Shred Chicken & Serve

Remove the chicken, shred it, and return it to the pot. Adjust seasoning to taste. Serve the gumbo hot over a scoop of rice and top with green onions or parsley.

💡 Tips for Perfect Gumbo

  • Don’t rush the roux: It takes time and attention but delivers unbeatable flavor.
  • Use dark meat chicken: Thighs stay juicy and flavorful in long simmers.
  • Let it rest: Gumbo tastes even better the next day as the flavors develop.
  • Add filĂŠ powder (optional): For thickening and an earthy finish, stir in a bit of filĂŠ powder just before serving.

🍴 Serving Suggestions

  • Steamed white rice is the traditional base.
  • Add a side of cornbread or buttermilk biscuits.
  • Serve with hot sauce on the side for extra kick.
  • Don’t forget the cold sweet tea or a crisp beer to balance the heat!

❤️ Final Thoughts

Cajun Chicken and Sausage Gumbo is more than a recipe—it’s a taste of Southern hospitality and tradition. It warms your soul, satisfies your hunger, and brings people together around the table. Whether it’s your first gumbo or your hundredth, this version is a guaranteed crowd-pleaser, packed with authentic flavor and down-home comfort.

So grab your biggest pot, get your roux going, and let the aroma of Cajun spices fill your kitchen—you’re in for something special.

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