Cajun Chicken and Sausage Gumbo

Recipe by MattLamey
READY IN: 2hrs 30mins




  • Preheat the oven to 350 degrees F.
  • Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine.
  • Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
  • While roux is baking: Slice then brown the sausage; Brown then cube the chicken (I brown the chicken in the sausage drippings); and Dice the vegetables.
  • Once the roux is done, carefully remove it from the oven and set over medium-high heat.
  • Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent.
  • Add salt, black pepper, thyme, cayenne pepper, dripping from the skillet and stir to combine then add the bay leaves.
  • Gradually add the broth while whisking continually.
  • Decrease the heat to low, cover and cook for 35 minutes.
  • Turn off the heat, add the chicken and sausage and stir to combine.
  • Add the file powder while stirring constantly.
  • Cover and allow to sit for 10 minutes prior to serving.
  • Serve over rice.