Cajun Chicken Gumbo
A dark, smoky roux forms the base of this hearty Louisiana stew loaded with chicken, andouille sausage, and the Cajun holy trinity of onion, celery, and bell pepper.
Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- 12 ounces andouille sausage, sliced into rounds
Instructions
- Season the chicken thighs with 1 teaspoon of the salt.
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