Description
This Red Bean Gumbo with Cajun Dry Rub Wings brings together bold Louisiana flavors: crispy, spicy wings paired with a rich, smoky red bean gumbo served over rice.
Ingredients
- For the Cajun dry rub wings:
- 1.5 lbs chicken wings (split)
- 1 tbsp olive oil
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne (adjust heat)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp brown sugar
- For the red bean gumbo:
- 1 tbsp vegetable oil
- 1 tbsp butter
- 1/4 cup flour (for roux)
- 1 small onion, diced
- 1 bell pepper, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can red kidney beans, drained
- 3 cups chicken broth
- 1 bay leaf
- 1 tsp paprika
- 1/2 tsp thyme
- 1/2 tsp black pepper
- Salt, to taste
- 1/2 tsp Cajun seasoning
- 1/2 cup sliced turkey sausage (optional, halal)
- For serving:
- Steamed rice
- Green onions
- Hot sauce
Instructions
- Preheat oven to 400°F (200°C). Toss chicken wings with olive oil and all dry rub seasonings. Arrange on a baking rack and bake 40–45 minutes until crispy.
- In a pot, heat vegetable oil and butter. Add flour and cook, stirring frequently, until roux turns light brown.
- Add onion, bell pepper, celery, and garlic. Sauté until softened.
- Stir in kidney beans, chicken broth, bay leaf, paprika, thyme, black pepper, salt, and Cajun seasoning.
- Add optional turkey sausage. Simmer 20–25 minutes until thickened and flavorful.
- Remove bay leaf. Serve gumbo over steamed rice with green onions and hot sauce.
- Plate with Cajun dry rub wings on the side or directly on top.
Notes
- Add more broth if you want a thinner gumbo.
- Adjust cayenne and Cajun seasoning depending on heat preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop, Bake
- Cuisine: Cajun/Creole