Name: Chicken and Andouille Sausage Gumbo
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Andouille sausage, sliced - 1 ½ pounds; Boneless, skinless chicken breast halves - 4 (5 ounce); Canola oil - ½ cup; All-purpose flour - ¾ cup; Celery, sliced - 4 stalks; Onion, chopped - 1 large; Green bell pepper, chopped - 1 medium; Garlic, minced - 6 cloves; Hot chicken broth - 2 quarts; Worcestershire sauce - 1 tablespoon; Creole seasoning - 2 teaspoons; Dried thyme - 1 teaspoon; Red pepper flakes - 1 teaspoon; Bay leaves - 2; Green onions, sliced - 6 stalks; Gumbo file powder, or to taste - 1 teaspoon; Hot cooked rice - 2 cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken and Andouille Sausage Gumbo

1. Andouille sausage, sliced - 1 ½ pounds

2. Boneless, skinless chicken breast halves - 4 (5 ounce)

3. Canola oil - ½ cup

4. All-purpose flour - ¾ cup

5. Celery, sliced - 4 stalks

6. Onion, chopped - 1 large

7. Green bell pepper, chopped - 1 medium

8. Garlic, minced - 6 cloves

9. Hot chicken broth - 2 quarts

10. Worcestershire sauce - 1 tablespoon

11. Creole seasoning - 2 teaspoons

12. Dried thyme - 1 teaspoon

13. Red pepper flakes - 1 teaspoon

14. Bay leaves - 2

15. Green onions, sliced - 6 stalks

16. Gumbo file powder, or to taste - 1 teaspoon

17. Hot cooked rice - 2 cups

How to cook deliciously - Chicken and Andouille Sausage Gumbo

1. Stage

Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Remove sausage to a bowl and reserve drippings in the Dutch oven.

2. Stage

Cook chicken in the drippings over medium heat to brown both sides, about 2 1/2 minutes per side. Remove chicken and set aside.

3. Stage

Heat oil in the Dutch oven. Add flour; cook and stir constantly over medium heat until roux is thick and the color of chocolate, 20 to 30 minutes. Be careful not to burn or you'll have to start again.

4. Stage

Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic and cook until fragrant, about 2 minutes longer. Stir in hot broth and bring to a boil.

5. Stage

Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat and simmer, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 1 hour. Remove chicken and let cool.

6. Stage

Add sausage to the gumbo and simmer for 30 minutes.

7. Stage

Shred cooled chicken and add to the gumbo with green onions. Simmer for another 30 minutes.

8. Stage

Remove gumbo from the heat. Discard bay leaves and sprinkle gumbo with file powder. Serve over hot rice.