How To Make Arnaud’s Chicken Andouille Gumbo Recipe
A rich, flavorful, and spicy soup made with chicken, andouille sausage, and plenty of vegetables and spices.
Serves:
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 oz andouille sausage, sliced
- 1 onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 tbsp creole seasoning
- 1 tbsp paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp cayenne pepper
- 4 cups chicken broth
- 1 bay leaf
- cooked white rice, for serving
Instructions
-
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and stir continuously for 15-20 minutes until it turns a dark brown color.
-
Add the chicken and sausage to the pot, and cook for 5-7 minutes until browned on all sides.
-
Add the onion, bell pepper, celery, and garlic to the pot, and cook for an additional 5 minutes until softened.
-
Stir in the creole seasoning, paprika, thyme, oregano, and cayenne pepper, and cook for 1-2 minutes until fragrant.
-
Pour in the chicken broth and add the bay leaf. Increase the heat to high, and bring the gumbo to a simmer.
-
Reduce the heat to low, and let the gumbo simmer for 1 hour, stirring occasionally.
-
Serve the gumbo over cooked white rice.
Nutrition
- Calories : 593kcal
- Total Fat : 46g
- Saturated Fat : 10g
- Cholesterol : 136mg
- Sodium : 1515mg
- Total Carbohydrates : 11g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 33g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
