Name: Chicken Andouille Gumbo Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Cajun
Ingredients: 2 tbsp vegetable oil; 1 lb chicken thighs, boneless and skinless, cut into chunks; 8 oz andouille sausage, sliced; 1 onion, diced; 1 green bell pepper, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 2 tbsp all-purpose flour; 1 can (14.5 oz) diced tomatoes; 4 cups chicken broth; 2 bay leaves; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp paprika; 1/2 tsp cayenne pepper (adjust to taste); Salt and black pepper to taste; 1 cup okra, sliced (optional); Cooked rice, for serving; Chopped green onions, for garnish

Photos of Chicken Andouille Gumbo Recipe

How To Make Chicken Andouille Gumbo Recipe

Whip up mouthwatering Creole and Cajun dishes with our array of Cajun recipes. From jambalaya to gumbo, learn the best of Southern cuisine here. Now you no longer have to wait for Mardi Gras or go to New Orleans to enjoy Cajun food.

Preparation: 20 minutes

Cooking: 1 hour 30 minutes

Total: 1 hour 50 minutes

Serves:

Ingredients

2 tbsp vegetable oil
1 lb chicken thighs, boneless and skinless, cut into chunks
8 oz andouille sausage, sliced
1 onion, diced
1 green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
2 tbsp all-purpose flour
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
2 bay leaves
1 tsp dried thyme
1 tsp dried oregano
1 tsp paprika
1/2 tsp cayenne pepper (adjust to taste)
Salt and black pepper to taste
1 cup okra, sliced (optional)
Cooked rice, for serving
Chopped green onions, for garnish

Instructions

In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the chicken thighs and andouille sausage to the pot and cook until browned. Remove them from the pot and set aside.
In the same pot, add the onion, bell pepper, celery, and garlic. Cook until the vegetables are softened.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Add the diced tomatoes, chicken broth, bay leaves, dried thyme, dried oregano, paprika, cayenne pepper, salt, and black pepper to the pot. Stir well to combine.
Return the chicken and sausage to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour, stirring occasionally.
If using okra, add it to the pot during the last 30 minutes of cooking.
Serve the gumbo hot over cooked rice. Garnish with chopped green onions.

Nutrition

Calories : 470kcal
Total Fat : 27g
Saturated Fat : 8g
Cholesterol : 140mg
Sodium : 1287mg
Total Carbohydrates : 21g
Dietary Fiber : 3g
Sugar : 5g
Protein : 36g

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