How To Make Chicken Andouille Gumbo Recipe
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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
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In a large pot or Dutch oven, heat the vegetable oil over medium heat.
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Add the chicken thighs and andouille sausage to the pot and cook until browned. Remove them from the pot and set aside.
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In the same pot, add the onion, bell pepper, celery, and garlic. Cook until the vegetables are softened.
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Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
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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.
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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.
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If using okra, add it to the pot during the last 30 minutes of cooking.
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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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