Description
This chicken and andouille sausage gumbo is a great recipe for those who prefer gumbo without seafood.
Ingredients
- 1 ½ pounds andouille sausage, sliced
- 4 (5 ounce) boneless, skinless chicken breast halves
- ½ cup canola oil
- ¾ cup all-purpose flour
- 4 stalks celery, sliced
- 1 large onion, chopped
- 1 medium green bell pepper, chopped
- 6 cloves garlic, minced
- 2 quarts hot chicken broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Creole seasoning
- 1 teaspoon dried thyme
- 1 teaspoon red pepper flakes
- 2 bay leaves
- 6 stalks green onions, sliced
- 1 teaspoon gumbo file powder, or to taste
- 2 cups hot cooked rice
Instructions
- 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.
- Cook chicken in the drippings over medium heat to brown both sides
- about 2 1/2 minutes per side. Remove chicken and set aside.
- 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.
- 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.
- 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.
- Add sausage to the gumbo and simmer for 30 minutes.
- Shred cooled chicken and add to the gumbo with green onions. Simmer for another 30 minutes.
- Remove gumbo from the heat. Discard bay leaves and sprinkle gumbo with file powder. Serve over hot rice.
Prep Time: 20 mins
Cook Time: 2 hrs 45 mins
Total Time: 3 hrs 5 mins
Servings: 8