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Chicken and Andouille Sausage Gumbo
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- #29807
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
3 pounds andouille sausage, cut into 1/4-inch-thick slices
9 boneless, skinless chicken breast halves
9 boneless, skinless chicken thighs
3/4 cup pure olive oil
1 1/2 all-purpose flour, more as needed
3 medium onion, chopped
2 medium green bell pepper, chopped
4 cans diced tomatoes
6 celery ribs, sliced
9 cloves garlic, minced
12 cups water
12 cups chicken broth
3 tablespoons Creole seasoning
1 1/2 teaspoon dried thyme
4 teaspoons hot sauce
6 bay leaves
1 1/2 cup sliced green onions
hot cooked rice
file powder (optional)
celery leaves, for garnish
directions
Brown andouille sausage in a Dutch oven over medium heat, stirring until it crumbles and is no longer pink. Remove sausage, reserving drippings in pan. Set sausage aside.
Cut chicken breasts and thighs into 1-inch pieces, and brown in hot drippings over medium heat. Remove chicken, reserving drippings.
Measure drippings, adding enough olive oil to measure 1 1/2 cup. Heat mixture in Dutch oven over medium-high heat until hot. Whisk in flour, and cook, whisking constantly, 10 to 12 minutes or until roux is caramel colored.
Add chopped onion and next 3 ingredients. Cook, stirring often, until vegetables are tender. Gradually stir in water and broth. Bring to a boil.
Add chicken, Creole seasoning, and next 3 ingredients. Reduce heat, and simmer, stirring occasionally, 30 minutes. Add sausage and green onions, and cook 30 minutes.
Remove and discard bay leaves. Serve over rice. Serve with file powder, and garnish, if desired.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 2, 2008
I cooked a whole chicken in 12 c. water so did not brown it, but deboned. To this great recipe, I added: 2 T worchestershire sauce 1 can diced tomatoes, 14.5 oz. 1 bag salad shrimp, 8 oz 3/4 lb. fresh okra, sliced 2 t. File powder I ruined my first batch of roux but redid itto dark red. It is simmering now, a nice dark brown and I will serve it over jasmine rice. Thanks!