Andouille And Chicken Gumbo With Black-Eyed Peas And Greens Recipe

Name: Andouille And Chicken Gumbo With Black-Eyed Peas And Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (13 1/2 ounce) package Johnsonville Andouille Dinner Sausage, cut into 1/4-inch slices; 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper; 1/2 cup olive oil, divided; 3/4 cup all-purpose flour; 1 medium onion, finely diced; 3 green onions, thinly sliced (reserve green portion for garnish); 1 celery, finely diced; 1 tablespoon minced garlic; 1 medium green pepper, finely chopped; 1 medium red bell pepper, cut into 1-inch pieces; 5 cups chicken broth; 1 bay leaf; 1/2 teaspoon dried thyme; 1 (15 1/2 ounce) can black-eyed peas, drained and rinsed; 1 1/2 cups coarsely chopped collard greens (center ribs removed); 1 cup fresh okra or 1 cup frozen okra, cut in 1/2-inch slices; 1 teaspoon gumbo file'; hot cooked rice; hot pepper sauce

Servings: persons

1 (13 1/2 ounce) package Johnsonville Andouille Dinner Sausage, cut into 1/4-inch slices
1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 cup olive oil, divided
3/4 cup all-purpose flour
1 medium onion, finely diced
3 green onions, thinly sliced (reserve green portion for garnish)
1 celery, finely diced
1 tablespoon minced garlic
1 medium green pepper, finely chopped
1 medium red bell pepper, cut into 1-inch pieces
5 cups chicken broth
1 bay leaf
1/2 teaspoon dried thyme
1 (15 1/2 ounce) can black-eyed peas, drained and rinsed
1 1/2 cups coarsely chopped collard greens (center ribs removed)
1 cup fresh okra or 1 cup frozen okra, cut in 1/2-inch slices
1 teaspoon gumbo file'
hot cooked rice
hot pepper sauce

1
In a small bowl, combine salt, pepper, paprika and cayenne pepper.
2
Sprinkle seasoning mixture evenly over chicken pieces.
3
In a Dutch oven, heat 1/4 cup olive oil over medium heat and saute sausage slices on both side; remove sausage and repeat with chicken, browning evenly on all sides; remove and set aside.
4
In the same Dutch oven, on medium heat, add remaining olive oil. Slowly add flour, stirring constantly for 12-15 minutes or until the roux is golden brown in color.
5
Reduce heat to low; add onions and stir occasionally for 3 minutes.
6
Add green onions, celery, garlic and green pepper. Continue to cook and stir for 3 minutes.
7
Add red bell pepper and cook 3 minutes longer. Gradually stir in broth.
8
Add bay leaf, thyme, reserved sausage and chicken and bring to a boil.
9
Cover, reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
10
Add black-eyed peas, greens and okra and simmer for 5 minutes.
11
Remove from heat; add gumbo file', cover and let sit for 5 minutes before serving.
12
Serve over hot rice.

1226

kcal

Calories

Fat

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 (13 1/2 ounce) package Johnsonville Andouille Dinner Sausage, cut into 1/4-inch slices, 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, and more.

Yes, Andouille And Chicken Gumbo With Black-Eyed Peas And Greens falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Andouille And Chicken Gumbo With Black-Eyed Peas And Greens

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