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: 13 1/2 ounces Johnsonville(R) Andouille Sausage 1 package; 1 1/2 pounds 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 teaspoon Pompeian OlivExtra(R) Premium oil blend divided; 3/4 cup all-purpose flour; 1 onion medium, finely diced; 3 green onions thinly sliced - reserve green portion for garnish; 1 stalk celery finely diced; 1 tablespoon Gourmet Garden garlic; 1 green pepper medium, finely chopped; 1 red bell pepper medium, cut into 1-inch pieces; 5 cups chicken broth; 1 bay leaf; 1/2 teaspoon thyme; 15 1/2 ounces black-eyed peas 1 can, drained and rinsed; 1 1/2 cups collard greens coarsely chopped, center ribs removed; 1 cup okra fresh or frozen, cut into 1/2-inch slices; 1 teaspoon gumbo file; 2 packages Uncle Ben's(R) Ready Rice(R) Original long grain rice prepared according to package directions; Original Louisiana Hot Sauce

Servings: persons

13 1/2 ounces Johnsonville(R) Andouille Sausage 1 package
1 1/2 pounds 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 teaspoon Pompeian OlivExtra(R) Premium oil blend divided
3/4 cup all-purpose flour
1 onion medium, finely diced
3 green onions thinly sliced - reserve green portion for garnish
1 stalk celery finely diced
1 tablespoon Gourmet Garden garlic
1 green pepper medium, finely chopped
1 red bell pepper medium, cut into 1-inch pieces
5 cups chicken broth
1 bay leaf
1/2 teaspoon thyme
15 1/2 ounces black-eyed peas 1 can, drained and rinsed
1 1/2 cups collard greens coarsely chopped, center ribs removed
1 cup okra fresh or frozen, cut into 1/2-inch slices
1 teaspoon gumbo file
2 packages Uncle Ben's(R) Ready Rice(R) Original long grain rice prepared according to package directions
Original Louisiana Hot 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.
5
Slowly add flour, stirring constantly for 12-15 or until the roux is golden brown in color.
6
Reduce heat to low; add onions and stir occasionally for 3 minutes.
7
Add green onions, celery, garlic and green pepper. Continue to cook and stir for 3 minutes.
8
Add red bell pepper and cook 3 longer.
9
Gradually stir in broth. Add bay leaf, thyme, reserved sausage and chicken and bring to a boil.
10
Cover, reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
11
Add black-eyed peas, greens and okra and simmer for 5 minutes.
12
Remove from heat; add gumbo file, cover and let sit for 5 before serving.
13
Serve over hot rice.

1400

kcal

Calories

Fat

126

Carbs

151

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.

How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: 13 1/2 ounces Johnsonville(R) Andouille Sausage 1 package, 1 1/2 pounds 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

How did you like this recipe?

Frequently Asked Questions