Chicken And Andouille Gumbo Recipe

Name: Chicken And Andouille Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Seasoning Mix; 1 tablespoon sweet paprika; 1 tablespoon dry mustard; 2 1/2 teaspoons dried sweet basil leaves; 2 teaspoons salt; 2 teaspoons onion powder; 1 1/2 teaspoons dried thyme leaves; 1 1/2 teaspoons dried oregano leaves; 1/2 teaspoon black pepper; 1/2 teaspoon white pepper; 1/2 teaspoon cayenne; Gumbo; 1 lb boneless skinless chicken breast, diced; 8 ounces andouille sausages, sliced; 6 cups chopped mustard greens; 3 cups chopped onions; 2 cups chopped green bell peppers; 2 cups chopped celery; 2 cups chopped okra; 3 bay leaves; 1 cup apple juice; 6 tablespoons all-purpose flour, browned; 5 cups fat-free chicken broth; 3 cups collard greens; 6 cups cooked rice (I use brown)

Servings: persons

Seasoning Mix
1 tablespoon sweet paprika
1 tablespoon dry mustard
2 1/2 teaspoons dried sweet basil leaves
2 teaspoons salt
2 teaspoons onion powder
1 1/2 teaspoons dried thyme leaves
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne
Gumbo
1 lb boneless skinless chicken breast, diced
8 ounces andouille sausages, sliced
6 cups chopped mustard greens
3 cups chopped onions
2 cups chopped green bell peppers
2 cups chopped celery
2 cups chopped okra
3 bay leaves
1 cup apple juice
6 tablespoons all-purpose flour, browned
5 cups fat-free chicken broth
3 cups collard greens
6 cups cooked rice (I use brown)

1
Combine the seasoning mix ingredients in a small bowl.
2
Sprinkle the diced chicken with 2 tablespoons of the seasoning mix.
3
Preheat a heavy non-stick 5-quart pot, over high heat to 350 degrees, about 4 minutes.
4
add 3 cups of the mustard greens, 2 cups of the onions, all of the bell pepper and the celery, 1 cup of okra and the bay leaves.
5
Cook, stirring occasionally to check for sticking, about 8 minutes.
6
Add the apple juice and remaining seasoning mix, stir and cook until most of the liquid is absorbed, about 6 to 8 minutes.
7
Add the seasoned chicken and the sliced andouille, cover the pot and cook 2 minutes.
8
Add the browned flour and stir until it is completely absorbed and a paste forms.
9
Cover and cook 1 minute.
10
Add the chicken stock, stir well, cover and bring to a boil.
11
Cook 5 minutes.
12
Add the collard greens, the remaining mustard greens, onions, and okra, and mix thoroughly.
13
Cover the pot and bring to a boil, about 5 minutes.
14
Serve over the rice.
15
Browning Flour:
16
Preheat an 8 inch non-stick skillet over high heat to 350 degrees, about 3 minutes.
17
Add the flour and stir with a wire whisk to break up all lumps. When the flour starts to brown, turn the heat to low, shaking and stirring continuously.
18
As soon as the flour is a milk-chocolate brown color, turn off the heat. This should take abut 6 minutes. Sift the browned flour and set aside until needed in the recipe.

2182

kcal

Calories

Fat

298

Carbs

170

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 25 ingredients. The key ingredients include: Seasoning Mix, 1 tablespoon sweet paprika, 1 tablespoon dry mustard, 2 1/2 teaspoons dried sweet basil leaves, and more.

Yes, Chicken And Andouille Gumbo 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.

That's it — enjoy your meal!

Chicken And Andouille Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions