Chicken And Andouille Gumbo With Shrimp Recipe

Name: Chicken And Andouille Gumbo With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup vegetable oil; 3 1/2 - 4 lbs chicken thighs (boneless, skinless); kosher salt and freshly ground black pepper, to taste; 1 cup all-purpose flour; 3 garlic cloves, finely chopped; 2 celery ribs, coarsely chopped; 1 medium vidalia onion, coarsely chopped (can sub yellow onion); 1 green bell pepper, stemmed, seeded and coarsely chopped; 8 bay leaves (optional, I did not use and subbed 2 teaspoons Colonel Lee's Chicken and Seafood Seasoning); 1 lb andouille sausage, sliced; 1 lb shrimp, cleaned, tails removed; 4 cups chicken broth (recommend low sodium, or chicken stock); 1/2 cup green onion, chopped; 1/4 cup parsley, chopped (flat leaf)

Servings: persons

1/2 cup vegetable oil
3 1/2 - 4 lbs chicken thighs (boneless, skinless)
kosher salt and freshly ground black pepper, to taste
1 cup all-purpose flour
3 garlic cloves, finely chopped
2 celery ribs, coarsely chopped
1 medium vidalia onion, coarsely chopped (can sub yellow onion)
1 green bell pepper, stemmed, seeded and coarsely chopped
8 bay leaves (optional, I did not use and subbed 2 teaspoons Colonel Lee's Chicken and Seafood Seasoning)
1 lb andouille sausage, sliced
1 lb shrimp, cleaned, tails removed
4 cups chicken broth (recommend low sodium, or chicken stock)
1/2 cup green onion, chopped
1/4 cup parsley, chopped (flat leaf)

1
Heat a 6-quart pot over medium-high heat. Add the oil. Season the chicken with salt and pepper and fry until golden brown on both sides and cooked through, 20 to 25 minutes. Remove and set aside, leaving the oil in the pot.
2
To make the roux, reduce the heat to medium and stir the flour into the hot oil, making a thick paste. Cook, stirring, until the roux is the color of dark peanut butter, about 20 minutes. Watch closely and stir constantly because roux are easily burned.
3
Stir in the garlic, celery, onion, bell pepper and bay leaves and let them sweat until the vegetables are soft. Add the andouille, chicken stock and salt and pepper to taste and bring to a boil. Reduce the heat to low and simmer for 1-1/2 hours, stirring occasionally to keep the roux from sticking to the bottom of the pot and burning.
4
While the gumbo simmers, pull the meat from the chicken. Stir it into the gumbo the last 30 minutes or so of cooking, along with the shrimp.
5
Remove the gumbo from the heat, discard the bay leaves (if used) and stir in the green onions and parsley. Serve over rice.

1190

kcal

Calories

Fat

Carbs

132

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 14 ingredients. The key ingredients include: 1/2 cup vegetable oil, 3 1/2 - 4 lbs chicken thighs (boneless, skinless), kosher salt and freshly ground black pepper, to taste, 1 cup all-purpose flour, and more.

Yes, Chicken And Andouille Gumbo With Shrimp falls under the Seafood 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.

Chicken And Andouille Gumbo With Shrimp

How did you like this recipe?

Frequently Asked Questions