Chicken And Andouille Sausage Gumbo Recipe

Name: Chicken And Andouille Sausage Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cajun Seasoning; 1 tablespoon Cayenne Pepper; 1 teaspoon Ground Black Pepper; 1 tablespoon Dried Oregano; 1 tablespoon Paprika; 2 1/2 teaspoons Salt; Main Ingredients; 1/2 cup Oil (I use olive, but peanut oil works best); 1/2 cup Flour; 1 Yellow Onion- coarsely chopped; 2 Large Carrots- coarsely chopped; 3 Celery Stalks- coarsely chopped; 2 Cloves of Garlic; 2 teaspoons Cajun Seasoning (recipe above); 64 ounces Chicken broth (I usually just put enough to fill my Le Creuset Dutch Oven 3/4 of the way full); 1 pound Andouille Sausage- cut into 1/4 inch thick slices; 1.5 pounds Skinless Boneless Chicken Thighs (you can use breast if you prefer, I just love the rich flavor the thighs offer the soup); 2 cups Rice (I use brown basmati); 1 pinch File Powder (if desired)

Servings: persons

Cajun Seasoning
1 tablespoon Cayenne Pepper
1 teaspoon Ground Black Pepper
1 tablespoon Dried Oregano
1 tablespoon Paprika
2 1/2 teaspoons Salt
Main Ingredients
1/2 cup Oil (I use olive, but peanut oil works best)
1/2 cup Flour
1 Yellow Onion- coarsely chopped
2 Large Carrots- coarsely chopped
3 Celery Stalks- coarsely chopped
2 Cloves of Garlic
2 teaspoons Cajun Seasoning (recipe above)
64 ounces Chicken broth (I usually just put enough to fill my Le Creuset Dutch Oven 3/4 of the way full)
1 pound Andouille Sausage- cut into 1/4 inch thick slices
1.5 pounds Skinless Boneless Chicken Thighs (you can use breast if you prefer, I just love the rich flavor the thighs offer the soup)
2 cups Rice (I use brown basmati)
1 pinch File Powder (if desired)

1
["Cook sausage in a large skillet over medium heat, stirring often, 7 minutes or until browned. Remove sausage; drain and pat dry with paper towels- cut into pieces and set aside", "The roux: Heat oil in a Dutch oven over medium heat; gradually whisk in flour, and cook, whisking constantly, 18 to 20 minutes or until flour is caramel-colored.
2
**Be careful with this step as it can burn easily. I find that the roux time can vary, so be flexible if you start to notice it getting to the desired color", "Increase heat to medium. Stir in onion, carrots and celery", "Cook for a few minutes, stirring constantly, add garlic and stir for another minute", "Gradually stir in chicken broth", "Add seasoning, raw chicken and sausage. Increase heat to medium-high, and bring to a boil", "Reduce heat to low, and simmer, stirring occasionally, 1 hour and 30 minutesor until chicken is tender", "Remove chicken and shred into large pieces using 2 forks. When done add the chicken back", "Serve on top of a bowl of rice (I use Brown Basmati Rice, but any rice should work fine)
3
**I like to add a dash of file powder to my bowl of soup. It adds a nice traditional gumbo flavor, but is not necessary
4
Enjoy!"]

1769

kcal

Calories

Fat

Carbs

192

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 19 ingredients. The key ingredients include: Cajun Seasoning, 1 tablespoon Cayenne Pepper, 1 teaspoon Ground Black Pepper, 1 tablespoon Dried Oregano, and more.

Yes, Chicken And Andouille Sausage 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.

Chicken And Andouille Sausage Gumbo

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